The delights of Homemade Hamburger Buns are immeasurable. Best of all, they come with bragging rights. Simply irresistible.
Homemade Hamburger Buns
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
- 3 Cups all-purpose flour, plus additional for kneading
- 2 Cups whole-wheat flour
- 1/3 Cup toasted wheat germ
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/4 Cup solid vegetable shortening
- 2 Cups milk
- 1/4 Cup sugar
- Place 1 1/2 Cups each, all-purpose flour and whole-wheat flour, the wheat germ, yeast and salt in a large bowl. Using an electric mixer (preferably a heavy-duty one with a paddle attachment), briefly mix together the ingredients.
- Melt the shortening in a saucepan over low heat. Add the milk and sugar and heat until the sugar is dissolved and the mixture is very warm, but no hotter than 130 degree F.
- With the mixer on low speed, slowly pour milk mixture into flour mixture until blended. Increase to medium speed and beat for about 2 minutes.
- Add 1/2 cup each of white flour and whole-wheat flour, and beat 2 minutes more. Add 1 cup white flour and beat until dough pulls away from sides of bowl.
- Knead dough on a lightly floured surface about 8 minutes, or until smooth and elastic. (Use very little additional flour.)
- Place in a bowl, cover with plastic wrap and set aside to rise in a warm place until double in volume, about 1 to 1 1/2 hours.
- Gently punch down dough and divide into 4 equal portions. Divide each portion into fourths and let dough rest 5 minutes.
- Form portions into balls and with fingertips fold edges under to form even circles. Place on lightly greased baking sheets, about 2 inches apart. Use your fingertips to flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. As the buns rise, the sides will touch.)
- Cover with a towel and set aside to rise until doubled, about 1 hour.
- Adjust rack in lower third of oven; preheat oven to 350 degrees F. at least 20 minutes before baking.
- Bake for 15 to 20 minutes, or until buns are golden and sound hollow when tapped lightly. Cool completely on a wire rack before slicing. (Or cool and freeze, well wrapped, for up to 1 week.)
- Makes 16
- Hot dog buns. Divide dough in half. On a lightly floured surface, pat or roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5 x 2-inch strips from each rectangle. Roll each portion, between your palms into 6-inch long buns. Place buns about 2 inches apart on lightly greased baking sheets. Cover loosely with a cloth towel and set aside in a warm place until doubled, about 1 hour. Bake as directed for hamburger, buns.
- Variation Wheat berry: Add 1/3 cup wheat berries and a dash of salt to 2 Cups boiling water. Cover saucepan and simmer for 20 minutes. Remove from heat, cover, and let cool for about 1 1/2 hours, or until tender. Drain and dry well. With wooden spoon, stir wheat berries into dough before kneading,
- Variation Walnut: Toast 1/2 cup coarsely chopped walnuts in a 325 degree F. oven about 10 minutes. Cool and with a wooden spoon stir into dough before kneading.
- Variation Olive: Coarsely chop 1/3 cup pitted oil or brine-cured black or green olives. With wooden spoon (or paddle attachment and mixer at low speed) stir olives into dough before kneading.
- Variation Sesame seed: After shaping buns, lightly brush tops with an egg white lightly beaten with 1 teaspoon water. Sprinkle sesame seeds over glaze. Cover lightly with a towel and let rise before baking.
Serving size: per bun Calories: 205 Fat: 5 g Saturated fat: 2 g Carbohydrates: 35 g Sodium: 283 mg Fiber: 3 g Protein: 6 g Cholesterol: 4 mg