We are entering (or have entered and left for the time being) BURGER season!! Five members of my family LOVE burgers, so we have them often and lots of different versions ~ cannot help it, I like to change it up! Sometimes burgers just “happen” and I may not have buns in the house OR I forget to buy them. SINCE I AM “my-mom’s-twin’s-daughter” a LOT of the time, I often follow in her footsteps and much like her I would rather grow the wheat, nurture it endlessly, shuck it, grind it up, mix, knead AND bake the bread then go to the store for a bag o’ buns. Truth. (OR I just enjoy making the buns…….) Anyways. This is the recipe I have been using for years. Where it came from?? Not sure. These are the buns as seen with the Caesar Chicken Sandwiches.
* The recipe originally said it makes 8 buns. Well, yes, it does IF you are a giant. So I suggest 10-12. I started at 10, have recently changed it to 12, just cause my kids like to have a whole bun. Consider the size of your burgers (remember they shrink), and go from there. They rise BEAUTIFULLY.
*Please be sure to rise the buns enough. Doubled is size is the best. I have been making these for a while BUT was nervously excited to make them for family coming over for dinner and did NOT rise them enough….they were kinda dense and sorta dry. THAT was a bummer. Lesson learned…annoying to botch something that is SO delicious!
* These buns pictures (above) got away from me in the oven….I prefer them lighter, do it as dark or light as you like!!!
*Update…People are asking me IF these freeze well. I have froze them one time, I then made the buns into Hot Ham & Cheese Sandwiches ~ it worked good. Though like any “bakery” type bun, it was a little dry, still good, but not as good as the 1st day. Will I freeze them again? Yes.
Homemade Burger Buns
1 c. warm water
1 TB. yeast
1/4 c. sugar
2 TB. soft butter
1 egg, beaten slightly
3 1/4 c. flour
1 tsp. salt
1 egg, beaten
1 TB. water
Combine the warm water and yeast and let set for 5 minutes. Add the sugar, butter, egg, flour, and salt. Mix a bit and dump on floured counter and knead for 6-8 minutes. (Or feel free to put in your lovely bread machine ~ the first 7 ~ and set on dough cycle!!) Divide to 10 (or 8 or 12, whatever suits your fancy, see note above). Let rest 5 minutes. Shape into a “bun” shape ~ 3″ roundish and 1″ thickish. Combine the egg and water and brush over the buns, sprinkle with sesame seeds.Cover with a light towel and let rise for 30 minutes or till doubled. Bake, in preheated oven, @ 375* for 12-15 minutes. Enjoy!!!
This batch just above is actually a double batch, so it is 24 rolls.