Hamburger Buns
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This is an easy recipe to do and takes your grilling days up a notch by having fresh baked bread to show off those hamburgers. Soft and fluffy, but sturdy enough to hold all your favorite toppings.
Ingredients
- 2 cups (300g) flour
- ½ cup (120mL) water
- 1 large (50g) egg
- 2 tbs (30mL) oil
- 2 tbs (25g) sugar
- 1 tsp (3.5g) yeast
- ½ tsp (2.5) salt
Instructions
- In a large bowl, add all dry ingredients and stir.
- If desired, dissolve yeast into warm water and let sit for 5 minutes. Add all wet ingredients into the bowl and stir until a shaggy dough forms.
- Knead from 5 - 10 minutes or until the dough is easily stretched without tearing and no longer sticks to your hands.
- Place in a bowl and cover. Let rise until at least double in size, about 90 minutes to 2 hours.
- Remove from container, knock down the dough and separate into 6 pieces for medium sized (or 5 for extra large buns.)
- Press into disks the size of your hamburger, about 4 1/2" (11.5cm) in diameter.
- Place on a lined or well greased baking sheet 1/2" (1.25cm) apart and cover with a dry cloth or cling wrap coated with oil or spray. Let sit 45-60 minutes or until double in size.
- When there is 15 minutes left on the second rise, preheat the oven to 375F (190C.) Remove cover.
- Bake 15 minutes. Cool on a wire rack for about 1 hour before slicing.
Notes
If you are having difficulty learning how to knead sticky dough, feel free add up to 1/3 cup flour.
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.