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Homemade Buns and Rolls

Homemade Hamburger Buns/RollsThis recipe makes hamburger buns that are as soft as the ones you can find in the store, but more flavorful. I like to make a large batch, and freeze what I don't use in a day. I doubled the original recipe for this post.

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Prep Time: 3 1/2 hours

Cook Time: 15-17 minutes

Total Time: about 4 hours, with rising time.

Yield: 20 standard hamburger buns

Source: Chef John at allrecipes.com

Link: Homemade Hamburger Buns

Ingredients:

Steps:

  1. Mix the yeast, 1 cup flour, and warm water in a large bowl until smooth. Let stand until the starter mixture is foamy, or about 10 minutes.
  2. whisking yeast and water
     
    yeast water bubbling
     
  3. Lightly beat two eggs in a separate dish and then whisk them into the starter. After the eggs are fully incorporated, whisk in the oil and sugar. Add the salt last, whisking thoroughly.
  4. mixing egg
     
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  5. Add about 4 cups flour until the mixture becomes more stiff and doughy (switch to a big spoon!).
  6. adding flour to yeast
     
  7. Turn over onto a floured surface and top with about 1/2 cup flour. You will use your hands to knead in the flour until the mass of dough holds it's shape as a soft ball.
  8. adding flour to dough
     
    kneading flour into dough
     
  9. Continue kneading the dough until smooth and elastic (about 6 minutes) adding just enough flour to prevent it from sticking to the counter. You should see small bubbles forming under the surface.
  10. dough ball on board
     
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  11. Coat a large bowl* with oil and transfer the dough into it. Let rise until doubled in bulk (about 2 hours).
  12. dough rising
     
  13. Gently transfer the dough to a lightly floured surface (don't punch it down). Pat to flatten bubbles and form into a slightly rounded 5 x 10 inch rectangle about 1/2 inch thick.
  14. risen dough on board
     
    flattened risen dough
     
  15. Cut into 16 equal-ish pieces. You will still need to trim off bits of dough here and there to make equal sized buns or rolls; ending up with about 20 pieces for buns or more for rolls.
  16. cutting rolls from flattened dough
     
    cut rolls from flattened dough
     
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  17. To make rolls, think of making each piece of dough into a pillow. Tuck the long sides down under, and repeat with the short sides.
  18. bun shapped dough
     
    bun shaped dough
     
    bun on cookie sheet
     
  19. To make hamburger buns, first form each piece into a roll, then gently pat and stretch the rounds into flat disk shapes about 1/2 to 3/4 inch thick.
  20. buns on cookie sheet
     
  21. Arrange the buns/rolls about 1/2 inch apart on a baking sheet and let rise until they are twice their original size (45 minutes to an hour). While the buns are rising, make an egg wash by whisking together 1 egg and 1 Tbsp. milk.
  22. risen rolls on cookie sheet
     
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  23. Gently brush the buns with the egg wash and sprinkle with sesame seeds. Bake in a 375 F oven for 15-17 minutes; until the tops are a rich golden brown. Let the buns set on the baking sheet for a couple minutes before transferring to a cooling rack (you do need to put them on a cooling rack or else the bottoms will become soggy). Have fun with these!
  24. baked Rolls
     

*Note: always use a steel, glass, or ceramic bowl for bread making. For some reason, plastic doesn't work as well.

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Diamond Post Medal for All Time! 1,298 Posts
January 18, 20180 found this helpful

These buns/rolls look really good! I'll have to give them a try, thank you.

 
January 20, 20180 found this helpful

They look wonderful, I am going to give them a try. Thank you

 
Anonymous
January 20, 20180 found this helpful

Thank You for adding the good pictures. They look delicious!

 
January 21, 20180 found this helpful

beautiful!

 
Anonymous
January 12, 20190 found this helpful

For potato or oat buns, add 1/2 cup instant potato flakes or 1 cup instant oats.

 

Bronze Feedback Medal for All Time! 157 Feedbacks
December 2, 20200 found this helpful

you make it sound so easy!im going to have a try!thankyou for this! .pam xx

 

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