Friday, September 8, 2017

60-minute Hamburger Buns

Homemade hamburger buns in under an hour flat. No need for a long post full of fluff. These are just plain good.  Pile them with a hamburger or pulled pork, or shredded BBQ beef, or even use them for sandwiches. 

Here's a short clip to show how to form them. You want to stretch the top and tuck it into the bottom. 

 The slits on top aren't necessary but we like them and the crunchy points that come with them.

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60-Minute Hamburger Buns
Homemade hamburger buns in an hour flat. They're light and fluffy inside but hearty enough to hold a large, loaded burger.
  • 2 tablespoons active dry yeast
  • 1 1/4 cup warm water (no hotter than 115F)
  • 1/3 cup olive oil (vegetable, canola, or coconut oil also work)
  • 3 Tablespoons honey (or brown sugar)
  • 1 large egg
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour
In the bowl of a stand mixer, dissolve the yeast in warm water. Add the oil and honey. Let stand 5 minutes until foamy. Add the egg, salt, and 4 cups of flour. With the mixer on low and fitted with the dough hook, knead until a soft dough forms. Turn the mixer to medium and knead for 3-5 minutes more adding additional flour as necessary until the dough pulls away from the sides of the mixer making a single cohesive ball. Immediately portion into 12 rolls. My hamburger buns weigh 90 grams each. You may just eyeball it if you don't have a kitchen scale. Stretch the top, tucking it under the bottom to shape each roll. Place 2 inches apart on a parchment or silicone baking mat lined cookie sheet. Cover lightly with a kitchen towel and let rest for 10 minutes. Preheat oven to 425F. Remove towel and lightly score tops with a sharp knife. Let rest for 5 more minutes. Bake 8-12 minutes at 425F. Cool completely before eating. *To make larger buns, divide the dough into 8 pieces. To make sliders, divide it into 24 pieces. These will keep for 1-2 days if stored in an airtight container.
Prep time: Cook time: Total time: Yield: 12 buns