Friday, February 19, 2010

Hamburger buns

I wanted to try a new hamburger bun recipe today. I like the one I have used, but it is a heavier bun - great for things like sloppy joes. However, today I felt like a softer bun. I found this one on the Taste of Home website. I thought they were great. Brandon only gives them 4 1/2 because they had wheat in them.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 1-1/4 cups whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoon lemon juice
  • 5 tablespoons butter, melted, divided
  • 3-1/2 to 4 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
  3. Punch down dough. Shape into 14 buns, (I made 12) about 3-1/2 in. in diameter. Place on greased baking sheets; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes. Remove from baking sheets; brush with remaining butter. (I didn't brush these again.) Cool on wire racks. (I didn't bother cooling these on wire racks. They were fine.) Yield: 14 servings.

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