A few years back I stopped buying bread and buns at the grocery. I figrued it was just healthier and cheaper if I made them, and they tasted better too. I love that my breads, rolls, and buns only have a few ingredients (and I can pronounce all of them) and are all free from high fructose corn syrup and other additives.
I missed the go-to easyness of a bag of burger buns until I found this recipie because it is really easy and forgiving enough even for the faint of heart. The actual prep time is about 15 minutes then bake time but they are so worth it!
I gleaned the original recipie from Taste of Home but as always I tweak things a bit.
Ingredients
Directions
So, I performed step #1 (before and after the 5 minutes) and here is what it looks like in pictures:
I missed the go-to easyness of a bag of burger buns until I found this recipie because it is really easy and forgiving enough even for the faint of heart. The actual prep time is about 15 minutes then bake time but they are so worth it!
I gleaned the original recipie from Taste of Home but as always I tweak things a bit.
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/3 cup olive oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
Directions
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
So, I performed step #1 (before and after the 5 minutes) and here is what it looks like in pictures:
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Many of my friends who do not make homemade bread say that the kneading part confuses them, it is not hard. I just double the lump of bread over on itself again and again, when the recipie says until not sticky and elastic it should kind of bounce back when you pull a section and not just break off immediately...like this:
I form my dough into balls by taking a section and pushing it through a circle that I have made from my thumb and first finger. The bottom of the roll ends up looking like this:
Finally I bake and the entire house is filled with a heavenly baking bread aroma!
We cut them open, butter them and brown them in a skillet before adding our delicious burgers. I added some colorful red, white and purple fingerling potatoes and we have a meal!
