Burger Buns
1/4 cup warm water
3 tablespoons yeast
1/4 cup sugar
1/4 cup vegetable oil
2 cups nondairy milk (I use soy)
2 teaspoons salt
5-6 cups flour, as needed
If you have a bread machine... combine everything in the correct order and make the dough. Otherwise,
1. Dissolve yeast in warm water. Let sit 10 minutes. Add sugar, oil, and milk to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.
2. Knead for 8-10 minutes, until dough reaches and elastic consistency. Let rise 15 minutes. Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1 1/2" apart.
3. Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4'' apart. Preheat oven to 400 degrees F.
4. Bake for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.
SO HOW'D IT GO?
These were fantastic! I used half whole wheat and half white flour. My husband and I both loved these. I'll never buy bread again.
This is a great recipe. I'm usually not patient when it comes to making bread but I had some time so I decided to give this a try. I cut the recipe in half and used water instead of soy milk. I made 5 big buns and they turned out fantastic! :)>>>
Wow! Thank you so much for your many nice compliments! I'll have to post my pita bread recipe up here, too.
I actually DO use 3 TBSP of yeast in this recipe. That's why the rising time is so fast. But also - I use locally milled white and wheat flour, which is a bit more heavy than the standard "all purpose enriched white flour". For most grocery-store flour, 2 Tbsp would be sufficient.
I've found that rising time varies tremendously based on location and temperature/humidity. So I'm not surprised to see some comments on the time it takes for the buns to rise.
Since finding this recipe, I longer buy any buns. :D If you add a little cornmeal to the mix, they taste just like an english muffin! Yum!
Very tasty. I used all whole wheat flour and 1 1/2 tablespoons of yeast. I haven't tried them with an actual burger yet because the two I "taste tested" filled me up! I wish the outer shell was a bit crispier but they are very yummy. I used my bread machine to knead the dough too cause I suck at doing it by hand.
Did anyone have a problem with the dough rising during the 20-30 minute time period? I know that my yeast was active (used 2 packages) and it didn't move much at all. The end result was okay, just not how I pictured it to be. I used a breadmaker to kneed the dough. I used 2 1/2 cups wheat flour and 2 1/2 cups regular flour.
I used this recipe to make hotdog buns and got about 15 decent sized buns. I used 50% whole wheat flour and 50% white. I thought the 3 T of yeast sounded extreme so I added closer to 2 1/4 T. But I think even less would still work.
I don't know what i did wrong!!! They smelled wonderful and looked perfect but the tops were hard as a rock and they were way too dense. I'm sure I goofed up somewhere. I will try these again and maybe I'll get it right next time.
I've been using this recipe a few times per month--it's really versatile and easy! I've also had great success with freezing the uncooked buns after the first rise (just arrange on a plate in the freezer and transfer frozen buns to a plastic baggie to store). When I want to bake them, I put the frozen buns on a cooking pan in the fridge to defrost, remove to a warm place in the kitchen, and let rise for an hour or so before baking. This is great for planning ahead to have fresh baked rolls anytime!
In retrospect--- three tablespoons is just to much yeast, I think it was a typo. 3 teaspoons would be sufficient.
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