Tuesday, February 10, 2015

Hamburger Buns

It occurred to me when I wrote the Cornbread Muffin post that it could be funny to write about how I don't know what to write. It also occurred to me when I wrote Taco Seasoning that it would probably only be funny twice.

Well, here I am. I don't know what to write again, but I am trying to think of something good to say so that this post won't end up like those other posts.


Here I am.


That's what I'm doing all right.

I'm typing.

Aw, shucks! I gone done it again! I wrote something like those other posts. I could just erase the last sentences and pretend that this never happened, but that would ruin all of the fun, now, wouldn't it?



  • 2 Tbsp. sugar
  • 2 packets active dry yeast
  • 1/2 cup warm water (105-115 degrees)
  • 2 cups warm milk (105-115 degrees)
  • 2 Tbsp. vegetable oil
  • 2 tsp. salt
  • 6-7 cups all purpose flour
  • 1 egg
  • 1 Tbsp. cold water

  1. In a big ol' bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and only 3 cups of the flour. Beat it like a wild person for 2 minutes.
  2. Add the flour (1/4 cup at a time) until the dough starts to pull away from the sides of the bowl.
  3. Knead it until you have a smooth elastic dough (either kneed with your hands or use a dough hook attachment.)
  4. Plop the dough into an oiled bowl. Turn the dough once to get the whole blob slathered in oil. Cover and let it do its thing for 1 hour, or until doubled. 
  5. Turn the dough onto an oiled work surface. Divide the dough into 18 equal pieces. Do this by dividing the dough into thirds, those thirds into halves and then those halves into thirds. 
  6. Shape each piece into a hamburger bun-ish shape. They should be about 3 1/2 inch blobs. If you would rather make hot dog buns, roll each piece into a 4 1/2 inch long roll instead.
  7. For soft-sided buns, put the pieces of dough 1/2 inch apart. For crispy-er buns, put the pieces of dough 3 inched apart.
  8. Cover and let it rise for 45 minutes, or until doubled.
  9. A few minuted before they're done rising, preheat the oven to 400. 
  10. Next, beat the egg with the cold water to make an egg wash. When the dough is done rising, brush them with the wash and sprinkle them with salt or sesame seeds or nothin' at all.
  11. Bake for 20 minutes, or until the inside of the buns reach 190.
  12. After they're all warm and wonderful, take them out of the oven and cool them on a wire rack.

This recipe is adapted from King Arthur Flour.

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