We had the family over last night to celebrate my birthday, and this girl wanted some turkey burgers, Red Robin Banzai burger style. You know, straight off the grill with teriyaki sauce and grilled pineapple... and homemade buns! I found this recipe on Pinterest a few weeks ago, and hey, it sounded easy enough. And, boy, was it ever! I don't think I'll be buying hamburger buns from the store again! Here's my version, with a few tweaks to the original:
40-Minute Hamburger Buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/4 cup butter (you could also use vegetable or coconut oil, I'd imagine)
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3 to 3-1/2 cups bread flour
Directions
- In your Kitchen Aid bowl or large bowl, dissolve yeast in warm water. Add softened butter and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
- Attach the kneading hook to your Kitchen Aid and turn it on to the second to lowest speed. Allow the mixer to run at least 5 minutes, adding flour as needed to form a soft ball of dough. {Or, 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 {I made mine about the size of a billard/pool ball.} Place 3 inches apart on greased baking sheets. Cover and allow to rise for about 30 minutes.
- Bake at 425° for 8-12 minutes or until golden brown. Brush tops with butter, if desired. Remove from pans to wire racks to cool. Yields 1 dozen.
These are so seriously good! Not too dense or chewy, but soft and perfect. They aren't messy to slice, and they remind me of the sort of bun served at bistros. The best part is that they can easily be dairy-free, which makes them an easy choice with my son's dairy allergy. I bet they'd be great for pulled pork sandwiches, too! Enjoy!
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