Ohhhhhhhhh if that were only true of my personal buns...but what I am talking about is a great new recipe I found for hamburger buns...ones that can be in your mouth in 40 minutes! My husband had made a hamburger bun request earlier this week and I thought..."Really??? Do people do that?" I was trying to imagine how that would shake out... Was it a glorified yeast roll? Was it going to take extra time? Was it worth the trouble???
On one of my sleepless nites, I googled hamburger bun recipes and came up with pages of possibilities...but stopped dead in my tracks when I saw the "40 Minute Hamburger Bun Recipe".
"Probably tastes like cardboard", I thought.
But then I read the reviews. There was hardly a bad word about the buns. In fact, most said that they would never buy a store-bought bun again. I had to try the recipe. So...I laid out my ingredients and looked at the clock for my start time and began. The directions were clear and easy to read and I was at the point of kneading my dough in a matter of minutes.
I could have been done earlier...but I had forgotten to pre-heat my oven. I guess I thought I would have time with waiting for the dough to rise. But...when I realized that there was only a dough "resting" time of ten minutes...and not a second rise...I turned on my oven too late to be ready to put them in.
My sister was at my house when I pulled the buns from the oven. Not only did they look good...but she and I agreed that they tasted heavenly. The funny part is...I left out the salt in the recipe by accident. Even without salt they were amazing. Makes me anxious to make another batch soon so I can taste the difference.
So...here's the recipe and my photo journal for some amazing buns...
40 Minute Hamburger Buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/3 cup vegetable 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.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.
From "Taste Of Home" web site.
This is my dough...which took me all of 10 minutes to get to...even with the 5 minute wait time for the yeast, oil and sugar mixture.
Hot tip: Make the balls of dough bigger than the ones here for hamburgers. This size is great for finger sandwhiches. The picture on the right is Charlie Brown overseeing the "resting" of the dough. He did a nice job of watching.
Mr. Monkey was the first to compliment me on my buns. As you can see...these are smaller and the ones on the right are a bit larger...much better for hamburgers. The nice part of these buns is that even though they are light in texture...they are sturdy enough to handle a big burger.
Making homemade hamburger buns is just a small part of living the rural lifestyle. Just goes to show you that it's not so much a location as it is an attitude. However, if you are looking for the location as well as the attitude and want to find a great place to live in a small town or out in the country, I would be happy to help you. I am passionate about living and selling the rural lifestyle. Contact me today!
Comments(8)