This recipe came about when we were in week 3 of the stay at home order due to CoVid19. My son wanted hamburgers and fries but my husband doesn’t want us to go out at all. We do not have hamburger buns and I had been reading that bread is almost always out of stock all over our town’s grocery store.
Lucky I know how to make bread. So I decided to make hamburger and fries from scratch…the bread, the patties, and the fries. I added additional yeast to make the dough rise faster as it was already late in the afternoon. The bread worked out really good so here I am sharing it with you. I promise it will be easy and fast to make these burger buns and that they taste great! A lot of work to make everything from scratch yes, but I feel truly blessed to be able to make it.
Now, with the COVID cases on the up swing again, AND 4th of July, I will probably make this today for our little BBQ, so we can stay home and try to avoid going out.
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Happy 4th of July everyone! Stay safe!
2 tablespoons instant dry yeast
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 cups all-purpose flour
Water, for brushing
Sesame for topping
- In a large bowl, mix yeast and warm water. Add oil and sugar. Mix well. 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 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
- Cover and let rest for 30 – 40 minutes, until doubled. Meanwhile, preheat oven to 425F. Bake buns for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
1. Place yeast and water in the mixing bowl. Set to 2 minutes/37F/speed 2.
2. Add the oil, sugar, egg, salt, and flour. Set to 2minutes/Knead.
3. Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
4. Cover and let rest for 30 – 40 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
This recipe can also be used to make dinner rolls. Divide dough into 24 pieces, shape and let rise until doubled. Bake until golden brown.