Hamburger Buns (For the Bread Machine)
"This recipe can also be used for hot dog buns. Just shape the dough into a roll instead of the bun for hamburgers. Once you have made these buns you will never buy want the store bought again. I PROMISE!!!"
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
9
ingredients
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 cups bread flour
- 3 tablespoons dry milk
- 1 1⁄2 teaspoons instant yeast
directions
- Place all ingredients in to your machine's fully assembled pan. Select the "dough" or "manual" cycle and press start.
- 10 minutes after your machine has started kneading the dough open the lid and check the coonsistency of the dough. The dough should be tacky to the touch like the sticky part of a Post-it-note. If the bread is too dry add 1 tablespoons of water at a time allowing a minute or two of kneading then check it again. If needed add another tsp of liquid. Repeat this until the dough reaches the proper consistency. If the dough is too wet apply the above steps but using flour instead of liquid.
- After the machine has beeped to indicate the dough is done, remove the dough and divide dough into 9 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls into 4 inch rounds, cover and let rise in warm, draft free place until doubled in size 20 to 30 minutes. Lightly beat egg white and 1 tblsp. water. Brush on buns. Sprinkle with sesame seedl Bake at 375 for 12 to 15 minutes or until done. Makes up to 9 buns.
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Reviews
-
very good the first try!!! -
This is the first time I've ever tried to make hamburger buns. I think I did pretty good! *LOL* The recipe is easy to follow and I got substantial buns from it. Thanks so much for posting!
RECIPE SUBMITTED BY
I love to cook! My husband is very thin so he can eat anything!! He was raised on a farm so was a meat and tater man. Used to say anything other than meat and taters was exotic food.
<br>We've been married 40+ years so he is used to my experiments.
