We wanted hamburgers, but keeping hamburger buns on-hand is a pain. They don’t last, or you have to freeze them, and most buns don’t do well in the freezer. I also didn’t want to make a store-run, especially during these days of covid-19. Kevin found this recipe, and we tried it out after reading some of the comments. Modified to make 8 instead of 12, and added some time to let the dough rise. Don’t bake for the full 12 minutes–Kevin doesn’t like the bun’s bottom to be too crusty.
- 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 large egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 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. Let rise for 10-15 minutes. Divide into 8 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
- Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.