Hamburger Bun Recipe
This hamburger bun recipe will make 30 large yeast buns to hold that great bbq hamburger fresh off the grill.
I freeze a big batch of these homemade hamburger buns, and then only take out what is going to be used. They are excellent for freezing and do not become soggy.
A great burger bun for convection baking, on racks 1 and 3 at the same time if you are using a convection oven.
Here is how to make a bun that is light and crispy either with all purpose white flour or (like I make them) with part whole wheat and part white flour.
- 3 cups warm water
- 1/4 cup sugar
- 6 tbsp. cooking oil
- 1 1/2 tsp. salt
- 2 tbsp. instant dry yeast
- 2 eggs, slightly beaten
- 7 cups white flour or 4 cups whole wheat plus 3 cups white
- To a large mixing bowl add flour, yeast and salt. Stir well.
- In another bowl combine the warm water, sugar and oil, stir well for the sugar to dissolve.
- Add the slightly beaten eggs.
- Add all liquid ingredients to flour mixture and knead until well combined. (I use an electric mixer with dough hook for this process.)
- If dough is very sticky add another 3/4 cup flour, no more.
- Knead well, then oil top of dough, turning to oil the whole ball.
- Cover bowl with a clean cloth and keep away from draft to rise.
- Punch dough down every 15 minutes for 1 hour.
- Empty dough onto a slightly oiled surface, divide in half.
- Form each half into a roll and cut into 15 pieces.
- Shape into buns and set on a well oiled pan for baking.
- Cover again with cloth and let rise for about 3/4 to 1 hour until doubled in bulk.
- Bake in preheated 350F oven for 15-20 minutes, (Convection @325F) or until browned to your liking.
- Remove to cooling rack.
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