I’ve been making hamburger buns for about a year, but up until recently relied only on my homemade bread recipe for the dough. Tasty, but the texture wasn’t quite what I was looking for. FishMama changed all that when I found her fabulous buns a few months ago. 😉 Adapting from her recipe, here’s the version we find delicious.
Homemade Hamburger Buns
- 1 1/4 c. warm milk
- 1 large egg
- 6 T. melted butter
- 3 T. honey
- 2 c. whole wheat flour
- 2 c. unbleached flour
- 1 1/2 T. vital wheat gluten (1/2 T. is the same as 1 t. + 1/2 t.)
- 2 t. salt
- 1 package yeast (a little less than a full tablespoon)
Method 1: Add all ingredients to bread machine in order. Select dough cycle. When finished (my dough cycle takes 1 1/2 hours) divide and shape buns. Let rise until double. Bake at 375° for 15-20 minutes.
Method 2: Combine warm milk and yeast. Beat in egg. Add butter, honey, gluten, and salt. Mix well. Add flour, one cup at a time. Mix well. Turn onto a floured surface and knead for a couple minutes. Return dough to a lightly greased bowl and allow to rise till double. Divide dough and shape buns. Let rise until double again. Bake at 375° for 15-20 minutes.
Yield: 12 jumbo hamburger buns, or 16 regular buns.
** These can be made into hot dog buns, also, but I need to work on my shaping before I show you a picture of that!