Out of burger buns because of the pandemic? Make these. They’re really easy to make and are from a blog called the The Kitchn. I guess if the US runs out of meat, you won’t need these. Here’s a suggestion, too: if you can’t find flour or yeast at the grocery store, see if your local bakery will sell you some. Ours was more than happy to.
I felt that these burger buns are rather large and, accordingly, fairly high in calories. If making again, I’d split the dough into 10 pieces, instead of 8.
Oh, yeah, and wear a mask when around others; don’t be a selfish prick.
What you’ll need for 8 burger buns:
- 1T active-dry yeast
- 0.5 cups warm water
- 0.5 cup milk, any fat content
- 1 large egg
- 2T vegetable oil
- 2T sugar
- 1t salt
- 3 cups all-purpose flour
- 1T melted butter
What to do:
In a large mixing bowl, stir the yeast into the warm water and let it sit, until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar and salt, and add it to the yeast mixture, stirring until combined. Add the flour and stir until it forms a shaggy dough.
Knead for about 10 minutes so the dough gets to the right consistency: smooth, slightly sticky and springy.
Return the dough a bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
Pre-heat the oven to 375°F.
Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.