Hamburger Buns - A Recipe



Dining on a Dime Cookbook

Here is my recipe for Hamburger Buns.  These are quick and easy.  I adapted this recipe from Dining on a Dime written by Tawra Kellam and Jill Cooper.  It is by far the best frugal cookbook on the market.  At least, that is my opinion.  If you would like to order a copy go to the Living on a Dime website here.

Hamburger Buns

5 to 6 cups flour
2 pkgs. or 2 Tablespoons yeast
1 cup milk
3/4 cup water
1/2 cup oil
1/4 cup sugar
1 1/2 teaspoons salt

Sift together 2 cups flour and yeast.  In a saucepan over medium heat, warm the milk, water, oil, sugar and salt to very warm (120 degrees to 130 degrees).  Add liquid all at once to flour mixture.  Beat until smooth (about 3 minutes)  on medium speed with electric mixer or 300 strokes by hand.  Add enough additional flour to make a soft dough; mix well.  Knead about 5 or 6 times.  Yes 5 or 6 times (not minutes).  You don't knead this dough very long. Let rest 10 minutes.  Roll out on well floured surface to 1/2 inch thickness. Cut with 3 inch round cutter or the rim of a glass or jar.  Place rounds on greased baking sheets.  Let rise in warm place for 30 minutes.  Preheat oven to 350 degrees and bake 10 to 12 minutes or until lightly browned.  Brush with melted butter. Makes about 20 buns.

To make hot dog buns, I greased a 7 1/2 x 11 1/2 inch baking pan.  This pan held 8 hot dog buns.  I rolled the dough into the shape of a hot dog bun and I pressed down lightly on the tops so that they wouldn't be too round on top, but flat.  I placed 6 buns side by side and then 2 at the bottom of the 6 buns.  I think you can tell this from the picture.  These took a few more minutes to bake than the hamburger buns. Just keep your eye on them so they don't over bake.

I made one and one-half recipes of the hamburger bun dough and I ended up with 8 hot dog buns and about 22 hamburger buns. As to the yeast in this recipe, I recently purchased 2 lbs. of Red Star yeast for only $4.99.  I thought this was a great bargain. It is stored in my freezer until I need to use it.

I adapted this recipe last year to make Hot Cross Buns and I will post that recipe sometime.