Forty-Minute Hamburger Buns
You can make your own sandwich rolls in less than an hour! And they are really, really good! I was so excited when my friend gave me this recipe a few years ago, and I've been making them ever since. The original recipe is called Thirty-Minute Hamburger Buns, but I've honestly never been able to pull that off. I can however, make them in forty minutes, and that's about the same amount of time it would take me to drive down my mountain and go to the closest grocery store. The original recipe also calls for cooked grains to be added to the dough. They are delicious with the healthy addition of cooked barley, spelt, quinoa, oat grouts, etc. If you
have leftovers of any of those things, you should definitely throw them in. Most of the time I don't, so I've adapted the recipe to use with flour only. I'll put both options in the recipe below.
I'm using my Bosch bread mixer, but you can mix these in a stand mixer with a dough hook, or by hand.
Begin by combining, warm water, oil, sugar and yeast. Mix, and then let rest for 10-15 minutes.
Add remaining ingredients - egg, flour (and grains, if using) and salt and combine thoroughly.
You should have a nice soft dough to work with. Add additional flour if needed, but only in small amounts at a time. We want soft, tender rolls, and too much flour will make them tough. Remove dough to work surface, dusted with flour, and knead a few times until you have a smooth ball of dough.
With a rolling pin, roll your dough to about 3/4 inch thickness. Cut into rounds about 4 inches in diameter. Until recently, I was using anything I could find that would work for this, a large glass or empty can that was about the right size. Then I found this round cutter in a kitchen store and I love it.
Place the buns on a cookie sheet lined with parchment paper and brush the tops with melted butter. Let rise at room temperature, out of a draft, for about 10 minutes.
Bake for 10 minutes or until lightly browned. These buns are delicious for sandwiching most anything, burgers being an obvious choice, but we also really like them for sloppy joes. They freeze well if you don't plan to use them right away.
Forty-Minute Hamburger Buns
1 cup plus 3 T. warm water
1/3 cup vegetable oil
1/4 cup sugar or honey
2 T. yeast ( you can use one-half the amount of yeast, if you double the rising time)
1 t. salt
1 egg, beaten
3 3/4 - 4 cups unbleached all purpose flour ( If using cooked grains, such as kamut, oat groats, quinoa, spelt, barley, etc.- Use 3 1/3 cups flour and 3/4 cup cooked grain)
Preheat oven to 425 degrees.
Combine warm water, oil, sugar, and yeast. Mix, then let rest 10-15 minutes. Add remaining ingredients and combine thoroughly. Roll dough to about 3/4 inch thickness . Cut into rounds about 4 inches in diameter. Place buns on cookie sheet lined with parchment paper. Brush tops with melted butter. Let rise at room temperature, out of draft, for about 10 minutes. Bake for 10 minutes , or until lightly browned.
This will make around 10 buns. If you want to make 30 buns (some for eating now, some for freezing), use the ingredient list below.
For lots of buns
3 1/2 cups warm water
1 cup vegetable oil
3/4 cup sugar or honey
6 T. yeast
1 T. salt
3 eggs, beaten
10 1/2 cups flour
2 cups cooked grains (see above)
* Recipe courtesy of Jeannee Stevens