Quick and Easy Hamburger Buns (with Updates!)

I am updating my bun recipe.  There are no major changes, but just a few tweaks here and there as I get better at making them.  (I do think that breads take a bit of trial and error.)  I have cut back a little on the water as well as the salt.  I felt that I was adding a lot of extra flour while kneading because the dough was just too wet.  I also learned that while sugar feeds yeast, salt makes it harder for yeast to do its job.  I have been using the dough hook on my mixer and giving it few extra minutes to develop the gluten instead of adding the vital wheat gluten.  (But I have made this without my mixer as well; the mixer is not mandatory, just convenient!) You can see the changes below. 

My goal this summer was to find a homemade bun recipe that we like.  We grill every weekend and are bun snobs!  I have been outraged at the cost of a good bakery bun so I was determined to find a recipe that I could make to cut the cost.   (We have had a LOT of homemade croutons from the buns that didn't make the cut.  It all worked out since we had an abundance of lettuce from our garden!) 

Here is the bun recipe I have settled on.  The best part: I have fresh buns in an hour from start to finish!  How great is that?

Ingredients

·    2 tablespoons active dry yeast

·    1 cup plus 2 tablespoons warm water (110° to 115°)

·    1/3 cup olive oil

·    1/4 cup honey

·    1 egg

·    1 teaspoon salt 1/2 to 5/8 teaspoon salt

·    3 cups wheat flour (I use whole wheat pastry flour)

·    2 teaspoons vital wheat gluten (optional)

Directions

In a large bowl, dissolve yeast in warm water and honey.  Let stand for 5 minutes. Stir the egg, oil, salt and flour together and then add the yeast mixture to form a soft dough.  Knead until it is elastic, about 5-8 minutes. (You may have to add a bit more flour to the dough to make it workable if it is still too wet to form balls, but do not keep adding flour until bowl is clean on the sides like other bread recipes.  That will make your buns too heavy.) Do not let rise. Divide into 8-10 pieces; shape each into a ball and then flatten slightly. (You will know that the dough is the right consistency if your fingers are a little messy, but you can still work with it to make it into balls.)  Place on a greased baking sheet. Cover and let rest for 10 minutes. Bake at 425° for 8-9 minutes or until golden brown.  (My husband would emphasise not over baking!)

I have had a lot of success lately doubling the recipe and placing 1/2 the dough balls immediately in the fridge before rising.  A couple days later I place them on a baking sheet to rise while my oven preheats.  Fresh buns are so much better than 2 day old buns!

This post is linked up at

Pennywise Platter Thursdays @ http://www.thenourishinggourmet.com/

Full Plate Thursdays @ http://mizhelenscountrycottage.blogspot.com/

Fight Back Friday @ http://www.foodrenegade.com/