EASY HOMEMADE HAMBURGER BUNS
Take your hamburgers to another level with these easy homemade hamburger buns. If you are a regular here at SmartEasyFun.com, this recipe might look familiar. (The Best Homemade White Bread)
Use your favorite bread recipe to make homemade hamburger buns.
I love finding multiple uses for a recipe. So, I use my “Best Homemade White Bread” recipe to make these homemade hamburger buns. This bread really is the best, I promise! I have searched high and low and this one is it. One of the reasons I love this recipe is because it is so versatile. I use it for my everyday sandwich bread, cinnamon roll, dinner rolls, sweet and savory rolled breads and these hamburger buns.
Homemade hamburger buns that freeze great.
When I make bread, I just make the batch a little bigger and shape some hot dog and hamburger buns. First of all, these easy homemade hamburger taste amazing! Secondly, they freeze great, so if you have leftovers you can freeze them or use them for sandwiches.
You are going to love these!
- 2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1/2 tablespoon salt
- 1/3 cup mashed potato dry flakes
- 5-7 cups flour
Place warm water, yeast and 1 teaspoon of sugar in your mixing bowl. This is your proofing. If you know your yeast is good, you can just go straight to step 2 and skip the proofing. If you want to proof your yeast, stir water, yeast and sugar and then let it sit for 10 minutes, to see if it gets bubbly.
In your mixing bowl combine 3 cups of flour, 1/4 cup of sugar, salt, mashed potato flakes, melted butter and yeast mixture.
Using the dough hook on your mixer, knead your dough, adding the rest of your flour or until the dough no longer sticks to the sides of your bowl.
Continue to knead until a soft, but not sticky ball forms, about 6 minutes.
Turn dough out onto a clean, floured counter. Knead into a nice ball. Put ball into a big, greased bowl. Turn dough to coat all sides. The bowl should be big enough to hold the ball when it doubles.
Cover tightly with plastic wrap and put in a draft free place you double in size. This time will vary. Mine takes 45 minutes in the summer and 1 1/2 hours in the winter. Go by the size of your dough, not the clock. I set my timer for 45 minutes, then check every 15 minutes.
Once doubled in size, punch down dough and turn out onto a floured counter. Knead a little, to get out the bubbles.
Roll and shape 4 oz balls of dough. You can use a kitchen scale or just eye ball it. The dough will double in size so this will help you decide what size to start with.
Place your dough balls on a lined or greased cookie sheet., about 2 inches apart. Let rise for about 45 minutes, or until they are about the size you want your buns to be.
When the buns look like they are about ready, preheat oven to 350 degrees Fahrenheit. Bake for 20 minutes, until golden brown on top.
When the buns are golden brown, remove from oven. Immediately remove from cookie sheet to a wire cooling rack. Enjoy!