Sunday, May 24, 2009

I've been making my own original recipe for dinner roll dough for almost 20 years now & it's one of my most requested recipes. It's a yeast recipe & I usually can whip out 24 dinner rolls in about 90 minutes, but sometimes even an hour & a half is too long.
One night about a year ago I was going to make meatloaf but Bryan said he didn't really feel like it. He suggested he barbecue some hamburgers instead. I loved the idea & we got all excited until I realized we had no buns for hamburgers.
Of course I ran to to find a hamburger bun recipe. I couldn't believe the name of these buns & since I was going to be making some anyway, I might as well test out this recipe. This recipe was no lie! Forty minutes later we had fresh, hot homemade hamburger buns to go with our freshly barbecued hamburgers. Delish!
I've since made them many, many times. For hamburgers, sloppy joes, soups. I've made a double batch even but you really have to be on your toes to form that many buns quickly (or recruit some help) & I was using two ovens. I do all the mixing & kneading in the Kitchen Aid mixer & the Artisan model mixer can make the double batch all at once.
Leftovers I let cool on racks then put in a large ziplock baggie. I'd love to tell you how long they last but we never have them around for more than two days. They make awesome meat & cheese sammys, PB&J, toast & jelly, or just warmed & buttered. They stay nice & soft. Since we're coming up on barbecue weather, you all need to try these. You'll likely never buy store-bought buns again!

40 Minute Hamburger Buns

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TinksTreats by Lorilyn Tenney is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License