I’ve been on a search for a yummy hamburger bun recipe. Every time I would try a new recipe I would be disappointed. Either by the flavor or the texture of the buns. So when I stumbled across this pin on Pinterest, I knew I had to give it a try.
I had to change the recipe just a little to make it dairy free for my family. But after making these buns, I think I’ve found my favorite recipe for hamburger buns. I wanted to share this recipe because the barbecue season is about to open and you might need a good bun recipe to go with your great grilled burgers.
Don’t be afraid to try this recipe if you haven’t baked with yeast before. Granted the first few tries might be less than perfect, making a yeast bread isn’t as scary as you might think. There’re just a few things to remember when working with yeast.
A Few Bread Making Tips
Make sure your liquid is warm but not too hot. If it’s too hot it will kill the yeast and you will end up with dense little pancake like items instead of fluffy buns. 110 to 120 degrees should be just about right for the liquid temperature.
Proof your yeast. This just means mix the yeast in with the warm liquid and a little sugar or flour to give it something to eat. Let it sit and do its thing for 5-10 minutes. You should end up with bubbles on top or even a frothy mixture on top of the liquid depending on how long you let it sit. This lets you know the yeast is working and not dead.
Mix the liquid ingredients with a little flour to start and beat well. Most recipes I follow have you beat the liquid ingredients with part of the flour for a few minutes. It’s an important step don’t skip it.
Knead your bread for the right amount of time. Under kneading or over kneading of dough can change the texture. Be sure to knead it just long enough. For most recipes, usually 5-10 minutes should be about right, a little longer for whole wheat breads.
Make sure to allow time for the dough to rise. I will rise my dough at least once and sometimes twice before shaping it. It seems to build the flavor and texture to of the bread. Let the dough double in size once and rise again after shaping it.
- ¼ cup Warm Water
- 2 tablespoons Sugar
- 1 tablespoon Yeast
- 1 teaspoon Salt
- 1 cup Warm Soy Milk, Almond Milk or Coconut Milk
- 1 tablespoon Oil, (Olive, Canola or Melted Coconut)
- 3-4 cups Unbleached All Purpose Flour
- Mix the warm water, yeast and sugar together. Set aside and let it proof for about 10 minutes.
- In a large mixing bowl combine the warm milk, salt, 1½ cups flour, and oil. Add the yeast mixture and beat for 2 minutes on medium-high.
- Add another cup of flour and continue to mix. Continue to add more flour a little at a time until the dough pulls away from the sides and cleans the side of the bowl.
- Turn the dough out onto a lightly floured surface and knead 7-10 minutes. Only add enough flour to keep the dough from sticking. You want a nice soft dough.
- Place in an oiled bowl and let rise until double in a warm place. About one hour.
- Punch down the dough and cut into 9 pieces. Shape into balls and place them on a lined cookie sheet. Flattening each one just a little.
- Cover and let rise until double in size about 30-45 minutes.
- Preheat oven to 400 degrees and bake for about 15-20 minutes or until done.
- Cool on a wire rack to keep buns from getting soggy.
Have you ever tried making your own hamburger buns before?