Hamburger Buns

By: Amber Grangroth

Nothing says summer quite like grilled burgers, and there’s no better way to eat a burger than in a fresh homemade hamburger bun!
These buns are hardy enough to hold up to all those delicious topping you like to add to your burger. But not so much that there’s just too much bun to burger. Its the perfect pair!
Even tho these buns have the name Hamburger in them, you can use them for any hot sandwich you like! We used up some of the leftover buns to make venison french dip sandwiches. you can make pulled pork buns, or even just throw some meat and cheese inside along with a little butter and call it lunch!
I like to brush these buns with a beaten egg and sprinkle sesame seeds or everything bagel seasoning on them before baking. This is completely optional, but they sure look pretty!
This recipe can make 16 large buns, 20 medium buns or 24 small buns. I typically make 20 out of the recipe because i don’t make all the same size buns, and some turn out larger than others. Then the adults get the larger buns and the small ones will go to the kids. It works out perfectly that way!

Hamburger Bun Recipe

(makes 16 large, 20 medium, or 24 small)
Ingredients:
2 c warm water
1 T active dry yeast
⅓ c sugar
6 T butter melted
2 eggs slightly beaten
2 ½ t salt
6-7 c all purpose flour

Optional: one egg beaten to brush on top, sprinkle with sesame seeds or everything bagel seasoning

Instructions:
In the bowl of a stand mixer or a large bowl add warm water and dry yeast. Let sit 5-10 minutes until foamy.
Add sugar, melted butter, eggs, salt and mix well.
Begin adding in flour, one cup at a time while mixing with a dough hook until the dough sticks together and no longer sticks to the edges of the bowl. (If kneading by hand once dough is workable, dump out onto a floured surface and knead by hand until smooth and elastic. Place dough back into the bowl.)
Remove the mixer attachment and cover the bowl with a clean towel. Let rise for 1-2 hours until doubled in size.
Dump out dough onto a well floured surface and divide in half with a dough cutter, or just use your hands to pinch it apart.
Form each piece of dough into a round and cut each into 8-12 pieces. Pinch the sides in to make the seam at the bottom of the bun.
Place the buns three inches apart on greased baking sheets and gently press them down with your fingers to flatten them.
Let rise until doubled
If desired, beat an egg in a bowl and brush on top of each bun. Sprinkle sesame seeds or everything bagel seasoning on top.
Bake at 350 degrees fahrenheit for 16-18 minutes until golden
Cool on a wire rack and store in an airtight container.
Enjoy!

Always find the beauty in life!
Love, Amber