I’d never attempted homemade buns like this before, but it was so easy! I love using my KitchenAid stand mixer – the dough hook made this simple to do and easy to clean up.
The only thing I have to work on is the shape of the buns… because I pulled bits of dough from some buns to add to others to get the sizes more consistent, the new dough didn’t really combine into pretty little balls. As you can see from the photos I have some buns that look like turds LOL. I guess I have to do a better job separating the main dough ball into 10 separate bits from the beginning. I had pulled the dough apart by hand – perhaps cutting it with a knife would be better?
Please share your comments – have you ever made hamburger buns?
1 cup warm water
2 tsp. active dry yeast
2 Tbs. sugar
3 cups all purpose flour
1 1/4 tsp. salt
1/4 cup vegetable oil
1 egg + 1 tsp. water for egg wash
Mix water, yeast, and sugar in a large measuring cup. Allow the yeast to bloom (bubble and foam) for at least 5-7 minutes.
In the bowl of a stand mixer using a dough hook, add flour, salt, vegetable oil, and bloomed yeast mixture. Turn the mixer to low and knead for 7-8 minutes (for me this only took ~3 minutes), or until the dough forms a ball and pulls away from the sides of the bowl. (If dough is still sticking to the sides of the bowl, add another Tbs. or so of flour.)
Remove ball of dough to a lightly greased bowl, cover, and set aside to rise for an hour, or until dough ball has doubled in size.
Once dough has risen, gently deflate the dough and remove it from the bowl.
Divide the dough into 10 equal portions. Roll each portion of dough between the palm of your hand and the counter/a hard surface to form a ball. Place the buns on a baking sheet that has been lined with parchment paper. Let buns rest and rise a second time until doubled in size and very puffy, or for at least an hour.
Once buns have risen, preheat the oven to 350. Prepare an egg wash by beating one egg with 1 tsp. of water. Brush the egg wash over the tops of all of the buns, taking care not to deflate them.
Bake buns for 16-18 minutes, or until they turn a nice golden-brown color and are baked through. Allow to cool before slicing for service.