I almost don’t want to call these hamburger buns. I don’t want them to be limited to just the world of hamburgers. Calling them hamburger buns feels like I’m selling them short.
Sure, they definitely stand up to hamburgers. But they have so much potential! They’re also great with butter and jam for a snack, or with Nutella for breakfast, or with your favorite cheese and cold cuts for lunch. Or just plain, straight from the oven.
Can you tell that I really, really like these
buns rolls wonderful-little-soft-bread-things?
And I was so close to not making them during one of those “I don’t want to cook anything that I have the ingredients for” moments. I would have been so sad.
If I had these around all the time, I would never feel the pull of the bakery and grocery store rolls that I buy sometimes when I’m not sure what I’ll be having for lunch or dinner. And Austrians know their bread, so that is saying something.
These are nothing like store-bought hamburger buns, American or Austrian. They are classy hamburger buns—soft, chewy, slightly sweet…
I don’t know about where you live, Reader, but here in Austria we’ve been getting some wintry weather. None of the snow sticks to the ground because I’m in a city, but it does blow straight into your eyes while you’re walking around. If the same happens to you, you should probably stay inside and make these instead.
Update, 12/27/13: I made these for Christmas dinner but used a combination of white and whole wheat flours. This made 16 dinner rolls, which fit into a 9 x 13 inch pan (or 12 rolls fit into a 7 x 9 pan). Follow the same instructions but instead of shaping into eight hamburger bun sized rolls, just divide the dough into 16 parts! Now, I don’t know the most traditional way to shape dinner rolls, but after the first rise I took my large ball of dough, made it into a circle, and cut it pizza-style into 16 triangles. Starting from the narrow end of the triangle, I rolled the dough back into a ball, pinching it closed at the end. Place the seam side down. Cover and let rise again for half an hour.
Hamburger Buns (Or Whatever You Want to Call Them)
Barely adapted from The Kitchn, updated 12/27/13
Makes 8 buns or 16 dinner rolls
- 1 T active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1 large egg
- 2 T olive oil
- 2 T sugar
- 1 tsp salt
- 3 cups all-purpose flour, plus more for kneading (or use 1 cup whole wheat and 2 cups white)
- 1 T butter
In a large bowl or the bowl of stand mixer, combine yeast and warm water. Let sit for about five minutes to proof.
In a small bowl, beat the egg with the milk, olive oil, sugar, and salt with a whisk or large fork. After five minutes, add to the yeast and water mixture. Add flour, and stir (or use your mixer’s dough hook) until a shaggy dough forms. Lightly flour the countertop and turn the dough out to knead for ten minutes (alternatively, knead using your stand mixer for ten minutes). The dough should be smooth and if you poke it, the impression left by your finger should disappear. Form the dough into a ball.
Oil a large bowl (you can use the same one you just mixed the dough in). Place the ball of dough in the bowl, cover it, and let rise in a warm spot for about an hour. It should approximately double in size.
Line a baking sheet with parchment paper. Lightly flour your work surface again and turn out your dough. Divide it into eight pieces, forming each into a tight ball, then place on the baking sheet. Cover, and let rise again for about 30-40 minutes, or until hamburger sized. Alternately, shape into dinner rolls and place in a 9 x 13 pan with a little space in between each roll for the “pull apart” effect.
Partway through the second rise, preheat the oven to 375ºF. After the rise, melt the butter and brush on the tops of the buns.
Bake for 15-18 minutes. Serve warm or at room temperature.
Posted to Serendipity and Spice’s Manic Monday, Mandy’s Recipe Box’s Totally Tasty Tuesday, Mostly Homemade Mom’s Show and Share Wednesday, Mommy on Demand’s Create It or Bake It, and Buns in My Oven’s What’s Cookin’ Wednesday!