40-MINUTE HAMBURGER BUNS
"Here on our ranch, I cook for three men, who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal."
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110 to 115 )
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour*
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
Divide into 12 pieces;** shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest for 10 minutes.
Bake at 425 degrees F for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
*"I used 1/2 bread flour and 1/2 all purpose the second time I made them. They were lighter in texture." Laura Leicht
**"I used half and froze half as there are only the two of us. It froze well and was easy and a one bowl mix. Very pleased. The only thing I did was divide it into 8 portions as 12 made very small buns." Wistawee
Makes one dozen hamburger rolls
Source: Best of Country Breads by Taste of Home
"Here on our ranch, I cook for three men, who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal."
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110 to 115 )
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour*
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
Divide into 12 pieces;** shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest for 10 minutes.
Bake at 425 degrees F for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
*"I used 1/2 bread flour and 1/2 all purpose the second time I made them. They were lighter in texture." Laura Leicht
**"I used half and froze half as there are only the two of us. It froze well and was easy and a one bowl mix. Very pleased. The only thing I did was divide it into 8 portions as 12 made very small buns." Wistawee
Makes one dozen hamburger rolls
Source: Best of Country Breads by Taste of Home
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