Randy Parr
TVWBB Super Fan
I recently went onto the KCBS bulletin board and saw them discussing these hamburger buns. I have frequented the King Arthur website where Moomie is a legend in her own time. I've never been much of a baker and was assured by so many members that these buns were foolproof so I made them and they are! I went to the site and asked Moomie for her permission to post it for the members here and she graciously agreed. Not only easy, these buns are the best I've ever tasted and lasted almost a week still tasting fresh. I took this recipe and made smaller versions for dinner rolls for Thanksgiving and got raves!
Most serious bakers know about King Arthur Flour, and I recommend it for this recipe. If you can't find it locally, they have a toll free number and will tell you where you can find it. You can order it online, but shipping is expensive. If you don't have a bread machine, somewhere, I have a version for a mixer, let me know.
This will go great with pulled pork, I promise you'll love it.
Submitted by: Moomie
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 4/15/2003
? Hamburger Buns
? 1 c water
? 2 tbsp butter or margarine
? 1 egg
? 3 1/4 c. flour
? 1/4 c. sugar
? 1 tsp salt
? 3 tsp instant yeast
? Place all ingredients in your bread machine. Select dough. Allow to run cycle.
? Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It maks a light onion-y flavor that it wonderful!
? When I do these for burgers, I split the bun, butter, and fry in a skillet til brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!
? Moomie's Food Processor Buns (directions by Karen Noll)
? Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.
? Add the egg and butter or margarine, and pulse briefly again to combine.
? With the motor running, add the water (90 ? 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.
? Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.
? Continue with directions for shaping and baking.
? Notes:
? To include your favorite variations:
? - Dry flavorings (like onion powder or Penzey?s Foxpoint seasoning) should be added with the flour
? - If you are using honey or molasses instead of sugar, add with the butter and egg
? Thanks Karen! ---Moomie
Most serious bakers know about King Arthur Flour, and I recommend it for this recipe. If you can't find it locally, they have a toll free number and will tell you where you can find it. You can order it online, but shipping is expensive. If you don't have a bread machine, somewhere, I have a version for a mixer, let me know.
This will go great with pulled pork, I promise you'll love it.
Submitted by: Moomie
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 4/15/2003
? Hamburger Buns
? 1 c water
? 2 tbsp butter or margarine
? 1 egg
? 3 1/4 c. flour
? 1/4 c. sugar
? 1 tsp salt
? 3 tsp instant yeast
? Place all ingredients in your bread machine. Select dough. Allow to run cycle.
? Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It maks a light onion-y flavor that it wonderful!
? When I do these for burgers, I split the bun, butter, and fry in a skillet til brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!
? Moomie's Food Processor Buns (directions by Karen Noll)
? Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.
? Add the egg and butter or margarine, and pulse briefly again to combine.
? With the motor running, add the water (90 ? 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.
? Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.
? Continue with directions for shaping and baking.
? Notes:
? To include your favorite variations:
? - Dry flavorings (like onion powder or Penzey?s Foxpoint seasoning) should be added with the flour
? - If you are using honey or molasses instead of sugar, add with the butter and egg
? Thanks Karen! ---Moomie