Homemade Hamburger Buns

shared by Patty H. (I had a previous recipe for hamburger buns that I thought couldn't be beat - that is until I came across this one. I made it and they were wonderful. In fact, John ate a couple as if they were dinner rolls.  And best of all, as you will notice, you just plop everything in together!)

Makes 8 but could do 10 if smaller

Ingredients:

1 pkg. active-dry yeast
1/2 cup (4 oz.) warm water
1/2 cup (4 oz.) milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz.) all-purpose flour
1 tablespoon butter

Directions:

1. In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and flatten gently with your hand to form a 3” disc.  Let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Finished buns

Additional Notes:

• For Whole Wheat Buns - Substitute 1/2-1 cup of the all-purpose flour with whole wheat flour and prepare the recipe as usual. The texture of the buns will be a bit more dense.
• Doubling the Recipe - Double all of the ingredients except for the yeast.
• Freeze Buns for Later - Wrap the buns in aluminum foil and then store in an air-tight container or freezer bag. Let them thaw in their packaging overnight on the counter. Foil-wrapped buns can also be thawed more quickly or re-warmed in a 300°F oven for about 10-15 minutes.