An Even Easier Hamburger (or Hotdog) Bun Recipe

In June I posted a recipe for whole wheat hamburger buns. Since then, I've been playing with proportions of ingredients and technique, and have found an even easier recipe. For this one, you make the dough and immediately shape it into rolls. Set them aside to proof, and then you are ready to bake!

Ingredients

• 1 cup of warm water (about 105 to 110 degrees F.)
• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 1/3 cup canola oil
• 1 teaspoon salt
• 1 large egg
• 3 3/4 to 4 cups all-purpose flour

Instructions

1. Place the warm water, yeast, and sugar in the bowl of a stand mixer. Stir with a spoon to combine and let sit for 5 to 10 minutes, until the yeast begins to look foamy.
   
   
2. Add the salt, egg, and 3 3/4 cups of flour. 
   
   
3. Using the bread hook attachment, blend the mixture slowly until all of the flour is moistened and incorporated. You will probably need to stop the mixer and scrape down the sides of the bowl a few times.
   
   
4. Once all of the flour is mixed in, increase the speed of the mixer medium. Process for about 5 minutes. If the dough still feels sticky, add the extra 1/4 cup of flour.
   
   
5. Remove the dough from the bowl and place on a lightly-floured work surface. Knead by hand about 10 times to make a smooth ball of dough. 
   
   
6. Divide the dough into 8 equal pieces. Shape each one into a ball (for a hamburger bun), or into a 4- to 5-inch log for hotdog buns. 
   
   
7. Line a large rimmed baking sheet with parchment paper. Place the shaped buns on the paper, leaving at least an inch of space in between. 
   
   
8. Place the baking pan in a draft-free place in your kitchen and allow to proof (rise) until the buns are puffy. This could take from 30 minutes to 1 hour depending on the temperature of your room. (Hint: I always heat my oven for 1 minute, turn off the heat, and then place my bread in that barely warm oven).
   
   
9. When the rolls are puffy, preheat your oven to 425 degrees F. (NOTE: If you used your oven to proof the rolls, remove them from the oven before you begin to preheat).
   
   
10. Bake the rolls for 8 to 10 minutes. Remove from the oven and immediately set the rolls on a wire cooling rack.