When life gives you pulled pork (thanks to mom & dad in-law), we think pulled pork sandwiches…which require hamburger buns. We could run to the store or we can make Homemade Hamburger Buns from ingredients already in our fridge and pantry in just over 30 minutes. Bingo!
If you’ve been following Lemony Thyme for a bit you may be familiar with our Eat Out of the Fridge/Pantry Weeks. They are a chance for us to use up open ingredients and generally reduce the clutter that can take over a fridge…and a pantry. Through this process we have become quite resourceful, have reduced our grocery bills, and are beginning to think twice before placing an item in our buggy at the grocery store. So much so that I may write a post with more concrete statistics on this topic. For now we’ll focus on these soft, golden brown, delicious buns.
I’m beginning to see a pattern with bread making. Warm water, sugar, oil, and yeast when left alone for about 5 minutes begin to look like a science project…in a good way. The dough comes together with the addition of egg, salt, and “enough flour to form a soft dough.” You’ll notice in the picture above that I used Bread Flour. The recipe called for all-purpose flour and that tub was empty. Bread flour worked just fine. Eat Out of the Fridge/Pantry Week = no trips to the grocery store. None.
The sweet deal about this recipe is after 3-5 minutes of kneading we skip right over ‘rise’ and jump to…divide the dough into 12 balls, then allow to rest for 10 minutes. We’re twenty minutes into the process at this point. That’s all. Just twenty.
Into a 425 degree oven for 8-12 minutes and voila. Homemade Hamburger Buns. In thirty to thirty-two minutes. Hot out of the oven, no burger required, the first two were buttered and gone in mere minutes.
The next two Homemade Hamburger Buns were topped with yummy slow-cooked pulled pork. THE single inspiration for making these buns. Check out our Warm German Potato Salad recipe that was a perfect side dish.
Recipe source: Taste of Home.
- 2 Tbl. active dry yeast
- 1 cup plus 2 Tbl. warm water (110-115 degrees)
- ⅓ cup vegetable oil
- ¼ cup sugar
- 1 egg
- 1 tsp. salt
- 3 - 3½ cups all-purpose flour
- Preheat oven to 425 degrees.
- In a large bowl dissolve yeast in warm water. Whisk in vegetable oil and sugar. Allow to rest for 5-minutes.
- Add the egg, salt and enough flour to form a soft dough (I used about 3¼ cups).
- Turn out onto a well floured surface and knead for 3-5 minutes until smooth and elastic. Divide into 12 balls. Do not allow to rise. Place 3-inches apart on parchment lined baking sheets, cover and allow to rest for 10 minutes.
- Bake for 8-12 minutes or until golden brown. Cool on wire racks.
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