Ahh. Who would argue that fresh homemade bread is a joy unbounded to the olfactory senses as well as the taste buds?
I have made many types of yeast bread over the years, and am always willing to try new recipes.
I have recently gotten into making buns. Hamburger buns, however, cannot be made with just any bread recipe.
My sourdough bread? buns are too hard and crusty
My Bert Porter bread? buns are too dense
My honey wheat bread? buns are too porous
Hamburger buns must be soft, and not too dense yet not to porous (IMO).
I have an old cookbook that my mom bought in the early seventies from a rural electric cooperative in North Dakota. I tell you, those Norwegian ladies know how to cook. For those of you who are familiar with this site, the cinnamon roll recipe is from this book as well.
I made these buns for the first time yesterday, and they came out the way a hamburger should be.
1 1/2 C hot water
3/4 C shortening or lard
2 T salt (I used only one)
1/2 C sugar
2 beaten eggs
2 pkg yeast (4 1/2 tsp) dissolved in 1/2 C warm water
7 C flour +-
Pour the hot water over the shortening, sugar, and salt. Allow to cool to lukewarm. Add eggs. Add yeast, then start adding flour. Mix until dough cleans side of bowl and sticks to hook.
This particular batch only rises once. I use sheet pans with parchment paper. Get the dough ready, and begin cutting out pieces of dough…about the size of a small orange. Pull the dough from top to bottom to tighten it, then press into your hand into a disc about the size of well…a hamburger bun. Use your fingers to help smash your dough into the round disc. Let rise as long as necessary until they double in size. Mine took several hours, but I changed the recipe for you. It should be more favorable and rise better.
Bake at 350° for about 16-18 minutes. Brush butter on tops when removing from oven. If you put butter on before you put them in the oven, they will have slightly crisper tops.
You can substitute up to 2 Cups of whole wheat flour if you like.
Just a few of the finished products.