I made these hamburger (or sandwich) buns on a whim. I had a lot of homework for my Business Management classes and didn’t feel like running to the store for some lame rolls for dinner. I was going to make hamburgers and wanted to try a new recipe I was working on so I decided to throw together the ingredients and while the dough was rising I could get more of my homework completed. Since I first posted this, I have worked and reworked the recipe.
I used honey in these rolls and cut back on the sugar. Honey contains enzymes which help to slow down the “stale” process. This isn’t a sweet dough or bread. They came out so light and airy and with a nice, soft texture. Once you make your own buns with a recipe that is easy, you’ll never get store bought again. If you have freezer space, freezing bread and rolls is a great way to keep them fresh and easily thawed to be used when you’re ready.
This recipe begins with the scalding of milk. Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor. But in bread making, scalding the milk serves an even more scientific purpose. There is protein in milk which can weaken the gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.
You can scald the milk on the stove top but to prevent that ‘skinning’ stir constantly while heating. I personally like the microwave. I heat in one minute intervals, stir and heat again until the milk is foamy but not yet at a boil. Remember, scalding milk does not mean to boil it. The trick is to get it just to that point without going past that point. This is why I use the microwave. More controllable.
Besides making excellent hamburger or sandwich buns, this recipe makes pretty awesome dinner buns. They are not sweet buns but with the honey they have a sweet flavor that will leave you wanting more.
Weights for the different variations:
Large Burger Buns: 4.0oz to 4.5oz balls of dough
Dinner rolls: 2.5oz balls of dough
- 8 1/2 (33 oz) cups bread flour (plus 1/2 cup (2.25 oz) if needed)
- 1/2 cup (4.2 oz) sugar
- 1 tsp sugar (for proofing)
- 1 1/2 tsp salt
- 2 1/2 tsp (0.30oz) active dry yeast
- 2 1/2 cups scalded milk (cooled 90° to 105° F)
- 1/3 cup (3.0 oz) Honey - TESTED*
- 4 Tbsp shortening (or softened butter)
- 2 lg eggs, beaten
- 2 Tbsp butter or margarine, melted for later
- Scald milk. Remove 1 cup, set aside and allow to cool to 105° F
- Pour remaining 1 1/2 cups of milk into the mixing bowl of a stand mixer (Kitchenaid) fitted with a dough hook and cool
- While milk is cooling, measure/weigh out the dry ingredients in separate bowls; set aside
- To the mixing bowl add the shortening (or butter), honey, 1/2 cup sugar, salt and when milk is cool enough add the beaten eggs.
- To the 1 cup of warm milk add 1 tsp of sugar and dissolve the yeast. Allow to stand 5-10 mins to proof
- Add the milk and proofed yeast to the mixing bowl
- Add 2 cups of flour and whisk to blend all the ingredients. Allow to rest about 5 mins.
- Add remaining 6 1/2 cups of flour to the mixer bowl fitted with a dough hook; beat at lowest speed for 1 minute.
- Mix at low-medium speed (#3 on a Kitchenaid) until dough cleans sides of bowl and sticks to dough hook (add the 1/2 cup of flour if necessary); about 6 minutes.
- Prepare a large bowl which is lightly oiled and turn the dough as a ball into the bowl.
- Coat all side of the dough; cover with plastic wrap and a towel.
- Place in a warm, draft free area. Allow to rise 45 mins to 1 hr. or until doubled
- Punch down and separate the dough into required ball portions needed and place on baking tray lined with parchment paper,
- For dinner rolls space balls 1 inch apart; for hamburger buns flatten using your hand or rolling pin to about 4" and spaced 2-3" apart
- Spray the dough lightly with oil, cover loosely with plastic wrap and allow to rise another 45 mins or until doubled
- Preheat oven to 350°F; bake rolls for 12-18 mins until golden brown and hollow sounding (or center reaches 185°F)
- Remove from oven and brush tops and exposed sides with melted butter and allow to cool before serving.
- *Test each new jar of honey when proofing to make sure it does not inhibit the yeast. You can use a small amount (about 1 tsp) of honey in a cup of liquid used in proofing. If there is active yeast growth then the honey is safe to use in your recipe.
- Honey is a known natural preservative which also slows the staling process of the bread.
- To help when making the burger rolls, after using the directions above and the flattened dough balls are covered, place a heavy baking tray over the covered dough while they are rising to help them spread outward rather than upward.
- Dinner rolls: 2.5oz balls of dough
- Regular Burger Rolls: 3.5oz to 4.0oz
- Large Burger Buns: 4.0oz to 4.5oz balls of dough