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Hamburger Buns
Source of Recipe
Marla Huggins on Recipe Circus
ABM Hamburger Buns
1 1/2 cups water, less 2 tablespoons
3 1/3 cups all purpose flour
3 T butter, at room temperature
2 T dry milk powder
2 T sugar
1 1/4 tsp salt
2 tsp bread machine yeast, or amount recommended by manufacturer
1. To make a 1 1/2 pound loaf, check instructions from the manufacturer of your
bread machine. Place ingredients into bread canister in order recommended. Set
machine for dough mode or set timer so you can remove dough from machine after it
has completed 1 rising.
2. To make buns, grease a baking sheet or coat with cooking spray. After 1st rising,
punch dough down so large bubbles are gone. Dough will be soft. Using a dough scraper
or sharp knife, divide equally into 8 pieces. Cup your hand loosely over a piece
and, with a circular motion, work into a smooth ball. Place on a greased baking
sheet. With the flat of your hand, press down firmly on ball and flatten, pancake
style, until dough is about 4 inches wide and 1/2 inch thick. Repeat with remaining
pieces, placing edges of flattened balls at least 2 inches apart.
3. Cover buns loosely with buttered wax paper. Do not use a tea towel. Let rise
until doubled in size about 30 to 45 minutes. Meanwhile pre-heat oven to 350°F.
When buns have doubled in size, remove paper. Bake in center of pre-heated oven
until tops are golden and a knock on the underside of the buns sound hollow, 15
to 18 minutes. Place buns on a rack to cool. Buns will keep in a well sealed plastic
bag at room temp for up to 1 day. Or wrap and freeze for up to 3 weeks.
Makes 8 rolls
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