Belle's Hamburger Buns
I am allergic to eggs so I like this recipe because there are no eggs actually in it.
I've been making bread for my family for about 20 years now, but never tried making my own buns. I made this recipe for our 4th of July dinner (sloppy joes) and the texture was exactly what I was looking for.
It didn't have much flavor, about what you would get from pre-packaged buns bought in the store, but I think if I double the yeast & salt for the next batch that should do the trick.
The instructions are a bit confusing for the inexperienced baker. For those having trouble, you don't just dump 6 cups of flour in a bowl and pour the yeast in. You have to start with HALF the flour the recipe calls for, add your liquids, then add your flour 1/2 cup at a time until the dough can be handled easily, usually about 4 to 5 cups. Then work in the rest !!as needed!! on the board as you knead it. This is called "Board Flour".
Remember that on humid days your bread will need more flour, while on dry day's it will need less. This is where experience comes in handy.
2 users found this review helpful
Jul. 5, 2013