40 Minute Hamburger Buns

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I bought the book “Best of Country Breads" used, and it’s one of the best investments I’ve made in a cookbook.  The first recipe I tried is this one, for really quick homemade buns.  I bake buns regularly, and can’t even remember when I last purchased any, but although they aren’t really a lot of work, they do take a couple of hours.  So I had to try these…for when I want rolls pronto!  These are almost faster than running to the store.  I always keep extra buns in the freezer.  The recipe cost me 86¢ for a dozen buns.

Dang!  The first time I made these it took me 50 minutes from start to finish…I’ll get better!  I made them in my Kitchenaid using a dough hook and used instant yeast – I’m giving my version of the recipe here.  This is very sticky dough, but they shaped up quickly, and the huge amount of yeast makes them rise fast.                

 40 Minute Hamburger Buns

  1      Pound  Flour, All-purpose -- 3 1/2 -4 cups

  1      Teaspoon  Salt

  2      Tablespoons  Instant Yeast

  1/4  Cup  Sugar

  1/3  Cup  Salad Oil

  1   Large  Egg

  1   Cup Plus 2 Tablespoons  Water -- 120°-125°

Preheat oven to 425°.  In mixer bowl, weigh or measure flour, salt, yeast and sugar.

Heat water to 120°-125°.  Add salad oil and egg to mixer bowl, mix with paddle attachment.

Add water slowly, mix 2 minutes at low speed.

Change to dough hook; knead 5 minutes or turn out onto floured surface and knead 3-5 minutes by hand.

Turn onto a floured surface.  Do not let rise.  Shape into 12 equal balls, about 2 1/2-2 3/4 ounces each.

Place on a greased or parchment lined half sheet pan or large baking sheet.

Cover and let rest for 10-12 minutes in a warm place. 

Bake at 425° for 8-12 minutes or until golden brown and temperature of buns reaches 190-200° with an instant read thermometer.

Remove from pan to wire rack to cool.

1 Dozen     "2 Pounds Dough"

Per Serving: 219 Calories; 7g Fat (29.1% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 185mg Sodium.  Exchanges: 2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.