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Hamburger Buns

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Ingredients
  Yeast 1⁄2 Ounce (Two 1/4 Ounce Package, Active Dry/Compressed)
  Warm water/Lukewarm for compressed yeast 1⁄2 Cup (8 tbs) (Lukewarm For Compressed Yeast)
  Milk 2 Cup (32 tbs), scalded and cooled
  Butter/Margarine 1⁄2 Pound, melted and cooled (1 Cup)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 4 Teaspoon
  Eggs 4 , beaten
  All purpose flour 9 1⁄2 Cup (152 tbs), unsifted
  Egg 1
  Water 1 Teaspoon
  Caraway seeds/Sesame/celery/poppy seeds/dried onion flakes 10 Gram
Directions

Dissolve yeast in the 1/2 cup warm water.
Combine milk, butter, sugar, salt, the 4 eggs, and 4 cups of the flour in a large bowl.
Beat well with an electric mixer about 2 minutes.
Beat in remaining flour by hand to make a soft dough.
Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Then punch dough down and shape it.
Lightly grease 24 foil pans, each about 4 inches in diameter.
Form smooth-topped balls of dough about 2 inches in diameter.
Place dough in pans, pressing to flatten.
Beat the 1 egg with the 1 teaspoon water; brush buns.
Sprinkle each with 1 teaspoon seeds or onion flakes.
Set pans on baking sheets; let dough rise in warm place until almost doubled in bulk, about 30 minutes.
Bake in a 375° oven for 12 to 15 minutes, or until lightly browned.
Cool 5 minutes, then turn out on racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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