From Scratch Hamburger Buns

Posted by Vanessa in Cooking, January 15, 2013

As some of you know, I suffer from chronic migraines.  I’ve tried several treatments, and so far, nothing has helped.  Recently I read a few articles on the effects of excitotoxins (such as MSG and aspartame) on migraine sufferers and was intrigued by what I learned.  Intrigued enough to try to eliminate these from my diet, at least 90% of it.  Because apparently MSG is in so much more than just Chinese food.  So we went through the pantry and fridge, and oh my word, you wouldn’t believe how much stuff MSG was in our house.  Like everything packaged…almost.  It is disguised under about 40 different names, those sneaky little food companies.  So I can still have most things, I just have to make them from scratch…which I don’t particularly mind.

And that’s how I came upon these sandwich buns.  We could not find bread, even the “fresh baked” stuff in the grocery store bakeries that didn’t contain MSG.  So it looks like I’ll be doing a lot more bread baking in the future.  Maybe not such a bad thing.  I mean, is there anything that makes a house smell better?  These are the best hamburger buns I’ve ever had and they hardly took any time at all.  No need to let them rise, just 15 minutes or so to rest before baking.  Easy peasy.  I haven’t tried yet, but with the number of nights we have burgers in the summer, I’ll try freezing these then for an even faster, even yummier dinner.

Hamburger Buns

recipe adapted from Tasty Kitchen
  • Prep Time: 20 minutes.
  • Cook Time: 12 minutes.
  • Ready in 32 Minutes.
  • Makes: 9 Servings
  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 1/3 cup coconut oil (or sub canola oil)
  • 1/4 cup honey
  • 1 egg (plus one extra egg for egg wash, if you would like)
  • 1 teaspoon kosher salt
  • 3 cups all-purpose flour (might need more, i used almost 3 1/2 cups total flour)
  • Preheat the oven to 425 degrees.
  • In the bowl of a stand mixer, dissolve the yeast in the warm water. Add oil and honey and let this mixture stand for 5 minutes until it’s bubbly and looks creamy.
  • Mix in the egg, salt and 3 cups flour to form a soft dough. If your dough is still sticky, add a bit more flour until it is smooth and soft.
  • Knead the dough (with a dough hook/mixer or your hands) until it is smooth and springy, about 3-5 minutes. Bonus: you do not have to let it rise!
  • Divide the dough into 9 pieces and roll each section into a ball. Plop the rounds 2-3 inches apart on lined baking sheets.
  • Cover the buns and let them sit and rest for 15 minutes.
  • Prepare an egg wash (stir together with a fork, one egg and a teaspoon of water) and brush over the tops of the buns.
  • Bake for 12-13 minutes or until golden on top. Take out of the oven and cool for a few minutes before slicing.

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