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Ingredients
| water: 1 cup (warm) |
| canola oil - for salads, woks and light frying: 2 Tbl |
| bread flour (unsifted): 3 cups |
| granulated sugar: 1 Tbl |
| salt: 3/4 tsp |
| vital wheat gluten: 1 tsp |
| active dry yeast: 2 1/4 tsp |
Soft-N-Fluffy Hamburger Buns
Credit: AllRecipes
User rating:
"Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!"
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Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.