I like this recipe as it comes together quickly so you do not have to really plan ahead. Plus they are better at holding together against a greasy hamburger than some other recipes I have tried. These also make great dinner rolls. Since you are making these you can control how large they are.
Prep: 15 minutes
Bake / Wait: 60 minutes
Total: 1 hour 15 minutes
- I use a stand mixer in this recipe, although kneading by hand is also an option.
- 1C + 2T warm water (around 110°F / 43°C)
- 2T active dry yeast
- 1/3C vegetable oil
- 2T sugar (more or less to taste)
- 1 egg
- 1t salt
- 3 1/2C all-purpose flour
- Add warm water, yeast, oil and sugar to the bowl of the stand mixer. Note that the sugar level can be changed based on how sweet-tasting you want to be.
- Let stand for 5 minutes. At this point a large amount of “foam” should appear over the water. If not maybe try again with different yeast.
- Add the egg, salt, and 3C of the flour to the bowl of the stand mixer.
- Use the mixing blade of the stand mixer and run on low speed. After one minute of mixing check the consistency of the dough and add 1T of flour if needed. Repeat this every 30 seconds or so until the dough has pulled mostly away from the sides of the mixing bowl. My goal is a dough that when touched feels sticky, but does not leave chucks of it on my finger.
- Empty the dough onto a flat surface and stretch out into a rectangle about 1/4in thick.
- Cut the dough into equal parts. Divide into 12 pieces for smaller things like sliders, breakfast sausage sandwiches, or dinner rolls. For larger things such as burgers or deli meat divide into six to eight equal pieces respectively.
- Shape each part into a ball and put on a silicon-lined baking pan. Here you could flatten them slightly and place with a couple of inches of space between them to get a bun that can hold larger payloads like hamburgers or deli meat. But you may also place them closer together such as 1/4in apart and get a size better for smaller things such as sliders.
- Cover the rolls with a dish towel and leave alone for 10 minutes. If covering them with something “stickier” like plastic wrap either oil the surface of the plastic touching the dough or dust the dough with flour.
- Bake in a 425°F / 218°C (410°F / 210°C convection) oven for 10 minutes, (or 8 minutes if making smaller portions such as dinner rolls).
- Place buns on a wire rack for about 20 minutes before slicing.