My penchant for making things I could buy in the store continues.
I really don’t know what it is. I just. really. like it.
I’ve been making all our sandwich bread for a year now, and my ambitions are now turned to learning to make all the other sorts of bread we eat–buns, ciabatta, etc. Yep, folks. It’s official: I am a crazy person.
Michael had a hankering for hamburgers the last week and I decided that now was as good a time as any to try making homemade buns. They were pretty darn easy, and after adapting a few recipes, I came up with something that really worked out well. Michael and his brother Daniel loved them with their burgers. I ended up grilling a portobello mushroom and did without a bun, but I tried one and they were great!
They kept well for the two days we had them out on the counter in a bag. We froze the rest and will use them later, but we decided they are a bona fide hit!
Notes: I use SAF Instant Yeast. I keep it in a freezer (thicker) zip-top bag in my refrigerator. It keeps like a dream and works better and more consistently than any other yeast I’ve tried. If you make bread fairly often, it’s also a much better buy than buying individual packets of yeast. Also, I use bread flour because of a higher gluten content. I find I get softer bread this way.
You can certainly make these by hand. I’ve just included mixer directions here. If you’re making these by hand, add 2-3 minutes to the kneading time (since despite our best efforts, we just tend not to be as efficient as a motored mixer).Print