If you want to make your own burger buns, start with this no-knead fuss-free yeast bread recipe. You may never buy hamburger buns again. Be warned! It's hard to go back to store-bought buns after you've had them fresh from the oven.
Making bread from scratch may seem like a daunting task, but the hands on time is very minimal since I've eliminated the kneading step that many bread recipes call for.
No Knead Burger Buns Recipe
akes 8 burger buns
- 1 cup milk, heated to 110° F
- ¼ cup shortening
- ¼cup sugar
- 2 teaspoons salt
- 1 Tablespoon yeast
- 2 eggs
- 3½ cups all-purpose flour
- Combine milk, shortening, sugar, salt in a medium sized bowl. Stir to combine. Cool to lukewarm.
- Add the yeast by sprinkling over the top of the milk mixture. Wait about 5 minutes or until your yeast start to get very foamy. It will look like a freshly poured glass of root beer.
- Blend in eggs with the yeast mixture and stir until well combined.
- Add gradually flour and mix until dough is well-blended and soft. You may need to use your hands to blend in the last little bit of flour and make sure it all gets incorporated. The dough will be very soft. Cover the bowl with plastic wrap and store in the refrigerator for at least two hours or until you are ready to work with it. Chilling the dough will make it easier to handle.
- Divide the dough into 8 equal portions and shape into 8 burger buns. Let rise in warm place (80° to 85° F.) until double in bulk, about 1½ hours. This may take more time or less depending on the temp of your kitchen.
- Bake at 375° F. for 15 minutes or until buns are a deep brown color. Brush tops with softened butter if you want the buns to be soft. If you want crispier buns, then just don't brush them with butter.