Soft-N-Fluffy Hamburger Buns
Soft and light hamburger buns with a moist crumb. This recipe is a keeper; 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!
Ingredients
-
1 cup warm water
-
2 tablespoons canola oil
-
3 cups bread flour
-
1 tablespoon white sugar
-
¾ teaspoon salt
-
1 teaspoon vital wheat gluten
-
2 ¼ teaspoons active dry yeast
Instructions
-
Place 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 dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut dough into 12 equal-size pieces, and roll dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form dough ball with a silky surface. Place 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 the oven to 350 degrees F (175 degrees C).
-
Bake rolls in the preheated oven until tops are golden brown, about 12 minutes. Let cool on racks before slicing.
You might also like
