This is my third attempt at making hamburger buns. My first try ended up in flat rocks. I ate them...but I didn't enjoy it. My second attempt was good but time consuming. This is a different recipe and I'm happy to report that they were PERFECT and didn't take much work at all! I ate them AND enjoyed it! What a novel idea, huh?
Homemade Hamburger Buns
1 1/2 cups milk
8 Tbs butter, cut into 8 pieces
1 1/2 Tbs active dry yeast
4 1/2 - 5 cups of all-purpose flour
5 Tbs granulated sugar
1 Tbs salt
In a small saucepan, heat the milk and butter. Heat until butter is almost completely melted. Then turn off the heat and let the milk cool to about 105-110 degrees.
While the milk cools, in a bowl, combine 4 1/2 cups of flour, yeast, sugar, and salt. Stir to combine.
Pour the cooled milk into the flour mixture. Mix until the dough forms a ball (add the extra 1/2 cup flour if the dough seems too wet).
Knead the dough on a floured surface until it's smooth and elastic. About 7 minutes.
Put the dough in an oiled bowl to rise. Cover with saran wrap or a clean towel and put the bowl in a cold oven (with oven light on). And let rise until double in size. About an hour.
Once the dough has risen, turn it out on a floured surface. Roll it out into a 10X8 inch rectangle and cut into 8 or 10 squares. Tuck the corners of each square under to make a circle shape. Place on an ungreased baking sheet.
Cover the baking sheet with saran wrap, and put it back into the cold oven to let rise again. About 40 minutes (until double in size).
After the buns have doubled in size, remove the plastic wrap, and preheat the oven to 400 degrees (leave the risen buns in the oven while it preheats). Bake the buns for 17-18 minutes TOTAL (that includes the time it takes to preheat). Bake until the tops are golden brown and an instant read thermometer inserted in the middle of the bun registers at 190 degrees). Cool on a wire rack. Cut the buns in half to use as hamburger buns.