Try this The Hamburger Bun recipe, or contribute your own.
Suggest a better descriptionPour 2 cups flour into mixer and add yeast and salt. Stir to blend. Cut the softened butter into pieces and drop into the flour. Add the hot water. Beat together with a wooden spoon. When the dough is a smooth batter add the rest of the flour 1/2 cup at a time until it forms a shaggy mass. Knead 6-8 minutes and add flour as needed to keep it from sticking to the sides. it should form a soft, elastic, smooth ball.
Place it in a greased bowl, cover and let rise for 30-40 minutes.
Turn the dough onto a floured work surface and cut into 12 pieces. Shape into balls. Cover with wax paper and let relax for 4-5 minutes.
To shape, flatten a ball under your palm so that it is about 1" thick and 4" in diameter. As each bun is shaped place on a greased baking sheet and cover with wax paper or a cloth.
Let the buns rise until they are soft and puffy, about 30 minutes.
Preheat the oven to 400 20 minutes before baking.
Place in the oven and bake for 20 minutes, or until the buns are browned. If the bottom is nicely browned they are done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 209 | ||
Calories from Fat: 22 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 16.8mg | 1 % | |
Potassium 79.5mg | 2 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 38.3g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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