If you don’t, you should! Hamburger buns that is. I have eaten plenty of white hamburger/hot dog buns in my time. They are a staple at summer BBQs, but they offer zilch in the way of nutritional value. Not to mention, they are loaded with sugar and preservatives.
Even if you buy the 100% whole wheat version, you are still ingesting strange chemicals and preservatives.
I’ve tried a few recipes for home made buns with varying success. It is hard to duplicate the soft, fluffy texture of those store bought buns, but I recently converted one of my favorite roll recipes to a hot dog bun. It worked great! The texture was soft and fluffy, and I knew exactly what ingredients were in them.
The original recipe calls for 1/4 cup of sugar. That is way too much in my opinion, so I reduced it to 1 TB. I used some whole wheat flour, and some bread flour to give it that light texture. The best part about this recipe is that you can make the dough in your bread machine.
It may be tempting to buy those all-white, chemical-laden buns, especially when you find them in the bakery markdown section for $0.50! But I dare you to make these awesome buns. They will change your life and your summer cookouts!
2 cups bread flour
1 1/4 cup whole wheat flour
1 cup warm water
1 TBSP white sugar
2 TBSP butter, softened
1 TBSP active dry yeast
1 tsp salt
Place flours, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
*You can also make these in your stand mixer if you have one. Sometimes I make mine in my Kitchen Aid. I knead the dough for 10 minutes, let it rise for an hour, and then follow the rest of the instructions.
Divide the dough into 12-15 equal pieces. Shape into round discs for hamburger buns or long logs for hot dog buns. These rolls really rise, so don’t be afraid if they are a little flat when you shape them. The important thing is to stretch them so they are large enough for your hamburger patty. Place on a greased cookie sheet and let rise for 30 minutes.
Bake at 375 degrees for 12-15 minutes, or until lightly golden brown. Best when eaten fresh, but they can be stored at room temperature for a day or two. These freeze well too.