I’m just gonna say it. I have the BEST buns in all of Nashville! Golden sun-kissed in color, firm to the touch, soft when squeezed juuuust right. YES! Yes, yes! The BEST burger buns in town, I tell ya!
This recipe is a staple in my kitchen, making it’s way onto just about every plate with a burger, [fried] chicken sandwich, pulled pork, fish– anything really that would taste good on a bun (which is just about anything in my opinion). I even make tiny versions of these buns as little dinner rolls.
Short and sweet– That’s exactly what this recipe is. Toss some yeast and water in a bowl, add a few other ingredients and you’re done! There is no double-ride to wait on because, well, who wants to do that? Nobody. That’s who.
Although I really prefer the good ol’ plain version of this for most occasions, I have experimented with adding all kinds of lovely additions to bake in with these sweet carb lovin’ buns. Italian seasoning, garlic, rosemary… They’re all great, really.
I will say that these end up being fairly dense buns <giggle>. As Sir Mix-a-Lot so elegantly says– I like ’em round and biiiiiig. I almost always end up making them incredibly oversized (remember, they have quite a bit of yeast and will almost double when baking), looking more appropriate for a burger that you would likely get at a state fair or something instead of in your warm, cozy home. Easy fix, though… Bigger burgers. Win, win!
Recipe adapted from Taste of Home, “40-minute Hamburger Buns” in Best of Country Breads, 2000
These are sooo good on their own, too. Try them toasted with garlic butter or even jam for breakfast!
- 2 tablespoons yeast, active dry, prefer Fleischmann's
- 1 cup plus ⅛ cup (2 tablespoons) tablespoons hot water
- ⅓ cup vegetable oil
- 2 tablespoons sugar
- 1 egg
- 1 plus ½ teaspoons salt
- 3 plus ½ to 4 cups flour, I prefer half bread flour / half all-purpose, but you can use any
- Preheat oven to 425 F.
- Combine yeast, hot water, oil and sugar in a mixer bowl. Stir to combine.
- Allow yeast mixture to rest for about 5 minutes, until bubbles form.
- Mix in egg, salt and most of the flour. Add in remaining flour as needed until mixing dough forms a soft ball.
- Knead on lightly floured counter or mix with dough hook for 3-4 minutes.
- Immediately remove dough from mixer and cut/form into sized balls on lightly floured surface. Remember, these will almost double when baked.
- Place pieces on paper lined baking sheet and cover. Let rise for 10-15 minutes.
- Place in pre-heated oven and bake until golden, about 10-15 minutes.
- Enjoy! Visit SouthernFATTY.com for more delicious recipes!
Give these a go and let me know what you think of my big ‘ol buns! 😉
P.S.- Check out our latest Kitchen Mix Tape for the perfect bun-bumpin’ songs to add to your playlist.