Sandwich/Hamburger Buns (Bread Machine)
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  1. #1
    Registered User nancycg56's Avatar
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    Default Sandwich/Hamburger Buns (Bread Machine)

    Sandwich/Hamburger Buns (Bread Machine)


    Recipe Description
    I love these rolls. They are really easy to make and I often make them smaller for small sandwiches.
    Preparation Steps:Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    1 1/4 cups milk
    1 egg, beaten
    2 tablespoons butter or margarine, softened
    1/4 cup sugar
    3/4 teaspoon salt
    3 3/4 cups bread flour
    1 1/4 teaspoons active dry yeast
    1 tablespoon butter or margarine, melted
    Serves:
    12-18 depending on size
    Directions:
    In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

    When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half (I don't do this, I just roll into one big piece). Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter ~ use a bigger or smaller cutter to get different sizes).

    Place on lightly greased baking sheets. Brush tops with melted butter (I don't do this to save on some calories). Cover and let rise in a warm place until doubled, about 1 hour.

    Bake at 350 degrees F for 10-15 minutes or until lightly browned.

  2. #2

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    OOh they look great. Thanks for posting I am going to try these out!

  3. #3
    Registered User nancycg56's Avatar
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    Just wanted to add that you can sprinkle some poppy seeds, sesame seeds or whatever after brushing with butter

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    Thank you I am going to try these. I was looking for something a little different, I have a great recipe for dinner rolls but I wanted a different one for sandwich buns.

  6. #5
    Super Moderator Spirit Deer's Avatar
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    I just made these and WOW!!!

    I'm doing the happy dance because I've been looking for a simple, quick (relatively) recipe for a small batch of buns. These are just PERFECT! The texture is wonderful, they are light and airy without being too wimpy to handle a big burger, the crust is thin and soft. (I didn't brush them with butter either.)

    I'm currently working on finding good substitutes for boughten breads, crackers, buns, tortillas, and all that kind of stuff. Finding this recipe has solved a big chunk of that problem for me. Thank you soooooo much for sharing it!

  7. #6
    Registered User nancycg56's Avatar
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    You're welcome

  8. #7
    Super Moderator Spirit Deer's Avatar
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    You definitely made my day! No, my whole WEEK!

  9. #8
    Super Moderator Spirit Deer's Avatar
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    Today I experimented further and subbed 1 3/4 c. whole wheat flour plus 2 c. bread flour for the 3 3/4 c. bread flour in the recipe above. For my bread machine, I also had to add about 2-3 T. water to get the right texture and consistency for the dough.

    I then followed the instructions above without any changes, and the buns came out great.

    Thanks again, Nancy. Now I can scratch both white and wheat sandwich buns off the list of recipes I need to find to replace the boughten breads we buy.

  10. #9
    Registered User savvy_sniper's Avatar
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    OMG, OMG, OMG! I have been looking for a recipe like this for a while! I haven't bought a loaf of bread in almost a year. But I do go to the bread store and buy hamburger and hot dog buns (whole wheat). NOW I can make hamburger buns and even try to fashion a hot dog bun.

    THANKS SO MUCH!

  11. #10
    TDN
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    I have these in the bread machine right now! I think I have perfected my recipe using 1/3 fresh ground white whole wheat flour, cutting the sugar in half and using Spirit Deers method of putting them in a plastic bag to cool to make a soft crust. Love this recipe!

  12. #11
    Super Moderator Spirit Deer's Avatar
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    I confess I've never rolled them out and used a biscuit cutter. I'm way too lazy for that, but they do look nice done that way.

    I think it was DebbieCat who tipped me to steam breads in a plastic bag to keep them tender.

  13. #12
    TDN
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    I patted out the dough into a rectangle and cut into 12 squares. Worked pretty well for getting uniform size for calculating carbs for hubby......easy to. How do you form them Spirit deer? I have been trying to get a decent size bun without being to big ( meaning to many carbs ). These are more on the flat side but big enough for a decent size sandwich or burger.

  14. #13
    Super Moderator Spirit Deer's Avatar
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    I just pinch a chunk of dough off and roll them into a ball. I usually get 18-20 out of a batch. That's a good size for us because we usually do 3-oz. burgers.

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