Taking the Labor Out of Homemade Buns for End-of-Summer BBQ {Recipe: 40-Minute Hamburger Buns}

Confession time: burger shown is a veggie burger.

Labor Day weekend seems to mark the end of summer, even though it is not officially over until September 22nd and the kids started school a few weeks ago. I suppose it's a remnant of my childhood. School always started after Labor Day when I was growing up. My kids have always started school early to mid-August, but they feel the same about labor day-it marks the end of summer, and with it, the end of backyard barbecues and hanging out at the pool. 

We don't barbecue hamburgers often, but when we do, we want them to be good. We go to the local butcher and special order ground beef for the occasion, and not just any ole' hamburger bun will do! My daughter, Lili, makes fantastic Brioche Hamburger Buns (recipe posted here at Mother Always Told Me, April 21, 2016), but it is time consuming to make these. So we recently tried these 40-Minute Hamburger Buns and they are really good as well. 

So fire up the barbecue and get out there and enjoy the last weekend of summer! 

40-Minute Hamburger Buns

This recipe is adapted from one found on tasteofhome.com.

Depending on the size of hamburger buns you want, this recipe can make 6 for a hardy burger bun, 8 for an average sized burger bun, and 12 for sliders. 

Ingredients:

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110-115℉)
1/3 cup olive oil
2 tablespoons sugar
1 large egg
1 teaspoon sea salt
3-4 cups all-purpose flour
1 tablespoon butter, melted

Directions:

1. Pre-heat oven to 425°F. Line a baking sheet(s) with parchment paper, then set aside In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg and salt. Then add flour, starting with 3 cups; gradually add more flour until you achieve a soft dough. 

2. If using a mixer with a dough hook, knead the dough on low speed for about 3-5 minutes, or until smooth an elastic. If a mixer is not being used, turn the dough out onto a floured surface and knead 3-5 minutes, or until smooth and elastic. After kneading the dough, weigh it, then divide by 6, 8, or 12, depending on the desired size hamburger bun. Shape each piece of dough into a ball and place about 3 inches apart on baking sheet lined with parchment paper. 

3. Cover and let rest for 10 minutes. Bake at 425°F for 6-12 minutes or until golden brown. Brush tops with melted butter, then remove to wire racks to cool. 

Note:

For making really good grilled burgers, we follow the tips from  Bon Appétit found here: <http://www.bonappetit.com/test-kitchen/common-mistakes/article/burger-common-cooking-mistakes>. 

Also, as mentioned in a previous post, there are a few vegetarians and vegans in our family and friend group that we try to accommodate. We recently discovered Field Roast Hand-Formed Burgers at our local Walmart and we were pleasantly surprised when we tried them. While they won't fool a meat lover, they are tasty. Both the vegetarians and non-vegetarians in our family like them. 

Enjoy!