40 minute hamburger rolls
I am not kidding....these are absolutely wonderful rolls and the easiest things I ever made.
2 tablespoons ative dry yeast
1 cup plus 2 tablespoons warm water (110-115 degrees)
1/3 cup vegetable oil
1/3 cup sugar
1 egg
1 tsp salt
3 to 3 /12 cups all purpose flour
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add egg (I beat it a little first), salt and enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic about 3 to 5 minutes. DO NOT LET RISE. Divide into 12 pieces, shape each into a ball. Place 3 inches apart on grases baking sheets. over and let rest for 10 minutes. Bake at 425 for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield 1 dozen.
I wanted a flatter hamburger bun so I made my little balls and rolled them out a bit with a little rolling pin. I made them just big enough to completely fill my cookie sheet which I lined with parchment paper. As you can see I have larger, flatter hamburger rolls. The first time I made the white rolls but this time I used 'white whole wheat' flour. I slice these and DH uses them in place of sandwich bread. DS has a hot dog roll pan from King Authur flour and used this recipe to make NY style hot dog rolls.

Note: I just tried one of the buns and while they are very good, I still like the ones made with all purpose flour or bread flour best. I know it is not as good for me so I just eat it with much less frequency.
Tonight (as long as I am going to be bad and have bread) we are having 'hot bologna sandwiches' and after tonight the bologna and rolls both belong to DH.
For my latest quilting project, check out my Marylandmama site.
2 tablespoons ative dry yeast
1 cup plus 2 tablespoons warm water (110-115 degrees)
1/3 cup vegetable oil
1/3 cup sugar
1 egg
1 tsp salt
3 to 3 /12 cups all purpose flour
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add egg (I beat it a little first), salt and enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic about 3 to 5 minutes. DO NOT LET RISE. Divide into 12 pieces, shape each into a ball. Place 3 inches apart on grases baking sheets. over and let rest for 10 minutes. Bake at 425 for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield 1 dozen.
I wanted a flatter hamburger bun so I made my little balls and rolled them out a bit with a little rolling pin. I made them just big enough to completely fill my cookie sheet which I lined with parchment paper. As you can see I have larger, flatter hamburger rolls. The first time I made the white rolls but this time I used 'white whole wheat' flour. I slice these and DH uses them in place of sandwich bread. DS has a hot dog roll pan from King Authur flour and used this recipe to make NY style hot dog rolls.

Note: I just tried one of the buns and while they are very good, I still like the ones made with all purpose flour or bread flour best. I know it is not as good for me so I just eat it with much less frequency.
Tonight (as long as I am going to be bad and have bread) we are having 'hot bologna sandwiches' and after tonight the bologna and rolls both belong to DH.
For my latest quilting project, check out my Marylandmama site.



