There has been a noticeable air of spring on the blog recently which got me thinking about the summer months that follow. I love the summer and bread rolls seems to come with the season. Evening feasts with fresh salads and dinner rolls, homemade rolls for sandwiches filled with pulled pork and bacon slices as well as rolls for the favourite BBQ burger. The thought of this gets me very excited, and I can’t wait to get our little BBQ out of the garage and fired up for lots of summer evenings with friends and family.
But in the meantime, waiting for it to get a little warmer, the pan will have to do to fry up some burgers and devour them with these homemade burger buns. They are pillow soft but with just enough chewiness to make them interesting. They are certainly the best batch of bread rolls I have made so far! They taste yeasty and just slightly sweet. It’s nice to finally have a bread roll that has a nice soft consistency thats not too chewy, making it a great light bite for the summer.
Ingredients (to make 8 burger buns):
- 1 tablespoon active-dry yeast
- 1/2 cup (4 oz) warm water
- 1/2 cup (4 oz) milk (whole, 2%, or skim)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups (15 oz) all-purpose flour
- 1 tablespoon butter
- In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
- In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
- Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
- Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour. I find that the airing cupboard is the best place as it’s definitely the warmest room in the house at the moment!
- Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
- Pre-heat the oven to 180C.
- Melt a small amount of butter in the microwave and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft.
- Bake the buns until golden, they will need about 15-18 minutes depending on your oven. Mine were a lovely shade of brown after 16 minutes.
- Let the buns cool to room temperature before slicing and using.
They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week. They are also great for freezing – wrap in foil and place in a freezer bag. When it comes to using them, let them thaw out over night in their packaging and then either warm them in the microwave or the oven for a few minutes before serving.
After our evening of burgers and onion rings, I used these rolls again from the freezer for a picnic on top of a rather high peak of the Brecon Beacons in Wales at the weekend. It was a hard walk up a very steep hill, but the views from the top were breathtaking and made the hike totally worth it. It’s just such a shame I was practically eating my own hair in the bun as well as the chicken – it was sooo windy!
What do you think of my bread rolls?
Are you ready for the summer? What are your favourite summer time baked goodies?