I know for many people a package of hamburger rolls is no big deal to add to the grocery budget. I remember being able to get them 3 packages for $1.00 during grilling season.
But not anymore. Right now the cheapest price for hamburger rolls in my area is .88 a package. I need at least TWO packages per meal, sometimes THREE if everyone is eating.
Oh, yeah. I gots me some hallow legs around here.
At $2.64, plus tax per meal, hamburger rolls start to add up. And these are the cheapie, more air than roll type of bun. These store bought buns really aren’t offering anything in the way of nutrition OR substance.
So, I’ve brushed off my hamburger roll skills the last few weeks. The GREAT thing about making your own rolls is that you can take a simple sandwich night and turn it into something special when you serve that beef on homemade rolls.
These rolls are also great for homemade lunches, and for quick, peanut butter smeared on the run breakfasts.
This isn’t my original recipe. As usual I snatched it off the web somewhere. I promise to start paying more attention to where I’m getting my recipes from.
I did switch this recipe up some by adding freshly ground flax seeds. Anywhere from 1/4-1/2 a cup. If you are using white flour, this helps up the nutrition value.
The final product comes out soft and substantial and DELICIOUS. These are NOT to miss.
Hamburger Buns : The Ingredients
3 1/2 cups warm water
1 cup olive oil
3/4 cup sugar or 1/2 cup honey (I get my honey for free from my parent’s hives)
6 T. active dry yeast (Buy your yeast in BULK, not those little packets)
1 T. salt
3 eggs, beaten
10 1/2 cups white or wheat flour: all white. all whole wheat. or a mixture of the two
1/4-1/2 cup freshly ground flax seeds (These were very cheap at my local health food store.)
Did I ever mention I purchase my flour in bulk? BIG bulk? heh.
I scoop my flour into the measuring cup and use a knife to swoop off the excess. Sometimes I get lazy and just use my finger though.
Adding the flax seed. See how the dough pulls away from my mixing bowl. That is one way people use to tell if the dough is ready. Making bread is best done by feel though. And the only way to really master that is to just MAKE LOTS OF BREAD!
Mix first 4 ingredients and let rest for 15 minutes. It should get sponge and get bubbly. Add remaining ingredients. Mix, then knead for 5 minutes. Preheat oven to 425. Roll out to 1/2? thick. Shape immediately. I use the ring from a wide mouth canning jar for hamburger buns. Let rise for 10 minutes. Bake for 10 minutes or until done.
Using a wide mouth canning lid to shape my buns.
Notice how thick the hamburger bun is right out of my canning lid. You want big puffy buns.
While waiting for my buns to get ready for the oven, I cover them with a damp tea towel. You don’t want you buns to dry out.
Fresh from the oven!
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