Minute Super Soft Hamburger Buns. Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns. That’s all you need to make these bebes! Confession time: The ratio of how many times we’ve grilled hamburgers this summer to the number of homemade hamburger buns I’ve made this summer is approximately 1. Dutch Oven Chicken And Rice there. And that one time is what you see here in front of you. Yeeeesh.(And if you follow me on Snapchat, you may also recall my recent confession time when I couldn’t pronounce the word “Worcestershire.” Double yeeeesh.

Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers. Yield: Makes about 1 dozen. Have you ever made homemade caramel popcorn before? It honestly never crossed my mind to try it - we always bought it or had it given to us in those Christmas tins. Simple Amish White Bread Recipe is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a. A great white round bread to serve at dinner or breakfast with its honey butter flavor. This recipe yields enough for an entire family to partake in.

I’m really selling myself as a great food blogger here.)But! I think these buns will make up for it.

Not only are they super soft, super fluffy, super tasty and super easy to make, they take only 4. MINUTES from start to finish. That means no waiting times, no rising times, just good old make, bake and get- in- my- belly- times.

• There are so many variations for making steamed buns, and they vary in their complexity. Some use shortening, others use butter; some require making a dough starter.
• Easy and delicious no-rise super soft hamburger buns made in less than 45 minutes.
• Want to bake your own homemade hamburger buns? Learn how to bake buns that beat the ones in the bag with our easy-to-follow recipe.

Welcome to bread-machine-recipes.com Browse our recipes! There is sure to be a recipe here for you. There's a saying that the noblest of all dogs is the hot dog, because it feeds the hand that bites it. It may also be the most popular dog in America this time of year.

Homemade Buns Recipe

Homemade Chinese Red Bean Buns with soft and slightly sweet surface. Have one bite, you will see the smooth sweet red bean paste inside. It is a good idea to serve.

To be honest, the real reason I haven’t made enough homemade burger buns this summer is because, well, I just don’t have the patience to wait for them to rise and bake. Usually when we decide to grill burgers it’s because neither of us wants to cook or put any effort into our meal. So we just flip some patties on the grill, put them on storebought buns, add some corn and/or watermelon and that’s dinner. Easy peasy. But what inevitably happens when we do this is that something tastes… off. And the bun is always the culprit.

Though the texture may be there, the flavor is so not. Have you ever tasted a hamburger bun from the store all on its own? Just… don’t. Nothing good will come of it. So in an effort to escape another visit to blah- ville in the burger bun department for dinner last weekend, I decided to give this recipe a try to go not with burgers, but with sloppy joes.

And this time, the bun flavor rivaled the flavor of the filling. SO. MUCH. YUM. And did I mention that 4. YEAH, THAT TOO. I added an egg wash and sesame seed situation on top, as well, because I need that little bit of texture, ya know? And really, these quick buns taste no different than ones that take hours to prepare. I will say that, if you want to make 1. Otherwise, the hardest part about this recipe is trying not to scarf down two sloppy joes before your husband eats even one.

Not that I know anything about this. Ahem. 4. 0- Minute Super Soft Hamburger Buns Prep time:  3. Cook time:  1. 0 mins Total time:  4.

Yields: 1. 2 buns. F)¼ cup granulated sugar⅓ cup vegetable oil. Heat oven to 4. 25 degrees F. Spray 2 baking sheets with cooking spray.

In a large bowl, whisk yeast into warm water until dissolved. Add sugar and oil; let stand 5 minutes. Add egg, flour and salt. Use a wooden spoon to stir until just combined. Turn dough out onto a lightly floured surface.

Knead by hand 3 to 5 minutes, adding more flour to dough as needed until a smooth, soft, elastic and only slightly sticky dough forms. Divide dough into 1. Place buns at least 3 inches apart on prepared baking sheets (6 buns per sheet). Cover buns with tea towels or lightly greased plastic wrap; let rest 1. Uncover buns and brush tops with egg wash; sprinkle with sesame seeds.

Bake 1. 0 to 1. 5 minutes, rotating pans halfway through baking, until buns are golden brown. Transfer to a cooling rack to cool completely.*NOTE: This recipe makes 1. For larger buns, simply divide dough into fewer pieces and increase the baking time.

Homemade Baos (Steamed buns) - Tiny Urban Kitchen. There are so many variations for making steamed buns, and they vary in their complexity.

Some use shortening, others use butter; some require making a dough starter, while others use regular flour. Some add milk, some even use Bisquick (!) as a starting material! Finally, some preparations take multiple days, while others can be done in an afternoon. I’ve actually tried the Bisquick method, which works great if you’re super short on time (no need for yeast!) but the results are only so- so. I decided this time I would actually try to make a yeast- based bun from scratch. The cookbook I was using had two methods: a home kitchen method that only took a few hours and only had 6 ingredients; and a bakery/restaurant method that not only seemed to have twice as many ingredients, it took multiple days and required making a dough starter. Since this was my first time making steamed bread, I decided not to be too ambitious and decided to try the “home kitchen” method.

The book said that the home version would create steamed bread with larger air bubbles, and thus less the buns would be less refined. The restaurant version, on the other hand, would result in a super light and delicate bun “with a delicious flavor”. I found this home method to be pretty do- able, although it still involved several steps, a reasonable amount of equipment, and quite a few hours.

Homemade Steamed Buns (Baos)Yeast + sugar + warm water after about 1. Dissolve sugar in warm water and add the yeast.

Let the liquid stand at room temperature for about 1. Sift flour into a separate bowl. To the flour add shortening, the yeast/sugar mixture, and baking soda. Mix well. Knead the dough until smooth and elastic. Add additional flour or water as necessary to make the dough the right consistency (smooth yet pliable). Top left and Top right: kneading dough. Bottom left: dough in plastic wrap left to warm. Bottom right: dough after rising for about 2 hours.

Cover the bowl tightly with plastic wrap let it rise in a warm place for about 2 hours or until it has tripled in bulk. Top Left: Post risen kneaded dough. Top Right: dough logs and sliced dough. Bottom Left: dough discs with a dab of sesame oil. Bottom right: half moon buns for making gua bao. Knead the (now tripled in size) dough until smooth. Shape into logs and slice into about 2. If you are just making steamed bread (mantou), proceed to the next step with the sliced pieces. If you want to make gua bao or other sorts of sandwich buns, lightly flatten each piece, brush with sesame oil, and fold it over on itself like a half moon. To prevent sticking, I like to place each bun on a square of wax paper.

Let the buns rest at room temperature for 1. Do not let them rest for longer than 3. Steam the buns in a steamer (ideally a bamboo steamer) over boiling water for ~8 minutes. If you don’t have a bamboo steamer, you can use double layered pasta cooker (see how I’ve improvised with parts from both the steamer and my pasta maker?). If you are making plain steamed buns (mantou), you can just serve with other condiments. If you are making steamed bun sandwiches (like gua bao), fill with desired fillings and then serve. Final Thoughts. This “home cook” bun definitely pales in comparison to any restaurant version, or any frozen supermarket version.

It’s much less refined, and frankly, isn’t nearly as good. It’s a bit chewier, a little less fluffy. I almost think it’s not worth all that effort when you can get much better ones in the freezer section of your local Asian supermarket. The flavor is decent, but you aren’t going to get that nice fluffy and delicate texture that you see in the restaurant versions. I would be curious to know if anyone else has tried a better home steamed bun recipe?

Do you really have to use a multi- step dough starter method to achieve that glorious refined bakery- like texture? I’ve seen the Momofuku recipe but haven’t tried that version. In any event, it was fun to try, but for now, I may just stick to buying bakery buns and filling it with my own braised pork belly instead of slaving away at inferior buns! Having said that, making buns is still a fun activity at home, and the buns still taste decent. It’s definitely not a bad activity to do with kids at home. As kids, my sister and I had tons of fun making steamed bun versions of turtles, snowmen, and all sorts of characters.

You can never replicate that in a restaurant. Related posts. Gua Bao©2. Tiny Urban Kitchen. All Rights Reserved.