Make your own hamburger buns.

One of the reasons I started this blog was to share simple cooking/cleaning/general homemaking tips  and ideas that I have put into practice over the years — and to give a shout-out to the blogs I have learned them from. Because when I first got married I knew next to nothing about being a wife or homemaker, and I have learned so much from reading other people’s blogs! I haven’t been doing much of that thus far, but I hope to rectify that in the future…even if the tips wind up being published only sporadically ;).

My tips and recipes and stuff won’t be anything fancy. Nevertheless, I hope they will be helpful to a novice such as I was (and in many ways still am) :). At the very least, I hope they will be encouraging. I’ve noticed that when I read homemaking blogs, even if the posts are about things I already do, know how to do (or, hey, will never do), it still usually inspires me in some way. Sometimes it’s just nice to read about other women’s routines and ideas! Makes me want to try my hand at something new.

So…my tip this week is to make your own hamburger buns. They are inexpensive and taste so much better than store-bought ones.

DSCF2670I used to be afraid of yeast baking, honestly, because it seemed rather complicated to me. I think I was mostly worried about not doing the kneading right. But a couple of years ago I got a KitchenAid stand mixer with a dough hook for Christmas and it sort of changed my life. Now I bake all sorts of bread!

For the hamburger buns, I use this recipe and tutorial from The Frugal Girl. I follow it pretty closely, except I use my dough hook for the kneading and I often mix in at least a third white whole wheat flour. And I usually halve the recipe overall because my freezer is not very big and I don’t want to fill it up with nothing but hamburger buns :).

I have also made this recipe in my bread machine a couple of times. I use the dough cycle and then take the dough out, shape it, put it on the cookie sheets and into the oven (with a bowl of hot water) for the second rise.

It is a somewhat time-consuming process, but not really difficult. You can, after all, work on other stuff while the dough sits and does its thing :). And then, when you are done, you get to eat the results with the delicious toppings of your choice. I often serve mine with homemade bean patties of some sort (a recipe for another day), but the leftovers are great to pack in my husband’s lunches, topped with Tofurky veggie “cold cut” slices or a breaded Morningstar Farms “chikn” patty like this one:

DSCF3480 Happy baking (and eating!),

Elizabeth

PS – The top photo is from my first attempt at making these buns, while the bottom photo is from my most recent one. The tops of the buns turn out a lot smoother and prettier these days! But they have always tasted good :).

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