45 Minute Hamburger Buns

Last weekend was a busy one.  Church, piano recitals, a birthday to celebrate and family in town.

Just as everything wrapped up, piano recital done and family on the road, more company stopped by unexpectedly!

It was nearly dinnertime and we thought about heading to a restaurant, but none of us really felt like eating out.  I had a pound of beef thawed and had planned to make hamburger buns to go with it, but then the recital went an hour longer than expected!

Despite that, we decided to go forward with grilled hamburgers anyway.  Install Hubs and the company on the patio with lemonade while I quickly researched fast hamburger bun recipes, since I knew I wasn’t going to have time for the original one I planned.

This recipe is good and fast enough to possibly be my new go-to (but I still have the one I had planned to make that day, so we’ll see!)

Check out more BBQ Side dishes here:

• 45 Minute Hamburger Buns from Amy’s Cooking Adventures
• Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
• Carrot Apple Salad from Mayuri’s Jikoni
• Pressure Cooker Pork Dry from Sneha’s Recipe
• Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spaccatini Rolls from Karen’s Kitchen Stories
• Spinach Madeline Stuffed Potatoes from Food Lust People Love
• Sweet and Tangy Cucumber Salad from Palatable Pastime
• Sweet Potato and Fennel Fronds Salad from Cook with Renu
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45 Minute Hamburger Buns

Adapted slightly from Fox and Briar

Dough

1 ⅛ cup very warm water (about 110 degrees F)

2 tablespoons active dry yeast

3 tablespoons sugar

⅓ cup vegetable oil

1 egg

1 teaspoon salt

3-3 ½ cups all purpose flour

Egg Wash

1 egg yolk

1 tablespoon water

1-2 tablespoons sesame seeds

Place the water in the bowl of a stand mixer.  Stir in the yeast and sugar and let sit until foamy.

Add the oil, egg, salt, and half the flour.  Stir with the paddle attachment until combined.  Switch to the dough and add the remaining flour.  Knead until the dough is smooth and elastic, about 5 minutes.

Immediately divide the dough into 3 ounce pieces (I got 12 buns).  Roll the pieces into balls.  Place on a baking sheet (I lined mine with a silicon baking mat), flattening slightly .  Cover with a damp towel and set aside for 10 minutes while the oven preheats.

Preheat oven to 425 degrees F.  Whisk together the egg yolk and water and brush over the buns.  Sprinkle with sesame seeds.

Place the buns into the preheated oven.  Cook for 9-14 minutes or until the buns are deeply browned and have reached an internal temperature of 190 degrees F.

Remove from oven and cool before slicing.

Makes 12 buns