Friday, July 9, 2010


Notice the careful placement of each item so nothing is touching. To whom does this plate belong?
Any clues here to tell whose plate this is?

Homemade Hamburger Buns

1 c. milk
1/2 c. water
1/4 c. unsalted butter
4.5 c. flour
1 pkg. yeast
1 T. honey
1.5 t. salt
1 egg @ room temperature

Heat the milk, water, honey, and butter until butter is melted; cool to 120F. Beat egg then carefully stir into milk mixture. When mixture is cooled to about 115F, stir in the yeast and allow to proof. Stir together the flour and salt, then add to milk mixture about 1/2 c. at a time until dough pulls together. Knead by hand for about 5 minutes (or use your Kitchen Aid).

Divide dough into 12 equal pieces, shape into smooth balls as if you're making rolls, flatten with the palm of your hand, and allow to rise on a lightly greased baking sheet (or baking sheet lined with parchment paper) for 30-35 minutes.

Bake at 400 degrees for 10-12 minutes. Brush lightly with butter when they come out of the oven if desired. Cool on wire racks, slice when cool, and enjoy!

**I substituted buttermilk for the milk, coconut oil for the butter, and used 1.5 c. whole wheat pastry mixed with 3 c. unbleached white flour.

Let me know if you try them - bon appetit!


  1. YUM!! That looks really delicious! :)

  2. Except for that one rouge fry reaching for dad's watermellon! What is he going to do?

    By the way, how do you get your fries to turn out do well? Ours never look that good!

  3. Well, well... The first picture is Dad's plate, the second picture is mine. Dad's watermelon was in a separate bowl. :)

    The fries? Olive oil, salt, pepper, cayenne, 400 degrees for 30 minutes (turn fries half-way through). Yum.

  4. Wow! Those look amazing! So they froze well? I'm busy freezer meal planning and I just might have to make a batch of these to freeze along with some pulled BBQ pork.... Hmmm....

  5. Thanks, Chels. :) Yes, they do freeze well. Just double the bags to be safe. Let me know how they turn out if you try them! Bon appetit!


Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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