Fluffy Homemade Hamburger Buns

These are VERY good rolls! During our "eat the pantry challenge" one thing we didn't have but needed were sandwich / burger rolls so I decided to use pretty much the last of the all-purpose flour and give this recipe a shot. I've never made dinner rolls or hamburger buns before - but this one works perfect for either. I ate 2 of them straight out of the oven with some margarine and blackberry jam - YUMM!! They were wonderful. We used them the next day as a roll and also for a meatloaf sandwich and they held up great as a sandwich roll!

This is also a very forgiving recipe. The original recipe link makes a point to say to be VERY careful to not over-flour this recipe, it should stay soft and slightly tacky so it can rise well and stay soft and fluffy on the inside. I had completely prepped the dough and had covered it for it's first rise when I realized I'd left out the 2 eggs. So I had to incorporate those and then add more flour to get the right consistency again and thought for sure I'd probably ruined the recipe. However, they still came out really good - so I was very happy that this recipe wasn't super finicky and worked despite my efforts to ruin it! :D

I am curious to figure out the actual cost of making this recipe to see how much it costs versus the store bought version - I would love to see if there is a big cost savings, because the flavor is awesome and homemade is so much better!! I froze about 10 of these (baked), and we'll see how those come out later when thawed.

You could easily halve some of the dough rounds to make good dinner-sized rolls as well.

Fluffy Homemade Hamburger Buns from The Frugal Girl

Ingredients
7 cups all purpose flour (I probably used closer to 10 cups, but original recipe says be very careful not to over-flour your dough!)
4.5 teaspoons (two packages) active dry yeast
3 cups milk (I used almond milk)
1/2 cup vegetable oil (or butter)
1/2 cup honey (or sugar)
3 teaspoons salt
2 eggs

Directions

1. In the bowl of a stand mixer, combine 3 cups of flour with the yeast.  In a separate bowl, combine milk, vegetable oil, honey, and salt, and heat (stovetop or microwave) to 120°F.
2. Add hot liquids to flour/yeast mixture and beat for 2 minutes.  Add eggs and mix to combine.  Add enough additional flour to make a soft dough.
3. Turn dough out onto floured surface and knead for 3-5 minutes.  Place dough in bowl, cover with wet tea towel, and let rise in a warm place for one hour, or until doubled in size.
4. Turn dough out on to floured surface and divide into 24 pieces.  Shape each into a ball and flatten slightly.  Place on greased baking sheets; cover baking sheets or place into oven with a bowl of warm water below.  Let rise 30-60 minutes or until doubled in size.
5. Remove rising buns from the oven and preheat oven to 350° F.  Bake buns, one sheet at a time, for 13-15 minutes, or until lightly browned.  Remove from pans and cool on wire rack.

Sweet girl enjoying some sunshine during her 8 month pictures photo shoot.