Have any of you come up with a way to use the usual recipes to make hamburger buns? I like my bread to have a nice crisp crust, but I think I'd prefer to have a softer HB bun.
Here is a recipe that I've made for many years that should be good for hamburger buns. The recipe says to use a ball of dough about the size of a golf ball, but for hamburger buns, I'd start out using balls of dough about twice the size of golf balls and adjust it to get to the size of bun you want. When I make the recipe, I use half bread flour and half whole-wheat flour.Refrigerator Rolls
• 2 cups warm water
• ½ cup sugar
• 2 packages yeast (or 1 ½ Tablespoons dry yeast)
• ½ cup olive oil
• 2 teaspoons salt
• 2 eggs
• 6 cups flour
Mix water, and sugar together.
Sprinkle yeast on top of water and let it sit for several minutes until bubbly.
Add the oil, salt and eggs.
Stir in the flour and mix well.
Cover the mixing bowl and place in refrigerator until ready to use.
Form into balls a little larger than golf balls and arrange on a cookie sheet.
Cover with a clean towel and allow to rise in a warm place for about 2 hours.
Bake at 350 degrees for about 10 to 12 minutes.
Makes about 16 rolls