Seems like I never have hamburger buns when I want to make a quick meal of burgers for dinner, which everyone here loves. Also, it’s not easy finding buns without trans fats, chemical preservatives, or high fructose corn syrup, so I started just making my own homemade buns, and it’s really not too tricky and no big deal, believe it or not!
The below recipe is adapted from my Zojirushi Bread Machine manual. (Note: if you’d like to make an even better-for-you version of homemade bread, or make 6 loaves at once, go to this more recently posted recipe for homemade bread that I make in my Bosch or see the variations of that soaked recipe for making buns, etc.)
BREAD DOUGH FOR HOMEMADE BUNS, CINNAMON ROLLS, HOMEMADE DINNER ROLLS, ETC.
Use the basic dough setting if you have a bread maker and put these ingredients in, in this order. If you don’t have a bread maker, use your Bosch kitchen mixer like I do nowadays, or just mix these ingredients up by hand…
- 1 1/2 cups warm water (make sure it’s plenty warm, but not so hot it will kill the yeast)
- 3 teaspoons rapid rise yeast or 2 teaspoons active dry yeast
- 2 2/3 cups unbleached flour
- 2 cups whole wheat flour – adjust amounts of white vs. whole wheat flour to your taste. I grind my own flour in this grain mill so it’s more fresh and has more nutrients. (Read more about grinding grains here.) I use more spelt flour or einkorn flour lately.
- 2-3 Tablespoons raw honey (local is best)
- 1 1/2 teaspoons sea salt
- 2 Tablespoons soft pastured butter
- If you’re just making a loaf of bread or some rolls to go with dinner, try adding 1 t. of basil for an Italian bread flavor.
Makes about 20-30 rolls, about golf-ball size, which fits well into an 11×14 pan. They rise to much bigger though, obviously.
Now you have many options for what you can do with this dough:
- Loaf of bread: instead of using the basic dough setting mentioned above, you could use a regular setting and just let it bake in your bread maker. OR shape your dough into a loaf-size and put the dough into a greased bread pan, let rise, and bake at 350* until golden brown.
- Cinnamon rolls: when the dough beeps done, or when it is well-kneaded, roll it out onto a lightly floured countertop. Spread/sprinkle over the top: 1 stick of melted butter, maple syrup or palm/coconut sugar and plenty of cinnamon (I just use enough of each to sprinkle over all the dough, which I spread out to about 18″ around). Start at one edge and carefully roll it up. Slice into about 3/4″ sections and place them into a buttered baking dish. Let rise 2-3 hours, more or less depending on your yeast and room temp. Bake 15-20 minutes or until golden in 350* oven. If you want them to be extra dreamy you can put more melted butter, sugar, cinnamon, and crispy nuts in the bottom of the pan before you put the rolls in, let them rise and bake. When they’re done, invert them onto a platter. YUM.
UPDATE 11/08 – here’s an even easier way to make cinnamon rolls (no rolling the dough out): prepare the pan as described above (butter, sugar or maple syrup, cinnamon and pecans if you want them into the bottom of a baking dish), fill a small bowl 2/3 full with cinnamon & sugar…not sure how much, I just guessed – I like it very cinnamony. Grab pieces of your dough out of the breadmaker (or the Bosch) – between a golf ball and a tennis ball size. Shape the dough into a ball, and then work it around in the cinnamon & sugar mixture, flip it, stretch it in, just get as much as you can all over the dough. Tuck the dough back into a ball shape and place the folded pieces down into the prepared pan. Let rise and bake the same as above. Much easier, and just as yummy.
- Homemade dinner rolls: grab small handfuls of dough (I usually make them between golf ball and tennis ball size), roll it in your hands, and place on a buttered cookie sheet a couple inches apart. Let rise, then bake in 350* oven 15-20 minutes or until golden. I run a stick of butter over the top when they come out and also serve with even more butter (again, organic, pastured butter from grass fed cows — if possible) so all the nutrients in your meal can be better absorbed.
- Homemade buns: Hotdog, hamburger, whatever – just follow directions in #3 above, and shape your dough however you want to, remembering it will rise some. This recipe makes 8 big hamburger buns. I make them sort of tall so you can slice them in half once they rise. When they’re a good height and have risen to about the size you want them to be when you eat them, bake at 350* until golden (about 15 minutes).
- You could also try this homemade breadstick recipe.
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