Burgers are a subject we feel quite strongly about in the King family. It’s one of those foods that we not only love to eat out, but we make an incredible burger at home – and of course the secret is in the bun! This is a pretty easy way to elevate your Memorial Day burger game on a whole nother level. It makes burgers on store bought buns seem so sad and pedestrian by comparison. I’ve been using this recipe for years, sometimes I make half burger buns and half hot dog buns and we grill both. However you choose to shape them they are guaranteed to make the most memorable Memorial day meal you’ve ever had!
1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (maybe a bit more) all purpose flour
1 tablespoon butter (to go on top before they go in the oven)
- In the bowl of a stand mixer (or a large bowl if mixing by hand) stir the yeast into the warm water, and let sit 3-5 minutes until dissolved.
- In a separate bowl (I use a large pyrex measuring cup) whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir (use dough hook on stand mixer) until it forms a shaggy dough. Knead at a low speed (or on the counter if mixing by hand) for a good 10 minutes. The finished dough should be smooth, feel slightly tacky and spring back when pushed.
- Spray mixing bowl then return dough to mixing bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour.
- Dust your work surface with flour and turn out risen dough on top. Divide the dough into 8 pieces. I just roll it into a burrito, cut 4 even chunks and then cut those in half to make 8. Shape each into a tight ball. Transfer dough balls to a lined baking sheet and preheat oven to 375 while those rise until they are puffy and hamburger sized, about 30-40 minutes.
- Melt the butter and brush it over the risen buns. Bake until they are nice and golden brown – a good 13-16 minutes. Let them cool for at least 30 minutes until slicing, they will slice better closer to room temperature. Enjoy!
I wrote this recipe down years ago and I have no idea where I got it – so if it’s yours, let me know and sorry for not giving you props!
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