Thursday, January 31, 2008

Making Homemade Buns

As I plan and cook meals, I try as much as possible to make things myself. I've come to appreciate and enjoy homemade food so much more than anything made in a package.

Almost 2 years ago (has it already been that long?) I began making bread on a regular basis. We eat it fresh with honey or jam, toasted with peanutbutter, as sandwich bread or just plain! Over time we've gotten spoiled, and just don't like store-bought bread as much, though it's good in a pinch. However, we always bought hamburger and hotdog buns. It was annoying though, for every time I wanted to have something that used them, we had to make sure we got some from the store.

Yesterday I was in the mood for Sloppy Joes, but we didn't have any hamburger buns. Suddenly it hit me: why should I have to buy them? Surely they couldn't be that hard to make; I just had never even considered it. So, I checked our Set For Life cookbook, and sure enough, it had a recipe. To my great delight, they weren't hard to make and they turned out delicious - much better then store-bought fluffs!

Basic Buns
5-6 cups whole wheat flour (may use some white flour if preferred)
2 TBSP dry yeast
1/3 cup dry milk
2 cups warm water
1/4 cup oil
2 TBSP honey
2 eggs
2 tsp. salt
1 egg white
1 TBSP water
Sesame seeds (optional

Mix 3 cups flour, yeast, and dry milk. Add water, and mix well. Add oil, honey, eggs, and salt. Add remaining flour, 1 cut at a time, until dough just cleans the sides of th bowl. Dough should not be too stiff. Knead 5 to 6 minutes.

Lightly oil hands and counter top. Shape dough in desired buns. Place on lightly greased baking sheets. Brush buns with egg-water mix. Sprinkle with sesame seeds, if desired. Let rise about 20 minutes for buns or until double for rolls. Bake at preheated 350* for 16-20 minutes. Makes around 18-20 buns.

Shape buns on a lightly oiled countertop
For Hoagie Buns: Roll dough into rectangle 1/2-inch thick. Using a pizza cutter, cut into strips 2-3 inches wide and 6 inches long or any desired size. Dough may also be molded into oblong rolls.
For Hot Dog Buns: Roll dough to 5/8 inch thick. Cut int 2 x 6-inch strips. For oval buns, bend an empty 46-oz juice can into oval and use as a dough cutter
For Hamburger Buns: Roll dough 3/8 inch thick. Using a quart can or other large cutter, cut into large rounds. Buns may also be shaped from a 1/2 cup ball of dough. Flatten with your hand or rolling pin.

The recipe says to make the dough using an electric mixer, but I stirred and kneaded it by hand - I like to for I can control the dough more easily. I also shaped my hamburger buns by hand, which was quite simple to do.

The buns were delicious, and since we had quite a few left over (this family of 4 is so small to cook for now!) we ate sandwich meat, cheese, and lettuce in them for lunch and bacon and cheesy eggs in them for supper (I'm out so long on Thursdays a quick supper is nice!). They're yummy with whatever is in them, and are very easy to cut open.

I'm definitely going to try to make these more often!

11 comments:

Follow In His Steps said...

Hello, Anna!

I can't remember how I came across your blog, but I enjoy stopping in from time to time.

I too enjoy making bread for my family, but have never made hamburger buns. Thank you for sharing this recipe - it is definitely one that I will be trying!

Sarah

Steph said...

Hi Anna, (whom the Lord loves!)

We make bread in our home also..I recently had a stint where my bread would NOT rise no matter what I did. I STILL don't know what was wrong...I tried it all. Lol But the bread is happily rising again and just last night we enjoyed some bread with our homemade chicken soup! I love the idea of Sloan and her sisters making bread for their own families one day...keep up the good work!
Mrs. Clunn

Miriam Rebekah said...

I never thought of making hamburger buns. I've made rolls.
I might have to try that.

I'm glad it worked out well your first time.

Maria Pauline said...

I keep meaning to ask for your favorite bread recipes... I need some good ones and prefer tried and true recipes from people I know. I have another question for you sometime too...

My mother used to bake bread for us, but she doesn't as much longer. I like very few storebought breads, so when that's all we have, I don't eat bread at all. Therefore, I need good recipes so I can make bread myself.

Thanks for the recipe. I saved it to the recipe file on my computer.

Maria

Anna Naomi said...

Sarah: Thanks for your comment! I hope you enjoy the buns!

Mrs. Clunn: Yes, bread can be finicky sometimes, but it usually tastes good whether it rises a lot or not! I've learned that my bread won't always look the prettiest, but usually tastes good - except the time I forgot the salt... ;-) Your homemade chicken soup sounds yummy! In fact, I made some turkey broth/vegetable/noodle soup on Tuesday, which was delicious!

Miriam Rebekah: Yes, I've made quite a few rolls as well. At first I thought of just making and using rolls, but then decided to try to find an actual bun recipe.

Maria Pauline: I know what you mean! When I get behind on bread-making, sometimes I just don't eat bread, for I don't really like the store-bought stuff much anymore. But, it's a good motivation to get me to make bread again! =)

I think I'll post soon about my favorite bread/roll recipes. I use one main one, but have fun trying out different ones. I'll try to post later today or tomorrow.

Rebekah S. said...

Wow!! How exciting. Thank you so much for sharing this recipe with me!

A couple months ago, a lady from church gave my Mom a great recipe for very healthy, whole-wheat rolls. They are so good!! Mama tweaked the recipe a bit and made loaves of bread. Some whole wheat bread has a strange or funny taste, but this bread is the best I have ever had!! It's so good! She's been making it for sandwhiches, etc. lately, and for the past month or so, we haven't been buying any sandwhich bread at all from the store. Not only does this recipe contain far more nutrition than store-bought, but it also tastes better.

Mama and I had thought recently about how neat it would be to make homemade hamburger buns, but we didn't have a recipe and we didn't know how either. So, your recipe came at the perfect time!! :) Thank you so much for sharing it. I can't wait to try it out. And how great it is that you can use the same recipe for hotdog buns as well!

I was thinking the other day about how neat it would be to make homemade lasagna noodles! I don't know if I'd be able to do so(or even find a good recipe for them!) but I'm on the lookout for such a recipe(making things like that makes one feel so domestic and old-fashioned! :)). Does that cookbook you mentioned contain a recipe like that?


Thanks again for sharing this recipe with us.

Love in Christ,
Rebekah

Rebekah S. said...

Maria,

I'd be happy to give you the recipe for the bread mentioned in my above comment. You'd love it!

Rebekah S. said...

I'm looking forward to seeing your recipes for bread/rolls, Anna!

Soup is so good on a cold winter day! In fact, we're having Mama's homemade chicken noodle soup for dinner tonight!

Kathy Days said...

Hi, Anna!

I'm been "lurking" on your blog for a while now...I'm not sure why I haven't left a comment yet, but here I am!

I'm wife/SAHM of three kids four and under, and I just love reading your posts! They always leave me with something to think about, and with a smile as well!

Thank you for this recipe. I'm just now learning to make homemade bread, and it's become a bit of an addiction! I'm finding so much pleasure in the learning, the preparation, and the simplicity of it. I'm so very excited to try your rolls.

Wow! Long first comment.

Take care,
Kathy in NJ

Anna Naomi said...

Rebekah: I hope you enjoy the recipe for the buns! Wow - making your own noodles is adventurous! But I agree, doing such things does make one feel very domestic. I haven't tried it yet, though. =) I looked in the recipe book, and it had one recipe for homemade noodles. I don't know how it would work, but here it is:

1 egg
1/2 scant tsp. salt (optional)
2 TBSP water or milk
1 to 1 1/4 whole wheat flour

Beat egg, salt and water or milk until frothy. Add flour, and mix to make a medium-stiff dough. Form noodles in a pasta maker or roll dough out to a very thin rectangle on a lightly floured surface. Dust with flour. Cut into strips 1/4 inch wide. Let dry, if desired.

Mrs. Days: Thank you so much for your visit! I know what you mean - I find a lot of pleasure in the preparation and making of bread as well.

Anonymous said...

Going to try these tonight!! So glad I stumbled onto your blog!

I am of the belief that if you can't pronounce what's in your food you shouldn't be eating it. I dislike store bought things when I can make them better at home...except when I have NO extra time:)

Bethany