40 Minute Hamburger Buns

• porcje: 8 servings
• czas aktywny: 30 minutes
• całkowity czas: 40 minutes

Składniki

2 tablespoons active dry yeast

1 cup warm water

1/3 cup vegetable oil

1/4 cup sugar

1 egg

1 teaspoon salt

3½ to 4 cups of flour

Wskazówki

Pour warm water into a mixing bowl. You want the water a little warmer than lukewarm, but not too hot. Sprinkle the yeast into the water. Allow the mixture to sit for 5 to 10 minutes, or until combined and a froth has formed on the top.

Stir the oil, sugar, egg, and salt into the bowl until combined.

Add the flour, one cup at a time, and continue to mix until your dough has formed. I find that I need to use a full 4 cups for my dough.

Switch to a dough hook if using an electric mixer, or turn out onto a floured surface, and knead for roughly 5 minutes or until the dough is smooth.

Divide the dough into 12 equal sized pieces. Form each dough into a round ball and place on a parchment lined tray.

Cover with a clean towel and allow to rest for 10 to 40 minutes. For a more sturdy bun, let it rest the 10 minutes. For a more light finish, let it sit for 40 minutes.

Preheat the oven to 425 degrees.

Brush the tops of your buns with a whisked egg just before going into the oven.

Bake 10 to 12 minutes, or until the tops are golden.

Wartości Odżywcze

• Wielkość Porcji: 1 bun
• Kalorie: 195 kcal
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 6 g
• Cholesterol: 16 mg
• Sód: 186 mg
• Węglowodany Całkowite: 69 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 10 g