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Print this Recipe    Hamburger Buns 02

Hamburger Rolls

6 cups flour
1 Tbls. salt
1/4 cup sugar
2 cups water (warm)
1 Tbls. yeast
2 eggs, well beaten
1 cup oil

Dissolve yeast in water with a pinch of sugar. Mix in with other
ingredients. Knead 10 minutes. Let rise until doubled in bulk (about
45 minutes). Punch down and let rise again. Punch down and form into
bun shapes (hamburger or hot dog). Let rise until double. Bake at
375 degrees for 20 minutes. Let cool until just warm to the touch;
place in a sealed bag to soften crust. Makes 16-20 hamburger rolls.

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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
not good hamburger buns, but very tasty, December 15, 2004 - 01:19 PM
Reviewer: Anonymous from Canada
I've made this recipe a few times. I tried doing it as described but found that even with brand-new yeast, the dough didn't rise significantly. I cut out all but the first 45-minute rising time and found no difference in density of the finished product. When I make these buns they are rather dense and not really appropriate for hamburgers, but I keep making them because they are buttery, flavourful, and easy to make.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Easy to make and it keeps well too, March 24, 2007 - 11:58 AM
Reviewer: Tom from Kerala, India
I used this recipe for around two years, making burger buns for a small snack bar. They are easy to make, and if bagged as suggested, and kept in the fridge, it keeps for weeks. (I used to send frozen raw beef patties and buns for my nephews, 200 Km away). I stumbled on this recipe after a lot of searching. Actually it was my search for burger buns that brought me to this site. I made a change in the method though, beat the egss, poured the oil, stirred well, dumped in the sugar, salt, yeast and water and stirred again. Poured into my stand mixer, dibbled in the flour with the paddle on, ran it for 10 minutes. Thank you very much for posting this.

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