I suggested a recipe over on Annie's Eats since Annie has never failed me with her recipes. My husband glanced over it, said ok, and started doing something else. So when it was time to make the buns I was surprised when he announced that he'd be making them. Wait, what? He was going to attempt to play with yeast? Ok, go for it honey!
And boy was I happy that he took over. The recipe he chose was not my suggestion. He went with his trusty King Arthur Flour website and chose a bun recipe from them. The buns turned out great however they weren't as soft as we like our buns to be. So he took it upon himself to search for another recipe (on the same site) and wanted to try it out this weekend after I announced I was making root beer pulled pork for dinner. And he found a recipe that I am sure will become a weekly regular in this house. These buns are perfect for not only hamburgers but sandwiches as well. And boy are they soft and fluffy!
Inspiration: King Arthur Flour
- 3/4 to 1 cup* lukewarm water
- 2 tablespoons butter
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups King Arthur Whole Wheat Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 2 tablespoons melted butter, reserved for topping
Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
Cool the buns on a rack.
Serves 8 | 7 WW+ Points (and so worth it!)
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.