Tuesday, December 3, 2019

The Ornery Old Lady's Tackle It Tuesday: Best Bread Machine Buns


If you're tired of overpriced grocery store burger buns and have a bread machine, this very simple recipe is for you. If you don't have a bread machine, Grover can hook you up with one here in his General Store. This inexpensive investment will save you a lot of time in the kitchen!

This is a slight variation on the original recipe from Food.com using honey instead of sugar. With a small substitution of honey for sugar, there is no need to reduce the volume of liquid. If you are wanting to substitute larger amounts of honey for sugar, this handy conversion chart from Billy Bee will help you.

And now, without further ado, here is the recipe.

1 1⁄4
cups milk, slightly warmed

1
beaten egg

2
tablespoons butter

2 tablespoons + 2 teaspoons of honey

3⁄4
teaspoon salt

3 3⁄4
cups bread flour

1 1⁄4
teaspoons active dry yeast

Place all ingredients, except butter, in pan of bread machine according to manufacturer's directions.
Select dough setting.
When cycle is complete, turn out onto floured surface.
Cut dough in half and roll each half out to a 1" thick circle.
Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
Place on greased baking sheet far apart and brush with melted butter.
Cover and let rise until doubled, about one hour.
Bake at 350° for 9 minutes.
Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.

Ornery Notes:
When it's time to let the buns rise, I put the buns uncovered in the oven on the "keep warm" setting (145 degrees Fahrenheit). I have a dual oven, which is very handy. If you don't have such a thing (I never did before, it was left behind by the previous occupants of the Grover Hotel), or if your oven's lowest temperature setting isn't low enough (I wouldn't recommend anything over 175 degrees at the outside because then the dough will start cooking) it's perfectly fine to use the traditional rising method.

You can experiment with different types of flours to get different flavors. I'm planning to do a wheat-white blend. At this point, I just have a big bag of all-purpose flour and it works fine.

I use reconstituted powdered whole milk. It's shelf-stable and, unless you have family members who drink milk, it's a better investment than milk from the dairy case. I cook with dairy milk but don't drink it and there would be times when it would go bad. With powdered milk, the problem is solved! I use whole milk powder because skim milk doesn't work for making pudding.

If you have family members who are allergic to eggs, don't despair! Grover always has egg substitute here in his General Store.

I hope you enjoy this recipe. It's really easy to make, it just takes a little time to let the buns rise. They taste so much better than store-bought buns. There's just no going back!

If you order products from Grover's General Store at the end of the post, we earn a small commission to keep the lights on and the kitchen cookin' here at the Grover Hotel!

~Cie the Ornery Old Lady~


No comments:

Post a Comment