I take a good deal of pride in making really good burgers. The problem is, what’s the point of making the perfect patty, regardless of what went in to it, if you can’t be proud of the bun that it rests on? I usually just grab some kaiser rolls and call it good, but today I decided that I’d had enough! I was going to take some pride in my buns! Err.. Rolls! I mean really. How can you be a “seat of your pants” cook and not have pride in your buns?
Just in case you’ve never looked, there are as many recipes on the Internet for hamburger buns as there are for burgers, so choosing just one wasn’t easy. There are whole wheat, artesian, gluten-free, honey glazed and so many more it boggles the mind. In the end I bowed to the fact that this recipe at allrecipes.com was the simplest of the ones I found, and I only had to adjust it a bit to fit in with what I had on hand. Not only that, but it made a lot of buns, so there will be leftovers for egg sammiches in the morning. (Bonus!)
As for why I needed buns… Well, you’ll just have to wait until tomorrow to find out, won’t you?
(These are actually pretty good sized. I just have really large hands!)
Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 336mgCarbohydrates: 41gFiber: 2gSugar: 3gProtein: 7g
What I would have done differently had I thought of it at the time:
This recipe makes some pretty fantastic hamburger buns. They’re yeasty with just a hint of sweetness, and the texture is perfect for a nice juicy patty.
In the future I’ll most likely adapt these buns to the meal I plan to cook. It’s a no-brainer to add a sprinkling of sesame seeds over the egg wash for sesame seed buns, but there’s also onion, garlic, cheese and a slew of other things that could be added depending on the type of burgers you plan to serve. Be creative and have fun with it!