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I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches with goopy toppings.
These buns are the perfect texture. Not too soft, so they don't get soggy or fall apart, and not too dense or chewy either.
This recipe starts with beating the dough with a whisk or paddle attachment on a stand mixer, then moves on to hand kneading or using a dough hook, adding just as much flour as the dough needs.
While this book doesn't include weight measurements, it does give good descriptions of what the dough should look and feel like, so you can add more or less flour as needed, and that worked perfectly for this recipe.
What Worked: Most of the recipe worked exactly as stated, which is pretty refreshing.
What Didn't: There's a slight error in the instructions - the yeast mixture is never mentioned after the 10-minute rest. Since other recipes in the book add the yeast mixture with the first addition of ingredients, that's probably what was intended.
Suggested Tweaks: The yeast mixture is combined first in a small bowl, then added to more ingredients in a larger bowl. I don't see any reason to dirty that small bowl, so next time I'll combine it in the mixer bowl then add everything else on top of it.
Adapted from The Bread Bible by Beth Hensperger. Copyright © 1999. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.