Homemade hamburger buns with a hint of onion are accented with coarse ground salt and pepper sprinkled on top.
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1/2 cup milk
3 tablespoons Land O Lakes® Butter
3 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons salt
1 (1/4-ounce) packet active dry yeast
1 1/2 cups warm water (105 to 115°F)
5 to 5 1/2 cups all-purpose flour
Coarsely ground pepper
Heat milk in 1-quart saucepan 3-4 minutes or until it just comes to a boil. Stir in butter, sugar, onion, and 2 teaspoons salt. Cool to warm (105°F to 115°F).
Dissolve yeast in warm water in large bowl. Add cooled milk mixture and 3 cups flour. Beat at medium speed until smooth.
Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. Place into greased bowl; turn greased side up. Cover; let rise in warm place 1 hour or until double in size.
Dough is ready if indentation remains when touched. Punch down dough; divide in half. Shape each half with floured hands into 6 rounds; place onto greased baking sheets. Flatten each to 3 1/2-inch circle. Sprinkle with coarse salt and pepper. Cover; let rise 30 minutes or until double in size.
Heat oven to 400°F.
Bake 15-20 minutes or until golden brown. Cool completely on wire rack. Cut buns horizontally using serrated knife.
Explore reviews fromour online community
Fabulous Sandwich Bread. I used to use Orowheat Onion Hamburger Buns for my lunch sandwiches, but all of the Grocery Stores in my town quit carrying it. Found this recipe, LOVED it.
I *love* this recipe. This recipe makes my all-time favorite hamburger/sandwich buns. Be careful not to add too much flour; too much flour might make the dough heavy. About 41/2 to 5 cups of flour total works for me. I use the dough hook on my KitchenAid mixer to knead the dough; perhaps this prevents me from adding too much flour during the kneading process. The dough will be slightly sticky to handle but will pull away from the sides of the mixing bowl.
These rolls are light and moist with just the right amount of onion flavor, augmented by the coarse salt and pepper sprinkled on top. I make them any time we are grilling burgers. I'm so happy to have found this recipe!