I decided that one of my baking goals for the year was trying to make more yeast breads from scratch.

And here it is, mid-June, and pretty much all I’ve done is make pizza dough. Which turned out phenomenal, but I kind of feel like pizza dough is pretty forgiving, and really isn’t an indicator of my bread-making prowess. Plus, anything loaded down with pizza toppings can’t be too bad, right?

Truth be told, I’ve been a little scared to do too much bread baking. I get a little (okay, a lot) irritated when I’m not totally successful at something, and my bread-making trials haven’t been exactly favorable in the past.

But a few Saturdays ago, we were strolling through our local farmer’s market, and I stumbled on the most amazing dill buns.  Homemade.  Soft.  Fragrant.  And kind of expensive.  I bought them anyway, because they were truly lovely, and also because I think it’s important to support your local farmers and businesses.

After we gobbled them up, I informed the Tall Boy that I was going to learn to make homemade buns myself, because “how hard could it really be?”

Turns out, not very.

Really!  These were super, super, extra-super easy, and this is coming from someone who is a walking bread-baking debacle.

I decided to start off easy, so I made a basic roll, with some added sesame seeds on top.  But now that I know how easy this really is, you’d better believe I have plans for a millon different flavors of hamburger buns and rolls.

Homemade Hamburger Buns
  • ¾ to 1 cup lukewarm water
  • 2 tablespoons butter, melted
  • 1 large egg
  • 3½ cups unbleached all-purpose flour
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • 1 tablespoon instant yeast
  1. Sprinkle yeast over warm water and let sit until foamy, about 5 minutes.
  2. Meanwhile, combine flour, sugar, and salt in a large bowl.
  3. Once your yeast mixture is foamy, add in butter and egg (combine in the bowl of a stand mixer using a dough hook or other large bowl). Slowly add in flour mixture, kneading until the dough is smooth and soft.
  4. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
  5. 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.
  6. If you want to add seasame seeds, Brush the buns with a whisked egg white and sprinkle the seeds on top.
  7. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with melted butter, if desired.
  8. Cool the buns on a rack.
  9. Yield: 8 large buns.

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, and Weekend Potluck!