HAMBURGER BUNS

HAMBURGER BUNS

(adapted from Hamburger Buns recipe at www.melporponsti.com.)

½ cup warm water

2 tbsp. sugar

1 rounded tbsp. yeast

1½ tsp. salt

1 egg, beaten

1½ cups water

6 cups all-purpose flour

½ cup Crisco or margarine

Dissolve yeast and sugar in ¾ cup warm water. In large bowl combine salt, egg, water, half the flour, and the Crisco or margarine. Add the yeast mixture and the remaining flour. Mix, turn out, and knead to make soft dough (the original recipe apparently assumes a dough machine, and does not say to knead, and indeed the dough is too soft and sticky really to knead; knead it only enough to mix in the last half-cup flour). Let rise one hour. Punch down, and let rise again for one hour. Then shape into balls on floured, non-stick cookie sheet. Let rise again for one hour, and bake 20-25 minutes in pre-heated 375° oven (the original recipe says 20 minutes; it could be a little more, as the tops do not come out very brown; or perhaps the temperature could be a little higher).

Yield: 24 buns exactly, which the recipe says are suitable for freezing and delicious when warmed.

NOTE: There are three risings in this recipe.

Note: If refrigerated it can be kneaded, but it does not appear to be necessary. It can then be rolled out. Try rolling it out to ½ the desired thickness, then folding it over and pressing it down. Then, if the rolls are cut they may be splittable at the table without a knife.