24-Hour Homemade Buns Recipe

Might as well take the grilling festivities to a whole new level with this homemade buns recipe.
Jean Picard
July/August 2011

Homemade buns are vastly superior to anything on the market.
Lori Dunn


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Charcoal grilling is great, but nothing compares to charcoal-grilled hamburgers and hot dogs served on fresh homemade buns made with this 24-Hour Homemade Buns recipe.

Main Article:
Recipes for the Best Hot Dogs and Hamburgers 

24-Hour Hamburger or Hot Dog Buns

Inspired by my own experiences with lack-luster buns, I developed this recipe for a soft, flavorful bun that can hold up to the heat and moisture of the meat (or meat substitute) and accompaniments. It is so easy to make you may never buy another commercial bun. 

2 1⁄2 packed cups (121⁄2 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 1⁄4 teaspoons (1 package) instant yeast
1 teaspoon salt
3⁄4 cup water
1 large egg, lightly beaten
2 tablespoons olive oil or melted butter 

In large bowl, whisk together flour, sugar, yeast and salt. With dough whisk or wooden spoon, stir in water, egg and oil until blended. The dough will be very sticky. Cover with lid or plastic wrap, and place in refrigerator for at least 24 hours, or up to three days.

On the day the buns will be served, remove dough from refrigerator. On lightly floured surface, knead dough gently for 1 to 2 minutes.

For hamburger buns, divide dough into 8 3-ounce pieces. Roll each into a smooth ball. Place on greased baking sheet, and flatten gently into 31⁄2-inch disks.

For hot dog buns, divide dough into 8 3-ounce pieces. Roll each into a 5-inch-long cylinder. Place on greased baking sheet, and flatten slightly.

Cover and let rise until doubled, about 1 hour. During last 15 to 20 minutes (depending on your oven), heat oven to 400°F.

Bake for 20 minutes, or until golden brown. Remove buns from baking sheet and place on wire rack to cool. Yields 8 servings.








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