I hate buying hamburger buns - we can never eat all of them before they go bad. These are super fast - and easy, and they taste WAY better than the store-bought ones!
1 c. + 3 Tbsp. warm water
1 egg, beaten
¼ c. sugar
1 tsp. salt
1/3 c. oil (½ veg, ½ olive)
3 1/3 c. flour
2 Tbsp. instant yeast
Mix sugar, yeast, water and oil and let sit for 15 minutes. Add remaining ingredients and knead. Roll out to ½” thickness. Using a wide mouth jar ring, cut out circles (10-12). Place on greased cookie sheet.
Spray tops of buns with non-stick spray (Pam). Sprinkle with sesame seeds, and lightly press down to indent. Brush over seeds with olive oil or egg wash.
Let rise for 10 minutes, or until double.
Bake at 350 for 10-15 minutes, or until golden on top.
This recipe yields 10-12 buns.
I usually cook the amount that I need, and freeze the rest.
**To Freeze: Roll out and cut into circles. Place on a cookie sheet, and top with oil and sesame seeds. Put sheet in freezer overnight. Stack buns and store in a freezer bag.
**To Thaw: Place on a cookie sheet and let sit at room temperature until completely thawed and then double in size (about 5 hours). Cook as directed above.