If you’re a follower of my blog, you may have noticed that I really like burgers. I like bleu cheese burgers. I like sliders. I like lighter venison burgers. I always make my burger meat from scratch, as well as things like chipotle mayo, caramelized onions, etc., but it has never occurred to me to make buns from scratch.

I wish it had sooner.

After a few hours spent procrastinating on homework searching for the perfect recipe, I finally settled on this recipe from Taste and Tell. They were awesome. Light and buttery while still able to contain the juiciness of the burger.

I’m so antsy for football season now. Tailgate days will never be the same! Also, I’ll finally be 21 by then and allowed in the Mo Center and such before games. Yay, adulthood!

This recipe is a very straightforward recipe. Begin by heating the milk, water, and butter in a small saucepan until it reachers 120-130 degrees, then add the yeast and allow to proof. I was skeptical about this at first, but after some research learned that yeast can indeed be proofed in mixtures such as this. Food science is cool.

Combine some of the flour with the rest of the dry ingredients, and add the egg and warmed milk mixture.

Gradually add the rest of the flour until the sides pull away and the dough is tacky. Letch you mixer knead it for a few minutes, then put in an oiled bowl. Cover with saran wrap and let rise until doubled.
Divide into twelve pieces and form into bun shapes. They’ll seem small but they’ll grow in the oven to the perfect size. Let them rise for another half hour or so. Brush with an egg mixture and top with a few pieces of rosemary. Or don’t. My herb garden is getting out of hand so I’m looking for any excuse to utilize it.
Pop ’em in the oven at 400 degrees for about 10 minutes, or until tops are golden.
You have made homemade hamburger buns. You can enter football season, which is rapidly approaching, with confidence. And now the obligatory, GO DUCKS!
Hamburger Buns
Modified from Taste and Tell
Makes 12 Hamburger Buns
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 – 5 1/2 cups all-purpose flour
2 scant tablespoons active dry yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
2 eggs, divided
1 tablespoon water
1. In a small saucepan, combine the milk, water and butter. Heat until 120-130 degrees. Add the yeast and let sit for 5 minutes.
2. Using your KitchenAid, combine 1 1/2 cups of the flour, sugar and salt. Mix in one of the eggs. Add in the warmed milk mixture. Continue to add in the flour, 1/2 cup at a time, until the dough comes together. It should pull away from the sides of the mixer, but should still be tacky. 
3. If using a mixer, change to the dough hook and knead for 5-8 minutes. If making by hand, turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Cover the dough and let rise for 30-40 minutes.
5. Shape into 12 balls and place on a greased cookie sheet. Flatten slightly. Cover and let rise for 30 minutes.
6. Preheat the oven to 400 degrees. 
7. Combine the remaining egg and the tablespoon of water. Brush gently on top of the buns. Sprinkle with rosemary, sesame seeds, other herbs, or whatever comes to mind, if desired. Bake in the preheated oven for 10-12 minutes, or until golden brown.