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Homemade Hamburger Buns
October 05, 2013

These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beginning. I weighed the dough of each of the buns at 3.5 ounces, and they handled a quarter pound hamburger perfectly. I think we would perhaps like them just a tad smaller, so next time I'll do what another suggested and make 10 buns from the recipe. They were perfect. I like to slightly undercook my rolls like this (see my photo) so that when I toast them with butter they don't get too dry. We had delicious hamburgers tonight with organic hamburger meat from Costco! Yum! Another winner, Chef John!

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