A couple of weeks ago, I went to Pinterest out of necessity and found a recipe for homemade hoagie rolls. Little did I know that, after some slight recipe tweaking, I would have THE best bread of any form I have ever consumed.
The buns that result from this versatile/extremely easy recipe have the perfect combination of crispy outside and soft, moist inside. I am so in love with these buns that I have been making hoagie rolls, hamburger buns, and/or dinner rolls on an almost daily basis since discovering the recipe….
They are so good that I may never buy buns from the store again!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Always, thaw meat in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Best Buns Ever
- Prep Time: 1 hour 10 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 27 minutes
- Yield: 8 1x
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 1 tablespoon yeast
- 4 cups flour
- 1 teaspoon salt
- 3 tablespoons cold butter, cubed*
- Whisk together in a stand mixer 1/2 cup warm water, sugar, and yeast. Let the mixture stand for 5-10 minutes. Turn the mixer on low and gradually add the cup of water, remaining flour, and salt. Increase mixing speed and mix for 3-5 minutes.
- Turn the mixer off, remove dough from the mixer hook, or paddle if you don’t have a hook, and add the cubed butter. Turn the mixer back on to low and gradually increase speed to high, mixing until the butter is completely incorporated into the dough.
- Take the dough out of the stand mixer and place in a large mixing bowl. Gently knead until the dough becomes smooth. Form the dough into a ball, put in a warm location, and let the dough rise for about 1 hour, or until doubled in size.
- Once the dough has risen, form into whatever shape you desire, place on a baking sheet or loaf pan, and let rise another 20-30 minutes. Place in a 375 degree, pre-heated oven and bake for 17 minutes, or until light golden brown.
- Remove the baking sheet, or loaf pan, from the oven and let the rolls, buns, or loaf cool. Slice and serve as desired.**
- * Don’t skimp – use real butter!
- *** You can also serve as soon as they are cool enough to handle, as they are pretty darn tasty served warm
I am not a big bread eater, but will eat homemade bread all day long! Your buns look delicious. I haven’t made yeast bread for a long time. I printed off this recipe and hope to make it soon. The cattle are out to grass and it’s rainy, perfect for baking.
Hope you are getting in on this moisture, Terryn! The weather map looks like it’s raining in the sandhills too.
We are getting in on the rain. I’m not complaining but, we could use a couple of sunny days to dry out a little. I have been sopping up/pumping water out of our basement for a couple of days…