Just in time for summer- homemade burger buns!

Hi! Remember me? I know it's been awhile. A year, to be exact. 2012 was not the greatest year for me.  I experienced some big family losses and challenges.  I'll spare you the details. I've decided to re-commit to blogging about food to give me something to focus on, since feeding people and sharing recipes with others brings me so much joy and satisfaction. I've been cooking and baking more than ever, and I am really having fun with new recipes!

I have been trying to 'up' my baking skills in the last year or so, and actually started experimenting with natural yeast lately- but that's another blog for another day. I'm still a novice at it.  Meanwhile, I've been loving a recipe I found for homemade hamburger buns. I rarely buy grocery store bread of any kind anymore (so many preservatives!) and never seemed to have buns on hand when I needed them, so I thought I'd try some home-baked buns. Oh my, these are so good! And really, really, easy. I made them last night with pulled pork. But they would be perfect for grilling hamburgers, chicken, anything you would be happy to slap on a bun. This recipe makes 8 large or 12 small buns. I always make 8. I incorporated wheat flour into them for the first time last night, and it gave them just the perfect amount of whole grain taste and look (without raising any eyebrows from anyone).

Try them - NOW! You won't go back to grocery store buns again.

Beautiful Burger Buns
Adapted from King Arthur Flour

1 c. Lukewarm water
2 tablespoons butter, softened or melted
1 large egg
3 1/2 c. all-purpose flour (I do 3 cups all-purpose, 1/2 c. whole wheat)
1/4 cup granulated sugar
1 tablespoon instant yeast

In a stand mixer with the dough hook attached, dissolve the yeast and sugar in the lukewarm water and allow to bubble, about 5 minutes.  Add the remaining ingredients and knead until the dough is soft and smooth and wrapped around the dough hook, about 5 minutes.  Cover the mixing bowl with plastic wrap, and/or a towel and allow to rise for 1 to 2 hours, or until nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 (or 12) pieces. Shape each piece into a round ball;  flatten to about 3 inches across.  Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise for about an hour, until noticeably puffy.

If desired, brush the buns with melted butter for a glistening sheen. ( I like them better without the buttery sheen).

Bake the buns in a preheated 375* F oven for 15-18 minutes until golden brown.