Ingredients
-
2 tablespoons active dry yeast -
1 cup plus 2 tablespoons warm water (110° to 115°) -
1/3 cup vegetable oil -
1/4 cup sugar -
1 egg -
1 teaspoon salt -
3 to 3-1/2 cups all-purpose flour
Directions
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Originally published as 40-Minute Hamburger Buns in Best of Country Breads 2000, p45
