Happy Hamburger Buns-Bread Month One

I picked up a copy of The King Arthur Flour Baker's Companion, The All-Purpose Baking Cookbook from the library the other day and found this delightful bun recipe. They were quite easy.

Bake, cut in half, butter it, fry it.

Put sandwich together.

If you don't want sandwich buns you can shape them into round balls and crowd them close together in a pan to make dinner rolls.

Here is the recipe.

1 C. (8 0z) warm water (110°-115°)

2 T. (1 oz) butter

1 large egg

3 1/4 C. (13 3/4 oz) unbleached all purpose flour

1/4 C. (1 3/4 oz) sugar

1 tsp. salt

1 T. instant yeast

1 tsp. onion powder (optional) I didn't use.

1/2 tsp. dried minced onion (optional) I didn't use.

Combine all the ingredients and mix and knead them together-by hand or mixer-until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.
Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on a greased baking sheet (I used parchment paper), cover and let rise 30 to 40 minutes, until they're quite puffy.

Preheat the over to 375°F. Bake the buns for 12 - 15 minutes, until they're golden brown. Remove them from the oven and cool them on a rack, split and use for burger or sandwiches. For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

Very tasty.
 For small sandwiches divide the dough into 15 or so buns.  Bake accordingly.  I bake these a couple minutes longer when making these into dinner rolls, since they are attached.