These feather-light Hamburger Buns are homemade and are as soft as the grocery store buns! No more dense hamburger buns! They are amazingly soft, airy, and even get those classic wrinkled signature marks!
In a large mixing bowl, dissolve the yeast in warm water. Whisk in the sugar, salt, eggs, and shortening. Stir in the flour and knead 7 minutes. Let rise 30 minutes or until doubled.
Cut dough in half and then cut each half into 16 equal pieces. Roll all 32 pieces into balls and place onto a cookie sheet about 2-inches apart (9 rolls fit into a large 18x13 cookie sheet.)
Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun.
Bake at 350° for 10-12 minutes on the lower rack of the oven.
Shortening Substitute: Can use softened butter, margarine or vegetable oil.
Occident flour or Bread flour is best for Hamburger Buns. If using an all-purpose flour whack the dough multiple times during the kneading time to bring out the gluten naturally.
Baking Bread Tip: Baking bread on the lower half of the oven, creates even browning.
To Freeze: Hamburger buns freeze well unbaked. After rolling the buns into balls (step 4) allow to rise only 15 minutes then flash freeze. Place uncooked buns into a freezer bag and keep frozen for up-to 2 months. After the recommended time the yeast can lose its rising power.
To Bake from Frozen: Poof in the oven at 170°F for 10 minutes then turn off and repeat when needed until tripled in size or thaw overnight at room temperature and bake as instructed once tripled in size.
For the Deli Rolls- To get the deli buns like Bread and Baskets, bake for about 10 minutes or just until starting to brown. For classic hamburger buns bake a little longer until nicely brown (2 more minutes.)