From the kitchen of One Perfect Bite...This is a nice recipe to have in the hopper when you need, but can't get to the store for hamburger buns. While they are not as good as Moomie's famous buns, if speed is a factor, you can make these rolls for your crew without apology. My first occasion to make them was during a snow storm that stranded me on the hillside where we were living at the time. I found the recipe on the Taste of Home website and decided to give it a try. Having done that, I can verify that these buns can be made and table ready in 40 minutes. The best part is that no special equipment is needed to prepare them. The recipe uses a lot of yeast which makes the quick oven-rise possible, but the lack of proofing, at least in my opinion, somewhat compromises the flavor of the finished rolls. I've altered the original recipe and now use more salt and some whole wheat flour to boost flavor without altering the time the rolls take to make. Baked as directed, the rolls will have a crust that offers a slight resistance to the tooth. If you like a softer roll, brush them with butter before baking. The recipe produces enough dough to make 12 medium-sized rolls. I prefer slightly larger rolls, so I divide the dough into 8 rather than 12 pieces. This is a nice go-to recipe when you are pressed for time or need to keep an eye on your food budget. I hope you will try it, or barring that, file it for a rainy day when it might be of use to you. Here is how these fast and simple buns are made.
Quick Sandwich Rolls...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine
2 tablespoons active dry yeast
1 cup + 2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1-1/2 to 2 teaspoons table salt
1 cup whole wheat flour
2 to 2-1/2 cups all-purpose flour + flour for kneading
Optional: Melted butter for top of rolls
1) Heat oven to 425 degrees F. Spray 2 baking sheets with nonstick spray.
2) Place yeast and warm water in a large bowl. Let sit until yeast dissolves. Add oil and sugar and let stand for 5 minutes. Add egg, salt and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 8 pieces. Shape each piece into a ball. Place 3-inches apart on greased baking sheets. Flatten slightly. Cover and let rest for 10 minutes. Bake for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with butter if desired. Yield: 8 rolls.
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