Hamburger Rolls - The Ultimate in Softness ©

After buying hamburger rolls for the better part of my life, I decided to test various hamburger roll recipes; none seemed too rewarding - depressing at best! I finally came up with a recipe - and actually remembered what I did - for the common hamburger roll that is soft, fluffy and tasty and FAR beyond the pasty, tasteless rolls you buy in a super market. For those of you interested in making your own rolls, here is the recipe.


4 tsp. instant yeast
2-1/2 T. sugar
1-1/3 cups of warm bottled water
4 tsp. Vegetable oil
2 cups KA AP flour
2 cups Bread flour
1-1/4 tsp. salt
4 tsp bottled water
beaten egg white.

In large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy -about 8-12 minutes.

Add oil, 2 cups of bread flour, and salt. Stir well with beaters. Remove the beaters and insert the bread hooks. Add the remaining 2 cups of AP flour, 1/2 cup at a time, and knead until dough comes together. Add addition flour if necessary to form a smooth, cohesive, elastic ball of dough. Flour counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky.

Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40 minutes.

Weigh dough, and divide into 8 equal pieces – or more for smaller buns. Roll and form the dough in balls/rounds. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with oiled, floured parchment paper. Let rise for another 20-30 minutes until doubled in size.

Beat the egg white and water. Carefully brush the egg white onto rolls. Bake rolls in preheated 350 degree oven for 15 minutes or until the rolls are golden brown.