A few weeks ago I had some chicken thawed to make chicken sandwiches. We have two favorites for chicken sandwiches, they are Bacon Chicken Sandwiches & Cajun Teriyaki Chicken Sandwiches. I didn't have any hamburger buns. I had been meaning to try making my own, so here was my chance.
I made the recipe for Amish Bread & after the 90 minutes rise, I rolled the dough into balls. I made a few different sizes, but found that bigger than a golf ball but a little smaller than a tennis ball worked really well.
I covered them & let them rise till double, about 45-60 minutes & then baked them for 15 minutes or so.
Wow! They are so good! I can't even describe how much tastier these are than store bought buns. And really, it wasn't hard to make them AT ALL. I've made them a few times now. We've had them with grilled hamburgers too.
Here's my chicken sandwich with this bun (with oven fries).
They also make great sub buns. My husband said it was the best sub bun he's had yet.
Here it is with a steak sandwich.
Go ahead and make your own buns, you'll be glad you did!
1 C. plus 1 T. warm water
4 T. olive oil
4 T. olive oil
3 T. sugar
1 t. salt
3 1/4 C. bread flour
2 t. yeast
3 t. vital wheat gluten (my other recipe does not call for this, but calls for 1 egg)
Stir the yeast into the water & set aside.
Combine other ingredients. Add the water/yeast & stir until blended. If too sticky add a little flour, if too dry, add a few drops of water. Kneed for 8 minutes or so, or use your dough hook on your mixer for a few minutes. Put dough in bowl with a little olive oil. Toss dough to coat, cover & set in warm place to rise for 90 minutes.
Punch the dough down & kneed it a few times on a floured surface. Form into balls for hamburger buns or into a long roll (6 or 7 inches) for sub buns. Cover & let rise 45-60 minutes.
Bake in 350 degree oven for 15 minutes or until lightly brown.