40-minute Hamburger Buns
From my friend Jenni Brighton, from the good ol' Orem newly-wed days
2 T yeast
1C + 2T warm water (110 degrees)
1/3 c oi1
1/4 c sugar
1 egg
1 t salt
3-4 c flour (can sub up to half whole wheat)
Knead. Shape into balls (flatten slightly if you prefer your bun thinner.) Let rest ten minutes. They will raise slightly. Bake at 425 for 8-12 minutes. After baking, you can butter the tops to make them nice and soft.
Makes a dozen or so, depending on size.
You can also use this recipe to make quick hearty rolls. In that case, make round balls, place close together (~1/2" apart) in a pan with sides, and if you have time let them rise a little longer so they will be light and fluffy inside.
