Hamburger Buns, Soft and Fluffy

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Hamburger Buns, Soft and Fluffy
  1. Place water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the dough cycle, and turn on the machine. Line baking sheets with parchment paper.

  2. When the cycle is finished, remove dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut dough into 12 equal-size pieces, and roll dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form dough ball with a silky surface. Place dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Bake rolls in the preheated oven until tops are golden brown, about 12 minutes. Let cool on racks before slicing.


I do not brush with milk or egg whites as tops brown nicely on their own — just like store-bought buns look. If you want to add seeds, then brush with egg white prior to baking. If making with whole grains, be SURE to add more vital wheat gluten to your dough.

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