Those hamburger buns you get at the shop simply won’t compare to these soft and fluffy buns.
These can be frozen after you make them but for best results, cook and eat them on the same day.
I usually bake my homemade hamburger buns about a half hour before I start serving up my burgers. They will be still warm from the oven.
I like to slice them in half and then toast them in a pan with a little butter.
This recipe will make eight large buns or 16 normal sized hamburger buns. I like them big!
Note: Unless you want to give yourself a very tiring workout, you will need an electric mixer with a bread hook.