Quick and Tender Breadsticks And Hamburger Buns

*Updated 6/18/10 with some new measurements and full recipe included at the end*

Here is a "low" knead breadstick recipe that I found on a website about a year ago (now defunct) and adapted to use to make hamburger and hot dog buns. They became a family favorite because they are quick and soft with a great texture, especially surprising because they are not kneaded.

The original recipe produced a very wet dough, which I found tough to work with and a bit frustrating. I adapted it to use less water and yeast, more whole grains, and honey instead of sugar. I discovered that although meant for breadsticks, this recipe makes the best hamburger buns I've tried yet (and I've tried a lot). Since then, this is the only recipe I use for buns (and they are yummy as sandwiches the next day, too!). They are easily shaped into longer buns for hot dogs and sausages, as well.

Following are the steps to make the hamburger buns, with the full recipe at the end of the post.

Mix the dough according to the recipe.

This shows what a wet dough this still is. I did mix it about 1-2 minutes in the stand mixer (for a quick knead), adding about 1/2 cup more flour to make shaping a bit easier.

Then let it rest for 10 minutes.

After kneading by (floured) hand a couple of times, cut into 12 pieces.

In order to get the buns to be equal sizes (or at least similar), I find it easiest to flatten the dough out on a floured surface (I always use a tea towel with a bit of flour), patting into a squarish shape. Then use a knife to cut 12 pieces- the corners are way too small here, so I ended up cutting some off the bigger center pieces and adding them to the corner pieces.

To shape into buns, stretch the top towards the bottom on all sides.

Then turn it over and pull the ends together creating a nice smooth ball. This is how I shape dinner rolls, too.

Notice the well-floured hands and doughy fingers. It's sticky even with all the flour!

Since we are making burger buns, flatten them a bit and place them on a greased cookie sheet (I use a silpat-type baking mat here, which doesn't need greasing).

Let rise/rest for 10-15 minutes before proceeding with the recipe and cooking in a 400 degree oven.

The buns will need about 5 minutes more than regular breadsticks, and I rotate them halfway through cooking for even browning.

There you have it - easy, soft, beautiful hamburger buns. Just to keep it real: no matter how hard I try, the buns are never all the same size!

It's just fine, though, 'cause I always like 'em smaller. :-)

Quick and Tender Breadsticks and Hamburger Buns (Printable Recipe)

• 2 c. warm water
• 1-1/2 Tb. yeast
• 2 Tb. honey
• 1 Tb. salt
• 2 Tb. olive oil
• 4-1/2 - 5 c. flour (use half whole wheat)

1. Mix water, yeast, and honey until yeast and honey are dissolved. Add the salt, oil, and 4-1/2 cups of flour to make a soft dough.
2. Beat with a stand mixer for a minute or two (or knead a minute), adding the other 1/2 cup flour as needed to help dough be less sticky (you may not need all of it- and it will still be somewhat sticky). Let it rest 10 minutes.
3. Preheat oven to 400 degrees.
4. Remove to a floured surface and knead by hand a few times. Press dough flat on floured surface and cut into 18-24 breadsticks (depending on the size you want) and lay out with 1/2-inch between them on a greased baking sheet OR
5. Cut into 12 even pieces for hamburger (or hot dog) buns and, using floured hands, shape each into a ball. Slightly flatten the balls (elongate for hot dogs) and place on a greased cookie sheet.
6. Let rise 10 to 15 minutes (they will rise a bit, but not double).
7. Bake breadsticks for 10 to 12 minutes until golden. Brush with melted butter and garlic.
8. Bake buns for 15 to 17 minutes until golden.

-Jami