This recipe for buttery, sweet, and tangy soft blonde brownies combines all three flavors. These lemon blondies are perfect for the fall and winter holidays because to the inclusion of dried cranberries and white chocolate chips.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
Ingredients
- 1 cup warm water
- 2 tablespoons canola oil
- 3 cups bread flour
- 1 tablespoon white sugar
- ¾ teaspoon salt
- 1 teaspoon vital wheat gluten
- 2 ¼ teaspoons active dry yeast
Instructions
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
Reviews
Based on other reviews, I thought I would give this a try. I have no idea what vital wheat gluten is, but the reviews said I didn’t need it. Also they suggested using butter and milk instead of oil and water. Based on that it was very close to the Cornish Splits recipe (which make the best dinner rolls) except a lot more yeast. So that sounded good, because my dinner rolls are really too dense for buns. I let them raise overnight because it was more convenient and I’ve read it’s even better to let them raise slowly in the refrigerator. Anyway, they were very dense. They just didn’t rise much, and there is nothing wrong with my yeast. My granddaughter refused to eat it and she loves the Cornish Splits. Maybe I will try again with oil and water and baking the same day and see if that helps.
Perfection, lovely yeasty smell, springy but firm bun. Made in my breadmaker on dough cycle.
Was neither soft nor fluffy. Followed the recipe exactly and it was really dense.
i will probably use my stand mixer .do i have to put in a greased bowl and let rise after the kneading?
Great buns. I made these yesterday as 6 large hoagie rolls. I loved them so much, there’s a another batch in the bread machine now to make smaller hamburger buns or sandwich rolls. I’ll probably form into 10 rolls. I used extra light olive oil instead of canola and brushed the top with egg white/water mixture. I may increase the temperature to 375 or 400 to get them a little more browned. This dough was so easy to work with, probably because of the vital gluten. That’s also the reason they were so fluffy! Thanks for the great recipe…it’s a keeper!
i made these really nice recipe.and delicious.
These weren’t bad by any means, they were just the opposite of soft and fluffy. I follow the directions to a tee and they rose twice, looked VERY promising. And they tasted good but were very dense. I will try a different recipe next time.
This recipe, made as written, made 12 deliciously light, but sturdy and chewy hamburger buns. The use of Bread Flour and a teaspoon of gluten, as called for, are key for the best extra chewy results. I’m making 16 hot dog rolls from this right now, switching to whole wheat flour and upping the gluten to one tablespoon to compensate for not using bread flour.
WOW! Big hit. I made eight buns, the size worked for us. Baked in a 9×12 Pyrex dish, lined with parchment, kept them from spreading. Covered with non stick sprayed tin foil while they were rising, kept them from collapsing. Very easy, will definitely make again. Thank You for a great recipe.
Will never buy hamburger buns in the store again. WONDERFUL!!!
Husband does not want me to make bread again. Just keep making this recipe. Great flavor.
Loved them! I no longer have a bread maker so I used my KA with the hook and made 8 buns, 14 minutes. So light and airy and they stood up well with Sloppy Joe’s. Due to a dietary restriction I subbed avocado oil for the canola. I make a lot of bread and this dough was a pleasure to work with. Thanks for sharing your recipe WFDM.
I have tried so many hamburger bun recipes and while the dough was always good to work with, I always wound up with buns that IMO where too dense. I was looking for something in between dense, and grocery store fall apart nothing buns. This is it. Beautiful, high rising, not too dense, perfect buns! I followed the recipe except I used vegetable oil in place of canola oil. I also added an egg white wash and sesame seeds before popping in oven. I had to bake them a little longer to get them to lite brown but wow! Perfect, beautiful buns. My next Bach, which is in the bread machine kneading now, I’ve substituted butter in place of the oil to add a little more flavor. Thank you so much for this recipe.!
These have an awesome texture. The only reason I didnt give these five stars is because we prefer something that tastes a little more yeasty, if you know what I mean
Made this useing 2% milk instead of water. Butter replacing oil. Proofed yeast in 100 degree milk with the tbl. sugar for 10 min.
I make these at least once a week. I use my bread machine to knead the dough, then shape them for buns, rolls, hoagies, you name it. They make a quick go to for lunch bread if I’m pressed for time. I love this recipe. Turns out great each time!
the worst if you do not have a bread machine
I do really like these buns however made a few recommended changes like butter instead of oil and warm milk instead of water. I also used beaten egg white instead of the vital wheat gluten, never even heard of that stuff, didn’t seem necessary. I also use instant/ rapid rise yeast which means I didn’t have to activate the yeast. I used the remaining egg yolk as an egg wash and they turned out really well. I got 8 standard size hamburger buns out of the recipe.
I love how they turn out but i did a little twist to it i add milk and other things. Came out pretty soft.
The is my go to hamburger bun recipe.
Amazing, so fluffy and moist at the same time. Held up well to large sliders with toppings. The dough was easy to work with once you get the constancy right. Very soft but still holds its shape.