Have I ever told you guys how much I love my bread machine?

I freakin’ love it. And now that my stand mixer is broken (why yes, husband, I am going to mention it every other post until you buy me a new one) I really, really, really love it.

For this recipe, I took a regular bun recipe that called for 10 minutes of kneading (or stand mixing…), an hour of rising here, some slapping down, more rising, etc. and turned it into a super simple bread machine recipe.

These are very good. They’re a little denser than grocery store buns but I liked them better. The tops and bottoms also started to get crunchy after a few minutes but I threw them all in a Ziploc bag and it softened everything right up. So keep that in mind if you want soft buns.

Yield: 12 buns

Bread Machine Hamburger Buns

Bread Machine Hamburger Buns
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 1 cup milk, warmed slightly
  • 1 cup water, room temperature
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons salt
  • 5 1/2 cups all-purpose flour
  • 2 1/4 teaspoons yeast
  • 1 egg yolk
  • 1 tablespoon water

Instructions

  1. Add first 7 ingredients to bread machine according to manufacturer's instructions. Set to dough setting and press start. Add flour or water as needed.
  2. Once dough cycle is over, remove dough with floured hands. Divide into 12 even portions and shape into balls by pinching the bottoms together. Cover loosely and allow rolls to double, approximately 30 minutes.
  3. Preheat oven to 400F.
  4. Combine egg yolk and water. Brush over top of each roll. Bake rolls for 15 - 20 minutes or until golden brown.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 247 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 22mg Sodium: 293mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 7g

 

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Gah. I’m so behind. I made these over a month ago and I’m just now getting around to posting them. Someone tell me to get my butt in gear please. Thanks.

Waaaay back when I made these I had a bunch of apples on hand that weren’t getting eaten. I tend to buy apples because I know I should eat them but I just don’t like them so they usually go bad. My mom does the same thing with bananas so I guess I learned from her. So I went searching for apple recipes and found these little things.

They were so much better than I expected. Like I said, I’m not an apple fan but I did enjoy them. I will say that I don’t think the cream cheese frosting is really needed. It was good but it made them really sweet. So sweet that I actually ended up throwing the majority of them away. If I ever find myself with too many apples again, I’ll probably make the blondies but forget about the frosting.

Apple Blondies with Brown Sugar Frosting.
Ingredients
For the Blondies:
  • 2/3 cup butter softened
  • 2 cups brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup peeled chopped apples
  • 3/4 cup chopped walnuts
For the Brown Sugar Frosting:
  • ½ cup butter
  • 1 cup brown sugar packed
  • ¼ cup milk
  • 2 cups icing confectioner’s sugar, sifted
Instructions
For the blondies:
  1. Line a 13 x 9 inch baking tin with baking parchment. Set oven to 350.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.
For the Brown Sugar Frosting:
  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
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