It’s been too long, my friends. Way. Too. Long.
I’ve realized that I am actually really bad at consistency. I started Nifty Spoon thinking, “I’m a creature of habit. I love baking. I’m sure I could bust out at least three recipes a week. No problem!”
The thing is I can bust out three recipes a week. I just don’t. Things like LIFE and SCHOOL and MONO VIRUS happen. Yeahhhh…I’ve been sick.
The type of sick that is so bad you don’t remember what day it is, what time it is, why it’s so hot in your bedroom. Where you can’t get out of bed to get a glass of water and changing your shirt is impossible. I think I slept an entire week. And then I coughed my way through a week’s worth of sore throats and headaches, went to the emergency room for fluids, drank my fair share of Gatorade, drove my husband crazy, convinced my family to send my sister to take care of me for a few days (thanks, Bean!)
… and then!
I woke up. I knew what time it was, I remembered who was president. I even had energy. It was pretty amazing. I needed a project to prove that this wasn’t just in my head. So I decided homemade bread.
At first, homemade bread sounds like a daunting task. Not exactly what I should use as a “getting back into the groove of things after three weeks of kitchen inactivity” project. But no worries! These homemade garlic hamburger rolls are easy! And quick, too, especially if you have a kitchen aide mixer to do all the kneading for you. You’ll be taken aback by how simple these are (and delicious!) It actually took more effort for me to roast pork and make pulled BBQ than it did for me to make the rolls to put it on.
Homemade bread always tastes wayyy better than store bought, but homemade hamburger rolls are indescribably more delicious than the ones you buy in the grocery store. They are soft, not gummy, and they actually have that warm yeast favor that all bread should have. With a firm bottom to keep all the juices from your sandwich from dripping through and making soggy fingers, you’ll be worry free.
- 2 Tablespoons of quick acting yeast
- 1 cup and 2 Tablespoons of warm water (110 degrees)
- ⅓ cup vegetable oil
- 2 Tablespoons sugar
- 1 egg
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1 teaspoon garlic powder
- 3½ to 4 cups flour
- Egg, water, and coarse salt for tops optional
- In a large mixing bowl or the bowl of your stand mixer dissolve the yeast and water.
- Add the oil and sugar and let stand for five minutes. If after letting it sit it isn't foamy and bubbly, your yeast is dead. 🙁 Discard and start over with a fresh batch.
- Add an egg, the salt, garlic, garlic powder and 3 cups of flour. On medium speed, combine together with your dough hook until a smooth elastic dough forms.
- Continue adding additional flour until the dough pulls away from the sides of the bowl and make a ball on your dough hook. Turn down the mixer to the "stir" setting and let it knead for three minutes.
- Now it's time to preheat your oven to 425.
- Divide the dough into 8 balls and place several inches apart on a baking sheet. Cover with a clean towel or plastic wrap and let rise 15 minutes.
- If you desire, you can brush the tops of the rolls with an egg wash made with 1 egg mixed with a teaspoon of water. This will help the tops get a shiny golden brown color as they bake. Sprinkle with coarse salt if you'd like.
- Bake the rolls for 10 to 13 minutes or until golden brown.
- Let the rolls cool completely before cutting and serving.