As promised (a day late) here is a post about making hamburger buns. I used the same recipe for the hamburger buns that I used for the breadsticks.
To save time and clean-up, I made both the breadsticks and the hamburger buns on the same day. The dough recipe doubles easily and will make enough dough for 16 breadsticks and 8 hamburger buns. The buns keep very well for a day or two if allowed to cool and then are stored in a single layer in a food-grade plastic bag.
The day that I made the breadsticks and hamburger buns, I used the breadsticks as an accompaniment for a pasta dinner. The next day, I used the hamburger buns for teriyaki burgers (recipe to come on Friday).
These were very easy to make. I’ve wanted to make my own hamburger buns for a long time, but felt intimidated by doing so. Silly me.