Though April Showers May Come Your Way, They Bring The HAMBURGER BUNS!

April 13, 2018

Hey y'all, it's me!

We are definitely getting a few April showers the past few days, but they are needed--refreshing and cleansing the air. Very different from the heavy winter and fall rains that make the atmosphere feel heavy and claustrophobic.

Wednesday morning I planned to serve leftover pulled pork sandwiches for lunch, but I had no buns to put it on. I didn't want to drive to the store and spend money for just one item, so instead I pulled out my favorite hamburger bun recipe from the Raising Olives Blog I forgot to take photos of the actual process, so if y'all want to see them, just let me know in the comments below and I'll do another post with photos.

The recipe makes a good amount, and I ended up with about 15 or so regular buns. I had some dough that I tried cutting out with a bowl, and that gave me three big buns.

Thursday I used the three larger buns to make pizzas. I split them in half, added pasta sauce, cooked hamburger with Italian Seasoning and Mozzarella cheese, and baked them for about 30 minutes at 350 degrees. I added in a salad, and it was delicious. Even had leftovers for supper.

Today I am making hamburgers for lunch, and if there are any leftover buns, I will freeze them to use for garlic bread the next time I make lasagna or spaghetti. For a little time and effort I ended up with plenty of buns for several meals, and it was NOT hard to do. Let me know if y'all want to see a post on how to make them.

Well, I got chores. Later y'all.
© Evelyn Edgett 2018


  1. Replies
    1. Thanks, and they taste really good too. I'm wondering if I could cut them out smaller to make rolls--I may try that next.

  2. They look wonderful! I would like to see the process and get the recipe.

    1. Okee dokee--I'll make some more next week, along with my black bean brownies I discovered. I have a wedding to go to this weekend, along with a church lunch on Sunday. To get the recipe, just click on the link in the post.

  3. Your buns look perfect and delicious!
    What type of yeast (instant or active dry) do you use when you make them? And how much do you use? There is some question in the comments as to the correct amount?
    Thank you!

    1. I simply use bulk yeast. Check the link in the post to the Raising Olives Blog, that's where the recipe is located. I will do a post in a day or so, showing the process.


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