Site icon PB + P Design

Old Fashion Hamburger Rolls

Yesterday was your typical Monday!  Running late, the pump at the gas station didn’t work, and the commute, man the commute was horrible!  Then to top it off I had to go to the dentist and a tooth I had a root canal and crown on is starting to decay underneath, so I was told I’ll probably have to have another root canal on that tooth!  Ugh!!  I’ll find out for sure in a couple of weeks, when I go back for X-rays!  At least at the end of the week I get to look forward to going to Tahoe for my Hubby’s and my 6 year wedding anniversary!  That will be fun!!  I love mini getaways.   Hopefully it will be nice fall weather and no snow!  But to get me through my Monday, I had something so delicious, smeared with pumpkin butter, full of toasted walnuts and plump cranberries. Mmmmmm, so good!

But first, wondering what did  this weekend?  Check it out!

Those were for Hubby’s lunch and these my Dears, is for me!!!  See what got me through my Monday.   Bread can get me through anything!!

I made him old fashion Hamburger Rolls, with all white flour and for me I made Cranberry Walnut Rolls with Wheat Flour.  For some reason, which I don’t understand he doesn’t like wheat.  Weird I know!  But I love my rolls, there perfect size for me, or even to share!

His rolls, were really easy to make, 40 minutes, where as mine took a couple of hours, but well worth it!  The Hamburger Rolls, taste to me like a dinner roll, so they would be perfect for a holiday get together.

As you know I am kind of addicted to bread so I kept one Cranberry Walnut Roll for my lunch and put the rest in the freezer for when my bread craving hits!! Here is the 40 Minute Hamburger Roll Recipe, so easy!!!

Old Fashion Hamburger Rolls – Adapted from Taste of Home


2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil

1/4 cup sugar

1 egg

1 teaspoon salt

3 to 3-3/4 cups all-purpose flour


In a large bowl, dissolve yeast in warm water.

Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

I made these small, so I got 17 rolls, where if you made these a little bigger, you’ll get 12 nice size rolls.

Calories per roll for 17 rolls:

Calories:  141,  Fat: 4.5,  Sodium: 4.1,  Potassium:  4.2,  Carbs:  22,  Fiber: 1,, Sugar:  4,  Protein:  3

Don’t those picture look kind of psychedelic?  I took them in the evening with bad lighting!  Ok, now my personal favorite rolls!!

Cranberry Walnut Bread –  Adapted from La Tartine Gourmande

2 cups bread flour

1 cup whole wheat flour

2 Tbsp butter, at room temperature

1 cup water, lukewarm

2 tsp active dry yeast

2 tsp fine cane sugar

1.5 tsp salt

1/4 cup walnuts, toasted

1/4 cup dried cranberries


To toast the nuts, preheat your oven at 400 F.

Place them on a baking sheet and toast for 6 minutes.

Remove to let them cool and chop coarsely.

Sprinkle the yeast on top of 4 Tbsp lukewarm water and leave to froth for 5 mns.

In a bowl, place the flour. Add the salt and sugar and mix together.

Add the butter cut in pieces and mix.

Make a well in the middle and pour the yeast. Mix with the tip of your fingers.

Slowly add the rest of the water. Knead the dough with the palm of your hand until it is elastic and forms a ball.

Cover and let rise in a warm part of the house, until it doubles in size.  About an hour.

Add the nuts and cranberries and knead the dough again.

Form small bread rolls (about 8 or 10, depending on the size, they will rise).  I got 9 rolls at about 3 oz each.

Place them on a baking sheet and cover again to let rise for 30 mns.

Preheat your oven at 410 F.

Brush the rolls with some water and place in the oven for 20 mns or so. The rolls are ready when they have a nice golden color and sound hollow when tapped with your finger.

Remove and let them cool on a cooling rack.

These weren’t to hard, I actually used my hands, no mixer, no bread machine.  Just make sure your cranberries are dry or they’ll make the dough to wet. I had that issue, but it still worked out.

Calories per roll:

Calories: 184,  Fat:  2.5,  Sodium:  .2,  Potassium:  42,  Carbs: 33,  Fiber: 3,  Sugar:  3.7,  Protein:  6

These rolls are so tasty served with honey!  I used Trader Joe’s Apple Honey and OMG!  So good!  And I also tried one with the homemade Pumpkin Butter, that was awesome too!!  See why I put them in the freezer?  I’ll eat them all!!

Looking at these pictures, makes me think I need to pull one out of the freezer, throw it in the oven and eat it!!  So good, you won’t be disappointed!!!

I didn’t tell  you, I started to make a high fiber bread with flax seed, sunflower seeds, oats and bran and I had it rising (almost done rising) and my dog got after it.  Glad he didn’t eat it!  So I gave up, but felt bad so I decided to make my husband his quicky lunch rolls. Hope he likes them!!

His rolls look pretty!  Mine are bulky!!  But believe it or not there  not dense like your typical wheat bread, there light and kind of airy on the inside!  Which is all the more why I like them, crispy crust, soft middle!   There really good.  Sorry I ate one and didn’t want to waste one by cutting it open, other wise you could see all the walnuts and juicy cranberries!  I’ll show you another time!

Hope you enjoyed the roll show!  What kind of bread do you like?  My personal favorite is a crispy wheat or a crusty Italian, hot with butter dripping on it!  I guess I’ll be making Italian next, but not for a couple of weeks!   Not only does yeast make the bread grow, but it’s makes my a$$ grow too!! So make them as a roll and portion out the sizes, so you can have your bread and eat it too!!!  Enjoy!!!

Exit mobile version