Outstanding Homemade Hamburger Buns
 
 
A sturdy, slightly sweet sandwich roll able to stand up to the heartiest burger. Slightly adapted from Brown Eyed Baker.
Author:
Recipe type: Breads/Buns/Rolls
Serves: 12
Ingredients
  • 3 cups of bread or unbleached all-purpose flour
  • 1 cup of whole wheat flour
  • 3 Tablespoon honey or granulated sugar
  • 1½ teaspoonsful salt
  • ¼ cup of lukewarm water, mixed with ½ teaspoonful sugar and 2 teaspoonsful yeast
  • 1 egg, slightly beaten
  • ¼ cup butter, room temperature
  • 1/13 cups of buttermilk or whole milk, room temperature
  • Sesame seeds, Poppy seeds, or a mixture of both
Instructions
  1. In a one-cup measure, stir together the lukewarm water, ½ teaspoon sugar, and 2 teaspoons of dry yeast. This is to proof the yeast.
  2. In the large mixing bowl of an electric mixer, add the flours and salt. Using the paddle attachment, mix together on low speed until just blended.
  3. In a small mixing bowl, add the buttermilk, honey or sugar, egg, and butter. Whisk together with a fork, and pour into the flour.
  4. Mix the wet and dry ingredients together until just blended, and the dough begins to form a ball. If the dough seems a little dry, add a little more milk.
  5. Switch to the dough hook attachment. Knead the dough for 6-8 minutes, adding additional flour by tablespoons, if needed. The goal here is to make a soft dough that is manageable, but not too wet. As the dough finishes kneading, it should clear the sides of the bowl, but slightly stick to the bottom of the bowl.
  6. Transfer the dough a lightly floured counter. Gently knead until the dough forms a smooth ball. Place the dough into another mixing bowl coated with vegetable oil or vegetable spray. Roll the ball around, so it is completely oiled. Cover the bowl with plastic wrap, and a kitchen towel. Place the bowl in a warm, draft-free place to rise until doubled in bulk - 60 to 90 minutes. Hint: I either put the bowl in a cold microwave with the door closed, or into a cold oven with the oven light on and the door closed.
  7. Lightly sprinkle flour on the counter top. Remove the risen dough from the bowl, and roll into a log. Cut the dough into 3-ounce pieces, and roll to form 12 little balls. Line them up on the counter. Lightly spray with vegetable spray. Cover with a kitchen towel, and let the dough rest for 20 minutes.
  8. Line 2 baking sheets with parchment or Silpat. Place six rolls on each baking sheet. Gently flatten the centers of the rolls, so they will bake looking more like buns rather than dinner roll. Cover the buns with kitchen towels, and let rise a second time until doubled in bulk.
  9. Heat the oven to 400 degrees F.
  10. Remove the towels, and lightly brush the tops of the buns with egg wash. Sprinkle with sesame or poppy seeds or a combination of both.
  11. Bake the buns for 15 minutes. I rotate the pans halfway through baking. Remove the pans to cooling racks, and let cool for 15 minutes before using. Buns may be stored in a plastic bag or ziploc bag.
Notes
These buns are very versatile. Shape them into hot dog roll shapes for hot dogs or sausages. Or shape the dough into 1.5 to 2 ounce balls for slider buns.
Recipe by At Mimi's Table at https://atmimistable.com/outstanding-homemade-hamburger-buns/