Hamburger Buns


Playing with a hamburger bun recipe today courtesy of the kitchn.


Beef and pate burgers with caramelized onions.

Hamburger Buns

Makes 8 buns

Ingredients

  • 1 tablespoon active-dry yeast
  • 1/2 cup (4 oz) warm water
  • 1/2 cup (4 oz) milk (whole, 2%, or skim)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups (15 oz) all-purpose flour
  • 1 tablespoon butter

Method

  1. Bloom yeast in the bowl of your stand mixer
  2. Whisk together the milk, egg, oil, sugar, and salt in a separate bowl
  3. Add wet ingredients to yeast mixture and stir until combined
  4. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
  5. Place dough in a lightly oiled mixing bowl, cover with a towel and proof until doubled in bulk, about an hour.
  6. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape into a ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
  7. Pre-heat the oven to 375°F during this second rise
  8. Melt the butter and brush it over the risen hamburger buns
  9. Bake15-18 minutes
  10. Cool to room temperature before slicing and using

These notes from the kitchn are great tips:

  • For Whole Wheat Buns – Substitute 1/2-1 cup of the all-purpose flour with whole wheat flour and prepare the recipe as usual. The texture of the buns will be a bit more dense, but still very delicious and burger-worthy.
  • Doubling the Recipe – Double all of the ingredients except for the yeast. To make even more buns, it’s best to prepare separate batches as the dough becomes too cumbersome to work with easily.
  • Freeze Buns for Later – Wrap the buns in aluminum foil and then store in an air-tight container or freezer bag. Let them thaw in their packaging overnight on the counter. Foil-wrapped buns can also be thawed more quickly or re-warmed in a 300°F oven for about 10-15 minutes.
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