Playing with a hamburger bun recipe today courtesy of the kitchn.
Makes 8 buns
- 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
- Bloom yeast in the bowl of your stand mixer
- Whisk together the milk, egg, oil, sugar, and salt in a separate bowl
- Add wet ingredients to yeast mixture and stir until combined
- 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.
- Place dough in a lightly oiled mixing bowl, cover with a towel and proof until doubled in bulk, about an hour.
- 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.
- Pre-heat the oven to 375°F during this second rise
- Melt the butter and brush it over the risen hamburger buns
- Bake15-18 minutes
- 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.