HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
HAMBURGER BUNS
Delicious hamburger buns! Homemade and fresh! Easy to make and economical, these buns will make your dinner guests feel extra special.
Provided by CHEERON883
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 40m
Yield 25
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
- Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 26 g, Cholesterol 1.6 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 216 mg, Sugar 3 g
EVERYTHING HAMBURGER BUNS
These easy homemade hamburger buns feature a secret ingredient: the same topping as an Everything Bagel! Mix up seeds and spices for a delicious seasoning to your buns.
Provided by Jessica Fisher
Categories Bread Main Course
Time 1h55m
Number Of Ingredients 15
Steps:
- In the mixing bowl of a stand mixer, place the water, milk, and the yeast. Stir to combine. Allow the yeast to proof for five minutes. It will start to foam and bubble.
- Add the two eggs, sugar, melted butter or oil, flour, and salt to the bowl. Mix with the dough hook until the dough clears the sides of the pan and forms an elastic dough ball. You may need to scrape the sides of the bowl once or twice.
- Alternatively, if you don't have a stand mixer, you can stir this mixture by hand until a sticky dough is formed. Turn it out on a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl and allow it to rest in a warm place until doubled in bulk, about one hour.
- Lightly flour a large work surface. Divide the dough into 16 equal portions and form into tight rounds. You can also try other fancy shapes if you like. Place the buns on two sheet pans lined with parchment paper. Allow them to rise for about 30 minutes. Preheat the oven to 350°.
- Add a tablespoon of water to the remaining beaten egg. Brush this mixture over the tops of the rolls.
- In a small bowl combine the poppy seeds, caraway seeds, sesame seeds, garlic powder, onion powder, and salt. Sprinkle this mixture over the tops of the egg-washed rolls.
- Bake the rolls for 20 to 25 minutes or until golden brown. Cool on a rack before serving. Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.
Nutrition Facts : Calories 290 kcal, Carbohydrate 52 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 555 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HAMBURGER BUNS
This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Provided by Claire Saffitz
Categories breads
Time 7h45m
Yield 10 buns
Number Of Ingredients 5
Steps:
- Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
- Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
- Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
- Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
- Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
- Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
- Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.
EVERYTHING HAMBURGER BUNS
Make and share this Everything Hamburger Buns recipe from Food.com.
Provided by mailbelle
Categories Breads
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Brush bun tops with a beaten egg white.
- Sprinkle with dried onion, salt, poppy seeds and sesame seeds.
- Bake t 350° about 5 minutes.
- Use as the base for your favorite burgers!
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 54.8, Carbohydrate 0.2, Sugar 0.2, Protein 3.6
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- In a small saucepan, add the whey or water and heat to lukewarm (115F). Separate one of the eggs and place the egg white in a small bowl and transfer to the fridge (we’re gonna use this at the end of the recipe). Add the egg yolk to the bowl of a stand-up mixer, with the dough hook attachment, or a large bowl, along with the lukewarm whey or milk, whole egg, cubed butter, flour, sugar, salt and yeast. Mix all of the ingredients. If using a mixer, mix on low for 5 to 6 minutes, until dough is slightly sticky. If mixing by hand, lightly flour work surface and knead for 10 to 12 minutes.
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- When risen, lightly punch down the dough and pour out onto a lightly floured work surface. Shape the dough into a circle and divide it into 8 pieces. I found it easiest to cut it like I would a pie. Shape each piece of dough into a round ball. I also found that any imperfections in the circle were more noticeable once they had their second rise, so don’t feel shy to really make perfect circles by pulling the dough and wrapping it around itself.
- Transfer the dough balls to a parchment-lined baking sheet. Using the bottom of a small bowl or glass, press the dough so it flattens to about 3-inches across. Cover the buns and let rise for about an hour, until noticeably puffier. (Maybe I let mine rise for a bit too long. Guess what? All was ok!)
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