Hamburgers Its In The Bun Recipes

HOMEMADE HAMBURGER BUNS

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.

BEST HOMEMADE HAMBURGER BUNS RECIPE!

Steps:

• To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer's bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with plastic wrap and set aside for 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for your hamburger buns to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• In the meantime melt the butter. The key is to melt the butter at very low heat, so that the temperature doesn't kill the yeast. Remove the pan from the stove and check the temperature. The butter should be at the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
• Pour the butter in the yeast mixture and add the egg and sugar. Whisk to combine. Top with the flour and add the salt.
• Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 10 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft and a little sticky. (Be careful not to add any more flour than this homemade hamburger buns recipe calls for, as the dough should be really soft and not firm).
• Coat lightly the dough with oil and place in a large bowl. Cover with plastic wrap and let the dough rise in a warm place for about 2 hours or until doubled in size. If the environment is cold, preheat the oven at 30C, turn it off and place the bowl inside.
• Gently deflate the dough and place on a lightly floured working surface. Dust your hands with flour and divide in 8 equal sized pieces (approx. 115 g./4 oz. each). Form each piece into a round shape, gently tucking ends underneath. Gently pat the dough rounds into flat disc shapes about 1.5 cm thick. Arrange the hamburger buns on a large baking tray lined with parchment paper and dust very lightly with flour. Drape some plastic wrap over the baking sheet and let rise for about 1 hour or until doubled in size.
• Preheat the oven to 180C and beat the egg and milk in a small bowl. Lightly brush the top of each hamburger bun with the egg wash and sprinkle with sesame seeds. Bake in preheated oven for about 16-17 minutes until nicely coloured. Place the hamburger buns on a rack to cool down completely before cutting and store in airtight container for 1-2 days.

HAMBURGER BUNS

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.

40-MINUTE HAMBURGER BUNS

Steps:

• 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, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

HAMBURGERS - IT'S IN THE BUN

Steps:

• Preheat an outdoor grill to high heat, and lightly oil grate.
• Divide the ground beef into 4 balls, and flatten into patties between sheets of waxed paper. Lay patties onto the grate of the prepared grill. Sprinkle the tops of the burgers with salt. Grill for about 5 minutes per side, or to desired degree of doneness.
• While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill for just a minute to toast.
• Assemble the burgers in this order: Bun, onion, burger patty, cheese, tomato, lettuce, a pinch of salt, and top bun. Spread mayonnaise onto top bun if using.