Seeded Hamburger Buns From King Arthur Flour Recipes
SEEDED HAMBURGER BUNS (FROM KING ARTHUR FLOUR)
Soft buns, topped with crunch seeds, perfect complement to grilled burgers. Got this recipe from King Arthur and it looks wonderful. Lots of bun recipes on here - but this looks to good to pass up. It's a pretty easy recipe to follow with resulting in (IMHO) some impressive looking buns! Prep time does not include rising.
Provided by Bonnie G 2
Categories Yeast Breads
Time 50m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make dough; combine all dough ingredients and mix and knead by hand, mixer or bread machine - to make a soft dough.
- Place dough in a lightly greased bowl, cover and let rise in a warm place for an hour, until it's almost doubled in size.
- Turn dough out onto a lightly greased surface, flatten slightly and divide it into 6 pieces, each weighing about 4 ounces.
- Roll each piece into a ball. Place in the creased cups of a hamburger bun pan (or shape) and flatten gently.
- Cover and let rise until buns have doubled in size.
- Towards end of rising time, preheat oven to 375.
- Bake buns for 10 minutes.
- Remove from oven, bursh with lightly beaten egg white and sprinkle with seed topping; do this quickly or the seeds won't stick. Return buns to oven and bake for 5-8 minutes, until golden brown. Remove from oven and cool on a rack.
Nutrition Facts : Calories 312.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 41.2, Sodium 445.8, Carbohydrate 50, Fiber 2.6, Sugar 4.4, Protein 9.2
HAMBURGER BUNS (KING ARTHUR FLOUR)
King Arthur Flour recipe for hamburger buns for use with their hamburger bun pan. Can be made with bread maker on dough cycle.
Provided by rmsings
Categories Breads
Time 2h15m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Follow breadmaker instructions on dough or to make by hand go to number 2.
- Warm milk and butter just until butter starts to melt.
- Place all ingredients except egg white and sesame seed into mixing bowl. Stir to combine, then knead the dough until smooth and elastic 5 to 10 minutes.
- Place dough into lightly greased bowl, turning to coat all sides, cover lightly with greased lastic wrap and let dough rise until doubled in size.
- Turn dough out onto lightly greased surface, divide into 6 pieces. Roll each piece into a ball and place it in the lightly greased pan.
- Cover the pan and let the dough rise 10 minutes, then press each to flatten the tops. Cover and let rise 1 hour.
- Just before baking brush egg white/water mixture and sprinkle with seeds.
- Bake the buns in preheated 375 degree oven for 15 to 20 minutes until golden brown, cool on rack.
Nutrition Facts : Calories 353.5, Fat 10.1, SaturatedFat 5.9, Cholesterol 26.1, Sodium 614.8, Carbohydrate 55.5, Fiber 2.8, Sugar 4.4, Protein 10.1
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
- Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice., To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns., Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling., Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough., Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size., Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces., Roll each piece into a ball., Place balls into the greased cups of a hamburger bun pan, flattening gently., Cover and let rise until the buns have doubled in size.
- Remove them from the oven, brush with lightly beaten egg white and sprinkle with seed topping; do this quickly, or the seeds won't stick!, Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown.
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- Toast the seeds: Place the sesame seeds, poppy seeds, flax seeds, and caraway seeds in a skillet.
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