Beautiful Burger Buns Recipe
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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To make the dough: Mix and knead all of the dough ingredients &#; by hand, mixer, or bread machine &#; to make a soft, smooth dough.
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Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
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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.
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Flatten each dough ball with the palm of your hand until it's about 3" across.
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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.
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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.
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Waste-to-energy plantTo 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.
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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.
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Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
The Perfect Burger Bun
Who ever thought I would go to the trouble to make hamburger buns at home? And then, who would have thought that after having found a recipe I really did like, I would continue to search for a truly perfect bun? Not I, though Ben is probably less surprised. But here I am, and the search is over. Thanks to Deb at Smitten Kitchen for doing all the real work of the search, all I really had to do was enjoy the spoils. Ben teased me for making burger buns the first time around, but I think now he understands why it is worthwhile. These buns are truly fabulous. It&#;s not easy to describe just what it is that makes them the perfect burger bun &#; the sturdy but light texture, the subtle sweetness, the golden crust for starters.
These really weren&#;t any more difficult to make than any other yeast bread or sandwich bun I&#;ve made before. The only road bump was that after the second rise, I checked the shaped rolls to find that they had spread and expanded so much that they had filled the whole baking pan. I was so frustrated and was ready to throw in the towel, but in an effort to save them, I just reshaped the rolls, topped them and popped them in the oven. It worked out perfectly and they were delicious. So either keep a very close eye on them during the second rise or just reshape them. Either way, it will be fine and they will be great!
If you are looking for some ideas of what to put on these buns, here are some of our favorite burgers:
Salmon Burgers
The Perfect Hamburger
Chicken Parmesan Burgers
Stuffed Italian Burgers
Stay tuned for another great burger to put between these buns tomorrow!
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