Hamburger BunsPublished on 30 May 2014
If you’re making hamburgers, buns are needed. You can buy them but they are dead simple to make yourself and (like most homemade bread) they’re going to taste far superior to anything that comes off a shelf.
|Prep Time||10-20 minutes|
|Proof Time||2-3 hours|
|Bake Time||15-20 minutes|
|Special Equipment||Food Processor or Stand Mixer|
|3 cups||all-purpose flour||–|
|1 tablespoon||active dry yeast||–|
|1 cup||warm water||–|
|2||eggs||1 for the dough, 1 for an egg wash|
|3 tablespoons||white sugar||–|
|–||sesame or poppy seeds||to coat tops|
- Dissolve the yeast in the warm water with 1/4 of the flour. Let stand until quite foamy.
- Whisk together one egg, with the milk, butter & sugar.
- Dump the remaining flour and salt into a food processor (or stand mixer with a dough hook).
- Add the wet ingredients:
- If using a food processor, slowly pour in the yeast mixture & the egg-milk mixture and blitz until the mixture comes together into a ball.
- If using a stand mixer, add the yeast & egg-milk mixtures and run the machine on low for 5-6 minutes. If the dough is sticky to the touch add a little more flour.
- Dump the dough-mass onto a lightly floured surface and form into a ball.
- Coat lightly with olive oil and place in a large bowl. Cover lightly with a towel and let rise until it has doubled in volume. 2-3 hours
- Transfer risen dough to a lightly floured surface, and flatten a bit to remove any large bubbles.
- Form into a large even circle and divide into 8 even pieces. Form each of those into a ball, flatten slightly and place onto a baking sheet lined with parchment paper.
- Lightly drape a sheet of plastic wrap over the buns and let rise again for another hour.
- Preheat the nearest oven to 375 degrees Fahrenheit (190 Celcius).
- Beat the remaining egg and lightly brush all the buns with and sprinkle with sesame or poppy seeds, if using.
- Bake for 15-20 minutes until the exteriors are golden brown.
- Remove & let cool completely. Slice in half crosswise & serve.