A few weeks ago I decided that I was going to try out a recipe I found for homemade hamburger buns. The picture looked so yummy and I knew I just had to try them out!
They took a while to make because they need to rise twice, but they were well worth my time. Being a stay at home mom, it makes it easy to prepare different breads throughout the day. In my opinion it doesn’t take any extra time. All it has to do is sit there and get bigger. I don’t have to watch it for four hours, I just go about my daily duties and before I know it, I am ready to put the bread in the oven.
It has taken me a long time to learn the art if bread making, and I still feel like I am working at it. I have gotten to the point where I can tell if my dough will turn out by just looking at it. This has taken me a while to do, but now it is easy. There have been a few times that I have messed up and had to start over, but I caught it quick and it was no big deal.
The recipe calls for parchment paper. I tried both parchment and wax paper and found that parchment paper burns, whereas wax paper does not. Therefore, I prefer wax paper. Whichever you use, it does not affect the turnout.
With this particular recipe I started out using two egg yolks for the topping, but have found that one egg yolk is plenty. I don’t like wasting my eggs! I would suggest using one egg yolk and a 1/2 tbs of water. (If it isn’t enough for you then add the other yolk and 1/2 tbs of water.)
If you’re wondering what the egg topping does, it makes the hamburger buns have a golden yellow tint to them. It makes them even more appealing to make and eat!!
Mine only cooked for about ten minutes and were perfectly done. Every oven is different, so watch them closely.
The sesame seeds completed this hamburger bun. Of course you can use any topping you would like.
After the buns were made I pulled a couple out for dinner and I freeze the rest. They freeze great in a container or a bag. Mine usually only last a week before they are all eaten, but I would think if they are well covered they will last a good while in the freezer.
P.S. Don’t you hate when your hamburger bun falls apart before the hamburger is gone? Well what I love most about these hamburger buns is that they do not fall apart, at all!!!
Alright now for the recipe:
Homemade Hamburger Buns
recipe very slightly adapted from Gourmet (why mess with perfection?)
makes about 10 hamburger buns
2 tbsp butter, softened
1 cup milk
1 packet dry active yeast (1/4th oz)
2 tbsp warm water (about 100 degrees)
1.5 tsp salt
2 tbsp sugar
3 cups flour (plus a little additional flour if you need it)
2 egg yolks + 1 tbsp warm water, slightly beaten
(I only used 1 egg yolk and 1/2 tbs of water)
sesame seeds and/or poppy seeds
To start, heat the milk in a small saucepot over medium heat until bubbles appear all around the sides of the pot. Remove quickly and let cool to the temperature of warm bathwater (about 100 degrees F).
In a little bowl, combine the dry active yeast, 2 tbsp warm water and a pinch of sugar. Stir with your finger a couple times and then let sit for about 5 minutes. The yeast should start to bubble a little bit and get creamy/foamy looking.
In the bowl of a mixer, combine the soft butter, slightly cooled milk (test it with your finger first and let it cool a few more minutes if it still feels burning hot), egg, sugar and yeast. Mix on low until combined and butter melts.
Mix together two cups of the flour and the salt, then add that to the wet ingredients. Mix on high until well blended.
Change to a dough hook on your mixer if you have one (this thing always reminds me of Captain Hook…anyone?). With the dough hook on, add the remaining cup of flour and mix on high speed for five minutes. You can add a little bit more flour here if your dough seems especially wet, but remember that this dough is supposed to be sticky!
After five minutes on high, your dough should be sticky, but also smooth and elastic if you stretch it with your fingers. Remove dough from bowl and place in an oiled mixing bowl. Cover with plastic wrap and let rise in a warm spot for 2 1/2 hours.
After 2 1/2 hours, punch down dough on a floured surface then roll out to 1/2″ thick. Cut circles using a large biscuit cutter or the bottom of a glass. Place circles on a parchment paper or silpat-lined baking sheet. Place another piece of plastic wrap on top and let rise again for 1.5 hours.
(I used wax paper, I found that parchment paper burns in the oven whereas wax paper does not)
Preheat your oven to 375.
Brush the rolls with the egg yolk and warm water mixture then scatter sesame seeds over top. Bake for 20 minutes until deeply golden.
(I only baked mine for ten minutes. Depending on your oven, watch the buns carefully so as to not burn them)
**These rolls can be made three days ahead and kept in a sealed plastic bag OR frozen (I recommend freezing then defrosting when ready to use so they always taste fresh.
Recipe taken from http://www.eatliverun.com/homemade-hamburger-buns/
CJ likes to eat the bread with jam. Who says it is only for hamburgers anyway?