5/24/2012

Homemade Hamburger Buns

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In case you weren't aware, May is National Burger Month.  With a long weekend for grilling burgers with family and friends coming up, I certainly wanted to share one of our favorite burgers (o.k. one of many). But before I get to that recipe, I want you to have the recipe for a platform that can support that beefy goodness.

I know what you are thinking, make your own buns-- really?!  But honestly, once you start (and taste) there really is no going back to the artificial cardboard flavor that comes from too many of the store-bought variety (not to mention the pocket change you save by doing so).

I use my white bread dough recipe with a few minor adaptations.  First, I enrich the dough with an egg.  Once shaped,  I brush the buns with an egg wash and give them a sprinkling of sesame seeds, poppy seeds, or leave them plain depending on the type of burger I am making.  Finally, to give them a good rise in the oven I increase the baking temperature to 400° F. 


The golden brown appearance, the slight pull, the buttery flavor--all these qualities help to make the at-home burger experience a truly exceptional one.  

Printable Recipe


Hamburger Buns
makes 8 buns


3 cups unbleached all-purpose flour
2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast (.25 ounce packet)
1 1/2 teaspoons kosher salt
3 Tablespoons white granulated sugar
3 Tablespoons (1 1/2 ounces) unsalted butter, melted
1/4 cup nonfat dry milk
1/4 cup potato flour (I use Bob's Red Mill)
1 cup plus 2 Tablespoons lukewarm water
1 extra large egg


For the egg wash
1 extra large egg
1 Tablespoon water
Sesame seeds or poppy seeds (optional)

Combine the flour, yeast, salt, sugar, butter, dry milk, potato flour, water, and egg in the bowl of a standing mixer fitted with the dough hook and knead until smooth and elastic, about 5-7 minutes.  You can also make this by hand or in a bread machine.  Adjust the dough's consistency with additional flour or water as needed but remember, the more flour you add, the heavier and drier your buns will be.  Transfer the dough to a lightly floured work surface and shape into a ball.  Lightly spray the inside of a large bowl with non-stick cooking spray.  Place the dough in the bowl and loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 to 1 1/2 hours.


Transfer the dough to a lightly floured work surface.  Gently deflate the dough and divide into 8 equal portions.  Roll each piece of dough into a smooth ball and flatten into a 3 1/2-inch disc.  Transfer discs to a parchment lined baking sheet spacing them 2 1/2-inches apart.  Cover lightly with a kitchen towel and allow to rise for 1 to 1 1/2 hours in a warm, draft-free space.

Preheat the oven to 400º F.  In a small bowl, whisk together the remaining egg and one tablespoon of water.  Brush the top of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds if using.  Bake the buns until golden brown, about 15 minutes.  Transfer to a wire rack to cool completely.  Slice and use for your favorite burger recipe.  Enjoy!

Source: Adapted from this recipe

6 comments:

  1. So fun! Now I just need to make a veggie burger!

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  2. I am terrified of anything yeast related but this is just too good to give up! I'll have to tackle this one weekend.

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  3. Nicole, I desperately want to make these buns but what can I use in place of potato flour? Can I add that equivalent of white flour? I know it won't be as light or tasty but I really don't know what to do as we don't get potato flour where I live. Please help!

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    Replies
    1. Potato flour holds more moisture (making a softer bread) than regular wheat flour, so you would have to add more flour than the equivalent. If you can find mashed potato flakes, you can grind those and use then in lieu of the potato flour.

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  4. I'm making these right now but am not seeing when to add the butter? I'm guessing it goes in along with everything else. This post was perfect timing as I'm trying a new pulled pork recipe and wanted to make homemade buns, too. Great food blog. Am loving all your recipes.

    ReplyDelete
    Replies
    1. Yes, you are correct. Thank you.

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