Good Cooking since 1995
Home Baked Hamburger Buns
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Works in most Browsers
Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 6 rolls
Preparation time: about 3 hours and 30 minutes
What a Hamburger Bun!
This is a great hamburger bun, flavorful, yeasty and light. It's easy to make with only two rises and bakes in twenty minutes. Judge for yourself; try it for your next baking project. It makes for a great sandwich bun too or simply sliced and served warm with some butter!
Amount/Measure/Ingredient:
1/4 cup warm water
1 tablespoon yeast
1/2 cup milk, scalded and cooled---heat a little extra, then measure
1 egg, extra large
4 tablespoons butter
2 tablespoons sugar
2 teaspoons Kosher salt
3 cups all-purpose flour
1 egg beaten with 2 tablespoons water
1/2 cup sesame seeds
Preparation:
In a mixing bowl, I use a Kitchen-Aid with dough hook attachment, dissolve the yeast in the warm water and let sit 10 minutes. Add the milk, egg, butter, sugar, salt and flour. Mix on #1 speed, for 4 minutes, and then mix on #2 until the dough is smooth and elastic, 6 minutes. Place the dough in a lightly oiled bowl, turning to coat all sides, cover it with plastic wrap, and let the dough rise till it's doubled in bulk, about 1 1/2 to 2 hours.
Turn your oven to 375 to pre-heat while the dough is rising.
Turn the dough onto a lightly floured surface and cut it into six - four ounce portions. Hand shape, rolling the dough into balls using the cup of your hand moving in a circular motion. Note that you won't need a lot of flour, it will just make the shaping more difficult. Let the balls rest for ten minutes. Beat the egg with water and spread the sesame seed out on a small plate. Carefully pick up each ball and dip the top side lightly in the beaten egg and then press the egg dipped side into the sesame seeds, flattening it out into a three inch disk. Place on an oiled bun pan, see picture and then repeat the process with the remaining balls. Cover with plastic wrap and let proof for thirty minutes or until double. Then bake for 20 minutes at 375. Take the buns from the oven and let cool for 3 minutes and then remove then from the pan. Note that the longer they stay in the pan, the more difficult they will be to remove. You can make this bun on a regular sheet pan if you don't have a hamburger bun pan. If so, I recommend using parchment paper to line the pan to prevent the rolls from sticking.
The hamburger bun pan I use...