4 Step Hamburger Buns!
Yes, I said 4 Step Hamburger Buns…plus they are home made hamburger buns!
Several years ago, I was looking through one of my Bread Cookbooks and I found this easy to make home made hamburger buns.
This can be so convenient when you decide to grill burgers and then you remember that you don’t have any buns.
I actually made two batches this week….some without sesame seeds and some with….And you can choose if you want your buns “touching” while they rest or you can keep them separate on the baking sheet…your choice! (I did both and I love them either way)
The original recipe said it would take about 40-45 minutes from start to finish and it can be done. I have done it that way.
However, I think the secret to these buns is to actually let them rise for at least 20 minutes although the recipe called for a rise of 10 minutes.
The more rise time…the fluffier the bun. If you do not mind denser buns…definitely use the shorter rise time.
I prefer my hamburger buns smooth on top but the Captain prefers sesame seeds on the top of his buns….well, you know what I am saying. (I won’t even state the obvious) 😉
There are some who will argue that it is not a hamburger bun, unless it has sesame seeds on top.
If you are of that school of thought, just brush the unbaked buns with a light egg wash and sprinkle a few sesame seeds over the tops and bake.
These are really good tasting…and as I said …just 4 easy steps.
Step 1. Heat the milk, add the yeast, butter, oil and sugar
Step 2. Add the flour 1/2 cup at a time
Step 3. Let your electric mixer knead the dough
Step 4. Shape your hamburger buns, let rise for 10-20 minutes and bake!
And Waah-Laaaa…you have home made Hamburger Buns in an hour…or less!
Now, how easy was that? 🙂
And…you control the ingredients!
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm milk
- 1/4 cup sugar
- 3 tablespoons plus 2 teaspoons melted butter
- 3 tablespoons plus 2 teaspoons vegetable oil
- 1 egg at room temperature
- 1 teaspoon salt
- 3 to 4 cups flour (the amount varies)
- Preheat oven to 425 degrees
- Place parchment paper on baking sheet and spray with cooking spray or use butter
- Heat the milk in the microwave for 20 second increments until temp is 110 degrees (or use saucepan on stove)
- Using a stand mixer, add dry yeast to the warm milk and let sit for about 5 minutes until the mixture bubbles up a bit or gets frothy
- Stir in the melted, cooled butter, sugar, egg and the salt until combined.
- Add in 2 cups of the flour and using your dough hook, mix on low as you add the flour in 1/2 cup increments.
- When the dough starts pulling away from the sides of the bowl, it is time for the kneading. (I use a Kitchen Aid Mixer on speed number 2)
- Knead for about 5 minutes, adding more flour if needed until the dough is smooth and elastic, just a little bit sticky to the touch ( the dough should feel sticky but not have dough on your fingers)
- Pat out the dough in a rough rectangle about 1 inch thick.
- Using a knife, cut the dough in half and then cut each half in half until you have 8 sections of dough. Roll each piece into a smooth ball and then place them about 3 inches apart
- I like to use a hopscotch pattern on the baking sheet with my buns.
- Cover the baking sheet with a kitchen towel and place in a warm, draft-free place to rest for about 20 minutes, original recipe calls for 10 minute resting (I stick mine in the microwave oven, off of course)
- Bake for 12-15 minutes, until golden brown.
- Let cool on cooling rack and slice with a bread knife
- If you desire sesame seeds on the top of your buns...use a pastry brush to brush on an egg wash (egg and water) just before baking. Add a sprinkle of sesame seeds.
- Baked rolls can be cooled completely, and then frozen in freezer bags. Thaw and serve.
- You can mix by hand, but a stand mixer is so much easier and quicker...