How to Make Homemade Hamburger Buns | The Stay At Home Chef
Homemade Hamburger Buns are easy to make and will take your burgers over the top! Feel like you are eating at a gourmet burger bar with homemade buns, and they are freeze-able too!
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✅Ingredients
• 2½ teaspoons instant dry yeast
• 2 tablespoons sugar
• 1½ teaspoons salt
• 1 cup warm milk
• 1/2 cup warm water
• 1/4 cup salted butter, melted
• 4½ cups all-purpose flour
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sesame seeds (optional)
✅Instructions
1️⃣ 00:00:17 - In a large mixing bowl, or in the bowl of a stand mixer, combine the yeast, sugar, salt, milk, and water.
2️⃣ 00:00:56 - Add in the melted butter and 3½ cups of the flour. Begin mixing on a low speed until all of the flour is stirred in. Slowly add in the remaining flour 1/2 cup at a time until the dough is tacky, but doesn't stick to your hands. The dough should be nice and smooth.
3️⃣ 00:01:34 - Transfer to a lightly greased large mixing bowl and let rise until double in size, about 1 hour.
4️⃣ 00:01:50 - Divide the dough into 12 equal portions and roll into balls. Press each ball between your hands to flatten. The dough will spring back a bit giving you about a 1/2-inch disc. Place the disc onto a lightly greased baking sheet.
5️⃣ 00:02:50 - Whisk together the egg and 1 tablespoon water to form an egg wash. Brush the tops of the discs. This will give them a nice shiny brown finish.
6️⃣ 00:03:18 - Sprinkle sesame seeds on top, if desired, to make sesame seed buns.
7️⃣ 00:03:24 - Bake in a 400 degree oven for about 12 minutes, until lightly browned.
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NO-KNEAD BURGER BUNS | Eggless Recipe | Make soft Burger buns the easy way
✔️Dough
3 tbsp sugar [38 grams]
1 & 1/2 tsp instant yeast [4.5 grams]
1 cup fresh milk (warm) [240 ml]
3 tbsp melted butter [45 ml]
2 & 1/4 cups all purpose flour [304 grams]
1/2 tsp salt [ 3 grams]
*extra milk (for milkwash)
????Bake in a preheated oven @ 180C for 17-22 mins. or until brownish top.
➖Baking time may depend on the oven specification.
➖Use of non-fat/low-fat milk for milkwash may need a longer baking time to achieve brownish color of the crust/bread.
➖Use eggwash if preferred for a nice and shiny golden brown crust/top of bread.
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Eggless Bun Recipe || Homemade Bun Recipe || Burger Bun Recipe
Welcome To Yummy Food & Fashion.
Todays Recipe Eggless Bun Recipe || Homemade Bun Recipe || Burger Bun Recipe
Burger buns, made simpler, using simple ingredients. These bakery style burger buns are uber soft, fluffy and moist with a little tint of sugar in it. Made using an ancient Japanese technique, this bread recipe is surely a must have in your stash!
Ingredients:
FLOUR - 2 TBSP
WATER - 1/2 CUP
MILK POWDER - 3 TBSP
SUGAR - 3 TBSP
YEAST - 2 TSP
WARM WATER - 1/2 CUP + 2/3 TBSP
FLOUR - 2 CUP
OIL - 3 TBSP
NOTE : 1 CUP = 250 ML
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Burger Buns Recipe | Best Eggless Hamburger Buns | Super Soft Bakery Style Breads
Burger buns, made simpler, using simple ingredients. These bakery style burger buns are uber soft, fluffy and moist with a little tint of sugar in it. Made using an ancient Japanese technique, this bread recipe is surely a must have in your stash!
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Ingredients:
For Roux
Flour: 1 1/2 tbsp
Water: 6 tbsp
For Dough
Maida (Plain Flour): 2cups + 5 tbsp
Milk powder: 3 tbsp
Sugar: 3 tbsp
Salt: ½ tsp
Instant dry yeast: 2 tsp
Water (approx.) ½ cup + 2 tbsp
Butter: cubed ¼ cup
Milk and butter for wash
Method:
• In a pan heating up, add 1 and 1/2 tbsp. of maida (plain flour) along with 6 tbsp. of water. Mix it up using a whisk. Cook it on a slow flame until the starches gelatinize or until the mix starts leaving the pan. If using a thermometer, cook it until 65 degrees centigrade.
• Transfer the flour mix from the pan to a bowl and cover it well with a cling wrap and keep it aside to cool.
• For the bread dough, take about 300 gm of plain flour (maida). Next add 5 gm of salt, 20 gm of milk powder and sugar about 35 gm. Mix everything together and keep it aside.
• For making the yeast mixture, add about ½ cup of lukewarm water in a vessel along with 5 gm of sugar. Mix the sugar until it dissolves in water. Next, add 2 tsp. of instant yeast and mix it really well with the water. Place it in a warm cosy place for about 10 minutes.
• After 10 minutes, add the risen yeast mixture to the dry flour mixture. Add the roux as well. Knead well using hands until it forms a pat.
• Next, take the dough in to clean platform and knead it for 2-3 minutes. Add water if needed in between but make sure the dough should be smooth and pliable.
• After which add the butter around 30 gm. Knead the fat really well into the dough for about 7-8 minutes.
• Once the dough it ready, place it in a bowl and cover with a cling wrap and let it rise for an hour.
• After 1 hour, knock down the risen dough and take it out from the bowl into a platform and sprinkle in some flour about ½ tsp. and knead it for about a minute.
• Now, divide the ready dough into 5 or 6 portions and smooth the dough using your hands. Shape it a little oval so that it rises a little higher. Place the dough balls into a baking tray and cover it with a damp muslin cloth and let it proof for another hour.
• Give a milk wash to the risen dough balls. Sprinkle some sesame seeds on top.
• Bake the buns for about 15 minutes at 200 degrees.
• Apply some melted butter to the baked burger buns and cover the burger buns with a damp cloth until they cool down.
Use your burger buns for burgers or just have it with some butter!
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Eggless Burger Buns Recipe | बिना अंडे के बर्गर बंस | Chef Sanjyot Keer
Full written recipe Eggless Burger Buns
Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns
Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.
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The Best Burger Buns You'll ever make, Soft and Fluffy - Easy Burger Buns Recipe
Ingredients:
1/2 cup warm water
1/2 cup warm milk
1tbsp sugar
1/2 tbsp yeast
1 egg
4 tbsp oil
1/2 tsp salt
3 & 1/2 cup flour
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