Easy Sourdough Hamburger Buns recipe
#easy sourdough hamburger buns recipe,#hamburger buns,#sourdough hamburger buns,#hamburger buns recipe,#comfort food,#sourdough burger buns recipe,#sourdough bread,#sourdough starter,#easy recipe,#sourdough buns,#sourdough recipe
This is an easy recipe. When my family wants burgers what do you do???!!! You pull out your sourdough starter and make them homemade sourdough hamburger buns to go with them. These buns are so light and airy and OH SO delicious. Get out your favorite toppings and add them to make everything, poppy, sesame seed, onion, plain hamburger buns the possibilities are endless
Music - Whiskey on the Mississippi by Kevin MacLead
Here is the Link to my sourdough starter video
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INGREDIENTS
1 cup active sourdough starter (100% hydration which means 1:1(Water to flour))
1/4 cup warm water
3 cups bread flour
3/4 cup whole milk
2 tablespoons unsalted butter, softened to room temp
2 tablespoons granulated sugar
1.5 teaspoons salt
1 large egg, room temperature
1 egg, whisked for brushing
Sesame seeds, everything, poppy, onion, etc for garnish
DIRECTIONS
In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water, and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes.
Warm the milk in the microwave to about 110°F, slightly warmer than body temperature. Add the butter to the milk and stir until the butter melts. Add the milk, sugar, salt, and egg to the sponge. Mix to combine.
Add 1 1/2 cups of the bread flour. Mix until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
With the mixer running, slowly add the remaining cup of the bread flour. Mix until the dough begins to gather on the hook and clears the sides of the bowl. Knead for 5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand And then knead 5 minutes.
Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead. Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot.
After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic, and airy. If the dough is still sluggish give it another hour or two at room temperature. If you want to finish making the buns the next day return the dough to the bowl, cover tightly, and refrigerate overnight. The next morning continue with shaping. Otherwise, continue shaping the buns on the same day.
Turn the dough out onto a lightly floured surface and divide the dough into 6 or 8 equal portions (based on how big your burgers are). Roll each portion to a ball and set them a parchment-lined baking sheet. Use the palm of your hand to flatten each ball to a disc about 1 thick.
Cover the sheet pan and allow the rolls to rise until doubled in size (about 1 hour, longer if the dough is cold). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
Meanwhile, preheat the oven to 400°F.
Brush the tops of the buns with egg wash. Sprinkle each bun generously with your favorite toppings. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-15 minutes. Allow cooling completely before slicing.
The buns freeze very well.
I made 6 buns for burgers that were about 6 oz each (uncooked). For 1/4 lb burgers, you could probably get 8 buns. For sliders, I would estimate 12-16 buns.
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Hamburger Bun Recipe/Best Burger Bun Recipe
Homemade Burger Buns/brioche hamburger buns/brioche bread Recipe/Hotdog buns.
Complete written Recipe
They are so soft and fluffy and are so tasty.
Bread making is a simple process.
We can make any sort of bread in five simple steps.
The taste of bread differs according to the different ingredients that we use while making a bread like milk, egg, butter etc..And the shape differs according to how we shape the bread in the third step.
Lets see how to make these wonderful Burger Bun/Hot dog bun at home.
Baking tray Amazon link:
Ingredients
130 ml Warm Milk (not hot )
1/2 Teaspoon Active dry yeast
2 cups All-purpose flour(300 gms)
1/2 Teaspoon Salt
2 Tablespoon Sugar(30 gms)
1 Egg
30 gms Butter
Instructions
1. Prepare the Bread Dough: Mix the warm milk ,sugar and yeast together, and let sit for about five minutes until the yeast get activated. Add 1 Egg into this.Combine the flour and salt into the Yeast mixture .Stir until a shaggy dough is formed.Add Butter
and Knead the Dough. Knead the dough for about 10 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
2.First Proofing( Let the Dough Rise for 2-3 hours)
Clean the bowl you used to mix the dough and pour little olive oil. Pop the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk.
At this point, you can refrigerate the dough until it is needed. You can also bake one or two breads at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
3. Divide and Shape the Dough: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough and shape them according to how you want them to be.
4.Second proofing(45-60 minutes):After shaping,cover them with a kitchen towel or plastic wrap wrap until they puff up and become double in size.
5.Bake the Bread:At 400 F for 12-15 minutes ,Until they turn golden brown.
So now home made burger buns/Hotdog buns are ready:)
Additional Notes:
• Storing the Dough: Once it has risen, the bread dough can be kept refrigerated until it is needed. You can also bake one or two bread at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
Enjoy making your own burger buns/Hotdog buns at home :)We can enjoy restaurant style bread and sandwich in our own home without compromising our health..we can get rid of those trans-fat,emulsifiers ,preservatives etc which are present in the commercially brough buns.Enjoy! Happy Healthy Living :)
You can buy the BAKING TRAY from here; (Amazon affiliate link) it is made of high quality carbon steel ,Enamel coated (non sticky).
Home made no knead dinner roll recipe :
No knead Tasty Multiseed Bread Recipe :
Easy homemade croissant Recipe :
Fresh Homemade pita bread Recipe:
Rich fruit cake recipe:
Fresh Homemade Burger buns :
EASY NO KNEAD FOCACCIA BREAD :
How to Make Homemade burger Buns (Classic burger Buns)/Dough By Hand
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Hello
I made a burger bun with my hands.
Make a handmade burger with this bread and eat it with your family.
You can make burger bread enough without a machine.
Ingredient(1cup=240ml)
Strong flour 3cup(360g)
instant dry yeast 2 teaspoon(7g)
Salt 2 teaspoon(8g)
Sugar 2table spoon+1 teaspoon(30g)
1 egg
room temperature Milk 210ml
unsalted butter 2 table spoon(30g)
Homemade mini hamburger Buns Sesame and flaxseed! Fresh and soft the next day !#Episode 1
Homemade mini hamburger Buns Sesame and flaxseed! Fresh and soft the next day !#Episode 1
Today I bring you a really, really useful recipe. It's easy to make. it takes minutes to put together and the rest is just a matter of yeast and the oven.
Soft and tasty, it's also a great choice for breakfast the next day.
Try this very simple and delicious recipe and leave a comment. How do you like it? Peace and love guys! ???? Hope you liked the recipe and have a nice day!
⬇️ Hamburger buns recipe ⬇️
????500 g flour (I used a mixture of plain and spelt flour)
????60 g butter
????30 g yeast
????240 ml milk
????Salt
????1 egg for the bun
????Flour seeds, sesame seeds for sprinkling
????50 g sugar
Put the flour, soft butter, yeast, salt and sugar in a bowl and mix well. Heat the milk slightly, but not too hot. Add the milk and knead the dough. Knead for a few minutes, then cover the bowl and leave to rest for 30-40 minutes.
Then cut the dough into pieces and shape into balls. Place on a baking tray lined with baking paper and leave to rise for about 30 minutes.
Brush with egg yolk and sprinkle with sesame and flax seeds.
Bake at 185 C for 10-15 minutes until golden brown.
❤️ Cook with joy, let's make tomorrow healthy together ❤️
???? Enjoy your meal ????
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Homemade Hamburger Buns - How To Make Hamburger Buns
Homemade Hamburger Buns - How To Make Hamburger Buns
Hamburger buns are easy to make at home. All you have to do is to follow this recipe. Once you make it, you will never buy buns from the store. The softness of these buns is incredible, so give it a try.
Ingredients
1- Flour 500 g or 4 cups
2- Yeast 1 tablespoon
3- Sugar 1 tablespoon
4- Milk 1 1/2 cup or 355 ml
5- Salt 1 teaspoon
6- Olive oil for the bread 35 ml
7- Egg white 1
8- Butter 30 g
9- Egg yolk 1
10- Sesame seeds
Directions:
1- Add the yeast and sugar in 1 1/2 cup of warm milk
2- Mix
3- Wait until you see bubbles as shown in the video
4- Once you see the bubbles add the mix to the flour
5- Add the olive oil
6- Add the salt
7- Start kneading
8- Continue kneading until the dough is smooth
9- the consistency of the dough is shown in the video
10- Oil the bowl and the surface of the dough
11- Cover with plastic wrap
12- Put it in a warm place to proof or double in size for 60 minutes
13- Form balls as shown in the video
14- Wash with yolk and add the sesame seeds as shown in the video
15- Bake for 30 min at 175 C or 350 F
#buns
#homemade buns
#hamburger buns
The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)
These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.
This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.
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The Softest Potato Buns Recipe
Quick Mash
- ~200g potato, peeled and cut into 1/2 inch chunks
- 14g (1 tbsp) unsalted butter
- (30-40g) 2-3 tbsp milk
Dough
- 120-130g (~1/2 cup) mashed potatoes, room temp
- 560g (4 cups) bread flour OR AP flour
- 8g (2 1/4 tsp) yeast
- 45g (3 tbsp) granulated sugar
- 12g (2 tsp) salt
- 56g (4 tbsp or 1/4 cup) unsalted butter, softened
- 55g (1 large) egg, room temp
- 240g (1 cup) milk, room temp
Honey Butter Glaze
- 42g (3 tbsp) unsalted butter, melted
- 20g (1 tbsp) honey
- Flaky sea salt for garnish
Burger Bun Option
- 1 egg, well-beaten with a pinch of salt
- sesame seeds
Quick Mash
(if not using leftover mashed potatoes)
1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.
2. Microwave on high for 5-6 minutes, until potatoes are soft.
3. Add in butter and milk. Mash the potatoes. Add more milk if needed.
Make Buns
1. Add all ingredients to stand mixer in order.
2. Mix on med-low speed until everything comes together into one mass.
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
4. Turn dough onto counter and shape into smooth ball.
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
6. Cover and let proof for ~1 hour, until doubled in size.
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1 apart.
9. Cover and proof until doubled in size, 1-1.5 hours.
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
11. Before baking, brush buns with glaze.
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.
13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.
14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.
Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.
Chapters
00:00 Intro
00:27 Welcome
00:57 Five Minute Mashed Potatoes
02:55 Make Potato Buns Dough
04:23 Gluten Development
05:10 First Proof
05:47 Why Add Potatoes? (Science Minute)
06:27 Divide & Shape Buns
08:31 Bake Buns
09:20 Finish Buns
09:47 Yum!
10:35 Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc