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)
Last-Minute Hamburger Buns!! Quickest Homemade Buns Around
These quick hamburger buns are amazing! They are easy, fast, and so delicious.
Azure Standard:
Last-Minute Hamburger Buns
1 cup very warm water
2 tbsp very warm water
1/3 cup oil
1/4 cup sugar
2 tbsp yeast
1 egg, beaten
1 tsp salt
3-4 cups all purpose flour
Mix together water, sugar, oil, and yeast. Let rest 10 minutes. Mix in egg and salt. Mix in flour, 1 cup at a time until soft and smooth but not sticky. Knead for 5-10 minutes. Divide into 12 balls and place on oiled baking sheet. Press balls down to make a flat bun shape. Preheat oven to 425 F. Let buns rest 5-10 (or longer). Bake 10 minutes. Let cool before slicing. Enjoy!
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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: Hamburger Buns
Pinterest got me. Its a bug that just bites you and spreads,and spreads. :) :)
Well I attempted to make them and they turned out great! Not something I will do all the time cause it does take time cause of rising.
2 Tbsp sugar
1 packet (2 ¼ tsp) active dry yeast
1/4 cup warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
1 Tbsp vegetable oil
1 tsp salt
3 to 3 3/4 cups unbleached all-purpose flour (I only needed 3 cups)
1 egg beaten with 1 Tbsp cold water
Sesame seeds for topping
In a bowl of an electric mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the surface and let sit for 10 minutes. If the mixture hasn't started to get frothy, start over. Add the warm milk, oil, salt and 1 1/2 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.
Add an additional cup of flour and then the remaining flour 2 Tbsp at a time, until the dough begins to pull away from the sides of the bowl. This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface.
Switch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes. Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a dampened towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces (a bench scraper and kitchen scale come in handy here). Shape each piece into a ball, and flatten into 3 1/2-inch disks. For soft-sided buns, place them on a parchment or silpat-lined baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart. Cover with a towel and let rise until almost doubled, about 45 minutes.
15 minutes before you want to bake the buns, preheat the oven to 400. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.
Bake for 15-20 minutes or until the internal temperature of the bread reaches 190. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy
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
Whole Wheat Hamburger Buns / Easiest Burger Recipe
These simple homemade whole wheat hamburger buns are super easy to make. They're soft and perfect for peanut butter and jelly, cheese, lunch meat, or any of your favorite hamburger fillings.
Whole Wheat Hamburger Buns (6 servings)
Ingredients:
1/2 cup (120ml) warm water (around 105F)
2 tsp (10g) sugar
2 tsp (6g) instant yeast
1 cup (150g) all-purpose flour
2/3 cup (100g) whole wheat flour
1 egg
1/2 tsp (4g) salt
1 Tbsp (14g) butter
Topping:
1 Tbsp (14g) melted butter (optional)
(350F/180C) Bake 13-15 minutes
Automatic Bread Maker I used in the video:
Breadmaker with Gluten Free Setting -
*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program.
Notes:
* Bake for 13-15 minutes, or until they're golden brown, or until the internal temperature of the bun reaches 190°F-195°F.
* You also can brush the tops of the breads with eggs, milk, oil or honey as you like.
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#hamburger #homemadebread #bugerrecipe #wholewheathamburger