How To make Homemade Hamburger Buns
1 1/2 cups warm water
5 teaspoons dry yeast
1 pinch sugar
1/3 cup oil
1/4 cup sugar
up to 1/2 cup
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup :
(*) optional
(gives rich flavor) 6 cups bread flour :
approximate amount
milk for brushing sesame seeds
Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes. Add in remaining ingredients in order given.
Place machine on dough mode. When cycle is over, remove dough from machine. Gen tly deflate. Divide dough in 8-10 portions, cover with a clean tea towel and le t rest five minutes. Shape each portion into a ball and place, evenly spaced ap art, on a parchment paper lined baking sheet. Insert entire sheet in a large pl astic bag (like a garbage bag).
Allow to rise until quite puffy, around 20-30 minutes. Remove from plastic bag. Flatten each roll gently with palm of hand.
Brush, if desired with milk and sprinkle on sesame seeds. Preheat oven to 375 F . Bake, until nicely browned, around 15-20 minutes. Freeze leftovers.
8-10 Rolls or Buns
(*) Malt powder can be found in health food stores or you can substitute a teas poon of barley malt syrup, found in home beer brewing stores, and health food s tores. King Arthur Flour catalog sells dried and syrup forms. Lisa :O)
Notes: (So-much-better-than-store-bought homemade hamburger buns from your bread machine).
This is a deceptively simple, but enriched white bread, grandma-style dough. Sm all additions such as malt (if you don't have it, leave it out but check source s before abandoning it prematurely, it's worth the addition), a touch more suga r, and oil make the sort of dough that commercial bakeries fashion their hambur ger rolls with - only these taste a million times better. In fact, the malt, su gar, and oil, in fact, are responsible for the wholesome flavor but more import antly, contribute to nice, even browning on these rolls - so characteristic of commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, th en plucked out and shaped into rolls, this recipe makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecu ed hamburger supper up a notch. You need a bread machine capacity of at least 1 1/2 pounds to make this recipe.
- posted to recipelu list" jeryder@juno.com
How To make Homemade Hamburger Buns's Videos
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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Fluffy Homemade Hamburger Buns | The Recipe Rebel
PRINTABLE recipe & nutrition info:
Ingredients
To proof the yeast
▢½ cup warm water (105-110 degrees F — warm but not hot)
▢1 tablespoon instant or active dry yeast (either works in this recipe -- instant may rise more quickly)
▢1 teaspoon granulated sugar
To make hamburger buns
▢2 cups warm water
▢½ cup melted unsalted butter
▢⅓ cup granulated sugar
▢1 tablespoon salt
▢6-7 cups all purpose or whole wheat flour
▢1 egg
▢1 tablespoon water
▢¼ cup sesame seeds
Instructions
Proof the yeast
In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it anyways, so that I know my buns will be a success.
Make the dough
In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, ⅓ cup sugar and salt.
Add the bubbly yeast mixture and stir to combine.
Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1 hour.
Roll and bake
Uncover dough, punch down, and roll out 18 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details). I find 90 grams per bun is about the size I want.
Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
Whisk egg with 1 tablespoon water and brush gently over the tops of the buns. Sprinkle immediately with sesame seeds.
Bake at 350 degrees for 20-25 minutes, until golden brown.
Easy, Soft, Tender Homemade Burger Buns
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Recipe
1 2/3 c. Warm water
2 1/4 t. Yeast
1 T. Honey
1 t. Salt
2 T.soft butter
4 1/2 c all purpose flour
350. 20 to 30 minutes
How To Make The Best Burger Buns Of All Time
You know those fancy burger buns you get from fancy burger bars? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling.
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This Burger Bun Took Me 10 Years to Figure Out
Thanks to Future for sponsoring this video. Get your first month for $19 with my link I've been working on a version of this burger bun recipe for 12 years and I can confidently say that this one is IT. My PERFECT burger bun. With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen.
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--RECIPE*--
(makes 12 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 12 equal pieces (about 100g each). Shape and roll each piece of dough as shown @4:38 and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays. Spritz with water and cover with a damp towel to proof for 60-90min. The buns are well proofed when they can take a poke and slowly bounce back. Brush top and sides of buns with egg wash (1 egg + splash water)
Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed.
Brush tops with melted butter.
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0:35 Mixing
3:18 Fermenting and shaping
5:28 Working out with Future (ad)
6:46 Baking
8:53 Putting it to the test
9:16 Let’s eat this thing
#burgerbun #burgerbunrecipe #breadrecipe
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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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