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
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.
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.
Recipe:
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Easy Burger Buns in 45 minutes - Easiest Burgers from scratch
How to make easy burger buns in less an hour - Simple homemade burger and bun recipe
Best and quickest burgers buns recipe. Make your own burger buns from scratch with this super easy recipe in 45 minutes.
These easy to make buns are light, glossy and has a perfectly fluffy inside and gets a nice toast and absorbs all the great flavors without going soggy. We can also use these buns for all types of cold or warm sandwiches, but today we are making a quick cheeseburger with these buns!
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Ingredients:
• 400g flour (all-purpose)
• 2 tbsp sugar
• 1 tsp salt
• 8 g active dry yeast
• 1 cup luke warm milk
• 2 tbsp melted butter
• 1 egg, beaten
• beaten eggs for brushing, optional sesame seeds
0:00 Intro
0:14 Preparing the dough
2:00 Making the buns
3:30 Baking
4:05 Making a quick burger
#easy burger buns #homemade burger #bun recipe
How to Make Super Soft Burger Buns | Yudane Method
Yudane is a Japanese bread improver. It is made by scalding a portion of the flour in a recipe with boiling water. This method gelatinizes the starch which then makes the crumb of the bread soft and fluffy and makes it stay softer for longer. This is not my first ‘Japanese’ style burger bun recipe. One of my most viewed and popular recipes which I made when I first started off on YouTube was a Japanese milk bun recipe. But I mistakenly made the dough with another bread improver called Tangzhong, which is in fact a Chinese style bread improver. So, this recipe is here to fix my past mistakes.
Unlike Tangzhong which is a roux made of milk and liquid that is then cooked in a pan until thickened, Yudane is made by simply mixing flour and boiling water at a 50/50 ratio and leaving it to sit for several hours. I left mine in the fridge to cool down completely.
There are other recipes that use a similar method called scalding. Flour and other ingredients are mixed with boiling water and the mix is kept at a steady temperature for several hours to gelatinize the starch. It is the same principle, but yudane takes less time. Perhaps a yudane could also be kept at a steady higher temperature to gelatinize the starch even more.
But it works just fine the way I demonstrate in this recipe without spending too much time.
I use the stretch & fold method for kneading this dough. Not because of the hydration (which is not high), but because the dough is quite sticky. This kneading method makes it easy to knead.
You will get 4 large burger buns from the given ingredients. To make more simply multiply the amounts. You can also shape this into a loaf and bake it in a tin to make a super soft sandwich loaf.
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Principles of Baking
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Chapters
0:00 Intro
0:37 Ingredients & equipment
0:56 Making the yudane
1:22 Mixing the dough
3:57 Bulk fermentation
4:13 Dividing, pre-shaping & resting
5:17 Final shaping
5:57 Final proofing & baking
7:18 The result
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How to make EASY Hamburger Buns (2022)
In this video, I will guild you through how easy it is to make hamburger buns at home with six ingredients. This video was requested by few friends of the channel from watching my video on how to make Airfryer Chicken patties cakes. If you have not seen that video go check it out. This bun is easy to make and takes no time at all to make 16 buns. I freeze them and pull out when needed.
Mennonite Farmhouse's Hamburger Bun Recipe
1 1/2 C Water, warm (100-110F)
1 C Milk
4 1/2 Tsp Yeast
2 TBSP Sugar
6 - 6 1/2 C Flour
2 Tsp Salt
6 TBSP unsalted butter, softened
00:00 Introduction
00:32 Ingredients with amounts
00:48 Warm up the liquids
01:00 Mixing the dough
02:26 Adding the butter
03:01 start timing the kneading step
03:39 how to check to see if it is kneaded enough
04:35 punching the dough down
05:12 weighing the dough
06:15 shaping the bun
07:35 second rise
08:19 bake
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Contact Information
Mennonitefarmhouse@gmail.com
Mennonite Farmhouse
P.O. Box 194
Needmore, PA 17238
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#mennonite #hamburgerbunrecipe #bakefromscratch
Homemade Hamburger Buns - Classic & Big Mac Club | Straight Dough Method
Homemade Hamburger Buns - Classic & Big Mac Club full recipe and directions:
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#bigmacclubbuns #homemadehamburgerbuns #straighdoughmethod