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.
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
Music credits:
Homemade Hamburger Buns
These homemade hamburger buns are everything you'd them to be: soft, yeasty, and useful! The buns are no trouble to make. Ingredients listed below (printable recipe is on my website here:
1 cup very warm (110°F) water
2 1/4 teaspoons (one envelope) active dry yeast
1 large egg at room temperature
3 tablespoons butter, melted
2 tablespoons sugar
1 1/2 teaspoons salt
3 1/2 cups (1 lb) all-purpose flour (or, use bread flour)
Glaze: 1 egg beaten with 1 teaspoon water
Optional: sesame seeds
Bake 375°F 15-17 minutes
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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King Arthur Bread Flour;
SAF Instant Yeast;
Rubbermaid Heatproof Rubber Spatula;
Aluminum 1/2 Sheet Baking Trays;
Parchment Baking Paper 1/2 Sheet:
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#bigmacclubbuns #homemadehamburgerbuns #straighdoughmethod
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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The Best Burger Buns Recipe | Homemade Burger Buns Recipe Without Oven | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS The Best Burger Buns Recipe | Homemade Burger Buns Recipe Without Oven | Yummy
INGREDIENTS:
Burger bun
Sugar 3 tbsp
Yeast 2 tsp
Luke warm milk 1/2 cup
Mix well
Rest for 10 mins
Egg (you can skip it)
Separate the yolk
All purpose flour 2 cup
Salt to taste
Bread improver (optional) 1/2 tsp
Yeast mixture
Add milk if needed
Oil 3 tbsp
Knead for 10-15 mins
Smooth dough
Brush oil
Cover
Rest for 1 hours
Make 8 balls (68gm each)
Rest for 10 mins
Separated yolk
Milk 1 tsp
Mix well
Brush egg yolk
Sesame seeds
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the tray
Cook it on medium low flame for 20-30 mins
Or bake in a preheated oven at 160c for 20-30 mins
Brush oil
Cover with a damp cloth
Let it cool down completely
NOTE: 1 CUP = 250 ML
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