Beautiful Burger Buns

beautiful Burger Buns2Have you ever made your own hamburger buns?  We  if you have not I suggest you give it a try.  These are so tasty you can use them as a dinner roll.  They are easier than you think, the only thing is they take a little time.  When I say time, I do not mean a lot of work, I mean waiting time while they proof and rise.

There is no comparison to homemade vs store bought. . .unless of course you buy the better quality fresh baked ones from a bakery.

Another favorite point is no matter what size burger you have, you can make the roll fit.  From small sliders to massive 1/2 pounders or oven 3/4 pounders.

You have control on the toppings. . . You want minced onions on tops got it, sesame seeds – no problem.  Poppy seeds of course,. Make them look healthier with wheat germ or oatmeal.  Any combination is ok.  Do not want any toppings than plain it is.

Beautiful Burger Buns
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Votes: 3
Rating: 5
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Rate this recipe!
You're in control of the size and toppings. I divide the dough into 12 pieces to give me nice size buns similar to store bough. Make then slider size and get more or a larger bun that Burger King would be proud to use on their Whopper®.
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
12-20 minutes 1-2 hours
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
12-20 minutes 1-2 hours
Beautiful Burger Buns
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
You're in control of the size and toppings. I divide the dough into 12 pieces to give me nice size buns similar to store bough. Make then slider size and get more or a larger bun that Burger King would be proud to use on their Whopper®.
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
12-20 minutes 1-2 hours
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
12-20 minutes 1-2 hours
Ingredients
Optional toppings
Servings: rolls
Units:
Instructions
  1. Place the water, sugar and yeast in the mixer bowl and stir to combine. Allow to proof for 10 minutes. The mixture should become frothy/foamy.
  2. Add the egg to the mixing bowl, also add the flour and salt. Using the dough hook, start mixing everything together, on low speed (2 or3 on a Kitchenaid stand mixer) until it forms a mass. At this point, add in the butter. Adjust the dough by adding additional water until it comes to the proper consistency. Continue to knead on speed 2 (low) for 5-7 minutes until the dough it becomes smooth and elastic.
  3. Turn the dough out onto a lightly floured surface and hand knead 10-15 times to form a ball. Place the ball in a lightly greased bowl, turning the dough to coat all sides. Cover and place in a warm draft free place to double in size, about 60 minutes to 2 hours.
  4. Meanwhile prepare you baking pan. Place a sheet of parchment paper on the baking sheet, if you are going to bake right on the pan itself, spread a thin layer of vegetable shortening down.
  5. Turn the dough out onto your work surface (use as little flour as possible), Divide into desired number of pieces. 12 pieces for standard 3-1/2 inch burger buns, 8 pieces for larger burger buns, 24 to 36 pieces for slider buns.
  6. Roll each piece into a round. Flatten slightly into a disc and place evenly spaced on the prepared baking sheet. (see note #3) (Cover with a piece of plastic wrap which has been oiled/greased and a towel. Set aside for the buns to double in size and get puffy,about 60 to 90 minutes. Meanwhile preheat the oven to 375°F/190ºC.
  7. Skip this step if you are making plain buns. Prepare an egg wash by mixing one egg with 1 tablespoon of water. Carefully brush the top of the buns (any egg wash that get under the buns will act as a glue to help glue them to the pan.) Add topping as desired.
  8. Bake in a preheat the oven to 375°F/190ºC for 12-20 minutes until golden brown. Remove from oven to a cooling rack.
  9. Optional - brush the buns as soon as they come out of the oven with melted butter. This will give them a shinny satiny look and a buttery flavor and also help soften them some
  10. When cool, if stored in an air tight plastic bag the buns tend to soften up like purchased buns. I like the slighter harder crust though so I don't totally keep mine air tight, but then they must be used quickly.
Recipe Notes

Note #1 Yeast - the recipe calls for 1 tablespoons which is 1 package plus 3/4 teaspoon.

Note #2 Yeast - to use instant or rapid rise yeast in this recipe, just add the yeast to the dry ingredients.  There is no need to proof the yeast.

Note #3 Forming the buns - After I divide the dough, I start forming balls from each piece then I place on my baking sheet evenly spaced.  Once all dough pieces have been rolled into balls, I wait to minutes then I place a piece of parchment paper on top and another bun pan and press down on the top bun pan to flatten the round into disks.  This takes a little more time and adds in an extra step but to me it is easier.  Alternatively you can use anything flat to push down on the balls to flatten such as a can or a wide based glass then proceed with the proofing.

 

Recipe is adapted from King Arthur Flour.

 

Nutrition Facts
Beautiful Burger Buns
Amount Per Serving
Calories 265 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 24mg 8%
Sodium 216mg 9%
Potassium 99mg 3%
Total Carbohydrates 56g 19%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 1%
Calcium 0.3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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