As promised (a day late) here is a post about making hamburger buns. I used the same recipe for the hamburger buns that I used for the breadsticks.
To save time and clean-up, I made both the breadsticks and the hamburger buns on the same day. The dough recipe doubles easily and will make enough dough for 16 breadsticks and 8 hamburger buns. The buns keep very well for a day or two if allowed to cool and then are stored in a single layer in a food-grade plastic bag.
The day that I made the breadsticks and hamburger buns, I used the breadsticks as an accompaniment for spaghetti with one of my favorite homemade pasta sauces. The next day, I used the hamburger buns for teriyaki burgers (recipe to come on Friday).
These were very easy to make. I’ve wanted to make my own hamburger buns for a long time, but felt intimidated by doing so. Silly me.Print
Perfect Hamburger Buns
Homemade hamburger buns are a wonderful addition to your next barbeque.
- Prep Time: 1 hour 30 minutes (includes mixing, rising, and shaping)
- Cook Time: 20 minutes
- Total Time: 2 hours (includes mixing, rising, shaping, baking and cooling)
- Yield: 8 buns
- Category: Breads
- Cuisine: American
- 1/4 cup warm water
- 1 tablespoon instant yeast (I used SAF instant yeast)
- pinch of sugar
- 3/4 cups warm milk (warm in microwave or in pot on stove – just warm, not hot)
- 2 tablespoons oil
- 1 egg
- 2 tablespoons white granulated sugar
- 1 teaspoon salt
- 3-3 1/2 cups white flour
- Pour yeast in 1/4 cup warm water with a pinch of sugar. Stir well. Allow yeast to proof until bubbly and active, about 5-10 minutes.
- In the bowl of a stand mixer add the proofed yeast, warm milk, oil, eggs, sugar, salt and 1 1/2 cups of the flour.
- With the paddle attachment, on low speed mix ingredients for five minutes. The batter should be smooth.
- Change to the dough hook and add 1 cup of flour. Mix on low speed until flour is incorporated. Add only enough remaining flour, a little at a time, until a medium soft dough forms. The dough should be tacky, but not sticky.
- Continue to knead the dough in the mixer or by hand on a lightly floured counter-top until smooth and elastic. There will be very small bubbles just under the surface of the dough when it has been kneaded enough.
- Gather dough into a ball. Place in a greased bowl, turn dough over once so that the surface is lightly coated with oil. Cover bowl with a slightly damp kitchen towel and let rest for 30 minutes.
- Punch dough down and work out the large yeasty bubbles. Divide into 8 equal sized pieces. The use of a kitchen scale will help to make the pieces equal in weight, if you care about that sort of thing ;).
- Form each piece of dough into a smooth ball. (See tutorial below for forming the dough into balls.) Flatten the balls out just a little bit by pressing the top lightly with your hand.
- Using a parchment lined or well greased baking sheet, place 8 buns staggered on the baking sheet. They need to be staggered so that there will be enough room between them for rising. Cover with a damp kitchen towel and allow to rise in a warm place for 30 minute.
- Bake at 375 degrees F for 15-20 minutes until golden brown.
- Allow to cool before serving, otherwise the buns will be too soft to handle. Cut in half for serving.
- These buns store very well at room temperature for two days if properly protected. I put mine in plastic bags.
- Serving Size: 1 bun