I have tried a few recipes for hamburger buns with each one being a little different. I finally found one recipe I like and have tweeked it to make it perfect to me! So if you are looking to make your own buns, give this one a try. It’s a light and fluffy bun…one you are sure to love!
- 1 c. warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 1½ tablespoons sugar
- 1 large eggs
- 3 cups bread flour (I use Gold Medal)
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- 2½ tablespoons salted butter, softened.
- sesame seeds (optional)
- In a glass measuring cup, combine 1 cup warm water, 3 tbsp. milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg in a bowl.
- In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
- Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #2 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
- Shape the dough into a ball and return it to the bowl. Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, around an hour depending on the air temperature.
- Line a baking sheet with parchment paper. Using a dough scraper, divide the dough into 8 equal parts.
- To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it’s easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place for 1-2 hours, or until puffy and slightly risen.
- Preheat your oven to 400 F. and place a shallow bowl (oven safe) of water on the bottom rack. Before the dough goes in, add about 1 cup of water to the bowl (to create steam). This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.
*The credit for this recipe goes to: The Clever Carrot. I only changed a couple of little things like the amount of sugar and salt…decreased them both! I also skip the egg wash step! She has an amazing step by step tutorial for this recipe if you are new to bread making!