It galls me to spend $3.50 for a package of 8 hamburger buns - I remember when we could get them for $0.99 (oh god, I've turned into my Dad). Frankly these store bought buns are pretty bland and I wondered if I could make a better one.
Turns out I can... and it is as easy as heck! Does it take time? Yep. But most of the time is spent waiting for the dough to rise twice. Plan for about 4 hours total.
PS. I am still not a food photographer - sorry!
THINGS YOU K-NEED (OTHERWISE KNOWN AS INGREDIENTS)
Step 1
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Step 2
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Step 3
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1 pkg Active Dry Yeast
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1 Large Egg
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1 Egg, whisked
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1 lb All-Purpose Flour
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3 Tbsp Butter, melted
and slightly cooled
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1 Tbsp Milk
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1 Cup Warm Water (100
degrees F)
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3 Tbsp White Sugar
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1 tsp Poppy Seeds,
Sesame Seeds or whatever you want to dust on top
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¾ tsp Salt
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1 tsp Olive Oil
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THINGS YOU DO (OTHERWISE KNOWN AS DIRECTIONS)
Step 1- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Step 2
- Whisk 1 egg, melted butter, sugar, and salt into yeast mixture.
- Add remaining flour 1 cup at a time until completely incorporated.
- While using the dough hook of a stand mixer and knead the dough on low speed until soft and sticky, about 6 minutes.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Either by using a cleaned out mixer bowl or another bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Spray non stick spray on one side of waxed paper and cover bowl. I also cover it all over with a towel. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 1/2 inch thick. Dust dough lightly with flour if needed.
- Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Line a baking sheet with a piece of parchment paper (or grease and flour pan to prevent it sticking)
- Gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick.
- Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour.
- Loosely cover with a piece of plastic wrap over the baking sheet (do not seal tightly). Let rolls rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F.
- Beat 1 egg with milk in a small bowl until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash (be careful not to deflate the dough).
- If you wish, Sprinkle each bun with seeds, salt or herbs. (I used poppy seeds and a tiny amount of Hawaiian sea salt.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes (my gas oven took 15 minutes). Buns will stick together slightly where they touch. Let cool completely, tear the buns apart.
Happy buns!
Lori
