Wednesday, August 8, 2012

Homemade Hamburger Buns

What's summer without hamburgers?    Many store bought hamburgers buns do or may contain soy and egg in them.  So those are not an option for us.  
After trying a few recipe for homemade hamburger buns I landed on these ones. These were the best hamburgers buns I made! Even better than the cheap-o overly processed buns from the store. They are so perfect and round and beautiful and delicious.  I even experimented topping them with some seasonings too. The recipe comes from King Arther flour.  The only changes I made was substituting the egg wash and making these in my electric stand mixer versus by hand as the original instructions direct.  You can even use these buns for any sandwich-type recipe where you need a bun/roll.  

*UPDATE: I found another fabulous recipe (which is not only egg but dairy free too) found here: french bread rolls.  They can be used for any recipe calling for hamburger buns, sandwich rolls etc.   I find I make the french bread rolls more often than I do these ones.


Homemade Hamburger Buns
From Egg Free Bakery slightly adapted from King Arther Flour

2 tablespoons granulated sugar
2 packets or 2 scant tablespoons active dry yeast
1/2 cup warm water (105°F to 115°F)
2 cups warm milk (105°F to 115°F)
2 tablespoons vegetable oil
2 teaspoons salt
6 to 7 1/2 cups unbleached all-Purpose flour
1 tbsp water + 1 tbsp vegetable oil (to spread on top like an egg wash)
sesame, poppy or coarse salt (optional) or salad supreme seasoning, which is what is pictured above.

*This particular dough should be quite slack, (very relaxed in order to make soft and tender buns). So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable.

In a large bowl of a mixer, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Continue to knead in the machine until you have a smooth, elastic dough.  Remember the dough will be quite slack.  My dough was tacky and if I oiled my hands it made it easier to handle. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface. Divide into 12-18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds. Shape each piece into a ball. Flatten the balls into 3 1/2-inch disks. For soft-sided buns, place them on a baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them three inches apart. Cover with a towel and let rise until almost doubled, about 45 minutes.  Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the oil+water mixture and sprinkle with seeds, if desired. Bake for 20 minutes or until golden brown. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.


*These are especially delicious toasted!

5 comments:

  1. I'm trying to bake soft buns for a while. This is my 4th recipie and I got what I dreamed of. Soft and tasty buns. Made half tye batch in to cinnamon rolls and they came soft too. Never going to try another recipie. But the recipie can be halved?

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    1. Glad you got what you were looking for! The recipe can be halved. You can also freeze any extras. They'll keep for about a month in the freezer.

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  2. These aren't dairy free if they have milk in them! (Duh)

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    1. Correct. This recipe is just egg free. I don't know if you noticed this or not but just before I posted the recipe there is a link to a roll recipe that is egg and dairy free and can be used as hamburger buns.

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  3. I made this recipe because I was out of eggs and wanted to make home-made hamburger buns. Very Good! I used my breadmaker on the dough cycle then divided and let the buns rise. They tasted like a foccacia bun.

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