Hamburger Buns
Once you start eating homemade hamburger and hot dog buns you can’t go back to store bought ones. These buns are simple to make. These English muffin rings work well for holding the shape of the buns for a taller gourmet looking hamburger bun. Baking essentials I like – King Arthur Flour, saf instant yeast, redmond real salt.
Hamburger Buns
Hamburger & hot dog buns from scratch.
Ingredients
- 3 cups All-Purpose Flour
- 3/4 cup water, lukewarm
- 2 tablespoons butter, at room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
Instructions
- Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it’s nearly doubled in bulk, about 1 to 2 hours.
- Gently deflate the dough and divide it into eight pieces (about 4oz each) Shape each piece into a ball.
- Flatten each dough ball with the palm of your hand.
- Place the buns on a parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- Bake the buns for 12 – 15 minutes, until golden. Remove them from the oven and brush with melted butter; this will give the buns a soft, buttery crust.
- Cool the buns before slicing in half, horizontally.
- Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Notes
A greased English muffin ring can be used around the buns as they rise and can remain on while baking, to give the buns a gourmet look.
This recipe can also be used to make 16 Hot dog buns (about 2 oz each). Instead of flattening the dough ball to rise, roll it with your hands like a small rope. Place about an inch apart from each other to them help rise.
[bctt tweet=”Homemade hamburger and hot dog buns!” username=”homehobby22″]
