Best Hamburger Buns Made In An Hour Recipe 385 Food

BEST HOMEMADE HAMBURGER BUNS RECIPE!

Steps:

• To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer's bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with plastic wrap and set aside for 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for your hamburger buns to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• In the meantime melt the butter. The key is to melt the butter at very low heat, so that the temperature doesn't kill the yeast. Remove the pan from the stove and check the temperature. The butter should be at the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
• Pour the butter in the yeast mixture and add the egg and sugar. Whisk to combine. Top with the flour and add the salt.
• Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 10 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft and a little sticky. (Be careful not to add any more flour than this homemade hamburger buns recipe calls for, as the dough should be really soft and not firm).
• Coat lightly the dough with oil and place in a large bowl. Cover with plastic wrap and let the dough rise in a warm place for about 2 hours or until doubled in size. If the environment is cold, preheat the oven at 30C, turn it off and place the bowl inside.
• Gently deflate the dough and place on a lightly floured working surface. Dust your hands with flour and divide in 8 equal sized pieces (approx. 115 g./4 oz. each). Form each piece into a round shape, gently tucking ends underneath. Gently pat the dough rounds into flat disc shapes about 1.5 cm thick. Arrange the hamburger buns on a large baking tray lined with parchment paper and dust very lightly with flour. Drape some plastic wrap over the baking sheet and let rise for about 1 hour or until doubled in size.
• Preheat the oven to 180C and beat the egg and milk in a small bowl. Lightly brush the top of each hamburger bun with the egg wash and sprinkle with sesame seeds. Bake in preheated oven for about 16-17 minutes until nicely coloured. Place the hamburger buns on a rack to cool down completely before cutting and store in airtight container for 1-2 days.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• 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.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• 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.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. 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 5x10 inches and 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.
• Use your hands to 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. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

BEST HAMBURGER BUNS - MADE IN AN HOUR! RECIPE - (3.8/5)

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C). In a large bowl, mix together 1-3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5 to 8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a lightly floured surface and gently roll around (folded side down) and then gently shape the sides into a round shape. Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5-10 minutes.

HAMBURGER BUNS

Steps:

• In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
• Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

BELLE'S HAMBURGER BUNS

Steps:

• Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
• In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
• Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

BEST WHOLE WHEAT HAMBURGER BUNS - MADE IN AN HOUR! RECIPE - (4/5)

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5 to 8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a lightly floured surface and gently roll around (folded side down) and then gently shape the sides into a round shape. TIP: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.

HAMBURGER OR SANDWICH BUNS

Steps:

• To set up: Brush a 5quart bowl with melted butter and set aside to rise dough.
• To assemble dough: Heat the milk with the butter and pour it into a large mixing bowl. Add 1/2 cup warm water and the shortening. Add the sugar, salt, egg and yolk. Mix well. Dissolve the yeast in 1/4 cup warm water with a pinch of sugar. When the yeast is dissolved, add it to the mixing bowl, along with enough of the sifted flour to create a dough that is not easily stirred. Turn dough out on to a floured work surface and knead until smooth and elastic, adding only as much flour as needed to keep dough from sticking to your hands and work surface. When correct texture has been reached, place dough into the greased bowl. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draftfree spot for 2 hours.
• Note: You will not need all of the flour. Save the remaining flour as your dusting flour when shaping your buns.
• To rise dough twice: After 2 hours has elapsed, uncover dough and punch it down several times. Turn over in the bowl. Recover bowl and let rise 1 hour more.
• To set up to bake: Line 2 shallow baking sheets with parchment paper and sprinkle paper with cornmeal.
• To shape buns: After the second rise has been completed, uncover dough and punch down once more. Turn dough out on to a lightly floured surface. Knead briefly and gently. Divide dough into 10 equal pieces and cover all while you work with one. Shape each piece of dough into a smooth ball by first making it round with your hands. Then pull the dough up, pinching at the top of the dough ball. Keep pulling and pinching up at the top until you have a tight ball. Turn ball on its side on the lightly floured surface. With a pastry cutter, cut ball of dough directly in half through the waist of the ball (not through the pinched end). Take one half and place it on top of the other, meeting the cut sides in the middle. Pinch around the circumference of the circle of dough to seal. Flatten the circle gently, but firmly. Shove the pinched seam gently under the bun as you flatten. Lay the buns on the two prepared baking sheets and cover with kitchen towels. Let rise for 30 minutes. Begin timing the rising period after the last bun has been formed.
• If topping buns: If you will be topping the buns before baking, immediately after shaping, brush tops of unrisen buns with 1 egg white mixed with 1 teaspoon water. Sprinkle with sesame or poppy seeds or top with either of the onion toppings listed with the ingredients.
• To bake: Preheat the oven to 375 degrees F for the last fifteen minutes of the rise. Meanwhile melt some butter in a small saucepan. After the rise, uncover buns and brush the tops with melted butter (brush over topping, if using).
• Bake buns in the center of a preheated 375 F oven until golden, about 25 to 30 minutes. Remove from the oven and brush once more with melted butter. Remove the buns to wire racks to cool thoroughly before slicing and enjoying.
• To store: Store cooled buns in a large heavy duty plastic bag. If you want to freeze them, double the bag before placing in the freezer. To thaw, let sit on the counter in its original bags until soft.

EASY HAMBURGER BUNS

Steps:

• Warm the milk and butter together just until the butter starts to melt.
• Place all of the ingredients into a mixing bowl. (I use my bread maker dough cycle here). Stir to combine, then knead the dough until it's smooth and elastic, about 10-15 minute. Add a bit of additional flour or water if needed.
• Place the dough in a lightly greased bowl, turning to coat all sides. Cover it with lightly greased plastic wrap, and let the dough rise until it's doubled in bulk.
• Turn the dough out onto a lighly floured work surface and divide it into six pieces. Roll each piece into a smooth ball and place it in the lightly greased pan.
• Cover the pan let the buns rest for 10 min, then press each to flatten the top. Cover and let it rise until puffy, about 1 hour.
• Mix beaten egg white with 1 T water.
• Just before baking, brush with the egg white water mixture and sprinkle with sesame seeds. Bake the buns in a preheated 375 F degree oven for 15 to 20 minutes or until they are golden brown.
• Remove from oven and let cool on a rack before slicing in half horizontally.

THE BEST SPELT ROLLS OR HAMBURGER BUNS

Steps:

• Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
• Mix in the cup flour. Add the egg and butter at this point and mix thoroughly.
• Stir in the salt.
• Slowly mix in the rest of the spelt flour. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
• Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 3 minutes.
• Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
• Punch down the dough and gently knead out any large bubbles. Let it rest for a few minutes.
• For Rolls:.
• Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 350°F Bake for 20 to 30 minutes.
• For Buns:.
• Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets and allow to rise for 30 minutes. Preheat oven to 350F and bake 12-18 minutes.

BREAD MAKER HAMBURGER BUNS

Steps:

• Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
• Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
• Divide dough into 3 equal portions, divide each portion into 6 balls.
• Turn balls in hands folding edge under to make a circle.
• Press ball flat between hands.
• Place on greased cookie sheet pressing to a 31/2 inch circle.
• Let rise 30 minutes or until double in volume.
• Combine 1 slightly beaten egg with 1 tblsp.
• water and brush on buns.
• Sprinkle with sesame seeds.
• Perfect buns every time.
• Bake at 350 for about 10 minutes or until lightly brown.

SOFT HAMBURGER BUNS

Steps:

• Place all dough ingredients into the bowl of a stand mixer. Knead for 4-5 minutes.
• Let rise, covered, for an hour, or until doubled in size.
• Punch down dough and divide into 10-12 pieces. Let rest for 10 minutes.
• Shape each piece into a ball and place on a greased cookie sheet, fairly close to each other. Squish the tops down gently with your hand. The buns will look small but they will get much bigger during their second rise.
• Let rise for 45 minutes to an hour. Preheat oven to 375 degrees.
• Make the egg wash by mixing the egg and water. Brush over the tops of the buns (helps with browning) and sprinkle with sesame seeds, if desired.
• Bake for 20-24 minutes.