EVERYTHING HAMBURGER BUNS
These easy homemade hamburger buns feature a secret ingredient: the same topping as an Everything Bagel! Mix up seeds and spices for a delicious seasoning to your buns.
Provided by Jessica Fisher
Categories Bread Main Course
Time 1h55m
Number Of Ingredients 15
Steps:
- In the mixing bowl of a stand mixer, place the water, milk, and the yeast. Stir to combine. Allow the yeast to proof for five minutes. It will start to foam and bubble.
- Add the two eggs, sugar, melted butter or oil, flour, and salt to the bowl. Mix with the dough hook until the dough clears the sides of the pan and forms an elastic dough ball. You may need to scrape the sides of the bowl once or twice.
- Alternatively, if you don't have a stand mixer, you can stir this mixture by hand until a sticky dough is formed. Turn it out on a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl and allow it to rest in a warm place until doubled in bulk, about one hour.
- Lightly flour a large work surface. Divide the dough into 16 equal portions and form into tight rounds. You can also try other fancy shapes if you like. Place the buns on two sheet pans lined with parchment paper. Allow them to rise for about 30 minutes. Preheat the oven to 350°.
- Add a tablespoon of water to the remaining beaten egg. Brush this mixture over the tops of the rolls.
- In a small bowl combine the poppy seeds, caraway seeds, sesame seeds, garlic powder, onion powder, and salt. Sprinkle this mixture over the tops of the egg-washed rolls.
- Bake the rolls for 20 to 25 minutes or until golden brown. Cool on a rack before serving. Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.
Nutrition Facts : Calories 290 kcal, Carbohydrate 52 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 555 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EVERYTHING HAMBURGER BUNS
Make and share this Everything Hamburger Buns recipe from Food.com.
Provided by mailbelle
Categories Breads
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Brush bun tops with a beaten egg white.
- Sprinkle with dried onion, salt, poppy seeds and sesame seeds.
- Bake t 350° about 5 minutes.
- Use as the base for your favorite burgers!
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 54.8, Carbohydrate 0.2, Sugar 0.2, Protein 3.6
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough 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., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
- Place the buns on a lightly greased or 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.
- Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice., To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns., Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling., Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
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