HOMEMADE SESAME HAMBURGER BUNS
Thank you to Inge for pointing out to me the error in this recipe; it is now updated! Sure, it's easier to buy a package of buns at the store. But these are delicious, with a fine texture and a taste that doesn't interfere with the burger or toppings (unlike those too-sweet buns you buy at the store). And they look gorgeous! (And sorry about the "1/2 egg" measurement; I just beat one egg and use only half of it.)
Provided by EdsGirlAngie
Categories Yeast Breads
Time 3h15m
Yield 8 buns
Number Of Ingredients 10
Steps:
- Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
- Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
- Add the 1/2 egg and 1/2 to 1 cup of flour.
- Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
- Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
- Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
- Grease a large cookie sheet.
- Divide dough into 8 equal pieces and roll into balls.
- Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
- Cover and let them rise another 45 minutes.
- Preheat oven to 425 degrees F.
- Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
- Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
- Remove from sheets and cool on baking racks.
Nutrition Facts : Calories 364.8, Fat 6.6, SaturatedFat 2.3, Cholesterol 16.8, Sodium 252.4, Carbohydrate 64.4, Fiber 2.4, Sugar 4.7, Protein 10.7
HAMBURGER OR SANDWICH BUNS
Provided by Food Network
Yield 10 buns
Number Of Ingredients 18
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.
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
HAMBURGER BUNS
This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Provided by Claire Saffitz
Categories breads
Time 7h45m
Yield 10 buns
Number Of Ingredients 5
Steps:
- Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
- Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
- Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
- Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
- Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
- Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
- Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.
More about "homemade sesame hamburger buns food"
HOMEMADE SESAME HAMBURGER BUNS - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (2)Total Time 3 hrs 45 minsCategory Bread RecipesCalories 218 per serving
- In the bowl of your stand mixer, stir together the yeast, water and 1/2 cup of all purpose flour. Let the mixture sit until it becomes foamy, 10 to 15 minutes.
- Add the melted butter, one egg, sugar and salt into the yeast mixture. Add 2 1/2 cups of flour and knead with a dough hook until all the flour has been incorporated. If the dough remains very sticky, continue adding the remaining 1/2 cup of flour, 1 tablespoon at a time until the dough is smooth and elastic, and just stops sticking to the bottom of the bowl.
- Form dough into a smooth ball and brush lightly with oil. Place in a lightly greased covered bowl and let rise for about 2 hours, until doubled in size.
- Form dough into a log and cut into 10 equal pieces (I like to use my kitchen scale). Form each piece into a ball, tucking the seams underneath. Slightly flatten the ball with the palm of your hand so it looks like a hamburger bun.
QUICK EASY SESAME SEED HAMBURGER BUNS RECIPE
From jennycancook.com
Servings 8Total Time 1 hrEstimated Reading Time 6 mins
SESAME HAMBURGER BUNS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 12Calories 216 per servingCategory Desserts And Baking
- Combine cooled scalded milk and 1 tbsp sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 minutes.
- Place yeast mixture, flour mixture, cooled melted butter, oil and beaten egg in a stand mixer fitted with a flat beater. Using low speed, beat for 5 minutes.
- Change stand mixer attachment to a dough hook. Add remaining 2 cups (500 mL) flour. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes.
SESAME HAMBURGER BUNS - ROGERS FOODS
From rogersfoods.com
Estimated Reading Time 4 mins
HOW TO MAKE HOMEMADE HAMBURGER BUNS - FAST FOOD BISTRO
From pinterest.ca
SESAME BURGER BUNS: PERFECT HOMEMADE BARBECUE RECIPE
From eatmunchlove.com
EASY HOMEMADE HAMBURGER BUNS - AHEAD OF THYME
From aheadofthyme.com
HOMEMADE HAMBURGER BUNS (BURGER BUNS) - JOYFOODSUNSHINE
From joyfoodsunshine.com
HOMEMADE HAMBURGER BUNS (WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
HOMEMADE HAMBURGER BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE HAMBURGER BUNS - THE DARING GOURMET
From daringgourmet.com
NO-FAIL HOMEMADE HAMBURGER BUNS - LEMON SUGAR
From lemon-sugar.com
SIMPLY PERFECT HOMEMADE HAMBURGER BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HAMBURGER BUNS WITH SESAME SEEDS RECIPES ALL YOU NEED IS …
From stevehacks.com
QUICK AND EASY HAMBURGER BUNS (READY IN ONLY 30 MIN!)
From thefeatherednester.com
HOMEMADE HAMBURGER BUNS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
HOW TO MAKE THE BEST HOMEMADE HAMBURGER BUNS - MARY'S NEST
From marysnest.com
SESAME SEED BUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE SESAME SEED BUNS | SAVEUR
From saveur.com
SESAME HAMBURGER BUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE HAMBURGER BUN RECIPE - KYLEE COOKS
From kyleecooks.com
SESAME BURGER BUNS RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE HAMBURGER BUNS - JEN AROUND THE WORLD
From jenaroundtheworld.com
SEEDED HAMBURGER BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE HAMBURGER BUNS WITH SESAME SEEDS
From creative-culinary.com
SESAME BURGER BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
NO-FAIL HOMEMADE HAMBURGER BUNS | RECIPE - PINTEREST
From pinterest.ca
SESAME SEED HAMBURGER BUNS, HOMEMADE BUNS | JENNY CAN COOK
From jennycancook.com
HOMEMADE HAMBURGER BUNS (BREAD MACHINE) RECIPE - FOOD.COM
From food.com
HOMEMADE SESAME SEED HAMBURGER BUNS - COOK & BE MERRY
From cookandbemerry.com
HOMEMADE HAMBURGER BUN RECIPE, BECAUSE THE BEST BURGERS …
From blog.thermoworks.com
HOMEMADE HAMBURGER BUNS | MARTHA STEWART
From marthastewart.com
SESAME HAMBURGER BUNS RECIPE - HOW TO MAKE BURGER BUNS
From bakealish.com
HOMEMADE HAMBURGER BUNS RECIPE • THE PRAIRIE HOMESTEAD
From foodnewsnews.com
PALEO BURGERS ON SESAME BUNS RECIPE
From paleoflourish.com
BRIOCHE HAMBURGER BUNS WITH SESAME SEEDS RECIPE - WINDY CITY …
From windycitybaker.com
THE BEST HOMEMADE HAMBURGER BUNS RECIPE — DAMN, SPICY!
From damnspicy.com
[HOMEMADE] SESAME HAMBURGER BUNS : FOOD - REDDIT.COM
From reddit.com
HOMEMADE HAMBURGER BUNS | SIFT & SIMMER
From siftandsimmer.com
HOMEMADE HAMBURGER BUNS RECIPE - FOOD.COM
From food.com
HAMBURGER BUNS – PAMELA'S PRODUCTS
From pamelasproducts.com
HAMBURGER SESAME BUN RECIPE - EVERYDAY RECIPES
From foodservicei.com
SESAME HAMBURGER BUNS - BIGOVEN.COM
From bigoven.com
THE BREAD BIBLE'S SESAME BURGER BUNS RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love