HOMEMADE SOFT HAMBURGER BUNS
The perfect burger needs the perfect bun and these homemade soft hamburger buns will not disappoint! They take a couple of hours to rise, but that's unattended time and the payoff is a delicious, soft and the perfect vehicle for your best burger.
Provided by Meredith
Categories Side Dishes Sandwiches
Time 3h20m
Number Of Ingredients 11
Steps:
- Combine the flour, sugar, salt and instant yeast in a large bowl or the bowl of an electric stand mixer. Add the warm water, milk and egg. Grate the cold butter into the bowl and stir until the mixture comes together. Knead the dough with an electric stand mixer using the dough hook attachment, or turn the dough out onto a floured surface and knead by hand. Knead the dough for about 10 minutes until a smooth soft dough forms. Add more flour one tablespoon at a time as needed if the dough is too sticky.
- Place the dough in a large oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1½ to 2 hours, until it has doubled in size.
- Pre-heat the oven to 375°F and grease a half sheet pan (18-inches x 13-inches) with butter.
- Gently punch down the dough and turn it out onto a floured surface. Cut the dough into 8 pieces (see note). Once the dough portions have been cut, tuck all the cut sides of the dough underneath, leaving a smooth surface on top. Place the dough on the counter and cup your hand over it. Move your cupped hand with the dough inside in a circle on the countertop to seal the loose ends on the underside. Place the balls onto the prepared baking sheet and flatten slightly. Cover with the kitchen towel and let the rolls rise for an hour.
- Beat the egg and milk together and gently brush the top and sides of the buns with the egg wash. Sprinkle with sesame seeds if desired and transfer the pan to the oven.
- Bake for 15 to 18 minutes, until buns are golden brown.
- Serve warm or slice open, brush with butter or oil and toast on a grill or skillet. Store the rolls in airtight wrap for up to 1 week or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 rolls, Calories 281 kcal, Carbohydrate 50 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 412 mg, Fiber 2 g, Sugar 7 g
SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
SOFT BURGER BUNS
Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls
Provided by Barney Desmazery
Categories Side dish
Time 27m
Yield Makes 9-12 (depending on size)
Number Of Ingredients 7
Steps:
- Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
- Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
- Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.
Nutrition Facts : Calories 210 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BIG SOFT HAMBURGER BUNS
These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)
Provided by Debs Recipes
Categories Yeast Breads
Time 2h40m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
- Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
- Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
- Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
- Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
- Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
- Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
- NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.
SOFT HAMBURGER BUNS
Finally, the perfect burger bun recipe! These are very soft buns, yet strong enough for all the hamburger fixings. A long wait on the rising, but well worth it. Adapted from http://www.ahomemadechef.net.
Provided by Jen in Victoria
Categories Breads
Time 2h54m
Yield 8-10 buns
Number Of Ingredients 9
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.
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