Wednesday, August 31, 2011

Homemade Hamburger Buns

I love these buns! 

My previous post was for Grilled Santa Fe Burgers.  But what made these extra special was the homemade hamburger buns!

The other day I was perusing one of my favorite blogs Pennies on a Platter.    Nikki has the most wonderful recipes.  Make sure to go over to her blog and say Hi!!  One recipe that totally caught my eye (and there were many I tell you!)  was her Burger Buns recipe.  They looked delishhh and totally fit my plans of making hamburgers over the weekend.  Originally from a recipe in the NY Times, they're called "Light Brioche Rolls" but I call them fantastic! 

What's better than a light, airy, hamburger bun!  These just fit the bill.  The have a buttery flavor, and are a mix between challah and a buttery dinner roll.  This recipe make 8 rolls.  Great as a hamburger bun, but also wonderful as a sandwich roll.  I can see using these for grilled chicken sandwiches or french dips!  I toasted one yesterday and had a hot turkey and cheese sandwich...awesome!

One try and you'll be hooked too!

Here's what they looked like after the 2nd rising and were shaped into buns.

Don't they look wonderful??

Try these...if I can do it so can you!

Homemade Hamburger Buns

Yield: 8 buns

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon unsalted butter, softened

For topping:
1 large egg beaten with 1 tablespoon water, for egg wash
sesame seeds
Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt and egg. Mix in the bread flour and all-purpose flour. Once incorporated, mix in the butter. Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6 to 8 minutes.

Transfer dough to a bowl lightly brush with olive oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1 to 2 hours.

Line a baking sheet with parchment paper. Divide the dough into 8 equal parts. Gently roll each part into a ball and place on the baking sheet, 2 to 3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again for 1 to 2 hours. The dough is ready when nearly doubled.
Fill a large metal pan with a shallow layer of water and set on the lowest rack of the oven. Move the other rack to the center position. Preheat oven to 400˚F. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake buns for about 15 minutes, until golden brown, rotating halfway through. Let cool completely on a wire rack.

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