More Great Recipes: Misc. Bread

Hamburger buns


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Serves 9 | Prep Time | Cook Time

Ingredients

Hamburger Buns

Ingredients:

1 tbsp. sugar

2 ¼ tsp. instant yeast

¼ cup warm water (105°-115°)

1 cup warm milk (105°-115°)

1 tbsp. vegetable oil

1 tsp. salt

3 to 3 ¾ cups all-purpose flour

1 egg beaten with 1 tbsp. cold water

sesame, poppy or caraway seeds, or coarse salt, for topping


Directions:



In a bowl of an electric mixer, dissolve the sugar and then the yeast in the warm water.


Add the milk, oil, salt and 1 ½ cups of flour to the yeast mixture.



Beat vigorously for 2 minutes.


Gradually add flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl. S


witch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes.



Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil.


Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.



Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces.


Shape each piece into a ball, and flatten into 3 ½ -inch disks. For soft-sided buns, place them on a well-seasoned baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart.





Cover with a towel and let rise until almost doubled, about 45 minutes.



15 minutes before you want to bake the buns, preheat the oven to 400°. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.



Bake for 15-20 minutes or until the internal temperature of the bread reaches 190°.


When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.





* Note: This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface.



Source: adapted from King Arthur Flour


Pairs Well With


Notes

I found this recipe on Annie's Eats and she adapted it from King Arthur Flour

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