Yesterday was a snow day. See:
I worked from home, but it gave me time to make some homemade burger buns to go with my delicious burger idea (which I will post about soon). I googled “homemade burger buns” and came across the recipe from Smitten Kitchen, which is one of my favorite cooking blogs on the internet. She’s very thorough and thoughtful about food. She said in her post that she’d tested recipe after recipe and this was the best. Of course, I adopted it to a bread machine, who has time to knead bread? If you want the by-hand instructions, no one will tell you how to do it better than Smitten Kitchen.
These are delicious, and to be honest, huge. Next time I’d make 10-12 smaller buns instead of 8 large ones. Enjoy!
Homemade Burger Buns
Ingredients:
In your bread machine, mix the following:
Dry –
3 cups bread flour
1/3 cup AP flour
1 1/2 tsp salt
2 1/2 tbsp sugar
Wet –
2 large eggs, beaten
1 cup warm water
3 tbsp warm milk
2 1/2 tbsp softened butter
2 tsp active dry yeast
Sesame seeds (optional)
Directions:
Use the dough setting on your bread machine, or refer to Smitten Kitchen for by hand directions. Once the dough is done, turn out onto a floured surface and use a dough cutter to separate in 8 equal pieces. Form into bun shapes and place on a cookie sheet lined with parchment paper or a silicone baking sheet. Make sure to leave a few inches between each for rising and cooking space.
Cover with saran warp, lightly coated in cooking spray, and let rise for an hour in a warm place. I use my microwave for rising! They should just about double in size.
Add a shallow pan of water to the oven, then preheat the oven to 400 degrees. Remove the saran wrap from the rolls and brush with water and sprinkle with sesame seeds. Bake on the center rack for 15 minutes or until golden brown.
4 responses to “Homemade Hamburger Buns”![Subscribe to comments](https://s0.wp.com/wp-content/themes/pub/dark-wood/images/comments_rss.png)
katshealthcorner
February 5th, 2011 at 15:11
I never thought to make my own Hamburger Buns. Do you think they will work with Whole Wheat Flour? Do you know what changes I would have to make to replace WWF for the BF and APF?
lokiangel
February 5th, 2011 at 15:38
I think you can do a 1:1 substitution for the bread flour and leave the APF as it is, but sift the whole wheat flour a bit so it is lighter. Wheat flour can make things a bit drier and denser, so watch your water content, the dough should be a bit stickier than normal bread. Let me know how it works out, I’d love to try it!
KristenK
May 5th, 2011 at 08:02
I tried with whole wheat flour once and they were good until they dried, then they were too dense, I did sift and I used about a 1:3/4 ratio (ap:ww). I am not a great baker though…
KristenK
May 5th, 2011 at 08:00
These look a lot like the ones I’ve made:
They are delicious – I’m sure yours are equally as delicious. Nothing like warm buns right out of your own oven.
KristenK (woty07 on the nest)