When I tell people that I like to make my own hamburger buns, they look at me funny. Granted, this doesn't happen very often...it's not like I tell random people out of the blue that I make my own buns. That would be weird. Anyway, people look at me funny. They say, "You know that you can buy them for 2 bucks." And then they scratch their heads. Yes, I know that hamburger and hot dog buns are very cheap, but they also are very cheap to make, and they're so incredibly worth it.
Bread is not hard to make, so don't be scared. I can start a batch when I get home from work at 4 and be eating these around 6:30. They have great flavor, they're soft, and they make your house smell incredible. My only complaint is that they only last a couple of days (which is true of all bread in my experience). After a couple of days, they'll dry out a bit. To remedy this, you can either butter and toast them or wrap up what you aren't going to use the day you make them and put them in your freezer. Just thaw them on the counter the day you want to use them. They freeze great, and you'll always have some handy. If you're throwing a BBQ this weekend, definitely try these.
Homemade Hamburger Buns Recipe
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3 tablespoons warm milk
1 cup warm water
2 teaspoons 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 butter, softened
In a mixing bowl, combine your warm milk, warm water, yeast, and sugar. Let sit for about 5 minutes or until your yeast is bubbly. Add the egg and mix with the paddle attachment on low until the egg has broken. Add the flours and salt and mix. Once the flours are mixed in, add the butter and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading. Transfer the dough to a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size. If you're using a bread machine to make these, add all the ingredients into the pan according to the manufacturer's instructions, and start the dough cycle.
Once the dough has risen, divide it into 8 equal pieces, and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a sil-pat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled. After the buns have finished proofing, you could brush these with an egg wash (1 egg mixed with 1 tablespoon water) and sprinkle sesame seeds on top if you prefer.
Preheat your oven to 400 degrees and bake for about 15 minutes or until the tops are golden brown.
Transfer to a rack to cool completely.
Source: Annie's Eats, adapted from Smitten Kitchen
Bread is not hard to make, so don't be scared. I can start a batch when I get home from work at 4 and be eating these around 6:30. They have great flavor, they're soft, and they make your house smell incredible. My only complaint is that they only last a couple of days (which is true of all bread in my experience). After a couple of days, they'll dry out a bit. To remedy this, you can either butter and toast them or wrap up what you aren't going to use the day you make them and put them in your freezer. Just thaw them on the counter the day you want to use them. They freeze great, and you'll always have some handy. If you're throwing a BBQ this weekend, definitely try these.
Homemade Hamburger Buns Recipe
Print this recipe
3 tablespoons warm milk
1 cup warm water
2 teaspoons 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 butter, softened
In a mixing bowl, combine your warm milk, warm water, yeast, and sugar. Let sit for about 5 minutes or until your yeast is bubbly. Add the egg and mix with the paddle attachment on low until the egg has broken. Add the flours and salt and mix. Once the flours are mixed in, add the butter and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading. Transfer the dough to a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size. If you're using a bread machine to make these, add all the ingredients into the pan according to the manufacturer's instructions, and start the dough cycle.
Once the dough has risen, divide it into 8 equal pieces, and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a sil-pat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled. After the buns have finished proofing, you could brush these with an egg wash (1 egg mixed with 1 tablespoon water) and sprinkle sesame seeds on top if you prefer.
Preheat your oven to 400 degrees and bake for about 15 minutes or until the tops are golden brown.
Transfer to a rack to cool completely.
Source: Annie's Eats, adapted from Smitten Kitchen
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