83 Comments | Jill Winger |Last Updated: June 13, 2023
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It’s 2ºF outside and here I am making homemade hamburger buns…
By the time some of you find this recipe, we’ll be deep into summer and you’ll have stumbled upon this post after searching for a homemade bun option for your upcoming BBQ.
But we’re not BBQing here at the moment. The grill is buried under snow and everything outside is frozen. The pick-up truck door was frozen shut the other day. And the poo is frozen to the ground. And the water hoses? Forget about it… Everything just feels harder in the winter time.
Anyway, enough whining– let’s talk burgers. I realize hamburgers aren’t typical January fare, but I just submitted my cookbook manuscript for its first round of edits (more to come on that soon. Eeek!), and dang it! I just felt like burgers. The problem is we are bun-less, and I can’t really justify driving 40+ miles just for buns, celebration or not.
Thankfully, homemade burger buns take less than 15 minutes of hands-on time, and taste a million times better than storebought. I’ve tried a number of recipes over the years and they often felt a bit lacking. They were too dry, or too bready, or too crumbly, or whatever. But this recipe is perfection, my friends. These buns are soft and fluffy with the perfect crumb, not to mention they are show-stopping gorgeous! Who cares about pretty buns? Well, I do. Who wants to eat an ugly bun? No one, that’s who.
Slide a hamburger patty between one of these babies and you’ll be a burger rockstar, and if burgers aren’t your jam, try them with the Slow Cooker Pulled Pork instead.
Combine the milk and yeast in a mixing bowl (this one’s my favorite) and stir until dissolved. Mix in the sugar, butter, and egg, then add the salt and flour.
Knead for 6 to 8 minutes, or until the dough is smooth and elastic.
Set aside in a warm place to rise in a covered bowl for 60 to 90 minutes.
Punch down the dough and divide into 8 equal balls. Press each ball into a 3-inch circle. Rise for 30 minutes, or until the buns are round and puffy. Brush the tops of the buns with the egg/water mixture, and sprinkle with sesame seeds.
Preheat the oven to 375ºF. Bake for 14 to 16 minutes, or until the buns are golden brown. Cool on a wire rack. These are best if eaten within 1 to 2 days of being made– store leftovers in an airtight container.
(P.S. If you want to try your hand at making 100% whole wheat hamburger buns, here’s a recipe for that.)
Combine the milk and yeast in a mixing bowl (this one’s my favorite) and stir until dissolved. Mix in the sugar, butter, and egg, then add the salt and flour.
Knead for 6 to 8 minutes, or until the dough is smooth and elastic.
Set aside in a warm place to rise in a covered bowl for 60 to 90 minutes.
Punch down the dough and divide into 8 equal balls. Press each ball into a 3-inch circle. Rise for 30 minutes, or until the buns are round and puffy. Brush the tops of the buns with the egg/water mixture, and sprinkle with sesame seeds.
Preheat the oven to 375ºF. Bake for 14 to 16 minutes, or until the buns are golden brown. Cool on a wire rack. These are best if eaten within 1 to 2 days of being made– store leftovers in an airtight container.
It is used to prevent the uncooked dough from sticking. You will sometimes see the same on the bottom of bread loaves. It is the same reason that homemade pasta is lain on flour dusted pans or pastry makers sprinkle flour on the work surface before working with their dough.
Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.
DKB's take on the classic artisan-style bun, Burger Buns Done Right™ are here to take your burger game up a notch. Packing in whole grain nutrition and protein, these buns are anything but ordinary.
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.
Inject flavor right into burger buns by basting them with a seasoned butter mixture. "I like to create fun, flavored butters and baste all my breads," said Formicola. "Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun."
Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.
Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.
Dave Dahl (born January 12, 1963) is an American entrepreneur, known for co-founding Dave's Killer Bread. Before founding the company, he had served a total of over 15 years in prison for multiple offenses including, but not limited to, drug distribution, burglary, armed robbery, and assault. Portland, Oregon, U.S.
Dahl has lived a storied life that included a 15-year term in prison for drug possession, burglary, assault and armed robbery. His story of redemptionas founder of a successful bread company is part of the allure of his line of organic bread first introduced at the Portland Farmer's Market in 2005.
Most likely they are flour streaks. Many bread bun doughs pre-baking, require thin covers of flour to make the dough less sticky. Whilst baking, the flour stays on the bread and doesn't bake into it.
Conclusion. In conclusion, the white powder on hamburger buns is often a result of flour dusting or the use of cornstarch during the baking process. These substances are safe for consumption and are commonly used in the production of bread and baked goods.
Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy
Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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