Hamburger Buns
How to make delicious and fantastic hamburger buns, easy step by step instructions, from start to finish.
Ingredients
Method
- 600g / 21oz White bread flour
- 200g /mls Milk
- 100g / mls Water
- 2 Medium size eggs
- 60g / 2oz Sugar
- 40g / 1½oz Unsalted butter (soft)
- 12g / 1½tsp Salt
- 7g / 2tsp Instant or active dried yeast
- Approx: 60g / 2oz Sesame seeds
- Egg wash
- No Knead recipe coming soon:
- Add the sugar to the warm liquid and stir, once dissolved, add the egg and whisk it in, finally add yeast and stir it in thoroughly, set it aside until the yeast shows signs of activation, if you don’t see any activation after 10 minutes, your yeast must be dead, and needs replacing.
- Once activated add the yeast mixture to the stand mixer bowl.
- Add the flour, salt, and the butter to the bowl, using the dough hook attachment, mix on medium fast speed for approx 8 minutes, or until the dough releases from the sides of the bowl.
- Lightly oil a large bowl with any cooking oil.
- Turn out the dough onto a non-floured surface, and with lightly oiled hands, form it into a ball.
- 1st Place the doughball into the oiled bowl, cover the bowl and allow it to proof for 45 minutes in a warm draft free spot.
- Once the 45 minutes are up, turn out the now risen dough onto a non-floured surface, with lightly oiled hands again, knock it back, that simply means force all of the gas out of the dough.
- 2nd Form the dough into a ball once more, get it back into the oiled bowl, cover and allow it to proof for 30 minutes this time.
- This recipe makes 12 burger buns, using a combination of crumpet rings and a hamburger bun tin/pan, see the video for examples of the ones I use.
- Once the 2nd proof is complete, turn out the dough, knock it back again, form it into a ball shape once more.
- To follow the bun sizes in the video, divide the dough into 6/100g pieces and 6/85g pieces, roll all the pieces into small dough balls.
- Place the 100g balls in the greased crumpet rings, and 85g balls in the hamburger tin, coat all the dough balls in a little oil, this is to prevent them from drying out.
- Allow the dough balls to proof for 40 minutes.
- About 10 minutes before the proofing time is up, preheat your oven to 170°C / 340°F / Gas mark 3
- Once the proof time is up and the balls have risen, lightly coat them with the egg wash, try not to get any egg wash between the dough and the metal, as this will stick when baking.
- While the egg wash is still wet, sprinkle each bun with sesame seeds.
- Get the prepared buns into the pre heated oven, and set your timer for 25 minutes.
- For even cooking and colour, when there is 10 minutes baking time left, you can turn the tins around in the oven.
- Once the time is up, remove the buns from the oven, and still in the rings, onto a wire rack for 5 minutes, before removing the buns from the tins.
- Your hamburger buns are now done, and ready to make your favourite hamburgers, see the video for my burger recipe.
- Enjoy.
Equipment & products used in my kitchen and videos
