Homemade Burger Buns
Prep Time
Cook Time
Total Time
Author: Pemberley Cup & Cakes by Rosa
Type of recipe: Bread
Cuisine: International
Yield: 8
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
- 120 ml (½ cup) lukewarm water
- 120 ml (½ cup) lukewarm whole milk
- 20 g fresh yeast
- 150 g (?1¼ cup) bread flour
- 350 g (?2¾ cups) all-purpose flour
- 1 teaspoon salt
- 75 g (? cup) unsalted butter, cut into small dices
- 1 tablespoon honey
- 1 egg (L), lightly beaten
- Sesame seeds (optional)
Method
- Dissolve yeast in lukewarm water and milk (be careful! just lukewarm, not scorching - 35ºC / 95°F approx.). Stir until combined and let it sit for a few minutes until it reaches room temperature.
- Meanwhile, in the bowl of our stand mixer fitted with a dough hook (or a large bowl), combine flours and salt, and whisk at low speed to aerate and combine.
- Next add butter (cut into small dices), honey and egg and mix until flour is incorporated. Scrape down side of bowl as necessary.
- Add water, milk, yeast mixture and mix at low speed or by hand against the work surface for 8 minutes approx. Dough may be sticky at first but it will gradually become smooth and elastic, and leave the sides of the bowl / counter completely clean. Use a little more flour if needed but try to avoid adding too much flour or you will get really dense buns in the end.
- In the event of using a stand mixer, transfer dough to a lightly floured work surface and knead for 2 more minutes using the heel of your hand and form a ball.
- Return ball of dough to the mixing bowl, cover with a clean cotton tea towel and let the dough rise for 1 - 1½ hours or until it has doubled in size in a draft-free warm place.
- Meanwhile, cover baking sheet with parchment paper and set aside.
- Dust work surface with a little flour, transfer dough and push down with your knuckles a few times to release all the gases and air.
- Divide the dough in 8 equal portions (about 110 g each). Although is not mandatory, it may be really helpful to make use of a kitchen scale here. Don’t use your hands to divide the dough. Use a sharp knife or a dough scraper.
- Shape each piece into a smooth round ball and place them on the baking sheet, about 10 cm / 4" apart.
- Cover with a cotton tea towel and let rise for another 40 minutes until doubled in size (same directions as point 6).
- A few minutes before our buns have risen completely, preheat oven (electric) to 200ºC / 400º F.
- Once our buns are ready, brush them gently with some water using a pastry brush and sprinkle with sesame seeds if desired.
- Bake for 5 minutes and reduce oven temperature (electric) to 190ºC / 375º F. Bake for another 12-15 minutes until golden brown.
- Remove from oven and transfer to a cooling rack immediately. Let cool completely before slicing and serving.These buns are best if consumed the same day or two, but will keep in a airtight container covered in a cotton cloth at room temperature for up to a week.
Notes
- This time I’ve used bread flour / all-purpose flour in a ratio of 30 : 70. Other times I used 1 : 1 and they’re equally awesome.
- You can substitute honey for sugar but the former helps keep moisture, so we can enjoy tender buns longer.
- If you feel more like having a scrumptious hot dog session, shape each piece into elongated cylinders instead of round balls and there you are!
- These buns freeze perfectly so you can bake an extra batch and freeze them as a contingency plan. Isn’t that super practical? Remember, they must cool completely before freezing and you should wrap them individually in cling film and then in kitchen foil to protect them from freezer burn.
- In order to thaw our buns properly, remove them from the freezer and leave them still wrapped either in the fridge overnight, or on the counter for about 3 hours, or until they reach room temperature. In any case, to restore that crisp texture we all love, you can wrap it in parchment paper and foil and put in in the oven (electric) to 200ºC / 400º F for 3-4 minutes.
- You can substitute honey for sugar but the former helps keep moisture, so we can enjoy tender buns longer.
- If you feel more like having a scrumptious hot dog session, shape each piece into elongated cylinders instead of round balls and there you are!
- These buns freeze perfectly so you can bake an extra batch and freeze them as a contingency plan. Isn’t that super practical? Remember, they must cool completely before freezing and you should wrap them individually in cling film and then in kitchen foil to protect them from freezer burn.
- In order to thaw our buns properly, remove them from the freezer and leave them still wrapped either in the fridge overnight, or on the counter for about 3 hours, or until they reach room temperature. In any case, to restore that crisp texture we all love, you can wrap it in parchment paper and foil and put in in the oven (electric) to 200ºC / 400º F for 3-4 minutes.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/09/02/homemade-burger-buns/