Soft and Sturdy Hamburger Buns
Delicious, beautiful, homemade hamburger buns will take your burgers to the next level!!
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Servings: 8
Ingredients
- 3-3 1/2 cups flour
- 2 1/4 tsp active dry yeast
- 1 cup warm water (baby bottle warm)
- 3 T melted butter
- 3 T sugar
- 1 large egg beaten
- 1 1/4 tsp salt
- plus one more egg for brushing onto the rolls before baking
Instructions
- Combine the water, sugar, and yeast in a bowl. Gently stir just enough so that the yeast isn’t floating at the top of the water. Cover the bowl, and let dissolve and proof for ten minutes.
- Add the salt, butter, and egg to the yeast mixture. Stir to combine.
- Gradually and slowly add the flour, about 1 cup at a time, mixing/kneading well as added, being careful not to add too much flour. Add just enough flour so that the dough is still tacky but doesn’t stick to your fingers. When the dough stops sticking to the bowl, you have enough.
- Knead the dough for 4-5 minutes by hand or 2-3 minutes if using a stand mixer.
- Put into a lightly oiled bowl (or leave it in the mixer), then cover with a clean kitchen towel or plastic wrap and let rise for two hours or until doubled in size.
- Take the dough out of the bowl and onto a lightly floured surface. Gently divide the dough into 10 or 12 equal portions. Roll each portion into a smooth ball, tucking any seams underneath. Then using your fingertips, gently flatten each ball so it is about 1/2 inch tall, forming a disk.
- Put onto a cookie sheet lined with parchment paper. Cover and let rise for one hour.
- Preheat oven to 350°F.
- Take a raw beaten egg and gently brush it onto the dough. if desired, Sprinkle with sesame seeds or Everything but The Bagel seasoning.
- Bake for 15-17 minutes or until golden. Let cool completely.
- Right before serving, slice buns in half. *optional but recommended: Butter the insides of the bun and toast on a pancake griddle or a frying pan*. Assemble the buns with your burger and toppings and enjoy!
Notes
Makes 8 huge, 10 good-sized or 12 medium-sized buns.