Hamburger Buns

Hamburger Buns

Yes, I know it is winter but I am ready for summer. It was 55 degrees today so why not get grilling outside.

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I learned how to make hamburger buns from a friend in Toronto and he was a machine. I worked with him at 3am for over a year and then I turned into a machine. Thanks Paul!In Toronto the best restaurants would buy these hamburger buns and then sell their burger for $13.00 or higher. Homemade and Fresh.

Recipe for Hamburger Buns:

Yield:

Bake Time: 350F for 10-14 minutes until lightly golden

Prep Time: 2-3 hours( includes proofing time

Ingredients:

750g All-Purpose Flour  *may need more*( if you want heartier buns use 1/2 whole wheat and 1/2 All-Purpose Flour)
240g Water
215g Eggs
15g Milk Powder
55g Granulated Sugar
85g Butter, Unsalted
6 g Dry Active Yeast
15 g Salt

Olive oil for brushing

egg wash: 1 egg beaten

sesame, poppy,sunflower seeds, etc

And let’s make these together…

1.)Place the warm water 100F in a bowl along withe the yeast. Let stand for 5 minutes. The yeast will start to have a party and bubble.

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2.)Add the eggs farm fresh,sugar, milk powder, flour and salt.

 

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3.)This amount is too large to mix entirely by the mixer. I get it going then take it off and hand knead the dough. It is not as bad as one would think it is quite relaxing.

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4.)Prepare a bowl with oil to ensure the dough does not stick to the sides of the bowl. You can brush on the oil on the sides of the bowl.

5.)Take off the mixer once the mixer begins to struggle a little. If you keep mixing there is a chance it may burn the motor. Start hand mixing it for about 10 minutes. If the dough seems to wet add some more flour and start with a little because you can always add more later. Be patient. You will find that in the winter you need less flour then in the summer. You want the dough just kneadable not really tuff you want light and airy hamburger buns.Add the butter.

6.)KneadING: Knead until you have a smooth and elastic dough. Keep working the dough.

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7.)RESTING:Put the dough in the oiled bowl and set aside until it doubles in size.

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8.)SHAPING:Divide the dough into 80g pieces if you like large buns or smaller it is up to you guys.

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9.)Shape each piece into a bowl then flatten into 31/2-inch dishes. SECOND RISE: cover the pans with a towel and let rise until almost doubled in size at least 45 minutes.

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10.)BAKING: Prepare your egg wash and brush the proofed buns and sprinkle with desired garnish. I really like sunflower seeds. Bake your buns at 350F for 10-14 minutes until lightly golden brown.

Any extra you could always freeze it is not the best but it sure does beat buying the buns at the grocery store.
What would you put in these homemade buns?

Please check out my youtube channel at 101sweetpastry

Happy Baking!

8 thoughts on “Hamburger Buns

  1. Hey Dorian- I am making these tonight for pulled pork sandwiches. Very excited! Just curious what the function of kneading the butter into the formed dough is, as opposed to mixing in melted butter while in the stand mixer? I’m guessing it’s a texture thing? Thanks!

    • That’s funny I just made them yesterday with pulled pork and my homemade BBQ sauce. I would love to see pictures :) You can add room temperature melted butter. If the butter is too warm it can kill the yeast. Or you can leave out the butter completely. The butter in the recipe is there to make it richer, tender and also have a longer shelf-life. -if you have any more questions when making it please send me a message I would gladly help-

      • That is funny! I will send pics when done. I kneaded room temp pats of butter into the dough – took about 10 minutes. Is this how you would do it, or would you work in cooled, melted butter as you described? That is what I do with my other buttery breads, so maybe I misread these instructions. Thanks for the help. It is really great to have someone to ask!

        • I knead in soft butter always I know it takes longer but it is worth it. If you add melted butter I think it would take almost the same time. But always add the butter towards the end because it affects the gluten strands.

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