I am in love with these buns! Annie titled these “The Perfect Burger Bun” and I would have to agree. My only regret is that I didn’t try this recipe this summer when grilling was in full swing! However, I have been sandwiching pulled pork and shredded beef between these buns this fall.
In the past, I always struggled finding store-bought burger buns that we really liked. They were always either too dense, or too stale. Never the right consistency. These buns are light and fluffy, with a wonderful buttery taste. We now always have some of these buns ready in our freezer. “Bye-bye” store-bought!
You’ll be surprised on how easy these come together. The hardest part for me was shaping to a perfect round bun. Although, even that became simple once I got the hang of it. This recipe makes 8 regular sized buns, but I’ll be whipping up some miniature ones this week to serve at Judah’s birthday party. (He turned ONE today!!) I’ll let you know how many mini’s it makes!
*UPDATE 1/4/11: I ran out of time and did not use homemade buns for Judah’s party, so not sure how many “mini’s” this recipe makes.
- 3 tablespoons warm milk
- 1 cup warm water
- 2 teaspoons instant yeast (or 1 package)
- 2 1/2 tablespoons sugar
- 1 1/2 teaspoon salt
- 1 large egg
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 2 1/2 tablespoon unsalted butter, softened
- 1 large egg beaten with 1 tablespoon water, for egg wash
- sesame seeds
Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt and egg. Mix in the bread flour and all-purpose flour. Once incorporated, mix in the butter. Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6 to 8 minutes.
Transfer dough to a bowl lightly brush with olive oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1 to 2 hours.
Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 8 equal parts (if using a kitchen scale, 3.9 oz each). Gently pull back the sides of each to form a ball and place on the baking sheet, 2 to 3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again for 1 to 2 hours. The dough is ready when nearly doubled.
Fill a large metal pan with a shallow layer of water and set on the lowest rack of the oven. Move the other rack to the center position. Preheat oven to 400?F. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake buns for about 15 minutes, until golden brown, rotating halfway through. Let cool completely on a wire rack.