Sunday, February 5, 2012
Homemade Hamburger Buns
Holy cow these are good. And so easy to make. You just need some time and patience. I like to make them and then freeze. They'll keep for three months in the freezer.
3 T warm milk
1 C warm water
2 t instant yeast (I buy a jar and keep it in the fridge; or one package will work, too)
2 1/2 t sugar
1 1/2 t salt
3 C bread flour
1/3 C flour
2 1/2 t unsalted butter, softened
In the bowl of a stand mixer fitted with the paddle attachment , combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine.
Add both flours to the bowl, and mix until incorporated.
Mix in the butter.
Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Line a baking sheet with waxed paper or a silicone baking mat.
Divide the dough into eight equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, two to three inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, one to two hours, until puffed up and nearly doubled.
Preheat the oven to 400˚ F
Set a large metal pan of water on the lowest rack of the oven.
Beat together one egg and one tablespoon of water.
Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.
Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown.