Baking Burger Buns at Home

September 20, 2012 Comments Off

Sometimes, you can never be fully satisfied with the buns used in your hamburgers. They’re either too thin or too thick and when the bun crumbles and bits of bread start dropping on the table or on your lap, it just kills your appetite.
Some people don’t fancy the idea of baking buns at home but others find it rather pleasing. Baking soft and delightful hamburger buns may be easier than you think. All you need is a few basic ingredients and a working oven. These homemade buns are chewy enough to make you want to chomp down the whole thing.

With a bit of sweetness combined with a flavor of yeast, burger buns baked at home are ideal for grasping on to your pulled pork or vegetables. You don’t have to worry about the burger falling apart. Bake a fresh batch and store it for breakfast peanut butter and jelly sandwiches or eat them plain.

Baking burger buns at home isn’t that much of a big deal. It’s like baking your own dinner rolls in a bigger size.
Making a total of eight buns, the following recipe is simple and doesn’t require any special ingredients, except for the ones already stored in your pantry.

Ingredients

  • One large egg
  • One teaspoon of salt
  • One tablespoon of butter
  • One tablespoon of active-dry yeast
  • Two tablespoons of sugar
  • Two tablespoons of vegetable oil
  • Three cups or 15 ounces of flour (all-purpose)
  • Half a cup or four ounces of milk (you can choose whole, skimmed or 2 percent)
  • Half a cup of warm water

Method

  • If you’re going to use hands instead of an electronic mixer, you should opt for a bigger bowl. Dissolve some yeast into warm water and let it set.
  • Take another bowl and whisk the milk along with salt, egg, sugar and oil. When mixed properly, transfer the ingredients into the bowl containing yeast. Stir until you have a smooth blend. Next, put in the flour and start stirring until the dough is slack enough.
  • Knead this dough by hand adjacent to the counter slowly or use a kneader set on slow speed for at least ten minutes. When you’re done, the resultant must be smooth dough that’s slightly sticky to the touch and when you poke it, the dough should be able to spring back at once.
  • Transfer the dough into a mixing bowl and leave it in a temperate place for an hour. The dough should rise up to a double of the original size. Powder your counter’s surface with flour and place the dough on top. Split the dough into eight little pieces and shape them up into tight balls. Take out your baking sheet and place the balls on top and start baking. Around thirty to forty minutes, the balls will start to rise and take a puffy bun shape.
  • Next, heat the oven to 375 degrees Fahrenheit and glaze the risen buns with melted butter. Place the buns back into the oven for another fifteen to eighteen minutes until you see the buns turning golden in color. Remember to allow the buns to cool off at room temperature before any type of slicing. These buns are good to be consumed within two days.

Comments are closed.