How I have become an expert at making hamburger buns!!
BBQ time, hamburgers and how I have become an expert at making hamburger buns!! I have actually always made them for my husband who of course couldn’t call himself an American if he didn’t love hamburgers so much. And so, I started to love them along with him and we make our own buns to get the most authentic tasting hamburgers 😀
I have been waiting for BBQ season since winter when we got back home from the US. I am telling you it was a long time 😀 During the summer, we grill almost every night. It’s awesome when you can spend nights outside chilling in your BBQ pit, you don’t have to wear a jackets or sweaters and you can enjoy time with the family.
About the hamburger buns! The first time when he asked me if I can make them, I was a little worried. “How am I going to make the dough? It will be so hard and it won’t probably turn out so amazing”. To be honest, before we made the buns, I had problems making any type of dough my entire life. But on the other hand, I was so excited to try it and see if I could figure out why I was having problems in the past… and what do you know? I found it so incredibly easy. Plus if you have a machine which will knead the dough for you, it makes life much easier 😀 You will only need to mix in the ingredients, wait for the dough to rise, mold the dough into balls, let them rise again and bake. Sounds easy, doesn’t it?
Let’s get these fluffy buns started! 😀
Get these ingredients:
2½ tsp dry or active yeast
3½ cups all-purpose flour
1 cup warm water (105° F/41° C)
1 large egg
3 tbsp butter
2 tbsp white sugar
1 tsp salt
1 tbsp milk
1 tsp poppy or sesame seeds
Prepare a bowl for a stand mixer or any bowl large enough to knead in the yeast. Mix a half a cup of flour and the warm water together with the yeast. If you are using active yeast, let it sit for about 10-15minutes until it becomes foamy (The foam lets you know the yeast is really active) 😀 Stir the melted butter, sugar, egg and salt into the yeast mixture. Add the remaining flour and mix it together until it becomes smooth and elastic.
Shape the dough into a ball and let it rise for about 2 hours in the bowl. I usually preheat the oven on a low temperature, turn it off and let the dough rise inside the oven. It’s much faster this way.
After your dough has doubled in size, divide (cut) it for about 6-8 pieces depending on how big you want the buns. Shape each piece into a ball and tuck the ends underneath so the tops are smooth. Be careful and don’t squish the dough, otherwise, your buns will turn out flat. Prepare a pan with a sheet of wax paper, place the balls of dough on it, cover it with a dry cloth and allow to rise for about 1 hour.
Heat your oven to 190 degrees Celsius. While you are waiting for the oven to warm up, whisk one egg and milk together for brushing on the glaze. When the buns have puffed up after an hour, brush the top of the buns very lightly with the glaze mixture. Make sure you don’t collapse the puffed dough while brushing, be gentle. Sprinkle them with poppy or sesame seeds and bake them for about 15 minutes or until they turn golden brown.
So what do you think, buns makers? Would you make this recipe over and over again?
The only thing I don’t like about making buns is the fact that it takes a couple of hours to make them, so you always have to account for the extra time. But it’s so worth it!!