Tuesday, July 22, 2014

Hamburger Bun

I know a few people who have been waiting for this recipe. I recently made these and brought them to a cookout and they were a hit! The buns are soft, egg-y, a little sweet and DELICIOUS! This is also one of the easiest dough recipes I've ever made. Honestly, try them out!

-1 cup of milk. I use organic and grass-fed if I can find it
-1/2 cup of water
-1/4 cup of butter, also organic
-4 1/2 cups of all-purpose flour
-1 .25oz packet of instant yeast. If you have those bigger jars like I do, use 2 1/4 teaspoons
-2 tablespoons of white sugar
-1 1/2 teaspoons of kosher salt
-2 eggs
-1 tablespoon of water

-In a small pan, heat the milk, water and butter until it reaches 100-120F.

-If it's too warm, let it sit on the counter until the temperature comes down a bit.
-Add all of your flour in a bowl.

-In a stand mixer fitted with the paddle attachment, or a large bowl, combine 1 3/4 cups of this flour, yeast, sugar and salt.

-Then, add the warm milk mixture and beat until well incorporated.

-Beat one egg in a small bowl, then add it to this mixture.

-Once the egg is in there, scrape the bottom of your mixer bowl to make sure everything is mixed in. Then add 1/2 cup of flour and mix well. Do this with the rest of the flour, making sure to allow the dough to absorb the flour in between.

-Once the dough comes together, switch from the paddle to the dough hook. Beat on medium-low to medium speed for about 5 minutes. If you are doing this by hand, knead the dough on a well floured surface for about 8 minutes.

-After the 5 minutes are up, place your dough on a lightly floured surface and knead a little bit just so it forms into a neat and smooth ball.

-You want the dough to be a little tacky. Not super sticky or super dry.

-Now we're going to divide this dough into 12 equal pieces. I like to weight the dough to know exactly how much each little ball will be, you don't have to do this.

-Now that you've divided them, form them into neat balls. Then place them on a greased baking sheet. I use parchment paper and just to make sure it won't stick, I grease the parchment paper. Then press down on them with greased fingers. Cover them with greased plastic wrap and let rise for half an hour. While they're rising, turn your oven on 400F.

-This is what they'll look like after 30 minutes.

-In a small bowl, beat one egg with one tablespoon of water. This is called an egg wash. Brush your buns with a little bit of this, I like to do it so they look prettier. The buns come out glossy and way better looking.

-You can see the bun on the bottom left doesn't have egg wash, all the others do. If you want, now is the time to add sesame seeds or anything else on top.

-Bake these in the preheated oven for 10-12 minutes.

-See what I mean about the bun without the egg wash? It's still gorgeous but the other ones look SOOO much better! Let these cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely. When you're ready, cut it in half and enjoy this deliciousness.

-The best way to enjoy these is to butter the inside, and toast them in a skillet with the buttered side touching the bottom of the skillet. If you're grilling, put them on the grill for a couple of minutes before adding your burger patty. This will make them taste even better, but it also makes it so they don't get soggy when you add your patty or, in my case, pulled pork.


Serving Size: 12 servings, 1 bun each.
Nutritional Info: 224 calories, 5g total fat, 3g sat fat, 28mg cholesterol, 15mg sodium, 36g carbs, 1g fiber, 4g sugar, 7g protein

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