Hamburger Buns
Using regular all purpose flour allows us to make this without waiting three hours for the dough to rise on bread flour, but you can use this recipe with bread flour as well. In terms of time, it’s genuinely up to you and how you plan accordingly: did you think of making this the evening before a summer BBQ or did everyone in your family bring alcohol and no buns to the cookout and you’re going to be the gluten savior?
The difference between active dry yeast and instant yeast is the “proofing”.
The thing about homemade bread is that it’s such a modern flex to have in your culinary belt. When I got back into dating I found that I was literally talentless compared to my male counterparts in terms of hobbies. I don’t hike, I don’t surf, but bitch, I can make some bread.
So “proofing” yeast is basically encouraging them to do their job. You’re going to go ahead and put it in warm water, and then you’re going to add oil, and sugar.
The sugar is meant to stimulate the yeast. In the end, you will find a bubbly mixture after about five minutes, and then you’re in business.
Look at you, proofing shit.
Beat one egg in a small bowl. After, you’re going to go ahead and mix your flour, salt, and egg. The dough shouldn’t be too sticky and pliable enough to divide into 8 or 6 larger buns.(For mine I made 12 slider buns). I like adding the flour slowly just because depending on the temperature and humidity in your house sometimes flour be acting up and retains too much or not enough. So I would definitely recommend cup by cup.
Once you have a good, smooth texture go ahead and grease a baking sheet and preheat your oven to 425 degrees.
Split into however many you’ve decided to make, and line them up on your greased up baking sheet.
I found that when I split them into equal parts, I like to not roll them how you would cookie dough, but take the top with both hands and spread it away from each other and tuck them in right underneath. To me it creates more surface area for it to evenly cook. I’m sure I’m not explaining it very well so I’ll put a video here:
Use a kitchen towel to cover your babies and go ahead and let them rise for about 45 minutes to an hour, again, it depends on temperature and humidity.
I like to top them off in two ways: I get an egg yolk, and a tablespoon of water, whisk it, and brush it on top of the buns and top it off with “everything bagel” seasoning or regular sesame seeds.
The second way is melting butter and chopping fresh garlic and parsley and brushing it on then.
Just be careful with making sure to brush in an obvious circle because once it is baked, it will be obvious if you missed some spots and it won’t look as nice!
It’s all on preference and what you plan on stuffing them with.
Go ahead and pop them in on the top rack for 10-12 minutes, depending on your oven.
Make sure to take them out and you can either leave them on the baking sheet or move them to a cooling rack.
Congratulations, you now have some yummy, warm, freshly made burger holders!!!!!!
Yay!
I love toasting my buns so just melt some butter and use a stove top to get a pan at medium high heat. Cut your buns and toast them directly for about 45 seconds to a minute.
Refrigerated:
1 Large Egg
Butter for greasing
Optional:
1 Egg yolk
Butter for topping
Garlic
Parsely
Baking and Spices:
2 tbsps of active dry yeast
3-4 cups of all purpose flour
1 tbsp of salt
⅛ cup of sugar
Optional:
Everything bagel seasoning or sesame seeds
Oils and Vinegars:
⅓ cup of vegetable oil
Liquids:
3 tablespoons of water
Directions:
Proof 2 tbsps of active dry yeast or instant dry yeast with 3 tbsps of warm water, ⅛ cup of sugar, ⅓ cup of vegetable oil.
Once bubbled, add 1 tbsp of salt, 1 beaten egg, and 1 cup of all purpose flour, and then keep adding to about 3 to 4 cups.
Knead until desired consistency
Grease the baking sheet and preheat the oven to 425 degrees.
Quickly separate into equal sized balls, place on baking sheet.
Cover with kitchen towel and let rise for 45 minutes to an hour
Melt butter and add chopped garlic and parsley to mixture and or beat one egg yolk with 1 tbsp with water.
Brush chosen topping
Set on top rack of oven for 10-12 minutes.
