Hamburger Buns
These hamburger buns are a modified version of my peasant bread recipe. The modifications provide for a sweeter, softer bread.
Servings
Makes 18 buns.
Ingredients
- 2 1/4 cup bread flour
- 2 1/4 cup all-purpose flour
- 2 1/4 teaspoon dry active yeast
- 1 tablespoon salt
- 2 cups luke-warm water
- 1/3 cup honey
- 2 tablespoons room temperature butter
- 1 tablespoon butter (for topping)
- 1/4 cup milk (for topping)
- sesame seeds (for topping)
Special Equipment
- Kitchen scale
- Basting brush
Steps
- In a large mixing bowl, sift together bread flour, AP flour, and yeast.
- Add salt, water, and honey.
- Mix until a shaggy dough comes together.
- Turn out onto floured surface, and knead for 3 minutes.
- Add 1 tablespoon of butter, and continue kneading for 3 minutes.
- Add rest of butter, and knead for another 4 minutes.
- Place dough in a greased bowl, and allow to rest for 1 hour.
- Line a baking sheet with parchment paper.
- Cut dough into individual balls weighing roughly 110 grams.
- Place balls onto baking sheet, and allow to rest for 30 minutes.
- Preheat oven to 385°F
- In microwave, heat butter and milk for 10 second intervals until combined.
- Brush buns with butter/milk mixture, and top with sesame seeds.
- Bake for 15 minutes
- Reduce heat to 375°F and bake for another 15 minutes.
- Allow to cool completely before cutting.
Storage
Can be stored in a mostly-closed ziplock bag. Good for 2 - 5 days.