We have been having some major burger discussions around the house lately. And one thing that we have decided is that there are many components to a great burger. Meat only being one of them. Next is the part that holds it all together; otherwise, known as the bun. This tried and tested recipe for homemade everything hamburger buns is easy to make and so worth taking the time to do so.
Usually, we serve up our burgers on a sweet baguette as we find most buns … crap. They are over dry and flavorless. Kind of like, the afterthought to a great burger. During our deep burger conversations, I said that I could make the perfect bun. Lenny’s reaction, “You think you can just make a burger bun? Are you crazy, it isn’t that easy or someone would have done it already.” Now, I did feel like I may be a little crazy since I had tried this a few years ago. Failing miserably. I took the bull (or the mixing bowl) by the hands and went to work.
I did a bit of research before I just jumped in with the same old recipe I tried before. It seemed that all recipes were pretty much the same: flour, water, yeast, oil, milk and a little salt and sugar. Not rocket science. I just decided to play around a bit with measurements, ingredients and kneading. I wanted the bun to have great texture, a nice crumb and melt in your mouth flavor. It couldn’t just be “yawn” a bun. Sesame and poppy seeds are cute and all; but we needed flavor. I made a mixture of seasonings, sprinkled it on the top before baking, and guess what? The buns turned out to be a dream.
Lenny came home in the middle of the burger bun photo shoot, grabbed a toasted one, took a bite. His reaction. I cannot believe you *&%# did it. Needless to say, we will never go back.
The recipe is easy. You have time to make a batch or two, for your Fourth of July celebration. Go crazy. Try some new flavors. Have fun with the recipe.
Hunger for a juicy burger to put between some hot buns. This juicy (and flavorful) burger is a must.
Homemade Everything Hamburger Buns
1 packet active dry yeast (about 1 tablespoon)
1/2 cup warm water
1/2 cup warm whole milk
1 large egg
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
egg wash – 1 egg mixed with 1 tablespoon water
1 tablespoon of each: toasted sesame seeds, poppy seeds, dried garlic, dried onion
1 teaspoon Maldon salt
In the mixing bowl of your mixer, add the yeast into the warm water. Stir. Let it sit until dissolved. In a separate bowl, stir the warm milk, with the egg, sugar, and salt. Mix well.
Add the melted butter. Stir again to mix well. Add mixture to the yeast.
Put the dough hook onto your mixer and stir the mixture well. Add the flour, one cup at a time and mix well after each addition. About 3 minutes.
Continue kneading at low speed for 8 minutes. The dough will be smooth and spring back when touched.
Remove the dough from the mixer bowl, and lightly oil it. Return the dough to the mixing bowl. Cover with plastic wrap and a couple dish towels.
Put into a warm place and let rise until doubled in bulk; about 60 minutes.
While the dough is rising combine the seeds with the onion and garlic as well as the salt. Set aside.
Lightly flour your work surface and turn the dough out onto the flour.
Lightly knead for a couple minutes with your hands.
Divide the dough into 8 pieces, they will be about 3 ounces each.
Shape each into a tight ball.
Transfer the balls to a baking sheet covered with a Silpat or parchment paper.
Let them rise in a warm place (I like to slide into an oven that was gently heated for a couple minutes. Turn the heat off) and let the dough rise until they are puffy and about the size of a burger patty. About 40 minutes.
Pre-heat the oven to 375°F.
Lightly brush the tops with the egg wash.
Gently sprinkle with the seed/onion mixture.
Bake the buns for 17 minutes or until golden.
Let the buns cool to room temperature before serving.