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!
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 after thought 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.