They came out the perfect size, height and width-wise. I actually did kind of a “double rest” because I first formed them into a bin (with a little dimple on the bottom, even!), let them rest, and then squished them to make them larger as the seemed they’d be overly tall. The ingredients might be inexact, but the process was spot on. Once I did get to the right consistency to be able to shape it, I think my dough was a bit overworked… However, the buns still came out great. I think that whomever is measuring the flour must be packing it and not spooking and levelling, bc I did that and probably had to add at least another cup (at LEAST, which is actually my experience, when I saw how much liquid I thought to myself, “there is no WAY” this only have 3 1/2 cups of water). Can’t see them affecting the final product much either way though.įour star rating, not for the product, but bc the recipe only offers volume, not weight, which is much easier and more exact. PS I didn’t have sesame seeds, but for some reason I had hemp seeds. Next time I’m tempted to form into 10 rolls and flatten on the pan before resting. Were I to give any critique, it would be that the bun is dense and rises high. The sweetness of this bun makes it a perfect fast food dupe without overdoing it.
FIVE MINUTE OIL CHANGE HOURS MAC
A bit of homemade mac sauce, shredded lettuce, onions, pickles and cheese and we were in business.
They had risen higher than expected, which gave me the idea to cut them into three, instead of in half. The dough was still rather tacky, but I resisted the temptation to over flour. I followed the directions scrupulously and kneaded for 8 minutes by hand, with the final flour total at 3.25 cups. Tonight I made smash patties and needed quick buns. My boyfriend is passed out beside me, snoring. And speaking of burgers, have you tried my Shallot White Cheddar Burger? I suggest adding my Best Ever Grilled onions to your burger. Next time you want to grill some burgers, be sure to make this 40 minute hamburger bun recipe first. After 8-12 minutes, you will have soft, fluffy and golden hamburger buns, fresh from the oven. Brush the mixture over the tops of the burger buns, then sprinkle with sesame seeds.Īfter the 10 minute rise time, then being brushed with the egg wash and sesame seeds, the burger buns are ready to go into the oven. To make an egg wash, simply mix one egg yolk with 1 tablespoon of water. In order to make the most beautiful burger buns, I decided to use an egg wash for a nice shiny and golden top, sprinkled with sesame seeds. While the dough is rising, preheat your oven to 425 degrees. Shape each piece into a ball, then arrange on a greased or lined baking sheet. Then you will quickly shape the dough into a ball and divide into 8 pieces. You can do this step by kneading with your hands, or you can use your stand mixer fitted with a dough hook, which is what I did. Continue to add flour until you have a soft dough. Next, you mix in an egg, the flour, and salt. This means your yeast is doing what it is supposed to do! After five minutes, you will see that the mixture has become foamy. This step “wakes up” the yeast, and the sugar is food for the yeast to start creating gas. Simply mix the yeast with some warm water, sugar and oil. This recipe for hamburger buns is surprisingly easy. How do you make hamburger buns from scratch? After making these several times, and some other recipes with longer rise times, my husband swears up and down that this is the best hamburger bun recipe I have ever made. I was suspicious that a recipe with such a short rise time could be good, but I was in a pinch and needed burger buns fast. Instead, I whipped up this 40 minute hamburger bun recipe and I was astonished by how easy there were, not to mention delicious! The best hamburger bun recipe Anyone else baking up a storm lately? I normally buy hamburger buns, but recently I had a craving for burgers and didn’t want to go to the store.
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