HAMBURGER BUNS
This recipe also makes excellent hot dog buns.
Yields 36 - 1 1/2 ounce-3" diameter buns.
These buns are easy to prepare, delicious, light
textured and great to use with any type of sandwich
filling.
I also like to make them, because I can control the bun
size. I use a 1 1/2 ounce glob of dough to make a 3" burger
bun. Then I make-up 2 1/2 ounce, 3" diameter burgers to
fit the buns. That way, your guests can enjoy a variety of
fillings, without filling up on bread.
Once you've made a batch of them, you will never go back
to those wimpy store-bought ones.
Another benefit of these buns, is; they freeze, thaw and
re-heat exceptionally well.
INGREDIENTS
- 2 Lbs. Bread flour.
- I like to replace about 1/4 to 1/2 cup of the
bread flour with whole wheat flour to add a bit more
flavor.
- 2 Tsp. Salt.
- 3 Ounces white granulated sugar.
- 1 1/2 Ounces non-fat dry milk.
- 1 Tbs. Dry yeast.
- 1 1/2 Ounces unsalted butter.
- 1 1/2 Ounces solid shortening.
- 18 1/4 Ounces tap water.
OPTIONAL INGREDIENTS
- Sesame or poppy seeds to sprinkle on buns.
- 1 Large egg white beaten with 1 Tbs. cold water.
PREPARATION
- You may use a food processor, stand mixer, or hands to
mix and knead the dough. I'm lazy, so I use a food
processor fitted with the plastic blade or my stand mixer
fitted with a paddle then a dough hook.
- Dump all of the dry ingredients into your work bowl.
Mix a bit to blend.
- Add butter and shortening; process until you see
pea-sized lumps of flour.
- Add water and process just until a ball begins to form
and let rest, covered for 5 minutes, to allow the flour to
absorb the water.
- If using a mixer, insert dough hook and knead for
about 6 to 8 minutes.
- If using a food processor, process for about 30 to
45 seconds or about 30 revolutions of the dough ball.
- Using either kneading method, the dough ball should be
a bit soft, smooth and shiny.
- I always like to give the dough a few final
kneadings by hand.
- When kneaded, form dough into a tight, smooth-surfaced
ball. Place in an oiled container to rise. A large pot
with a dampened dish towel, placed over the top along with
the cover, makes an ideal rising chamber.
- Dough should double. About 1 hour. Gently deflate
and permit to double again. About 45 minutes.
- After the second rising, gently deflate dough and
divide into 1 1/2 ounce chunks, or what ever size you
desire.
- Shape your dough chunks into tightly wrapped,
smooth-surfaced balls. Cover with a slightly dampened dish
towel and permit to rest about 10 minutes.
- If using 1 1/2 ounce chunks, flatten dough into 3"
rounds. Or, if using larger chunks; flatten to whatever
size you desire.
- Place flattened rounds onto pre-oiled, or parchment
paper lined baking pans; spacing about 1" apart.
- Cover with a lightly dampened dish towel or place
trays in a large plastic bag to rise. About 45 minutes or
until at least doubled in height.
- About 30 minutes before dough completes it's rising,
pre-heat oven to 400°F.
- When buns have risen, and you are using the optional seed coating; paint the egg/water mixture on each bun and sprinkle with the seeds of your choice. Place directly into the oven. Or, place the uncoated buns directly into the oven.
- Buns should bake in about 12 to 15 minutes. Rotate baking pans half way through baking time to ensure even browning.
- Buns are fully baked when you hear a hollow sound when you tap them on the bottom. Or, they register 190°-200°F. on an instant read thermometer.
- When buns are fully baked, remove from baking pans and place on wire cooling racks to cool.
- When buns have cooled, they may be placed in plastic bags and frozen for future use.
