Hamburger Buns (for KitchenAid)
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Yield: 8 buns
3 c. bread flour
2-1/4 c. whole-wheat flour
1 T. vital wheat gluten (optional)
1/2 c. powdered milk
1/4 c. sugar
2 t. salt
1/4 tsp. ground ginger
1/8 to 1/4 c. instant minced onion (optional)
2 Tbsp. butter, chilled and cut into pieces (or use soft shortening)
2 Tbsp. active dry yeast (I use rapid-rise)
1-1/4 to 1-1/2 c. lukewarm water
2 eggs
To brush on top of rolls:
1 egg, lightly beaten
3 T. instant minced onion -or- poppy seed -or- sesame seeds (optional)
With standard mixing attachment, thoroughly combine all dry ingredients
except yeast into large mixing bowl. Add butter (or shortening) and
combine. Add yeast and combine thoroughly. Add water and eggs; mix
only until dough starts to form a ball and mixer begins to labor a
bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down.
Punch down dough; divide into eight equal-sized pieces. Form into smooth
balls; place on greased baking sheet. Flatten balls slightly with palm of
hand; cover loosely with tea towel or plastic wrap; place in warm, draft-free
location until buns are doubled in size, about 30 minutes.
Preheat oven to 500F while buns are rising.
When buns have risen, lightly beat 1 egg and brush on rolls. Sprinkle on
minced onion if desired (or you may use poppy or sesame seeds).
Turn heat down to 400 (or 375 if using convection); immediately uncover
buns and place into oven for 10 to 15 minutes, or until done. Remove from
baking sheet; let cool on racks.
Allow buns to cool for at least 20 minutes before slicing. If freezing
for later use, cool thoroughly.
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