My mom instilled in me that learning should be for a lifetime and I try to find something new to learn every day. Today I was determined to make my own hamburger buns, and not just any buns but good buns. I’ve tried several recipes over the years but they never seemed to taste as good as the reviews. My sister used to own a bakery and I even tried her recipe. Alas, my hamburger buns looked pitiful as compared to her delectable ones. Now I’m no stranger to bread-making but there are certain types of bread that I’m still trying to get the knack of. For example, I would like to learn how to make pita bread but the recipes I’ve read so far seem very labor intensive. *sigh*
I was walking about the grocery store today and I remembered that I needed some hamburger buns. As I strolled down the bread aisle, it seemed all the buns looked so commercial and unappetizing. That’s when the brainstorm hit me. Today would be the day that I would once again try to find that perfect hamburger bun recipe and I would make something that even I, (the self-appointed judge and jury of my bread-making skills) would be impressed with. And so, without any further a-do, I present my homemade hamburger bun recipe along with personal commentary.
Homemade HAMBURGER BUNS
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast (or 2 teaspoons)
1 egg yolk
1 tablespoon water
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan.
Bring to a boil then remove from the heat and let stand until lukewarm. (120˚-130˚)
If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast.
Pour in wet ingredients and stir until the dough starts to pull together.
If you have a stand mixer, use the dough hook to mix for about 8 minutes.
If not, knead the dough on a floured surface for about 10 minutes.
Place the dough in a greased bowl, turning to coat.
Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions.
They should be a little larger than a golf ball.
Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom.
Place on a baking sheet lined with parchment paper or aluminum foil.
After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3” – 4” wide.
You may want to oil your hand first. (I didn’t need to do this as the dough was not that sticky.)
Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400˚.
Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl.
Brush onto the tops of the rolls.
Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven.
Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top.
Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Makes 12 buns.
What I really love about this recipe is that my Kitchen Aid mixer gets to do most of the work!
I think they would have been a more golden color on the top if I had used the egg yolk and water. I just brushed them with some melted butter as they cooled and they instantly looked much more presentable.
Lesson Learned: Do not multitask, like talking on the phone, while bread-making, especially if it’s a new recipe you’re trying out.
They actually turned out quite well and if I say so myself, they were very, very good! Some barbecued chicken made with my home-canned chicken and my homemade barbecue sauce (I’m still tweaking that recipe.)
I hope you all have a great weekend and go out there and try something new.
It feels so, so good to say, “I made it myself!”