homemade hamburger buns

I was starting to think that it wasn't possible. I mean, homemade hamburger buns that have similar taste but most of all texture of store bought buns? and without a bread maker? I had tried various recipes before but then decided I would try it one more time for a barbecue that we were having with some friends. We didn't have time to stop at Aldi and I wasn't ready to spend extra money on buns from a higher end grocery store. So the night before I searched blogs and recipe sites and finally decided on two recipes. Thankfully we were going to have enough friends over to warrant making two different batches. And let me tell you, I was very much impressed as were our guests. However, in all of our "excitement" of just hanging out and having fun I didn't get too many pictures in. Nor did I do a thorough taste test. So one of these days I will have to do it "right". In the mean time, feel free to try it for yourself.

Please note that both recipes make a soft dough which means that they can be and are sticky. Try to refrain yourself from adding too much flour else it will become heavy and not as airy. When it comes time to form the buns, I just cover my hands in flour and work quickly with "light" hands.


King Arthur's Flour Hamburger Buns
adapted by Rosa @ Rosa's Yummy Yums
(note from Jessica: For those of you who do not know what Castor Sugar is, it is a more refined type of sugar with smaller crystals thus making it easier/faster to disolve in liquids. I, of course, do not always like to buy too many specialized ingredients as it costs extra money. Let me assure you though that regular granulated sugar will work just fine. I also used dry active yeast rather than instant and the final product was still pretty much amazing)

Ingredients:

• 1 Cup (240g/ml - 250g/ml) Water, lukewarm
• 2 Tbs (30g) Unsalted butter, at room temperature and creamed
• 1 Egg (~63g)
  
• 3 1/4 Cups (433g) Plain white flour
• 1/4 Cup (53g) Castor sugar
• 1 Tsp Salt
• 1 Tbs Instant yeast
  

Egg wash for buns

• 1 Egg yolk (+ 1 Tsp water)
• Sesame seeds

Method:
1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.


40 Minute Hamburger Buns
from Taste of Home
(note from Jessica: To give it that nice shiny glaze on top, I covered these with an egg wash made of one egg and a splash of milk. Feel free to do the same)

Ingredients:

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.
• Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes.
  
• Bake at 425° for 8-12 minutes or until golden brown.
  
• Remove from pans to wire racks to cool. Yield: 1 dozen.