I think most people would agree that there is nothing better than fresh baked bread. Now, think about the best burger or grilled sandwich you’ve had and then think about adding a nice, fresh bun to top it off. Sounds great, right? If you are used to baking your own bread, then this will be easy for you, if you aren’t go ahead and give it a try. While I still grab the occasional hamburger buns from the grocery store, nothing can really beat making them yourself. The best part is they can be frozen for a month so you can make a batch or two and have them at the ready. What I really love about these is that I can make a few small buns for my daughter. That way she gets her own little slider that is perfect for her little hands!

You know this looks tasty 🙂

Hamburger Buns

Ingredients

• 2 cups whole milk
• 1/4 cup warm water (105-115F)
• 2 (1/4 oz) pkg active dry yeast
• 1/4 cup plus 1/2 tsp sugar, divided
• 1/2 stick unsalted butter, cut into Tbsp pieces and softened
• 2 large eggs, slightly beaten
• 1 Tbsp salt
• 6 cups all-purpose flour, divided
• 1 large egg mixed with 1 Tbsp water for egg wash
• poppy seeds, sesame seeds, or anything other topping (optional)

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Bring milk to a slight simmer. Remove from heat and allow to cool to 105-115 F.

Stir together warm water, yeast, and 1/2 tsp of sugar in your mixer bowl until the yeast has dissolved. Let stand until it has bloomed, about 5 minutes. If the mixture doesn’t foam, start over with new yeast!

Add butter, warm milk, and remaining 1/4 cup of sugar to yeast mixture and mix with the paddle attachment at a low speed until the butter has melted. Then, mix in eggs until well combined. Add salt and 4 cups of flour and mix, scraping the sides of the bowl as necessary, until flour is incorporated. Beat at medium speed for 1 minute.

Switch to the dough hook and beat in remaining 2 cups of flour at medium speed until the dough pulls away from the side of the bowl, about 2 minutes. If necessary, add more flour, 1 Tbsp at a time. Beat 5 more minutes. The dough will be sticky.

Transfer the dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and allow it to rise in a warm, draft-free place until it has doubled, about 2 1/2 hours.

Punch down dough, then toll out on a lightly floured surface with a floured rolling pin into a 14-inch round, about 1.2 inch thick. Cut out as many rounds as possible with a floured 3-inch round cookie cutter. Place the cut dough onto a buttered baking sheet or use a silpat. Arrange the rounds 3-inches apart. Gather and re-roll scraps, then cut out more rounds.

Loosely cover the buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a fingerprint mark when gently poked, about 1 1/2 to 2 hours.

Pre-heat oven to 375 F with racks in upper and lower thirds.

Brush the buns with the egg wash and add any toppings you would like and bake, switching position of the sheets halfway through baking, until the tops are golden and the undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.

*If you do not have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, about 7 to 8 minutes.

**Buns can be frozen, wrapped well, up to 1 month. This makes approximately 16 buns.

Source: Gourmet, June 2008