Summer season, grilling season. Start cleaning your grill, the burgers are coming to town. While we always paid more attention to making the burger patty, we often times neglect the important role of a Burger Bun. What is a burger without a bun? Although there are now ‘bunless’ burger, I still think that the best way to enjoy a juicy big burger is the traditional Burger in a bun. While Burger may not be the healthiest food to enjoy, if you are eating it anyway why not make the most of it? For me, homemade burger means homemade burger patty and homemade burger bun, nothing less. In this post, I am going to share with you how you can make your own burger bun at home, not just a regular burger bun but a big, beautiful, soft and moist burger bun. Just like this. Look at how beautiful they are!! You can make them at home, trust me this is such an easy recipe so stay with me. ok?
I’ve tested and tested a lot of recipes in my website. Sometimes if I get lucky, I’ll get it in one try and if I am not, I’ll do it over and over until I get it right. One of the recipe that I had to test over and over because I want it to be perfect is my all around bread dough. I’ve tested it couple of time I stopped counting. I made some mistakes and I want to share this recipe with you so that you don’t have to repeat the same mistakes I did. You know tough bread, dry bread or bland bread? I’ve encountered them several times, and what I’ve learned from my mistakes I’ve applied it in my all around bread dough which is the basically where this recipe came from. I did not call it all-around bread dough for nothing. If I cannot even use it to make a burger bun or a slice bread or a dinner roll then it’s not an all around bread dough.
This burger bun is what I call perfection, and what my friends call over the top and better than store-bough. It’s soft and fluffy, not dry and bland, it’s beautiful in every way. A perfect homemade burger deserves a perfect homemade burger bun. Right?
Let’s have a look at some very important tips that we should bear in mind in making yeast bread.
Tips for a Successful Soft Homemade Burger Bread
- Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired.
- Liquid Temperature – Yeast grows in temperature between 110 – 115F, so its important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread.
- Amount of Yeast – Just because you want a tall bread doesn’t mean you have to put as much yeast in the mixture. Sometimes if you add too much, it will have a tendency to collapse. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread.
- Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another.
- Flour Measurement is not exact all the time, but with only minimal difference. Sometimes it could be plus 2 – 4 tbsp more, this is why I always set aside about 1/4 cup in case I need to add more. If you measure the liquid properly, then it could be that the flour moisture is either dryer than usual. Dry flour requires more liquid, and lighter flour requires more additional flour. This could depend on the brand of the flour and the age of the flour, and of course flour could vary from country to country. The nearer the flour gets to expiry date, the more that it gets dryer. If you are like me who doesn’t monitor the expiry date, then you just have to feel the dough if it needs additional flour. You want it to be still soft and moist but not too sticky. Moist but enough to form the dough into a ball.
- Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. Resting the dough is imperative to allow the gluten to relax as to allow the dough to rise. A well rested dough, will rise better and will make a light and soft bread. Remember, 2 rest period. First at least 1 hour and another 30 minutes to 1 hour for the second rest period. It’s worth the wait, promise.
These are the 6 common points that I remind myself when making homemade bread. Bear this in mind and you’ll sure to have a nice soft homemade bread. Now that we have a background about Yeast and tips for, bread making, let’s methods on how you make this hamburger buns at home.
4 Methods To Make This Dough
There are 4 ways that you can choose from in how you make this bread. Choose whichever works for you.
- Stand Mixer – This is what I always use when I make this dough. It’s the fastest and easiest method and less manual handling. This is the step outlined below in the instruction.
- Hand Mixer – It’s doable but I never used it because I don’t have a dough attachment. Just for the sake of demonstrations , I used hand mixer in the video as this is what most people will have. Important point to remember, use DOUGH attachment, a regular hook attachment will not work as it will be jammed with dough. Also, it’s going to be too heavy for the hook attachment to mix the dough.
- Manually – If you don’t have any electronic baking equipment for making the dough, you can do it manually. Simply follow the same instructions, do the mixing in a large bowl and transfer in counter top and knead manually. It will take a lot of arm exercise, but I’m telling you, it’s worth it.
- Bread Machine – If you happen to have one, use the dough setting. Add all the wet ingredients first, followed by all dry ingredients. Remove the dough after the 3rd rise and shape and fill then bake in the oven. Do not forget to remove the dough otherwise it will continue into the bake stage.
Let’s get started!
- 1/4 cup warm Water (110F) microwave for 15 seconds
- 1 1/4 tsp Active Dry Yeast
- 3 tbsp + 1/2 tsp Sugar, divided (1/2 tsp for yeast, remaining for flour mixture)
- 2 tbsp flavorless Oil
- 1/4 cup + 2 tbsp Milk (80F) – microwave for 30 seconds
- 1 large Egg – room temperature
- 1/2 tsp Salt
- 1 1/2 cup All-Purpose Flour + 1/4 cup on the side ONLY as needed
- Activate Yeast: In the bowl of an electric stand mixer (Refer to discussion above for other Methods of making this) whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes until mixture is foamy.
- Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (1 1/2 tbsp), milk, egg, and oil on low-speed.
- Add Dry Ingredients: Add salt and 1 cup of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low-speed and slowly add in remaining 1/2 cup all purpose flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 8 minutes. If the dough is too sticky add 1 tbsp of flour at a time (but not more than 1/4 cup) until the dough starts to form, dough should be slightly sticky and not too dry. If too much flour is added, the buns will be dense and heavy. A good measure of correct texture is a clean mixing bowl. Most of the time, 1 1/2 cup is more than enough to get the right consistency. remove from the bowl and shape into a ball.
- First Rest Period: Transfer into a greased bowl, roll the dough to coat it with oil and cover bowl with plastic wrap or warm towel and allow to rest for 1 hour.
- TIP: To help the dough rise better, leave it inside the oven pre-heated to 110F ONLY. Some oven has a proofing setting, mine doesn’t, so this is my trick
- Shape and Prepare for 2nd Rest Period: Take the dough out from the bowl and lightly push the dough down with the heel of the palm of your hands. Knead the dough then divide into 4 and shape into a disk about 3.5-inch size. Arrange in a parchment paper lined baking sheet with at least 3 inches apart
- 2nd rest Period: Let rest for another 1 hour in a warm place.
- Egg wash: Brush the top with egg wash and sprinkle some sesame seed while the egg wash is still wet. Once it dries, the sesame seed will not stick, so be quick in doing thiss.
- Preheat oven to 350F during last 10 minutes of dough rising (or however long it takes to pre-heat your oven).
- Bake for 15 – 18 minutes of until the top turns brown, and the bread easily lift up from the tray.
Makes 4 large buns
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