First off, I have to tell you that if you have ever wanted to make your own homemade hamburger buns, it’s well worth the effort. Homemade hamburger buns just make everything taste better. I swear! I have wanted to do it for the longest time and just hadn’t done it. That is until they had a sale on chuck roasts recently at our local supermarket. I know what do the two have to do with each other. Well its this, I have my own meat grinder and chuck roasts make really good, fresh ground hamburgers. As you can see here the fresh ground patties going into my ALL-TIME FAVORITE kitchen utensil, my cast-iron skillet (I seriously use it for everything, its not just for camping people! Buy one! Use it!).
Another thing you want to do once you make these and they are ready for eating you will want to toast them in butter, or in the tasty fat from your hamburgers. That’s just me though. Again these are sooo worth your time and effort. As you can see down there!
Homemade Hamburger Buns
Adapted from Parsley, Sage, and Sweet
Makes 8 Buns
- 1 C. warm water
- 3 T. warm milk
- 2 t. active dry yeast
- 2 1/2 T. sugar
- 2 large eggs
- 3 C. bread flour
- 1/3 C. all-purpose flour
- 1 1/2 t. salt
- 2 1/2 T. unsalted butter, softened
- Sesame seeds (optional)
- In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper – but bread from hand always tastes and feels better than bread from machine) You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.
- Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds ( I used both sesame and poppy seeds), if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.