Hamburger Buns King Arthur Flour Recipes

Steps:

• Combine all the ingredients and mix and knead them together, by hand or by mixer, until you have a soft, smooth dough.
• Place the dough in a lightly greased bowl, cover and let rise for 1 hour.
• Divide the dough into 8 pieces and shape each piece into a flattened ball; place the buns on greased baking sheets, cover and let rise 30-40 minutes, until they're puffy.
• Preheat oven to 375°.
• Bake the buns for 12-15 minutes, until they're golden brown; remove from oven and baking sheet and cool them on a rack.
• Split and use for burgers or sandwiches.
• For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

Steps:

• To make dough; combine all dough ingredients and mix and knead by hand, mixer or bread machine - to make a soft dough.
• Place dough in a lightly greased bowl, cover and let rise in a warm place for an hour, until it's almost doubled in size.
• Turn dough out onto a lightly greased surface, flatten slightly and divide it into 6 pieces, each weighing about 4 ounces.
• Roll each piece into a ball. Place in the creased cups of a hamburger bun pan (or shape) and flatten gently.
• Cover and let rise until buns have doubled in size.
• Towards end of rising time, preheat oven to 375.
• Bake buns for 10 minutes.
• Remove from oven, bursh with lightly beaten egg white and sprinkle with seed topping; do this quickly or the seeds won't stick. Return buns to oven and bake for 5-8 minutes, until golden brown. Remove from oven and cool on a rack.

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Steps:

• 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, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Follow breadmaker instructions on dough or to make by hand go to number 2.
• Warm milk and butter just until butter starts to melt.
• Place all ingredients except egg white and sesame seed into mixing bowl. Stir to combine, then knead the dough until smooth and elastic 5 to 10 minutes.
• Place dough into lightly greased bowl, turning to coat all sides, cover lightly with greased lastic wrap and let dough rise until doubled in size.
• Turn dough out onto lightly greased surface, divide into 6 pieces. Roll each piece into a ball and place it in the lightly greased pan.
• Cover the pan and let the dough rise 10 minutes, then press each to flatten the tops. Cover and let rise 1 hour.
• Just before baking brush egg white/water mixture and sprinkle with seeds.
• Bake the buns in preheated 375 degree oven for 15 to 20 minutes until golden brown, cool on rack.