40-MINUTE HAMBURGER BUNS
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
LADY BUG BURGER BUNS
So, before you get started you should know a few things about these... They are TRICKY, somewhat unpredictable and I had to redo this whole recipe three times before I got a method down that worked for me. The real bonus I found is you can make these at least a month in advance and freeze them until ready to use. So if you're going to try them, have plenty of time set aside and know they can be frustrating. The best way to do these is to create the dead dough (dough that's free of leavening agents) first, cutout and create your lady bug skins and faces and set them aside (covered airtight) until your dough balls have risen and are ready to be covered. I found decorating and baking them one at a time worked best and I made a total of 12 with this recipe
Provided by ChristineMcConnell
Categories Breads
Time 6h40m
Yield 12 buns
Number Of Ingredients 38
Steps:
- Supplies:.
- Circular pastry cutters in a variety of diameters. I found all mine at a cake supply shop and even used a straw for the smallest cut outs.
- Large red skin was cut using a 7-inch diameter cutter.
- Small black dots were cut using a 1/4-inch diameter cutter.
- Face was cut using a 1" diameter cutter and then cut down using a razor.
- Top of spine black dot was cut using a 1/2-inch pastry cutter.
- Straws to cut out eyes.
- Soft pastry brush in several sizes for details and egg wash.
- 1 teaspoon edible black powder paint (for pupils, lines on teeth and line going down spine).
- Vodka to mix powder paints.
- Egg wash (1 egg whisked with a tablespoon of water).
- Red Lady Bug Dough Directions:.
- In a glass bowl combine food color, water, milk and sugar. Whisk vigorously.
- In a separate bowl combine flours and salt. Pour dry ingredients, wet ingredients and butter into a stand mixer fitted with a dough hook. Mix on low roughly five minutes until dough forms. (If dough is too dry and you see crumbs not incorporated after five minutes, you can add a tablespoon more of milk or if it's clearly too sticky you can add a tablespoon of flour.).
- Once the dead dough (Just a way of calling dough free of leavening agents) is mixed, place in a zip lock bag in a cool place until ready to use.
- Black Dough Directions:.
- Repeat Red Dough Directions.
- White Dough Direction:.
- Repeat Red Dough Directions.
- Decorative Direction:.
- Rollout red dough and cut with 7-inch circular cutter. Using a 2-inch circular cutter, cut out shoulder and neck area. At the top of the spine, cut out the red with a 1/2-inch cutter and replace with some of the rolled out black dead dough. Then repeat the process with the smaller 1/4-inch cutter over the back keeping your dots balanced on both sides. This is tricky to describe so please see instructional photos.
- After creating each skin and face, seal or cover in an airtight container until ready to apply.
- Brioche Buns Direction:.
- In a glass bowl combine water, sugar and yeast. Allow to rise at least five minutes before using. In another glass bowl combine milk, eggs and food color, whisk vigorously until well mixed. In a medium mixing bowl combine flours and salt.
- Place butter, flour mixture and milk and egg mix into a large stand mixer fitted with a dough hook. Begin mixing on low and add yeast mixture. Allow to mix on low speed for five minutes or until black dough ball forms. Remove from mixer and place in a butter grease steel bowl and cover with a damp cloth in a 75-80 degree F area. (Away from heat, but not cold) for one hour. After an hour you can punch down risen dough, knead on counter and cut into slightly larger than a golf ball, but not as big as a tennis ball shapes. Pinch the edges underneath creating a perfect ball (This is kind of tricky, but just keep manipulating until the smoothest shape is achieved. Place on an individually cut 5X5 inch piece of parchment paper and cover immediately with a large upside-down bowl. Allow each to rise about 45 minutes before covering with lady bug skin.
- Heat oven to 400 degrees F.
- When your black brioche buns have risen, place one at a time onto a baking sheet and gently place skin over the top and delicately tuck the edges underneath. Use egg wash to adhere anything that isn't sticking. Brush the back of your lady bug face in egg wash and place directly onto to bun below the spine cutout.
- Note: In the images I cut a shallow line down the spine before going into the oven. You can do this, but I found the buns held a better shape by not doing this and just painting that line afterward with the powder paint.
- Bake one at a time for 16 minutes. Allow to cool before decoratively painting on the pupils, lines on teeth and line going down spine.
- Once all are done they can be cut and served immediately (the tastiest way) or placed in a Ziploc bag and frozen until ready to be thawed and used.
Nutrition Facts : Calories 374.7, Fat 9.2, SaturatedFat 5.2, Cholesterol 52.1, Sodium 826.5, Carbohydrate 62.8, Fiber 1.9, Sugar 12.7, Protein 9.5
SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
SOFT BURGER BUNS
Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls
Provided by Barney Desmazery
Categories Side dish
Time 27m
Yield Makes 9-12 (depending on size)
Number Of Ingredients 7
Steps:
- Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
- Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
- Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.
Nutrition Facts : Calories 210 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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BEAUTIFUL BURGER BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Total Time 2 hrs 40 minsServings 8Calories 250 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
- Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice., To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns., Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling., Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
SIMPLY PERFECT HOMEMADE HAMBURGER BUNS - SEASONS …
From seasonsandsuppers.ca
5/5 (87)Calories 260 per servingCategory Bread
- In a small bowl or 2-cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
- In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
- Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.
- Using a silicone bowl scraper, scrape the dough on to a very lightly floured counter or work surface. At this point the dough is very moist and sticky and not really able to be kneaded as you traditionally would. You will be tempted to dust with flour resist the urge to start. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. (Don't just drop it, slam it. It's therapeutic :) Use your scraper to turn it over a few times on the counter, then pick it up and slam it again. Repeat this slaming/turning action for a couple of minutes. You should find that it is a sticking to the counter a little less. If you feel it isn't progressing after a couple of minutes (is still super sticky), very lightly dust the counter with flour and turn the dough over it to flour very lightly (Not too much flour. Just a dusting). Continue doing the slam and turn action for several more minutes. At some point, after about 5 min
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