Hamburger Buns

Name: Hamburger Buns
Prep time: 30 min
Cook time: 15 min
Total time: 120 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: ¾ to 1 cup water (warmed to the temperature indicated on your yeast packet (see notes)); 2 packets active dry yeast (or instant yeast, 1 ½ tablespoons); 2 tablespoons granulated sugar; 3 ½ cups all-purpose flour; 2 tablespoons butter (at room temperature); 1 large egg (at room temperature); 1 ½ teaspoons kosher salt; 1 large egg (beaten with 1 tablespoon water to create an eggwash); Sesame seeds (optional)

Making homemade hamburger buns is easier than you think—and they're so much tastier than store-bought! This simple recipe won't let you down.

⏱️ 120 menit 🔪 Persiapan: 30 menit 🔥 Masak: 15 menit 📊 Sulit 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

8 porsi

¾ to 1 cup water (warmed to the temperature indicated on your yeast packet (see notes))
2 packets active dry yeast (or instant yeast, 1 ½ tablespoons)
2 tablespoons granulated sugar
3 ½ cups all-purpose flour
2 tablespoons butter (at room temperature)
1 large egg (at room temperature)
1 ½ teaspoons kosher salt
1 large egg (beaten with 1 tablespoon water to create an eggwash)
Sesame seeds (optional)

Langkah-langkah

In a glass measuring cup with the spout, combine the water, yeast, and sugar. Stir and let rest 2 minutes. The yeast should foam up; if it doesn't, your yeast is no longer good and you need to start over with new yeast.
In the bowl of a standing mixer fitted with the dough hook attachment, place the flour, 2 tablespoons butter, egg, and salt. Pour in the yeast mixture. Mix on low speed for two minutes, then increase the heat to medium high and continue mixing until the dough is smooth and soft, about 5 minutes. (If kneading by hand, combine the ingredients in a large bowl to start, then turn out onto a lightly floured surface to knead).
Place the dough in a bowl (if it's not already), cover and let rise until doubled in bulk, about 30 minutes depending upon your kitchen.
Line two baking sheets with parchment paper. With your fist, gently press down the dough in its center. Turn it out dough out onto a clean surface and divide into eight pieces (a bench scraper works well for this).
Form each piece into a ball by pulling the edges towards each other into the center, then flip the dough over so the seam is touching the counter. Cup your hands around the ball and drag it gently towards you so that you create surface tension against the counter and forms a smooth surface. Gently rotate the dough and repeat until you have a nice, smooth ball. With your palm, press down until the dough is about 1/2-inch thick, then release (the dough will spring back up). Arrange 4 buns per sheet, placing them seam side down and leaving them plenty of room to rise.
Cover the rolls with lightly oiled plastic wrap and let rest until puffy and almost doubled, about 45 minutes.
Towards the end of the rising time, place racks in the upper and lower thirds of your oven and preheat to 375°F. Brush the egg wash over the tops of the buns. If desired, sprinkle with sesame seeds
Bake the hamburger buns on the upper and lower racks for 8 minutes, then rotate the pans 180° and switch their positions on the upper and lower racks. Continue baking until the buns are golden and cooked through, about 7 to 10 minutes more. Let cool, then slice in half horizontally.