The Hamburger Bun
From Bernard Clayton's "New Complete Book of Breads"
online recipe sourced from FlourGirl
Makes 12 sandwich buns, or 8 large burger buns
5 cups of bread or all-purpose flour, approximately
4 teaspoons instant yeast
1 tablespoon salt
2 tablespoons butter, softened, cut into small pieces
2 cups hot tap water
Milk, for brushing
Poppy or sesame seeds, for topping, if desired
In the bowl of a stand mixer, add two cups of the flour, yeast and salt. Stir to combine. Toss in the butter pieces. Add the hot water. Beat together with a wooden spoon or rubber spatula. When the dough is a smooth batter, continue to add more flour, 1/2 cup at a time, mixing vigorously until a rough dough has formed.
Attach the bowl to the mixer and, using the dough hook, knead on 2nd speed for 6 to 8 minutes, until the dough is soft, elastic and smooth. If it seems too sticky, add a tiny bit more flour.
Knead by hand for a few seconds to create a smooth ball and place in an oiled bowl. Cover with plastic and let rise 'til doubled, about 40 minutes.
Gently de-gas the dough. Divide the dough into 3-ounce portions, keeping them covered with oiled plastic while you work. Preshape the portions into round balls. Let rest 10 minutes before shaping into smooth balls. Flatten each one with the palm of your hand so they're about 3.5 inches in diameter. (Make 8 larger buns if you want to do big burgers)
Cover with oiled plastic and let rise until they're soft and puffy, about 30 minutes. Twenty minutes before baking, preheat the oven to 400 degrees.
Brush the rolls with milk. Sprinkle with sesame or poppy seeds (or leave plain). Bake for about 25 minutes, or until well-browned.
Cool well before serving. Any extras freeze nicely.
Great for pulled bbq chicken sammies. Or burgers. Or pulled pork sammies. Or grilled portobello burgers. Or... Is anyone else getting hungry?
These buns have been Yeastspotted!