HOMEMADE SESAME HAMBURGER BUNS RECIPE - FOOD.COM
Thank you to Inge for pointing out to me the error in this recipe; it is now updated! Sure, it's easier to buy a package of buns at the store. But these are delicious, with a fine texture and a taste that doesn't interfere with the burger or toppings (unlike those too-sweet buns you buy at the store). And they look gorgeous! (And sorry about the "1/2 egg" measurement; I just beat one egg and use only half of it.)
Total Time 3 hours 15 minutes
Prep Time 3 hours
Cook Time 15 minutes
Yield 8 buns
Number Of Ingredients 10
Steps:
- Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
- Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
- Add the 1/2 egg and 1/2 to 1 cup of flour.
- Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
- Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
- Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
- Grease a large cookie sheet.
- Divide dough into 8 equal pieces and roll into balls.
- Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
- Cover and let them rise another 45 minutes.
- Preheat oven to 425 degrees F.
- Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
- Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
- Remove from sheets and cool on baking racks.
Nutrition Facts : Calories 364.8, FatContent 6.6, SaturatedFatContent 2.3, CholesterolContent 16.8, SodiumContent 252.4, CarbohydrateContent 64.4, FiberContent 2.4, SugarContent 4.7, ProteinContent 10.7
SESAME HAMBURGER BUNS - BIGOVEN.COM
"Homemade hamburger buns... great for hamburgers or as a sandwich roll. Recipe adapted from King Arthur Flour. "
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- "Directions: In a mixer bowl, add all of the dough ingredients... flour, yeast sugar, salt,butter and 1 egg, .Using a dough hook, knead the dough for about 5 minutes until you get a smooth dough. I used only 3/4 cup of water, but you may need a bit more depending on humidity. It is best to add 3/4 cup and then mix. The dough should not stick to the sides of the bowl...only at the bottom. Cover the dough, and let it rise for 1 hour, or until doubled. Plop the dough unto the counter and shape into a log about 3 inches in diameter. Cut 8 slices about 1 inch thick for large hamburger buns... or 10-12 pieces for smaller buns. Now, with the end pieces I formed them into a ball, pinching the dough at the bottom. I noticed the end pieces rose much nicer than the slices. I think I prefer shaping the dough into balls and then flattening them a bit. The surface tension created when you form the dough into balls helps the dough rise higher....Both ways( sliced and ball-formed are great...you choose if you like them flatter or more rounded) Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. Just make sure they have at least doubled in size. This definitely depends on your temp in the house. Brush lightly with beaten egg and sprinkle with sesame seeds. Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack. Toast if you like...and use it for other sandwiches other than hamburgers."
Nutrition Facts : Calories 306 calories, FatContent 9.14768625 g, CarbohydrateContent 47.12213125 g, CholesterolContent 57.335 mg, FiberContent 3.10200004324317 g, ProteinContent 9.189775 g, SaturatedFatContent 2.91615775 g, ServingSize 1 1 Serving (107g), SodiumContent 734.24775 mg, SugarContent 44.0201312067568 g, TransFatContent 0.791538999999999 g
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