Hamburger Buns Par Excellence
photo by gailanng
- Ready In:
- 2hrs 35mins
- Ingredients:
- 7
- Yields:
-
4 buns
ingredients
- 2⁄3 cup whole milk
- 1 teaspoon yeast
- 1 tablespoon sugar
- 1⁄4 cup vegetable oil
- 1 egg
- 1 teaspoon salt
- 2 cups bread flour
directions
- Heat the milk in a saucepan until tepid but not yet warm (check every 10 seconds).
- Combine the milk, sugar and yeast.
- Beat the egg.
- Combine the flour, oil, egg and salt in a bowl.
- Pour in the milk mixture, and stir with a spoon until the ball pulls away from the side of the bowl.
- Turn the ball onto a floured surface and knead for 6 minutes.
- Cover loosely and let rise for 60 minutes; the ball will just double.
- Punch down, divide into four, and form into buns about 5-6" in diameter.
- Preheat a baking stone in the oven at 375.
- Cover and let rise for an hour; they won't rise that much but they will look puffy and glossy.
- Transfer the buns to the baking stone.
- Cook for 19-20 minutes. They will more than double in height and will be medium brown on the top.
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Reviews
-
I made these buns today and they came out soft and great texture like they were restaurant made.This is my go to bun recipe.The substitutions I made were using fat-free milk and sifting my flour twice to get a great texture that's not crumbly.They turn out fabulous and taste great.And thanks for sharing this recipe.
RECIPE SUBMITTED BY
In addition to my experience as a line cook, I learned from Schmidt and then Bittman. I've since left them behind but they gave me the tools to taste a printed recipe and vice versa. I just say no to packages, cans and jars, and if your recipe fails I'll be in your face.