1/2 Photos of Hamburger or Hot Dog Buns
3 hrs 20 mins
Galley Wench's Note:
There's nothing better with your burgers than homemade buns. For a heartier bun substitute 1 cups of whole wheat flour for 1 cup all-purpose flour. I've written the instructions for use with a stand mixer, however you can knead by hand. Prep time includes rising. Recipe comes from Peter Reinhart's 'The Bread Baker's Apprentice'. These are hearty buns, perfect for bratwurst and BBQ sandwiches. Note: Milk can be substituted for the buttermilk, and will slightly affect the final outcome, so experiment and see which one you like best. The same is true with the different types of fat.
My Private Note
Units: US | Metric
- 1005.50 ml unbleached all-purpose flour (19 oz.)
- 7.39 ml salt
- 44.37 ml granulated sugar
- 9.85 ml instant yeast
- 1 large egg, slightly beaten, at room temperature
- 59.14 ml butter, room temperature (margarine, shortening or vegetable can be substituted)
- 354.88-414.03 ml buttermilk, room temperature (milk can be substituted)
- 1In a large mixer bowl, blend together the flour, salt, sugar and yeast.
- 2Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
- 3With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
- 4Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
- 5Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
- 6Remove dough from bowl and divide into 12 pieces, 3 ounces each.
- 7Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
- 8Place on lined baking sheets.
- 9Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
- 10For hamburger buns: gently press down on the rolls to form the desired shape.
- 11For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
- 12Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
- 13Preheat oven to 400°F.
- 14Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
- 15Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
- 16When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.
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Nutritional Facts for Hamburger or Hot Dog Buns
Serving Size: 1 (94 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 242.3
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 3.0 g
- Cholesterol 46.6 mg
- Sodium 363.1 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 1.5 g
- Sugars 4.8 g
- Protein 7.2 g