Kittencal's Hamburger/Burger Buns

Kittencalskitchen's Note:

These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

• Total Time: 2 hrs 22 mins
• Prep Time: 2 hrs
• Cook Time: 22 mins

Ingredients:

Servings: 12

• 1 cup warm water
• 1 teaspoon sugar
• 1 tablespoon dry yeast
• 3/4 cup warm whole milk
• 4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)
• 1/4 cup melted Crisco shortening (I use butter flavor)
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose white flour (U.S. residents use bread flour, you may need more four start with 3-1/2 cups and add in more while m)
• 1 egg white
• 1 teaspoon water
• 1 tablespoon sesame seed

Directions:

1. Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
2. In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
3. Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
4. Knead dough for 7-8 minutes.
5. Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
6. Knead the dough gently for 30 seconds with hands.
7. Place dough in a large well-greased/oiled bowl.
8. Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
9. Punch down dough.
10. Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
11. Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
12. Set oven to 375 degrees.
13. In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14. Carefully brush the tops and sides of the buns with the egg/water mixture.
15. Sprinkle with sesame seeds.
16. Bake for approx.22 minutes, or until golden brown.

Reviews

[Lemon Girl]

This is an AWESOME recipe, I had made it several times as listed, the last time I made them I was out of milk so I substituted buttermilk, the results were even more amazing!!! I will never buy another store bought bun again.

[farhat2]

these are really good buns Thank you Kittencal

[evewitch]

This recipe is exactly what I was looking for! Thank you Kittencal! No more chemical-laden commercial buns for this family. That said, I am not one to ordinarily use shortening, and I won't be buying it again after I use it up (I have enough left in the pantry for one more batch). I do see, though, that reviewers have had success with melted butter, and I almost think oil might work also. I have some experimenting to do. I also think I want to try freezing some and see how they do. I am very much a last-minute cook, and I don't want the prep time to keep me from making hamburgers. This batch is nearly all gone after using them for breakfast and lunch sandwiches. The texture is still perfect even several days later! Did I mention that I love these?!?