Prep 2 hrs
Cook 22 mins
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
- 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 seeds
- Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
- 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).
- 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.
- Knead dough for 7-8 minutes.
- Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
- Knead the dough gently for 30 seconds with hands.
- Place dough in a large well-greased/oiled bowl.
- 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).
- Punch down dough.
- Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
- 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.
- Set oven to 375 degrees.
- In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
- Carefully brush the tops and sides of the buns with the egg/water mixture.
- Sprinkle with sesame seeds.
- Bake for approx.22 minutes, or until golden brown.
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.
These were awesome. Followed the recipe to the letter except I only added two T. of sugar as we are not fond of sweet hamburger rolls. Also, when it came to the yeast, I just added one package of yeast. I noticed that the salt is not included in the instructions portion of the recipe, but I tossed it in with the flour and such. Also, I opted to use standard flour rather than bread flour as it is cheaper to use. I mixed this with the dough attachment using my KAid stand mixer and the dough was fabulous. I preheated the oven to 200 so that my rise time was only one hour and opted to just spray the tops of the buns with PAM cooking spray rather than use the egg white (no sesame seeds added). These buns turned out fabulous. They weren't as heavy as some that I have made in the past which is exactly what I was looking for. Thank you for a wonderful recipe. I no longer buy bread products so I will be using this again and again and again! This is a definite keeper. My search is over. :)
Followed the recipe to the T, except that instead of using a stand mixer I used a wooden spoon and my hands. Came out BEAUTIFUL. One of my favorite bread recipes so far, hands down!