Monday, June 27, 2016

Soft & Quick Hamburger Buns

These hamburger buns took only about 40 minutes, start to finish--no lie!  They're soft and sweet. If you're a regular baker, the ingredients are all in your pantry and they couldn't be easier.  I made them for some bean/veggie burgers that need a soft bun so that the burger doesn't get smoosh out (too much at least).  I found the original recipe on a blog called Girl versus Dough.  I followed that recipe fairly closely, substituting honey for the sugar and using my stand mixer to knead the dough instead of by hand.  These are not big, big buns--they're about three inches wide.  You could make bigger buns if you wanted and then bake them a bit longer.

Soft and Quick Hamburger Buns
2 tablespoons quick rising yeast
1 cup plus 2 tablespoons lukewarm water
1/4 cup honey
1/3 cup vegetable oil (I used canola)
1 egg, beaten
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
1 egg mixed with 1 tablespoon water
sesame seeds and poppy seeds, option (about 1 teaspoon each)

In the bowl of a standing mixer, whisk yeast and water to dissolve.  Whisk in the honey and oil and let sit for about five minutes.  The yeast will start to go to work.  While you're waiting, preheat the oven to 425 degrees, place an oven rack in the top third of the oven, and line a large cookie sheet or two smaller ones with parchment paper. (You could also lightly oil the sheets if you don't have parchment.)   Using the dough hook, turn the mixer on low and add the egg, salt and 3 1/2 cups of flour.  Increase the speed to medium high and let the dough hook do its work. Knead the dough for at least five minutes, adding more flour a little at a time until the dough leaves the sides and bottom of the bowl and is only slightly sticky.  

Turn the dough out onto a lightly floured board and divide into 16 pieces.  Shape/roll each piece into a nice, round ball and place on the prepared cookie sheet(s).  Cover with a clean kitchen towel (not terry cloth) and let rest for 10 minutes.  

Remove the towel and brush the buns with the egg wash.  Sprinkle the seeds on top.  Bake for 10 minutes, switching the cookie sheet half-way through for even browning.  Remove from the cookie sheet and let cool completely.  


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