Beautiful Burger Buns
The following recipe created quite a stir when it was first posted on our message board page, www.bakingcircle.com. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
Directions
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1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. |
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2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk. |
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5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack. |
Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 15 mins.
- Total time:
- 2 hrs 40 mins.
- Yield:
- 8 buns
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- Recipe comments (70) »
Tips from our bakers
- For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate).
- When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
- What's the easiest way to shape buns? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
- Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg wash (1 egg beaten with 1 tablespoon water to combine) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere.
Reviews
02/07/2010
I made these to go with BBQ at my Superbowl party and they were a huge hit!They are firm enough that they don't disintegrate under a lot of sauce and have a great flavor and just the right "chew".They would be fantastic for sloppy joes.I will make these very often now that I have tried them.
01/30/2010
The recipe was just soo gud.....after going through a tons of recipes this is the best i've come across. I've always use this recipe for burgers and hotdogs.
01/29/2010
These were very tasty! I gave these 4 stars. They were easy to make. Raised up nicely, and the dough was a pleasure to work with. The reason that I gave them 4 stars instead of 5 is, that the texture was a bit chewy and a tad bit tough. Amost as chewy as a soft sourdough bread. Not sure if it was my handling of the dough that caused the chewy texture, or if I used a bit to much water in making the dough? I used the full cup of water measurment and brushed the tops with melted butter. Did anyone else think that the buns were a bit chewy? As I mentioned, these were nice, easy to make, and tasty. They would be especially good with chili, or for BBQ. Beef; and very good made into hotdog rolls to use for chili dogs. I'll will certainly try them again. :) Best regards, Chris
01/16/2010
Well, I hope you guys are happy. Now I have to make HB buns every week! All kidding aside, we love this recipe! I make them weekly because DH refuses to take any other kind in his lunch. Love, love, love KA recipes. Thanks so much!
12/20/2009
I've made this recipe several times now. Its texture and taste is absolutely great!!! However, each and every time I've baked these buns I have difficulty in getting them to be the same size. And on yesterday, my dough was very elastic. I was not sure not sure if I was supposed to melt the butter or just add soft butter to the ingredients; but never the less the texture and taste came out perfect. KA bakers, how can I make these buns all the same size?
You get buns the same size either by using a measuring cup or weighing the dough. Molly @ KAF
11/16/2009
Best recipe for buns I've eaten. I will be making these any time I want a burger or slopy joe from now on. (Well, as long as my bread machine lasts anyway)
11/01/2009
These are THE BEST buns ever!!! Followed the very easy directions and mine looked exactly like the picture. My husband is out right now getting the grill fired up so we can use these for our burgers tonight. The smell these produce will make your mouth water. Thanks soooo much for the great recipe KAF.....I now know I will NEVER buy store bought buns again! Why should I when these are so simple to make myself?!! AWESOME!
10/14/2009
These are great in the freezer. I make a double batch, freeze them in pairs, and mid-week, my husband and I can enjoy homemade buns with burgers and sandwiches.
10/06/2009
Dear King Arthur Bakers. I am a Dutch baker from Holland and made my home in the USA for many years. The recipe really received my attention and I decided to try it. I multiplied recipe by 4 for a yield of 36 buns. The burger buns were beautiful and delicious. One comment. I do agree with the comment to reduce the sugar amount, half of the amount should be enough. I made a picture of the buns if someone is interested, will E mail Thank you for your wonderful program Rene Vanderjagt
10/03/2009
Easy and delicious
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