Beautiful Burger Buns
Beautiful Burger Buns
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| Yield: | 8 buns |
Ingredients
Buns
- 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
- *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); and something in between the rest of the time.
Topping
- 3 tablespoons melted butter
Directions
1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each
piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns.
Reviews
- 01/30/2012
- I rarely give ratings but this one is definitely deserving of some praise! These were super easy and very delicious! The best homemade buns for me yet. This recipe is a keeper for sure. The only things I did differently were.......I used canola oil in the dough in place of the butter and added 1 to 2 TB ground flax. Very yummy! Thanks for sharing
- 01/29/2012
- I have used a lot of recipes from this site & never usually rate but this one is amazing. I made a batch to go with homemade sloppy joes but keep ending up with fewer buns that I need (I eat the buns before the sloppy joes are done :-)) I have made them 4 times since I stumbled upon the recipe 3 weeks ago. I use 2 cups of whole wheat flour in place of part of the all purpose & local clover honey in place of sugar. They always come out great. I have a batch rising on the counter now. This time I used 2 1/2 cups of whole wheat pastry flour & 1 cup of regular whole wheat. Can't wait to taste them!
- 01/29/2012
- I live in Colorado Springs, CO and did not make any altitude adjustments. I had to add 1/2 cup more flour (used WalMart's generic flour), but they still came out great! I made the dough & let it rise on Saturday. Then, I refrigerated it overnight. On Sunday, I brought the dough to room temp, shaped and baked. Thumbs up!
- 01/26/2012
- These are great for burgers and also make totally delectable breakfast sandwiches with ham, eggs and cheese. I replaced the butter in the recipe with olive oil.
01/24/2012- These buns were terribly sweet and way too greasy with the butter on top. Thankfully I cooked up a test batch before Australia Day, so it's not a disaster yet!
- 01/21/2012
- Excellent results with this recipe! I used the breadmaker to make the dough. I followed the recipe making slight adjustments for a dry (water as suggested) & high altitude (1/4 extra yeast) environment. The buns were soft, moist & very tasty. I recommend this recipe to all.
- 01/19/2012
- So easy to make and they turned out great!
- 01/18/2012
- This is a GREAT hamburger bun recipe! I made this the other night for hamburgers. It was easy, pretty quick and they tasted amazing! Now we had the privilege of eating the buns while still warm, which was a real plus. I went to a food show recently and they have different kinds of bread out there, some are now dense so they absorb more liquids, thus making for a neater eating experience, well that is how these buns are. They are fairly dense, in a light and good way. They absorb the extra grease and or mayonnaise often associated with a hamburger, so your dining experience is actually neater. My family liked that a lot. A big juicy hamburger is not often the item to eat on a first date or with company, because you can't do it without a half dozen napkins, well with this recipe and these buns you can. Now my husband came home and ate later and his bun was not warm and he did not rave about them as much as the rest of the family, though it was still good. My children are like food critics, we sit around tasting food and critiquing it like few would believe! Our table conversations are not normal! They had something to say with each bite and it was all good! I did do an egg bath and added sesame seeds and onions, they looked picture perfect, the egg really makes them shine!
- 01/15/2012
- This is a fantastic recipe. The dough was very easy to work with, and most importantly, the buns tasted great, even the day after they were baked. As a beginner bread baker, the blog post was very helpful for me - I really appreciated the detailed descriptions and pictures.
- 01/12/2012
- Wow! These buns were super easy to make. This was my first experience making buns. They turned out beautiful and I took pictures and sent them to all my family and friends because I was so proud of how they turned out. I'm new to King Arthur Flour but will be a returning customer as I love the flour, recipes and blogs available. Thank you so much for making this available so we unexperienced bread/bun bakers can try it out. I also like the fact that there are comments from the employees at KAF which give tips and/or feedback on how to correct something below someones comment/rating.
We're here for you.....with the recipe ratings, Live Chat, Baker's Hotline, blogs, and customer service! We hope you use these resources whenever you need to - Happy Baking! Irene @ KAF
