Hamburger Buns from King Arthur Flour

Hamburger Buns from King Arthur Flour

Wednesday, May 22, 2013

Original recipe from King Arthur Flour.  These were well worth the effort to make and wonderful after toasting.  I probably should have added a little more onion to the top seedy mixture, but overall, will definitely make these again and experiment with freezing the dough after the first rise.

Hamburger Buns with Everything Bagel

Wednesday, May 22, 2013

Yield:

Prep time:

Cook time:

Total time:

Ingredients

• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups 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.
• Toppings:
• 3 tablespoons melted butter

 

Instructions

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.
3. Brush the buns with about half of the melted butter.
4. 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.
5. Cool the buns on a rack.

 

All photographs copyright Janet S. Grey

Use this link to see the tops from King Arthur and other Bakers who made this on their site.  They are delicious.

By Krumpetina