Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé
Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both.
We planned on grilling some burgers on Sunday, but we were out of hamburger buns. My hubby said he would pick them up later, after a nap. I have always wanted to make my own hamburger buns, but just hadn’t got around to it yet. Well, my hubby went to take that nap, so I started looking up recipes just for fun.
Pepé said, “what the heck? Just go to the store woman! Why would you take the time to make your own when the store is 5 minutes away?” I said, “Well, it’s either spend time in the kitchen baking something delicious or we gotta get out there and pull some weeds in the hot sun!” Pepé said, “Oh snap! Get out of the way woman, I gotta get this party started. I ain’t pullin no weeds!”
Are they really easy?
Yes. It may seem daunting to make your own buns, but If you can follow instructions, you can do this and add that feather to your cap. You’re reading this for some reason, so you know you can do it. Later, you’ll be saying, “wow, that was a lot easier than I ever imagined”. I think it’s easier than making biscuits and people make those all the time.
Are they fast?
Nope. They take approximately one and a half hours, but good things come to those who wait and most of the process is letting it do it’s thing while you’re off doing yours. You could make your burger patties and/or some side dishes, have a cocktail, do some laps in the pool, play Frisbee, but hopefully not pulling weeds unless you like that sort of thing.
I like big buns and I can not lie…
Well, not exactly, but I couldn’t help myself to quote a play on that song (Baby Got Back) because I think it’s just funny and in the first testing of a recipe for these buns they came out big… Really, really big. #fail
I’m sorry if this offends anyone, but there are a lot of recipes out there that just aren’t accurate. They trick you into a “quick” recipe because they don’t add the time it takes to rise or whatever… Or they are just wrong in some way. I’m not going to point at a particular recipe, but I made one that I found, and well… They made some really big buns. I mean double the size. Which would be fine if that’s what they were suggesting would be the end product, but I saw their buns, and they looked normal size. Other changes I made besides cutting most of the ingredients in half, were to also use honey instead of sugar and way less of it. I also used half (or a quarter at this point) of the salt. No way does anyone need 1/4 cup of sugar or 2 teaspoons of salt for just 8 normal size buns. That’s gonna make your actual buns a lot bigger too! I didn’t cover the buns with a cloth or plastic for the second rise as suggested because I felt like it was squishing them down and making them spread. Here’s a picture of the jurassic buns. LOL
Are they just for hamburgers?
Nope. These are just brioche buns that are good for any sandwich. I make some really great breakfast sandwiches with these light and fluffy buns that will rival any fast food restaurant’s without leaving my home. And I am currently eating a very delicious turkey club with one of these awesome buns as I’m typing this.
Easy Homemade Hamburger Buns
- 1 1/8 Teaspoon Dry Active Yeast
- 1/2 Cup Milk 120 m(I use whole organic milk
- 1 Tablespoon Honey
- 2 1/4 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 2 Large Eggs
- 4 Tablespoons Unsalted Butter room temperature
- 1 Egg for brushing the top of the buns before baking
- 1-2 Tablespoons Everything But the Bagel Seasoning or whatever you want on top
- Pour milk into microwave safe measuring cup and microwave for 20 seconds at a time until it reaches a temp of about 115°F/46°C on an instant read thermometer. Add honey and yeast to the cup, stir a bit and let sit for about 10 minutes or until it gets a bit foamy on top. (I noticed that mine increased in volume from 1/2 cup to 3/4 cup)
- While that is happening, place flour and salt in a bowl of a stand mixer. Once yeast mixture has done it thing in the measuring cup, pour it and 2 eggs into the bowl of a stand mixer with the dough hook attached. Mix until you don’t see and dry flour. Add in your room temperature butter in small pieces and mix for about another 10 minutes, scraping the bowl once or twice.
- Turn your oven on for 30 to 60 seconds and then turn it OFF. You’re creating a great place to let the dough rise – not too cold, not too hot. The dough should be completely mixed and pretty sticky. Put a small amount (maybe a tablespoon ish) of flour on a clean dry surface and place the sticky dough on that. Roll around a bit so it’s not as sticky and form a smooth ball that is nice and tight, by pulling the ends towards the bottom center together.
- Lightly oil a bowl, place dough smooth side up into the bowl, cover with a kitchen towel or cling wrap and place in oven for about 40-60 minutes or until it has doubled in size.
- Punch dough down (gentland divide into 8 equal pieces. Roll those pieces into a ball similar to how you rolled the original ball (pulling and pinching the ends towards the bottom center).
- Place those on a parchment or silicone mat lined baking sheet and place them back into the oven (still not turned on, just barely warm). No need to cover them, just let them rise for about another 30-45 minutes or until almost doubled again.
- Beat one egg into a small bowl, brush tops of buns with the egg and sprinkle with “Everything But the Bagel seasoning blend” or whatever you want, or nothing. Think outside the bun or at least on top of the bun.
- Bake at 350°F/177°C for 17 to 20 minutes.
- Let them cool completely before cutting in half with a serrated knife. Now get a napkin for that drool.