Making ahead, storing and freezing homemade hamburger buns Any bare spots left from your brushing will leave pale spots on the finished burger buns. Right after egg washing the buns and just before popping them in the oven, top buns with sesame seeds, poppy seed or “everything” mix if you’d like to add some toppings to your homemade buns.īe sure to brush the egg wash on the dough evenly and thoroughly, being sure to get all around the bun and right to the bottom.Weigh them out separately and you will have 8 identically sized rolls! I then divide the total weight by 8, to calculate the dough weight of each roll. I like to weigh the whole dough before dividing into balls.
In a warm Summer kitchen, it will probably rise a little more quickly.
To get the best (lightest) results, you want to avoid as best you can adding much more flour here. The first thing you need to know about this dough is that it is very moist and almost sticky when made as prescribed.Flip the ball over, so your pinched part is down. Do this all around the edges, until the sides are smooth, too.Ĥ. Flip over and stretch the sides in towards the centre and pinch together.ģ. Stretch the top to create a smooth top.Ģ. It’s the easiest way I think and produces great results.ġ. The technique for forming the dough into buns is shown in this video. It’s this tension that encourages the dough to rise higher, while also creating a lovely smooth top. In fact though, there is a bit of a technique to creating “a ball” with dough, that creates what’s known as surface tension or tightness on the top of the ball. It’s quite understandable that someone might think that you just need to grab a piece of dough and form/squeeze it into a ball shape. I think the one thing that tends to trip people up when making buns is the shaping of “the ball”.
#Artisan burger bun how to
Video: How to make homemade hamburger buns Instant Quick-rising or rapid-rise yeast will not work with these buns and are not recommended. While Instant Yeast doesn’t require proofing in water before using, it doesn’t hurt if you do, so I just go ahead and proof the Instant Yeast in the same manner as described in the recipe. I never use dry active yeast myself, but prefer to use Instant Yeast (such as SAF Brand). You can use just all-purpose, but your buns might not rise quite as high.Īctive Dry or Regular Instant Yeast: Active dry yeast needs to be proofed (soaked) in warm water before using. Failing that, bleached bread flour is fine. Here in Canada, that’s not the easiest to find on the shelf in grocery stores. They freeze beautifully, so make a couple of batches and load up the freezer and you’re always ready for a leisurely Summer BBQ Key Ingredientsīread flour: You’ll get the best results if you start with bread flour and even better, if you start with unbleached bread flour. So if you’re looking to elevate your burger game this Summer, these delicious homemade hamburger buns are a great place to start. The simple dough comes together easily in a large bowl. I love that I can make these burger buns without a stand mixer. This is the only hamburger buns recipe I’ve used to make hamburger buns for years! While these buns are enriched with eggs and a bit of butter for flavour, they somehow still manage to be light in texture, yet sturdy enough to hold all the burger and the toppings. Get the Recipe: Simply Perfect Homemade Hamburger Buns.Making ahead, storing and freezing homemade hamburger buns.Video: How to make homemade hamburger buns.
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