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Burger Buns

Burger Buns2I am in love with these buns!  Annie titled these “The Perfect Burger Bun” and I would have to agree.  My only regret is that I didn’t try this recipe this summer when grilling was in full swing!  However, I have been sandwiching pulled pork and shredded beef between these buns this fall.

Burger BunsIn the past, I always struggled finding store-bought burger buns that we really liked.  They were always either too dense, or too stale.  Never the right consistency.  These buns are light and fluffy, with a wonderful buttery taste.  We now always have some of these buns ready in our freezer.  “Bye-bye” store-bought!

Burger Buns3You’ll be surprised on how easy these come together.  The hardest part for me was shaping to a perfect round bun.  Although, even that became simple once I got the hang of it.  This recipe makes 8 regular sized buns, but I’ll be whipping up some miniature ones this week to serve at Judah’s birthday party.  (He turned ONE today!!) I’ll let you know how many mini’s it makes!

*UPDATE 1/4/11:  I ran out of time and did not use homemade buns for Judah’s party, so not sure how many “mini’s” this recipe makes.

Burger Buns

Printable Recipe

Yield: 8 buns

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon unsalted butter, softened

For topping:
1 large egg beaten with 1 tablespoon water, for egg wash
sesame seeds

Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt and egg.  Mix in the bread flour and all-purpose flour.  Once incorporated, mix in the butter.  Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6 to 8 minutes.

Transfer dough to a bowl lightly brush with olive oil.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1 to 2 hours.

Line a baking sheet with parchment paper.  Divide the dough into 8 equal parts.  Gently roll each part into a ball and place on the baking sheet, 2 to 3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again for 1 to 2 hours.  The dough is ready when nearly doubled.

Fill a large metal pan with a shallow layer of water and set on the lowest rack of the oven.  Move the other rack to the center position.  Preheat oven to 400˚F.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.  Bake buns for about 15 minutes, until golden brown, rotating halfway through.  Let cool completely on a wire rack.

Source: Annie’s Eats, Smitten Kitchen, Comme Ca via The New York Times


8 Responses

  1. I love everything on Annies site! Now I am dying to try these out. Just stumpled on her blog from hers and Ive been on here forever drooling over yours recipes and pictures!

  2. These look fantastic and I know I will be trying them the next time we need buns. Trying so hard to get away from store bought everything as much as possible. :o)

  3. These look yummy!! I’ve never made homemade buns before, but your pictures are persuading me to try them!! Happy Birthday to your little sweetie!!

  4. Hello! I think these look so yummy. I featured them on my blog today – hope you can stop by! And if you don’t mind – while your there clicking on my widget. Each click we get P&G is donating 1 days worth of water! Thanks! Hope you have an awesome birthday party!!


  5. Okie dokie. So I made these today for sloppy joe’s. Fantastic! Bub-bye store bought buns, bub-bye.

  6. Christmastime though it may be, I suddenly have images of ground beef patties and caramelized onions dancing through my head … I have been needing a good bun recipe for a long time; this looks spot on!

  7. Just wondering… can I still make these if I don’t have one of those awesome kitchen aid mixers that EVERYONE (except me) has? If so, how?
    I do have a bread machine that I can set on ‘dough’ setting!

    • Hi Sharon,

      Yes, pretty much any dough recipe can be made by hand, as well. I prefer using the stand mixer because it’s easier, but sometimes just using your hands is a refreshing way to go. 🙂 If you click on the Smitten Kitchen link at the bottom of my post, she gives instructions for hand mixing. I’m not sure about the bread machine ‘dough’ setting as I have never used one myself.


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