From mixing to kneading to forming into buns to baking, the prep takes less than an hour.
 |
| TheFoodening Blog - hamburger buns |
Makes: 7 buns (at 4 oz to 4.25 oz raw dough)
Ingredients
1 c warm water
2 tbsp active dry yeast
1 large egg
1/3 c olive oil
1 tsp kosher salt
2 tbsp + 1 tsp organic granulated sugar
3 cups all purpose flour + more for kneading
(optional) 1 egg + 2 tbsp water, for brushing tops of buns
Preheat oven to 425 F.
Directions
In a large mixing bowl, add yeast to warm water plus 1 tsp sugar. If the yeast does nothing within 10 minutes (e.g., does not foam or make bubbles), toss it out and try again with fresher yeast.
Add the oil, sugar, and salt. Let the mixture sit for 5 minutes.
Whisk in the egg.
One cup at a time, whisk in three cups of flour. By now the dough should be a little runny but smooth. Turn dough out onto a floured board and knead until it isn't sticky any more.
At this point between flouring the board and kneading, I may have added up to a cup more flour.
If you don't have a kitchen scale, divide the dough into six equal pieces. If you do have a scale, make 4 oz balls of dough. Place buns a couple inches apart on a parchment paper-lined baking sheet. Brush tops of buns with egg wash.
Bake for 10 minutes. Cool on a rack.
Note: if you divide the dough into 12 pieces, you'll be making buns large enough for sliders
Note2: It would appear this is the second time I've written this recipe up. Although, the buns came out really good and not small like what happened before..
