Most people don't give hamburger buns a second thought...except when they get soggy and fall apart, because they can't stand up to the rigors of homemade burgers, pulled pork, or sandwiches piled high with meat and juicy toppings. These buns, made with whole wheat, won't let you down. They are soft but have just enough firmness to hold whatever you put on them...so pile away!
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| Only 1 1/4 tsp. of instant or bread machine yeast is needed. |
Hamburger Buns
1 1/4 cups water (between 77-85 degrees F)
1 egg*
1 1/4 tsp salt
2 tbsp. granulated sugar
2 tbsp. vegetable or canola oil
1 1/2 cups whole wheat flour
2 3/4 cups bread flour
1/3 cup buttermilk powder
1 1/4 tsp. instant or bread machine yeast
1. Measure ingredients into baking pan in the order recommended by the manufacturer. (Make sure the buttermilk powder does not touch any liquid.) Insert pan into the bread machine. Select dough cycle.
2. Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes. Meanwhile, spray two baking sheets with cooking spray.
3. Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths.
4. Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll. Place them on the baking sheets allowing room for them to expand.
5. On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick.
6. Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume.
7. Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom.
8. Remove to a wire rack to cool, and when cool, store in an airtight container. Slice with an electric knife or bread knife to serve.
*Your egg should be room temperature. A safe way to achieve this is to place the egg in a cup of hot water for 5 minutes.
If you're new to bread-making...no worries! I've created a Bread Machine Basics 101 that will teach you everything you need to know about making bread: http://easyaspiecanbe.blogspot.com/2014/09/bread-machine-basics-101.html
***Recipe from Washburn, Donna and Heather Butt. 300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010: p. 268
Hamburger Buns 101:
From start to finish, these buns take about 4 hours to make but very little hands-on time. I like to make them the day before I'm going to serve them and store them in an airtight container. I particularly like this bun recipe for pulled pork.
Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes:
Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths:
Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll:
Place them on the baking sheets allowing room for them to expand. On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick:
If you're new to bread-making...no worries! I've created a Bread Machine Basics 101 that will teach you everything you need to know about making bread: http://easyaspiecanbe.blogspot.com/2014/09/bread-machine-basics-101.html
***Recipe from Washburn, Donna and Heather Butt. 300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010: p. 268
Hamburger Buns 101:
From start to finish, these buns take about 4 hours to make but very little hands-on time. I like to make them the day before I'm going to serve them and store them in an airtight container. I particularly like this bun recipe for pulled pork.
Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes:
Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths:
Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll:
Place them on the baking sheets allowing room for them to expand. On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick:
Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume. I use my unheated oven. Place bakers of hot water on the oven's floor. Cover the shaped dough loosely with dampened, lightweight towels. If it's wintertime and really cold out, I will also leave on the oven light. Close the door and let the dough rise until doubled. Remove trays and preheat the oven.
Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom. Remove to a wire rack to cool, and when cool, store in an airtight container:
These buns are particularly good if, after cutting them open, you spread each cut side with butter and broil until toasted...enjoy!
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