Airy Hamburger Buns Recipes

BELLE'S HAMBURGER BUNS

Steps:

• Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
• In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
• Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

HAMBURGER BUNS RECIPE

Steps:

• In a large mixing bowl, dissolve the yeast in warm water. Whisk in the sugar, salt, eggs, and shortening. Stir in the flour and knead 7 minutes. Let rise 30 minutes or until doubled.
• Cut dough in half and then cut each half into 16 equal pieces. Roll all 32 pieces into balls and place onto a cookie sheet about 2-inches apart (9 rolls fit into a large 18x13 cookie sheet.)
• Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun.
• Bake at 350° for 10-12 minutes on the lower rack of the oven.

MOM'S AIR BUNS (ROLLS)

Steps:

• Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
• Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
• Knead in approximately 3 cups more flour.
• Let dough rise till double (approximately 2 hours).
• Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
• Bake buns at 350°F for approximately 20 minutes.
• For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.

SOFT-N-FLUFFY HAMBURGER BUNS

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

EASY HAMBURGER BUNS

Steps:

• Warm the milk and butter together just until the butter starts to melt.
• Place all of the ingredients into a mixing bowl. (I use my bread maker dough cycle here). Stir to combine, then knead the dough until it's smooth and elastic, about 10-15 minute. Add a bit of additional flour or water if needed.
• Place the dough in a lightly greased bowl, turning to coat all sides. Cover it with lightly greased plastic wrap, and let the dough rise until it's doubled in bulk.
• Turn the dough out onto a lighly floured work surface and divide it into six pieces. Roll each piece into a smooth ball and place it in the lightly greased pan.
• Cover the pan let the buns rest for 10 min, then press each to flatten the top. Cover and let it rise until puffy, about 1 hour.
• Mix beaten egg white with 1 T water.
• Just before baking, brush with the egg white water mixture and sprinkle with sesame seeds. Bake the buns in a preheated 375 F degree oven for 15 to 20 minutes or until they are golden brown.
• Remove from oven and let cool on a rack before slicing in half horizontally.

LIGHT WHEAT HAMBURGER BUNS

Steps:

• Heat water to 110 degrees f.
• Mix dry ingredients.
• add oil and water.
• Mix until the dough is formed.
• let rest 5 minutes.
• Knead in a stand mixer using the dough hook for 3 minutes
• let rest for 5 minutes.
• Knead an additional 3 minutes.
• Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
• Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
• Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
• Cover with plastic wrap and let buns rise until quite puffy.
• Bake in pre-heated 375 f oven for about 15 minutes.
• Cool on wire rack.

AIRY HAMBURGER BUNS

Steps:

• Mix the first 7 ingredients on speed 1 until moistened.
• Cover and let rise until it reaches the top of the bowl.
• Add 1 T salt.
• Add enough flour until the dough pulls away from the side of the bowl. I usually add about 2 more cups.
• Knead on speed 1 for 5 minutes.
• Form large balls - 6-9 per cookie sheet. Use parchment paper. Let rise 45 minutes.
• Bake for 25 minutes at 400° until golden brown.
• Brush with butter while still hot. Use for hamburgers, sloppy joes, anything you would use a bun for. Or eat it with butter!