by Heather Schmitt-Gonzalez / Wednesday, July 27, 2011
Homemade Hamburger Buns
While these buns have a sexy golden crust on the outside that holds up to those juices, the insides are tender and amazing at soaking up some of those same juices. I'm not saying you're not gonna lose the loose meat out the sides when you take a bite. I'm not changing the name to "Tidy Joes" or anything...just offering you a fighting chance, is all. These are going to be a permanent fixture in our house.
makes 12 regular-sized buns or 36 petite (slider) buns
1½ c. milk
8 Tbs. (1 stick) unsalted butter, cut into 8 pieces
4½ tsp. active dry yeast
4 c. all-purpose flour, plus more as needed
5 Tbs. sugar
1 Tbs. kosher salt
1 egg, beaten with 1 tsp. water
Sesame seeds and/or Poppy Seeds, for sprinkling (optional)
In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° - 115°F. Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, ~1 minute. My dough was pretty sticky, so I added a little more flour at a time until it just came away from the bowl. I didn't want it to get stiff, but I wanted it to be workable. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4-5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, ~1 hour.
Preheat an oven to 400°F.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.