Bread Maker Hamburger Buns Recipes

Steps:

• Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
• Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
• Divide dough into 3 equal portions, divide each portion into 6 balls.
• Turn balls in hands folding edge under to make a circle.
• Press ball flat between hands.
• Place on greased cookie sheet pressing to a 31/2 inch circle.
• Let rise 30 minutes or until double in volume.
• Combine 1 slightly beaten egg with 1 tblsp.
• water and brush on buns.
• Sprinkle with sesame seeds.
• Perfect buns every time.
• Bake at 350 for about 10 minutes or until lightly brown.

Steps:

• Place all ingredients, except butter, in pan of bread machine according to manufacturer's directions.
• Select dough setting.
• When cycle is complete, turn out onto floured surface.
• Cut dough in half and roll each half out to a 1" thick circle.
• Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
• Place on greased baking sheet far apart and brush with melted butter.
• Cover and let rise until doubled, about one hour.
• Bake at 350° for 9 minutes.
• Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.

Steps:

• Add ingredients according to bread machine instructions and set on dough cycle.
• When complete, shape into balls and flatten to about 3/4 inch thick.
• Place on a lightly greased cookie sheet (or use a silicone mat and skip the grease).
• Cover with a damp towel and place in a warm place to rise for about an hour.
• Optional: Once they have risen, brush tops with melted butter/margarine or egg wash (1 egg white and 1 tablespoon water).
• *important* Place them in a COLD oven. Set to 300 degrees. When the oven indicates that it's up to temperature, turn the oven up to 400 degrees. Set the timer for 15 min and watch closely. It's done in about 10 min in my oven. The buns should be JUST set.

Steps:

• Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
• Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

Steps:

• Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
• Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
• Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Place all ingredients in bread pan, select Dough setting, and press Start. (Vital Wheat Gluten is optional but the bread will rise higher with it.).
• When dough has risen enough, the machine will beep. Remove bread pan, and turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
• With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
• Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
• Preheat oven to 400°F Bake 10 to 12 minutes until golden brown (be careful mine cook pretty fast). Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.

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.

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.

Steps:

• Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
• Make a little well in the flour and add the yeast to flour.
• For rolls, select Dough Setting and press start.
• Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
• Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
• Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
• for up to 1 week.
• ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
• Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
• Scald 1 cup milk.
• In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
• Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
• Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
• After first rise, punch down dough and knead for an additional 2-5 minutes.
• Form into desired shape and let rise again for 45 minutes to 1 hours.
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.