Gourmet Hamburger Buns Recipes

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:

• Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.
• Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
• Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)
• Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
• Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
• Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.

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.

Steps:

• Equipment:.
• 1 stand mixer with a paddle and a dough hook a 3 inch round cookie cutter.
• Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and allow to cool to 105 to 115°F.
• Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes.
• (If mixture doesn't foam, start over with new yeast).
• Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle at low speed until butter has melted, then mix in eggs until combined well.
• Add salt and four cups of the flour and mix, scraping down bowl as necessary, until flour is incorporated. Beat at medium speed for 1 minute.
• Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from the sides of the bowl, about 2 minutes; if necessary add more flour 1 Tablespoon at a time. Beat five minutes more (dough will be sticky.).
• Transfer dough to a large lightly oiled bowl and turn to coat. Cover bowl tightly with plastic wrap and let rise in a warm draft free place until doubled, about 2 1/2 hours.
• Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14 inch round (about 1/2 inch thick). Cut out as many rounds as you can with a floured cutter and arrange 3 inches apart on the baking sheets.
• Gather scraps, re-roll, and then cut out more rounds.
• Loosely cover buns with oiled plastic wrap and allow to rise in a draft free place until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Mix egg and water for egg wash.
• Brush buns with egg wash and bake, switching pans halfway through baking, until tops are golden and the bottoms are golden brown and they sound hollow when tapped, 14 to 20 minutes.
• Buns can be frozen, wrapped well, for about a month.
• Cooks Notes: If you don't have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until dough is smooth and elastic, 7 to 8 minutes.