You may have wondered whether it’s worth making burger buns yourself. Once you’ve tasted this recipe, there’s not much left to wonder about. I think these are far better than any store-bought options. They’re also quite a bit more filling! If you have a stand mixer, the dough comes together in no time. Just plan for some extra time to let the dough rise. There’s been endless debate about both burgers and burger buns. I think of these as similar to a slightly sweet bun dough, and if you follow this recipe, the result is pretty close to that.
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Ingredienser
- 420 g all-purpose flour
- 10 g dry yeast
- 40 g sugar
- 5 g salt
- 170 ml buttermilk
- 1 egg
- 1 egg yolk
- 25 g unsalted butter, room temperature
- 1 egg for brushing
Fremgangsmåte
Mix flour, yeast, sugar, and salt in a bowl and run a few rounds to combine. Add buttermilk, egg yolk, and egg, and knead the dough in a stand mixer until you have a smooth and firm dough, about 5 minutes. Add the butter and knead the dough for an additional 10-15 minutes until the dough is smooth and supple.
Place the dough in an oiled mixing bowl and let it rise until doubled in size, about 1 1/2 to 2 hours.
Divide the dough into 6 equal pieces and let rise for an additional 2 hours covered with plastic. Alternatively, skip the second rise, but the buns will be slightly more compact.
Preheat the oven to 180 degrees Celsius.
Brush the burger buns with beaten egg, sprinkle with sesame seeds, and bake in the middle of the oven without convection until golden brown, about 20 minutes.
Cool on a wire rack.
Notater
Use a stand mixer to save time on kneading. The dough can skip the final rise, but the buns will be more compact.
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