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Friday, August 7, 2009

Successfully Soft Hamburger Buns

by J. of Badhuman

N. and I have had quite a time making buns that are soft. I know, in this day and age, it's en vouge to have taut buns; but we're not all about that, because we're talking about hamburger buns.
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Typically, the interior of our hamburger buns are usually soft, but the crust on most of our buns have been pretty tough. Not like bad-ass tough, but hard tough.

N. found a great recipe at Rosa's Yummy Yums that helped us find, what I believe to be, a fantastic hamburger bun.

It's really easy, and, even if you haven't made bread before, you'll have zero issues with making soft buns.

The whole deal:
1 Cup (250g) Water, lukewarm
2 Tbs (30g) Unsalted butter, at room temperature and creamed
1 Egg (~50g)
3 1/4 Cups (433g) Plain white flour
1/4 Cup (53g) Castor sugar
1 Tsp Salt
1 Tbs Instant yeast
1 Egg yolk (+ 1 Tsp water) -- for egg wash
Sesame seeds

Method:
1. Sprinkle the yeast into the water and leave for 5 minutes. Stir to dissolve.
2. Combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.What didn't we do?We did not egg wash, nor did we sesame seed sprinkle.

What did we do differently?
Yeast is a pain. I added a little bit more, and, not only did it cut down on proof time, it allowed me to pretty much get a guaranteed good rise. It's just what I do.
I also added an egg yolk, and it gave the buns a great color.

If you like your buns a little soft, but still quite hearty, give these a shot. They're good!

1 comment:

Tree Huggin Momma said...

I don't have instant yeast, could I make this with Active Yeast and proof it and just let it rise? I have also heard that you should cool them on a wire rack with a towel over the top (to trap the steam) which helps keep them soft. I am going to try this recipe for company this weekend. DD 11 is making sloppy joes, someone else is making homemade ceasar salad, and I am making loaded tator tots :)