|Name of Recipe: Hamburger Buns|
Contributed By: Weedwhacker
Number of Servings: 8-24
Cooking Time: about 15 minutes
3/4 to 1 cup lukewarm water
1 package active dry yeast
1/4 cup sugar
1 1/4 teaspoons salt
2 tablespoons butter, softened
1 large egg, lightly beaten
3 1/4 cups Unbleached All-Purpose Flour
3 tablespoons melted butter
|1. Mix 1 tsp sugar and the yeast into the water; allow to stand for about 15 minutes to "proof."|
2. Mix the softened butter with the sugar and salt, then mix in the egg and the water/yeast mixture, and finally 3 cups of the flour; use the last 1/4 cup of flour (or a little more, if necessary) to knead the bread until smooth; the dough should be fairly soft.
3. Put the ball of dough into a greased bowl, cover the dough, and let it rise in a warm place for 1 to 2 hours, or until it's nearly doubled in bulk.
4. Turn the dough out onto a lightly greased surface, gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball and flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
5. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6. Cool the buns on a rack.
|For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.|
For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" - about 3" in diameter? Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
Source: Modified from a recipe on the King Arthur Flour website.
(Image by Weedwhacker)
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