Hamburger Buns
I know you are looking at this thinking I must be crazy to make homemade hamburger buns when they don’t cost that much to buy in the stores. So I will admit I am a little crazy but I have to tell you this were much better than store bought ones, and I promise they were not that hard at all. You do have to plan ahead a little bit to give time for the dough to rise. Other than that they came together in a pinch, and my whole family was impressed with how good they looked and tasted. I did use whole wheat but you don’t have to. I just like to add whole grains in to my families’ diet where ever I can. So don’t be intimidated go ahead and try these. Your family will thank you.
Nutritional Information: 8 servings
Calories: 231 · Fat: 5.2g · Cholesterol: 33mg · Sodium: 476mg · Carbohydrates: 40.1g · Fiber: 4.8g · Sugar: 5.8g · Protein: 7.9g · WW+: 6 points
Ingredients:
3 tbsp. warm milk
1 cup warm water
2 tsp. instant yeast
2½ tbsp. sugar
1½ tsp. salt
1 large egg
3 cups white whole wheat flour
1/3 cup all-purpose flour
2½ tbsp. unsalted butter, softened
3 T. Vital wheat gluten
For topping:
1 large egg and water for egg wash
Sesame seeds (optional)
Directions:
- Preheat the oven to 400˚ F with a rack in the center. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.
- Set a large metal pan of water on the lowest rack of the oven. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Adapted from annies-eats.com]]>
