Homemade Hamburger Buns

There are many varieties of hamburger buns available at grocery stores and bakeries, but sometimes it just might be fun to make your own and impress your guests.  Here are two ideas – one for white buns, and one for whole wheat. 

2 packages active dry yeast (not quick-rise)

2 cups warm milk (105 to 115 degrees)

5 to 6 cups unbleached all-purpose flour

2 eggs, room temperature

1/2 cup unsalted butter, softened

1 Tablespoon salt

1 egg white

1 teaspoon water

2-3 Tablespoons sesame seeds

1.  Dissolve yeast in milk in large bowl.  Stir in 2 cups of the flour and 2 eggs until smooth.  Let rise, covered, at room temperature until bubbly and tripled, about 2-1/2 to 3 hours. 

2.  Stir butter and salt into yeast mixture.  Stir in enough of the remaining flour to make a soft but workable dough.  Shape dough into a ball; knead on lightly floured surface until smooth, about 10-12 minutes.  Place dough in greased bowl; turn greased side up.  Let rise, covered, until tripled, 2 to 2-1/2 hours.

3.  Punch down dough on lightly floured surface.  Divide dough into 12 pieces.  Shape each piece into a ball; flatten each ball into 3/4-inch thick circle.  Place on greased baking sheets about 3-inches apart.  Let rise, covered, until doubled, about 30 to 45 minutes.

4.  Heat oven to 350 degrees.  Mix egg white and 1 teaspoon water; brush buns with mixture.  Sprinkle with sesame seeds.  Bake until golden about 22 to 28 minutes.  Cool completely on wire racks.  Makes 1 dozen buns. 

2 packages active dry yeast (not quick-rise)

2 cups warm milk (105 to 115 degrees)

4-1/2 to 5 cups whole wheat flour

1/2 cup unsalted butter, softened

1 Tablespoon salt

1 egg white

1 teaspoon water

2-3 Tablespoons sesame seeds

1.  Dissolve yeast in milk in large bowl.  Stir in 2 cups of the flour until smooth.  Let rise, covered, in warm place until bubbly and doubled, about 2 hours.

2.  Stir butter and salt into yeast mixture.  Stir in enough of the remaining flour to make a soft but workable dough.  Shape dough into ball; knead on lightly floured surface until smooth, about 12 minutes.  Place dough in greased bowl; turn greased side up.  Let rise, covered, until doubled, about 1 hour.  Proceed with steps 3 and 4 of the white hamburger buns above.  Makes 1 dozen buns.