Hamburger Buns (Bread Machine)
Hamburger Buns (Bread Machine)
Let your bread machine do the heavy work, but you will cook these in your oven. I have made these and the taste is perfect, and they are durable, meaning they are not going to fall apart if lots of sauce is used.
Equipment
- Bread Machine
- Oven
- Baking Sheet
Ingredients
- water, see Step 1
- 1 egg, see Step 1
- 2 tablespoons butter, softened
- 1½ teaspoons salt
- 1 tablespoon sugar
- 384 grams all purpose flour, 3 cups if no scale
- 1½ teaspoons instant dry yeast
Instructions
- Crack an egg into a measuring cup and lightly scramble with a fork, then add water to make 1 cup of liquid.
- Pour the egg and water mixture into your bread machine, the add the remaining ingredients in the order listed or as specified by the manufacturer. Set to Dough (or Leavened Dough) and press start. The run time should be around 1 hour 20 minutes to 1 hour 30 minutes depending on your machine.
- When the bread machine says it is done, using floured hands, turn the dough out onto a floured surface.
- Using a pastry cutter or large knife, cut the dough in half, and cut each half into 3 or 4 pieces, like cutting a pie. 3 for big buns, 4 for smaller buns (which are probably average size buns).
- Take a baking sheet or two and just spread some flour on them, nothing heavy, just rub it around a bit. Now with the dough pieces, use floured hands each in a karate chop position, roll each piece of dough between your hands to make a round ball, no need to pick the ball up to do this, as they are very soft, and are also rising while you do this. Quickly roll each into a round ball and place these on the baking sheet.
- Cover the sheets with a towel and let rise for about 30-40 minutes, or until doubled in size or nearly doubled.
- Preheat your oven to 180° C (350° F).
- Mix up 1 egg and a tablespoon of water, just before putting into the oven, lightly brush (do not deflate the dough) with the egg wash, and lightly sprinkle with white sesame seeds if desired.
- Bake for 20-30 minutes, or until rolls turn a golden brown indicating they are done, remove from the oven, cool for a few minutes then transfer to a wire rack to cool completely.
- And another batch with sesame seeds added.
Notes
Additional flour guidance and information provided by good friend, Garland Davis, US Navy Cook (Ret), United States.
I made these again on 3 Mar 2017, used the egg wash and sesame seeds this time, and only made 6, results as you can see, excellent! This is my Go-To bun recipe now!