Hamburger Buns

Name: Hamburger Buns
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 16
Cuisine: American
Ingredients: 14 grams packages active dry yeast; 1 large egg mixed with 1 tablespoon water for egg wash; 2 larges eggs, lightly beaten; 1 liters all-purpose flour, divided; 1 Tbsp salt; 59 milliliters sugar, divided; 1 sticks unsalted butter, cut into tablespoon pieces and softened; 59 milliliters warm water (105-115°F); 473 milliliters whole milk

Hamburger Buns is a vegetarian bread. One serving contains 241 calories, 7g of protein, and 5g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe is typical of American cuisine. Head to the store and pick up active yeast, egg, warm water, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Bring milk to a bare simmer in a small saucepan over medium heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat and cool to 105 to 115°F.

Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Blender

Bowl

Let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Ingredients you will need

Yeast

Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well.

Ingredients you will need

Butter

Sugar

Yeast

Egg

Milk

Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick).

Ingredients you will need

Butter

Dough

Punch

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.

Equipment you will use

Baking Sheet

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 375°F with racks in upper and lower thirds.

Equipment you will use

Oven

Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes.

Ingredients you will need

Roll

Egg

Equipment you will use

Oven

Transfer to racks to cool completely.

·If you don't have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.·Buns can be frozen, wrapped well, up to 1 month.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Wooden Spoon