Perfect Hamburger Buns
These perfect hamburger buns take your favorite burger to levels you just can't believe. They are fun to make. Go for it! Perfect hamburger buns are so good!
Author: Adapted from Nick Malgieri
Recipe type: Bread
- ¾ cup plus 2 tablespoons of scaled milk and cooled to 95 F (heat until just before boiling, and then remove from heat...use an instant-read thermometer to measure temp).
- 1 tablespoon active dry yeast
- 1½ cups unbleached bread flour
- ¾ cup plus 2 tablespoons of scalded milk, cooled to 95 F
- 2 teaspoons of honey
- 2¾ cups of unbleached bread flour
- 2 teaspoons of fine sea salt
- 5 tablespoons of unsalted butter, softened
- Milk, for brushing
- Sesame seeds
- For the sponge, pour the milk into the bowl of an electric mixer and whisk in the yeast.
- Wait 1 minute and whisk again.
- Use a rubber spatula to stir the flour into the milk, stirring and scraping the sides of the bowl until no dry flour remains - the sponge will be fairly firm.
- Cover the bowl with a kitchen towel and let the sponge ferment until it has more than doubled in size...about 1 and ½ hours.
- For the dough, use the rubber spatula to stir the mile and honey into the sponge, followed by the flour.
- Place the bowl on the mixer fitted with the dough hook and mix on the lowest speed for 2 minutes, then let the dough rest for 15 minutes.
- Sprinkle in the salt and mix the dough on medium speed until is smooth, about 3 minutes more.
- Beat in the butter in 3 separate additions, continuing to beat until the dough is smooth, elastic and shiny.
- Scrap into an oiled bowl and turn dough over so that the top is oiled.
- Cover with plastic wrap and let the dough ferment until it starts to puff, about 45 minutes.
- Scrape the dough onto a lightly floured surface.
- Flatten to a disk and fold the two sides in to overlap at the middle, then roll toward you, jelly-roll style.
- invert, flatten, and repeat.
- Return the dough to the bowl, seam side down, cover, and let ferment until fully doubled, 1 hour.
- To form the hamburger rolls, slide the dough to a floured surface and form into a rough square without deflating it.
- Cut into 10 equal pieces.
- Round each piece with the palm of your hand.
- Cover rounded dough balls with kitchen towel and let proof until doubled in size, about 45 minutes.
- Pre-heat the oven to 400F
- Invert the rolls into the greased hamburger roll pan (or place on a baking sheet lined with parchment paper...about 1 inch apart from each dough ball).
- Gently press to deflate each piece of dough to about ½ inch thick.
- Brush with milk and sprinkle with sesame seeds.
- Place in the oven and decrease the temperature to 375F.
- Bake the rolls until well risen an deep golden, about 20 to 25 minutes.
- Cool the rolls on a rack.