Monday, March 15, 2010

Hamburger Buns

4 1/2 c unbleached flour
1 1/2 t salt
1/4 c powdered milk
3 T sugar
2 t yeast
1 large egg
3 1/2 T butter room temp
1 1/2 c water plus a bit more
1 egg for egg wash

Mix together flour, salt, milk, sugar and yeast. Pour in one egg, butter, 1 1/2 water and mix with a spoon or paddle attachment until water is absorbed into flour and ball forms. Add more water if dough seems stiff, you want it soft and supple.

Sprinkle flour on counter and knead dough, or if you are like me, swap out the paddle attachment for your dough hook and mix 6-8 minutes or until it clears the side of your mixer bowl. You should be able to stretch a small amount of dough into a translucent window, if it breaks, keep kneading.

Ferment in a covered, greased bowl for 1 1/2 -2 hours, and then divide into 2 oz pieces (18) dinner rolls, or 3 oz (12) hamber buns. Shape the pieces into tight rounds by cupping your hand over the ball of dough and rolling it with pressure against the counter and sides of the dough around in circles. You will feel the ball tighten up, that is what you want. Mist balls with oil, cover with plastic and a towl and leave to nap for 20 minutes or so.

Place buns or rolls on parchment lined baking sheets, pressing the dough balls down if you are making buns to flatten them a bit. Mist and cover again for a hour or better nap until they double in size.

Preheat oven 400 degrees, brush rolls or buns with egg wash and top with sesame, poppy or no seeds. Bake for 15 minutes or until just above 180 degrees. Remove them from the pans immediately and cool on wire rack to prevent having soggy buns.
No one likes soggy buns....

No comments:

Post a Comment