Hamburger buns


Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
176 K 3.7/5 (23 reviews)
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Last modified on: April 11th 2020
For 8 buns, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 45 min.
Cooking: 25 min.
All in all: 3 hours 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Hamburger buns
Put into a food-processor bowl: 15 g yeast, 500 g plain white flour (French Type 65), 180 g Milk, 75 g butter, 2 eggs and 9 g salt.

The milk should be at fridge temperature.

Stage 2 - 10 min.
Hamburger buns
Knead on slow speed for 10 minutes (the mixture should ideally reach 73°F [23°C] during this process).

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 1 hour
Hamburger buns
Gather the dough into a ball, transfer to a clean bowl and cover with a plastic sheet. Leave to rest for 1 hour.

Stage 4 - 8 min.
Hamburger buns
After this, weight out into 100 g lumps.

Stage 5 - 15 min.
Hamburger buns
Shape into balls, cover with a plastic sheet and leave to rest for 15 minutes.

Stage 6 - 5 min.
Hamburger buns
Prepare 2 dishes, one with sesame seeds, the other with wet absorbant paper.

Stage 7 - 7 min.
Hamburger buns
Press out a ball of dough into a disc by hand, then reform into a ball.

Roll the top of the ball over the wet paper to moisten it thoroughly.

Stage 8 - 7 min.
Hamburger buns
Then roll it around in the sesame seeds...

Stage 9 - 7 min.
Hamburger buns
...to coat the top of the ball.

Stage 10 - 1 hour 30 min.
Hamburger buns
Place the ball on a baking sheet.

Prepare all the balls of dough like this, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.

Stage 11 - 25 min.
Hamburger buns
Preheat the oven to 460°F (240°C) and bake for about 25 minutes, until the buns are golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
Remarks
This is a new version of the classical recipe for even softer rolls.
Keeping: A few days in a clothbag, but also freeze well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %390 RDI=40 %120 RDI=20 %2,960 RDI=150 %12,410 RDI: 150 %
Per 100 g9 RDI=4 %40 RDI=4 %10 RDI=2 %320 RDI=20 %1,340 RDI: 20 %
Per buns10 RDI=4 %50 RDI=5 %10 RDI=2 %370 RDI=20 %1,550 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Sesame
How much will it cost?
  • For 8 buns : 2.50 €
  • Per buns : 0.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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