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Hamburger buns

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.

169 K 3.7/5 (23 reviews)

3 hours 60 min. difficulté

Easy

2.50 €

16 buns

7 Ingredients

Last modified on: April 11^th 2020

For 16 buns, you will need:

1 1 litre 560 ml plain white flour (French Type 65)
2 360 mls Milk
3 154.8 mls butter
4 4 Eggs
5 18 mls salt
6 30 mls yeast
7 100 mls sesame seeds

Change these quantities to make:

4 buns 8 buns 16 buns 24 buns

Change measures:

Metric

Metric weight Metric volumes

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.

Put into a food-processor bowl: 30 mls yeast, 1 litre 560 ml plain white flour (French Type 65), 360 mls Milk, 154.8 mls butter, 4 Eggs and 18 mls salt.

The milk should be at fridge temperature.

Stage 2 - 10 min.

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

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.

After this, weight out into 100 g lumps.

Stage 5 - 15 min.

Shape into balls, cover with a plastic sheet and leave to rest for 15 minutes.

Stage 6 - 5 min.

Prepare 2 dishes, one with sesame seeds, the other with wet absorbant paper.

Stage 7 - 7 min.

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.

Then roll it around in the sesame seeds...

Stage 9 - 7 min.

...to coat the top of the ball.

Stage 10 - 1 hour 30 min.

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.

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 recipe	180 RDI=70 %	780 RDI=70 %	230 RDI=40 %	5,930 RDI=300 %	24,820 RDI: 300 %
Per 100 g	9 RDI=4 %	40 RDI=4 %	10 RDI=2 %	320 RDI=20 %	1,340 RDI: 20 %
Per buns	10 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 16 buns : 5.00 €
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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