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Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
193 K 3.7/5 (23 reviews)
3 hours 60 min.
Easy
2.50 €
8 buns
7 IngredientsLast modified on: April 11th 2020
500 g 
180 g 
75 g 
2 
9 g 
15 g 
50 g sesame seedsTimes for this recipe
Preparation: 50 min.
Resting: 2 hours 45 min.
Cooking: 25 min.
All in all: 3 hours 60 min.
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.
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.
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.
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.
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..
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 | 90 RDI=30 % | 390 RDI=40 % | 120 RDI=20 % | 2,960 RDI=150 % | 12,410 RDI: 150 % |
| 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 % |
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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This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: Classic French white bread, New leavened bread, Pizza dough, Jura bread, Olive and pesto bread, ... See them all 19
Milk
Like these other recipes: Bonnevaux apple tart, Toasted almond cake, Chocolate cream, Chocolate-verbena cream, Liège waffles, ... See them all 64
Butter
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Sesame seeds
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