Yes, I could have easily bought buns to sandwich our pulled pork, but what fun is that? How much more satisfying to know I baked these myself. And aren’t they just gorgeous with that shiny golden brown top speckled with sesame seeds?
I’ve baked with yeasted doughs a few times, and this is definitely the most pliable, easy-to-handle dough I’ve encountered yet. It was a bit tacky initially, but once the dough finished the first rise, it was smooth as can be to handle.
This particular recipe uses potato flour–not something I stock regularly in the pantry, so it did require a special trip to the store. However, I do list an alternative in the recipe below. I learned that the potato flour, though, helps keep moisture in the bread.
It also uses nonfat milk, another item I don’t regularly stock. I have seen it in small packets at the store, though, so you don’t have to buy a big bulky box of it.
This ended up being a fairly easy recipe, so I plan to continue making sandwich buns for us, keeping extras in the freezer to use as needed.
Homemade Hamburger Buns
- 3 cups unbleached all-purpose flour
- 2 tsp. instant yeast (also called rapid rise yeast) or 2 1/4 teaspoons active dry yeast (.25 ounce packet) (see yeast tutorial to learn about the two types)
- 1 1/2 tsp. kosher salt
- 2 tbsp. white granulated sugar
- 3 tbsp. unsalted butter, melted
- 1/4 cup nonfat dry milk
- 1/4 cup potato flour (alternative: grind mashed potato flakes in a food processor)
- 1 cup + 2 tbsp. lukewarm water
- 1 extra large egg
For the egg wash
- 1 extra large egg
- 1 tbsp. water
- sesame seeds or poppy seeds, optional
- Combine the flour, yeast, salt, sugar, melted butter, dry milk, potato flour, water, and egg in the bowl of a stand mixer fitted with the dough hook; knead until smooth and elastic, about 5-7 minutes. Adjust the dough’s consistency with additional flour or water as needed, but remember that the more flour you add, the heavier and drier your buns will be.
- Transfer the dough to a lightly floured work surface and shape into a ball.
- Lightly spray the inside of a large bowl with nonstick cooking spray. Place the dough into the bowl; loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 – 1 1/2 hours.
- Transfer dough to a lightly floured work surface. Gently deflate the dough and divide into 8 equal portions. Roll each piece of dough into a smooth ball and flatten into a 3 1/2-inch disc. Transfer discs to a parchment-lined baking sheet, spacing them 2 1/2 inches apart. Cover lightly with a kitchen towel and allow to rise for 1 – 1 1/2 hours in a warm, draft-free space.
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the remaining egg and 1 tbsp. water. Brush the tops of the buns with the egg wash and sprinkle with sesame or poppy seeds, if desired.
- Bake the buns until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
Yield: 8 buns
SOURCE: The Galley Gourmet