AuthorSteve Nubie
Everybody loves hamburgers and these buns will make any burger special. And it’s not just about burgers. Pulled pork, chicken or turkey, even cold cuts taste better on a homemade bun. Better yet, your bread machine can make this recipe easy using the dough setting to knead your dough before you shape the buns and finish them in the oven.
This recipe can make a good number of buns depending on the size you like. You can make large buns, medium sized or smaller, “slider” buns for a bite-sized plate of appetizers. The buns are finished with an egg yolk and water glaze and you can top the glaze before baking with anything from chopped garlic, shredded cheese, sesame or poppy seeds or anything else you like on the crown of your bun. The buns will keep for up to a week in a sealed plastic bag in the fridge.
Place all of the ingredients in the bread machine bread pan in the order indicated in the ingredient list and select the dough setting.
When the dough setting is complete, and the dough has achieved it’s first rise pour the dough ball out onto a flour counter top. Cut the dough in half and each piece in half again and again until you have 8 equal size pieces of dough. You can keep cutting the dough to make smaller buns and cut it again if you want to make very small, or “slider” buns. The size of the dough you initially put on your baking sheet will essentially rise 2 to 3 times after the second rise and baking is complete
Using floured hands, roll the dough pieces into a ball and then gently press flat into a burger bun shape. Place the burger bun dough on an oiled baking sheet and let rise for 45 minutes to an hour.
When the rise is complete and before baking, whisk the egg yolk and the water together and brush over the top of the buns with a pastry brush. Sprinkle with seeds if you like.
Towards the end of the rise, preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius). Place the buns in the oven and bake for 15 to 20 minutes or until the tops of the buns are lightly browned.
Remove from the oven and let rest for 10 minutes on the baking sheet. Slice in half and load up your burger.
Ingredients
Directions
Place all of the ingredients in the bread machine bread pan in the order indicated in the ingredient list and select the dough setting.
When the dough setting is complete, and the dough has achieved it’s first rise pour the dough ball out onto a flour counter top. Cut the dough in half and each piece in half again and again until you have 8 equal size pieces of dough. You can keep cutting the dough to make smaller buns and cut it again if you want to make very small, or “slider” buns. The size of the dough you initially put on your baking sheet will essentially rise 2 to 3 times after the second rise and baking is complete
Using floured hands, roll the dough pieces into a ball and then gently press flat into a burger bun shape. Place the burger bun dough on an oiled baking sheet and let rise for 45 minutes to an hour.
When the rise is complete and before baking, whisk the egg yolk and the water together and brush over the top of the buns with a pastry brush. Sprinkle with seeds if you like.
Towards the end of the rise, preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius). Place the buns in the oven and bake for 15 to 20 minutes or until the tops of the buns are lightly browned.
Remove from the oven and let rest for 10 minutes on the baking sheet. Slice in half and load up your burger.
