GOURMET FRENCH BREAD STYLE HAMBURGER AND HOTDOG BUNS (BREAD MACH
This makes a crisp chewy style hamburger bun that is delicious! I made this for fun and it is a family favorite now. If you like big burgers these buns will handle them well. They are fantastic as sandwich buns also. They make a mean ham and cheese! This is adopted from Failproof french bread recipe # 81211
Provided by Dad the cook
Categories Breads
Time 33m
Yield 6-9 Buns, 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in bread maker according to manufacturer instructions. The water should be about 110*F.
- Set the machine to dough cycle and start the machine.
- When the dough is finished roll onto a floured surface.
- Roll the dough to about an 1 1/4" -2 inch thickness (depending on how tall you want your buns.).
- Flour a 3 1/2 inch cutter (I use a glass) and press straight down to cut out the bun.
- Place buns on a greased baking sheet and cover with a tea towell for about 1 hour, or until doubled in size.
- Preheat the oven to 425 degrees.
- Place buns in oven, then using a water bottle sprayer, squirt hot water all around the hot oven, but not near the light bulb. Wait 30 seconds and spray again, do this one more time and let the buns bake.
- Bake for 15 to 18 mins (ovens vary in temp). Check halfway way through and turn the pan.
- Cool on a wire rack and enjoy!
- (Note) I have made these with a stand mixer with great success.
Nutrition Facts : Calories 382.6, Fat 1.1, SaturatedFat 0.2, Sodium 327.5, Carbohydrate 79.9, Fiber 3.1, Sugar 0.3, Protein 11.2
GOURMET HAMBURGER BUNS
Make and share this Gourmet Hamburger Buns recipe from Food.com.
Provided by Stephen Shafer
Categories Breads
Time 5h14m
Yield 12-16 buns
Number Of Ingredients 10
Steps:
- Equipment:.
- 1 stand mixer with a paddle and a dough hook a 3 inch round cookie cutter.
- Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and allow to cool to 105 to 115°F.
- Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes.
- (If mixture doesn't foam, start over with new yeast).
- Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle at low speed until butter has melted, then mix in eggs until combined well.
- Add salt and four cups of the flour and mix, scraping down bowl as necessary, until flour is incorporated. Beat at medium speed for 1 minute.
- Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from the sides of the bowl, about 2 minutes; if necessary add more flour 1 Tablespoon at a time. Beat five minutes more (dough will be sticky.).
- Transfer dough to a large lightly oiled bowl and turn to coat. Cover bowl tightly with plastic wrap and let rise in a warm draft free place until doubled, about 2 1/2 hours.
- Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14 inch round (about 1/2 inch thick). Cut out as many rounds as you can with a floured cutter and arrange 3 inches apart on the baking sheets.
- Gather scraps, re-roll, and then cut out more rounds.
- Loosely cover buns with oiled plastic wrap and allow to rise in a draft free place until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Mix egg and water for egg wash.
- Brush buns with egg wash and bake, switching pans halfway through baking, until tops are golden and the bottoms are golden brown and they sound hollow when tapped, 14 to 20 minutes.
- Buns can be frozen, wrapped well, for about a month.
- Cooks Notes: If you don't have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until dough is smooth and elastic, 7 to 8 minutes.
Nutrition Facts : Calories 325.4, Fat 7.2, SaturatedFat 3.9, Cholesterol 68.7, Sodium 621.3, Carbohydrate 54.3, Fiber 1.9, Sugar 4.4, Protein 9.9
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