Best Seeded Hamburger Buns From King Arthur Flour Recipes

MOOMIE'S BEAUTIFUL BURGER BUNS

Steps:

• Place all ingredients in your bread machine. Select dough. Allow to run cycle.
• Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
• Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks. I like to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the dough in the bread machine. It makes a light onion-y flavor that is wonderful!
• When I do these for burgers, I split the bun, butter, and fry in a skillet till brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!

HAMBURGER BUNS (KING ARTHUR FLOUR)

Steps:

• Follow breadmaker instructions on dough or to make by hand go to number 2.
• Warm milk and butter just until butter starts to melt.
• Place all ingredients except egg white and sesame seed into mixing bowl. Stir to combine, then knead the dough until smooth and elastic 5 to 10 minutes.
• Place dough into lightly greased bowl, turning to coat all sides, cover lightly with greased lastic wrap and let dough rise until doubled in size.
• Turn dough out onto lightly greased surface, divide into 6 pieces. Roll each piece into a ball and place it in the lightly greased pan.
• Cover the pan and let the dough rise 10 minutes, then press each to flatten the tops. Cover and let rise 1 hour.
• Just before baking brush egg white/water mixture and sprinkle with seeds.
• Bake the buns in preheated 375 degree oven for 15 to 20 minutes until golden brown, cool on rack.

SEEDED HAMBURGER BUNS (FROM KING ARTHUR FLOUR)

Steps:

• To make dough; combine all dough ingredients and mix and knead by hand, mixer or bread machine - to make a soft dough.
• Place dough in a lightly greased bowl, cover and let rise in a warm place for an hour, until it's almost doubled in size.
• Turn dough out onto a lightly greased surface, flatten slightly and divide it into 6 pieces, each weighing about 4 ounces.
• Roll each piece into a ball. Place in the creased cups of a hamburger bun pan (or shape) and flatten gently.
• Cover and let rise until buns have doubled in size.
• Towards end of rising time, preheat oven to 375.
• Bake buns for 10 minutes.
• Remove from oven, bursh with lightly beaten egg white and sprinkle with seed topping; do this quickly or the seeds won't stick. Return buns to oven and bake for 5-8 minutes, until golden brown. Remove from oven and cool on a rack.

KAISER ROLLS FROM KING ARTHUR FLOUR

Steps:

• Manual Method:.
• In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
• Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
• Knead the dough for an additional 5 minutes, or until it's smooth and supple.
• The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
• Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
• Bread Machine Method:.
• Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
• About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
• Allow the machine to complete its cycle.
• Shaping:.
• Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
• Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
• Working with one ball of dough at a time, center your kaiser stamp over the dough.
• Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
• Repeat with the remaining rolls.
• Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
• Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
• Turn the rolls cut-side up.
• Dip tops in milk and coat with poppy or sesame seeds, if desired.
• Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
• Remove them from the oven, and cool on a wire rack.