Rather than run to the store , I decided to save my energy and a few bucks by making my own hamburger buns using the same recipe I last used to make hot dog buns, but tweaking it ever so slightly.
- 3 c. lukewarm water
- 1 1/2 T. instant yeast
- 1 1/2 T. Kosher salt
- 2 T. sugar
- 1/2 c. unsalted butter, melted
- 7 c. unbleached all-purpose flour softened butter to grease the pan
- egg wash
- Mix the yeast, salt, sugar, and melted butter with the water in a mixing bowl. Mix in the flour using a spoon, food processor or heavy-duty stand mixer. Cover with plastic wrap and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours. The dough can be used immediately after the initial rise or refrigerated in a lidded container and used within 7 days.
- When you’re ready to bake, dust the surface of the dough with flour and cut off a hunk of dough approximately the size of golf ball, maybe slightly larger. Dust the chunk of dough with flour and quickly shape the dough into a ball. Stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter of a turn and drop onto a baking sheet lined with parchment paper. Flatten to a disk shape. Allow the dough to rest and rise for one hour and 40 minutes.
- Preheat the oven to 350 degrees. Brush the top surface with egg. Bake for about 30 to 35 minutes, until golden brown. Cool before cutting or eating.
The only thing I did differently with these buns was to use an egg wash instead of brushing them with butter. I wanted them to have a darker finish than the hot dog buns I made previously.
These buns are light and airy. They reminded me of dinner rolls more so than hamburger buns, but they served their purpose: to hold up a double cheeseburger.