Homemade Hamburger Buns
Directions
- 1Prepare the sandwich bread dough using either a bread machine or a KitchenAid mixer.
- 2Lightly flour your surface.
- 3Use a pastry scraper to cut the dough into eight approximately equal-sized pieces.
- 4Take a blob of dough, fold it into the center, and tuck it to form a ball.
- 5Flip the ball over onto the counter, cup your hand over it loosely, and roll it in a circle until it forms a nice ball.
- 6Press the ball down with your fingers to flatten it into a thin pancake, releasing air pops.
- 7Place the flattened dough onto a cookie sheet.
- 8Continue to press the dough down on the cookie sheet to make it even flatter, using the friction to create a perfect circle.
- 9Repeat the forming and flattening process for all eight pieces of dough.
- 10Cover the cookie sheet with a large towel and set a timer for about 45 minutes for the dough to rise.
- 11Preheat the oven to 350°F (175°C).
- 12Bake the hamburger buns at 350°F (175°C) for 18 to 20 minutes.
- 13Flip the buns about two-thirds of the way through the baking time to ensure even browning.
- 14Once baked, remove the buns from the oven and let them cool on the pan for about 30-45 minutes until completely cool to prevent sticking.
- 15Once cooled, place four buns into each gallon ziplock bag, leaving a small gap in the seal to release any moisture.
Ingredients
- 1 cup warm water
- 0.25 cup warm milk
- 2.25 teaspoons yeast
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 4 tablespoons melted butter
- 3.33 cups bread flour
- flour
Equipment
bread machineKitchenAid mixerpastry scrapercookie sheetoventowelgallon ziplock bags
Tips
- Do not overcomplicate the process.
- Flatten the dough significantly before baking to prevent overly large buns.
- If you want soft buns, allow them to cool completely on the pan before removing.
- Allow any remaining moisture to escape when storing in ziplock bags by leaving a small gap.
- The buns last easily four to five days.
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