Hamburger/Hot Dog Buns

Recipe is adapted from this one. Makes 8 buns sized for your typical 1/4 lb burger or normal hot dog.

Ingredients

  • 1 package active dry yeast (.25oz, make sure it's not expired)
  • 3 1/2 cups all-purpose flour
  • 1 cup warm water, approximately 105° F
  • 3 tbsp sugar
  • 2 eggs (1 for dough, 1 for egg wash)
  • 3 tbsp butter
  • 1 1/4 tsp salt
  • 1 tsp sesame seeds (optional)

Instructions

  1. In a stand mixer or large mixing bowl, mix together 1/2 cup of the flour, the yeast, the sugar, and the warm water and allow the yeast to activate for about 10-15 minutes (until the mixture is foamy.)
  2. Melt the butter and add to your mixture along with 1 egg, salt, and the rest of the flour (about 3 cups.) If your dough is too wet to knead, add a little more flour until it's kneadable.
  3. Knead the dough for a few minutes, until smooth, elastic, and sticky (but not sticky enough to stick to your hands.)
  4. Form dough into a round shape and return to the bowl, Cover the bowl with something to prevent the dough from drying out and to keep insects away. Leave the dough to rise for about an hour, when it should have doubled in size.
  5. Once the dough has risen enough, flatten the dough into a rough rectangle, about 1/2 thick, and divide into 8 equally sized portions.
  6. For hamburger buns, form each portion into a round shape, tucking the ends underneath and smoothing the seam. Flatten them into discs approximately the right size for your burgers. For hot dogs, make each into a rectangle.
  7. Grease or line your baking sheet (I think parchment paper gives a better bake to the bottom) and place dough on sheet. Cover the dough with something light like parchment paper and allow to rise a second time; at least an hour is ideal but I've found you can get away with a shorter second rise as long as your dough rose adequately the first time.
  8. Preheat the oven to 375˚ F. If you'd like to, separate an egg yolk and mix with a little water to make an egg wash, then brush each (with brush or fingers) and sprinkle with sesame seeds.
  9. Bake for about 15 minutes, until tops are lightly browned.
  10. Remove from oven and let cool. The buns are safe to eat for a few days and should slice easier the next day, but the texture is best when eaten fresh.