Homemade Hamburger Buns

Yes, I made homemade hamburger buns...sounds impressive doesn't it?  Of course my husband is not at all surprised that I would venture to make my own hamburger buns...I've been talking about trying to make these for months and I finally bit the bullet and did. And I couldn't be more happy that I made these.  It actually wasn't really all that different or much harder than making homemade pizza dough. These buns are so good!  I am usually not excited about the bread when I eat a sandwich or a burger  but when using these, the bread definitely stood out as nothing short of wonderful.

We used these buns for the Philly Cheesesteak Sloppy Joes and again for sandwiches for lunches.  I can't wait to make these again and try different varieties-maybe next time I will try to make some hot dog or hoagie buns!  If you want to take your sandwiches and burgers to the next level, I highly recommend trying these!

Hamburger Buns

Makes 8 hamburger buns

2 teaspoons active dry yeast

1 cup warm water

3 tablespoons warm milk

2 1/2 tablespoons sugar

2 large eggs

3 cups bread flour

1/3 cup all-purpose flour

1 1/2 teaspoons kosher salt

2 1/2 tablespoons unsalted butter, softened

Nonstick cooking spray

Sesame seeds, if desired

In the bowl of a stand mixer fitted with the paddle attachment, combine yeast, water, milk and sugar.  Let stand until foamy, about 5 minutes. 

Add the flours and salt to the bowl, and mix until combined.  Mix in the butter.  Lightly beat one egg and add to mixture.  Switch to the dough hook attachment and knead on low speed for about 8 minutes.  The dough will be sticky and a bit messy, but adding too much flour will cause the buns to be tough.

Transfer the dough to a lightly oiled bowl.  Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1-2 hours.

Line a baking sheet with parchment paper.  Divide the dough into 8 equal parts.  Roll each part into a ball and arrange 3 inches apart on the baking sheet.  Cover loosely with plastic wrap lightly coated with nonstick cooking spray and let rise in a warm place until puffy and almost double in size for an additional 1-2 hours. 

Set a large metal pan (or 2 smaller pans) of water on the lowest rack of the oven.  Preheat the oven to 400 degrees with a rack in the center.   Beat remaining egg with one tablespoon water to make an egg wash.  Lightly brush the tops of the buns with some of the egg wash.  If using, sprinkle the tops of the buns with sesame seeds.  Bake the buns for approximately 15 minutes, until lightly golden brown, turning the baking sheet halfway through baking time.  Transfer  buns to wire rack to cool completely.

Sources: Smitten Kitchen, Annie's Eats, originally from the Comme Ca via the New York Times.