Wednesday, November 16, 2011

Hamburger Buns

Instead of buying burger buns - which in my humble opinion are too sweet as well as to floppy - I decided to make my own. They turned out very cute and tasty. And above all, they freeze really well. Just prepare them as directed, let them cool to room temperature, then put them in a freezer bag. When ready to serve, put them in the microwave (20 sec for 1 or 2, 25 seconds for 3 or 4), then toast on low. Or, if you have more time and prefer it that way, let them thaw at room temperature, about 30 minutes. I put them in the toaster uncut. That way, they stay soft and moist on the inside and get slightly crunchy on the outside. Split them and fill in your patties and toppings - voilà!

70 g unsalted butter, melted
70 g skim milk powder
20 g sugar
2 1/4 tsp active dry yeast
350 ml lukewarm water
1 egg
1 egg yolk
800 g all-purpose flour
1 1/2 tsp salt
sesame seeds
poppy seeds
1 egg, lightly beaten with 1 tbsp water

For the dough, place butter, milk powder, sugar, yeast, water, 1 egg, egg yolk, flour, and salt in a large bowl. Using an electric mixer with dough attachment or a dough whisk, stir everything together, then knead to obtain a smooth dough. Shape into a ball, cover, and let rest for 1 hour. Knead dough briefly and divide into two parts. On a lightly floured surface, flatten each part into a 1/2" thick disk. Let rest 10 minutes. Preheat oven to 400F. Line 2-3 large baking sheets with parchment paper. Using circular cookie cutters, cut dough circles of desired size (I used 2 3/4 inch diameter for kid-sized buns). Place buns on prepared baking sheets and let rest 10 minutes. Brush with beaten egg and sprinkle with sesame or poppy seeds if desired. Bake for 10-15 minutes. Let cool. Use directly or freeze.

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