A great burger should be made with ground chuck, topped with homegrown tomato, onion, pickles and lettuce sitting on a fabulous, homemade, toasted burger bun.
This recipe will meet all your expectations for the perfect burger bun . . . Soft, and yeasty, and perfect to whip up in your bread machine!
A word about bread machines:
I use my bread machine to mix and first rise all my breads and rolls except when I make "5 minute artisan bread", I'll share more about that another time. Using a bread machine cuts down on messy bowls, kneading time with more mess, and keeps your dough the perfect temperature for the first rise. If you can find a cheap one at a yard sale or thrift store, and it works, pick it up or purchase a used one on amazon.com.
Fabulous Burger Buns for the Bread Machine
To your bread machine container, add ingredients in this order:
1 cup warm water
3/4 cup warm, whole milk or buttermilk
1/4 cup melted butter, equals 1/2 stick
1/4 cup cane sugar
1 1/2 teaspoons salt
Note: Warm is 110 to 115F, the temperature of a warm baby bottle.
It should feel warm on the inside of your wrist, not hot.
3 1/2 cups unbleached bread flour, or unbleached flour
Note: Make a well, in the flour and add your gluten and dry yeast.
1 tablespoon dry yeast
- Set bread machine to dough cycle and push start. Dough cycle is 1:30 min.
- Punch down dough. Dough will be sticky, so as you pull dough from your bread machine, sprinkle a little flour along the sides to keep it from sticking.
- On a floured board or countertop, with a lightly floured rolling pin, roll out dough to 3/8-inch.
- Cut out buns and place on large cookie sheet covered in parchment paper.
- Cover buns with a light tea towel and put in a warm place for 30-40 minutes to rise.
- Preheat oven to 375F. 170C.
- In a small bowl whisk egg white and 1 teaspoon water, mix well.
- Sprinkle with poppy, sesame, or flaxseeds.
- Bake at 375F. for 20-22 minutes, or until golden brown.
- Cool on wire cooling rack.
- Split buns, spread with butter and toast in broiler, keep a watchful eye, so they don't burn.
Note: To freeze, place buns in a dated, gallon freezer bag. Top buns with wax paper, this keep buns from collecting frost and becoming soggy.
This is an exceptional recipe, the best of the best!!! Well worth the effort!!!
Thanks for coming on this journey with me. I hope you are inspired to try something new.
Baking your own breads saves you big money and you know what is going into your food. Homemade guarantees great taste, freshness, and an aroma that's hard to beat.
Have a great weekend! I'll see you on Monday . . . Over at Julie's!!!