Place all ingredients, except butter, in pan of bread machine according to manufacturer's directions. That isn’t the same as ‘rapid rise’, is it? We actually didn’t toy with the amount of sugar or attempt to sneak in a little whole-wheat flour, seeing as, well, why mess with perfection? Thanks and have a great day! When I was first learning, I was told not to add more flour but this meant not to add too much. Many thanks…, I thought this was a fantastic recipe that resulted in an outstanding burger bun that’s much better than store-bought buns. Since I’ll be using the bread machine can I use bread machine yeast? It is a FABULOUS recipe. My baking time was closer to 12 minutes, so I’d check after 8 minutes—the first time to turn for even browning. Those are the three qualities of a burger that everyone can get behind. In the meantime, we encourage you to make modest tweaks to the recipe–as you know, baking is a very, very delicate science–and let us know how it goes. Burgers tend to be one of those meals that are so common to all of us, that often the details get overlooked and you just make a burger. Upload a picture of your dish I chose to make the 8 big buns. For Today's Cook I share with you the best hamburger bun recipe ever, this recipe has been tweaked many times to insure perfect results for you every time. Gently punch down the dough and turn it out onto a floured surface. Absolutely you can adapt the size to suit your demands or preference. They raised up nicely in another hour, then I basted them with the butter and they baked up in 14 minutes. I used the roll-into-a-log-and-slice method for shaping the buns, and it couldn’t have been any more effortless. If you’re looking for some delicious buns, then try out this recipe for beautiful burger buns. You can also freeze the buns for up to 3 months, which means you’ll have a homemade burger bun any time you like! If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing. ), Leite’s Culinaria reader and food blogger Sarah of The Cook’s Life has tweaked this recipe into loaf form. I also have a query out to our resident baking expert, who is one of our recipe testers as well as a baking professional. Once you can stretch it apart without it tearing, you’re ready to let the dough rise. Thanks for another great recipe. The resulting dough was very smooth and easy to work with. Upon taking a bite of one of the cooled rolls, I was a little skeptical about how substantial they were and was concerned they’d be too heavy for burgers or sandwiches, but I was wrong. Is there a method to make these where they can rise in the fridge overnight? That said, some of our readers have had success and suggest that you carefully wrap them in plastic wrap and then a layer of foil to freeze. Thanks for this recipe! The recipe was easy to weigh out, prepare, and bake. I’m here to tell you that you can take your average burger, pay attention to the details and make that burger great. It’s in my permanent file now! Terrific to hear that you love this recipe as much as we do, Wade! Love this! “. Thank you! 4 or 5 days in the fridge or you can bake it all at once. This isn’t your grocery store bun. Easy to do using a bread machine and so awesome! Those are fine for shredded chicken or pulled pork, but for a hefty burger I want a little more substance and flavor. I am wondering though if you have experimented with a few tweaks, like omitting the sugar altogether and/or replacing part of the all-purpose flour with white whole wheat. Please forgive what may be a stupid question to everyone else but since I am not well versed with yeast, here goes: This recipe calls for ‘instant yeast’. sue. The buns I made with this recipe were better than any other buns that I have made. Glad to hear you’re as fond of this recipe as we are. Wow man!!! (I literally just let out a long, slow, sigh-like “Ooooooh” sitting here at my computer reading your comment.) Looking forward to trying your other recipes. What is important, however is the egg and milk wash that goes on top. These burger buns were a big hit at our last barbecue. I stored them in a plastic bag overnight in a bread bin on the kitchen counter, but found that the following day they crumbled when made into burgers. These made-from-scratch buns are a game changer, yes, Mark?! Of course the easiest solution would be to bake a batch as is and then a slightly modified one and then compare. A question. I’ve got a “bun bread” loaf rising now, looking forward to toast in the morning. You never know when you might need the perfect burger bun, after all. Beat the egg and milk together and gently brush the top and sides of the buns with the egg wash. Sprinkle with sesame seeds if desired and transfer the pan to the oven. The use of instant yeast makes the dough quicker to assemble and faster to rise. To get them to still be tasty I have made a bunch of tweaks. You can ready all about how to convert different types of yeast here. You could easily make these buns the day before a party. This is what will give you the dark brown shiny color that makes these buns look bakery-shop perfect. This was a simple recipe that was really easy to follow. Hate tons of emails? (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch log. Shoot for making 12 smaller buns rather than 8. I found the buns too heavy and dense for a sandwich. Instead of timing the dough, judge the timing by how the dough looks.

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