Thursday, December 13, 2012

Homemade Crusty Hamburger Buns

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               These are the hamburger buns you've been waiting for. 
Since the Easy Crock-Pot Pulled Chicken with Homemade BBQ Sauce I've had a lot of request for these bad boys! 
Crusty deliciousness with a soft and chewy center. 
I used my favorite roll recipe with some adjustments to produce a hamburger bun like I've been buying at the bakery. There's just something about a crusty rustic hamburger bun plus I know every last ingredient that is in these!
 The family actually voted these better then the bakery and that is saying a lot!
If you need a few easy recipes to top your buns with check out Sloppy Joes, Easy Crock-Pot Pulled Chicken With Homemade BBQ Sauce and Slow Cooked Pulled Pork!


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Combine warm water (under 110 degrees), yeast and honey in a  large mixing bowl fitted with a dough hook. Let sit about 10 minutes until mixture becomes foamy.
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Add 3 1/2 cups flour and 1 1/2 teaspoon sea salt.
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Knead mixture on medium speed until dough pulls away from the side of the bowl. dough will be lumpy at this point.
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Continue to knead until dough becomes smooth and elasticity. Move dough to a greased bowl, cover and allow to rise 45 minutes. 
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Fold dough over onto itself on all all four sides.
This is realigning the gluten in the dough and developing texture and flavor.
Recover and repeat this process in another 45 minutes.
Then allow dough to rise until double in size about 35-45 minutes.
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Divide dough into 6 pieces. Tuck edges under of each bun to form a nice smooth, round ball. 
Place buns seam side down on a cookie sheet covered with parchment paper or silpat. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 2 days.
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Preheat oven to 500 degrees and remove rolls from the refrigerator  and allow to rise while oven preheats until almost double in size. Right before placing rolls in the oven spray with water. I don't have a spray bottle for food (I keep meaning to buy one) so I have found either getting my fingertips wet and flicking the rolls with water works or getting a pastry brush wet and running my fingers over the end to flick droplets of water works well. Place in oven and cook for 10 minutes. Reduce oven temperature down to 400 and bake another 10-15 more minutes until rolls are brown on the outside and sound hollow when top is tapped. Remove from pan and cool 5 minutes.
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Enjoy!



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Homemade Crusty Hamburger Buns

Recipe by Serena Bakes Simply From Scratch
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Prep time:PT3H0M
Cook time:PT25M
Total time:PT7H25M
Yield: 6 Hamburger Buns
Ingredients
  • 1 1/2 cups Warm Water Under 110 Degrees
  • 1 1/2 teaspoons Active Dry Yeast
  • 1 teaspoon Honey
  • 3 1/2 cups Flour
  • 1 1/2 teaspoons Sea Salt
Cooking Directions
  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
  2. Add all of the flour and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become smooth.
  3. Place dough into a well greased bowl, cover and allow to rise for 45 minutes.
  4. Fold each side of dough over onto itself on all four sides in the bowl to make a square and recover the dough.
  5. Allow to rise another 45 minutes and repeat folding the dough. This is realigning the gluten in the rolls.
  6. Recover dough and rise 30-45 minutes until doubled in size.
  7. On a lightly floured work surface divide dough in half. Divide each half into 3. For a total of 6 buns.
  8. To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down onto a cookie sheet lined with parchment paper or silpat.
  9. Place shaped buns into the refrigerator for a minimum of 4 hours or up to 2 days.
  10. Preheat oven to 500 degrees and remove buns from the refrigerator while oven preheats. Allow rolls to double in size.
  11. Right before placing rolls in the oven mist with water.
  12. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  13. Remove from oven and cool completely.

10 comments:

  1. You made a stunning burger bun Serena, I am in for dig in.

    ReplyDelete
  2. Awesome recipe, What neat buns too! I couldn't type this message without it sounding funny in my head. =]

    ReplyDelete
  3. So much better than store bought hamburger buns!!

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  4. Serena bun looks wonderful, very neat

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  5. It looks so good! I have got to come back and get your pulled pork and pulled chicken recipe!
    Hope all is well. :)
    Hugs,
    Marie

    ReplyDelete
  6. I desperately want a stand mixer :( Loving how crusty but soft these look, so perfectly browned on top.

    ReplyDelete
  7. My dough did not pull away from sides of bowl in stand mixer. What to do?

    ReplyDelete
    Replies
    1. Hi Carol,
      I would add a little more flour 1/8cup at a time until it pulls away.
      Have a wonderful day,
      Serena

      Delete
  8. These buns turned out amazing! Thank you for easy to follow directions and a great keeper recipe.

    ReplyDelete
  9. Throw one of those bad boys my way

    ReplyDelete

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