Hamburger Buns

Last week I made pulled pork sandwiches w/ BBQ sauce for dinner.  Paul thought it was funny because I said I didn't feel like going to the grocery store (with all the kids) to buy buns, so I just made some instead.  He said usually it is the opposite - people buy things at the store because they don't feel like making them.

I looked up a bunch of recipes online and combined them a little and adjusted the recipe to be made with the food processor.  I think they turned out pretty good.  They are not as soft and airy as the $.98 8-pack of buns you can buy - but these were bigger and had much better flavor, and they held up good with the pork and BBQ sauce - they would be great with a burger, too.

Here is the recipe:

Hamburger Buns

650 g. All-purpose flour
13 g. salt
30 g. sugar
1 ½ tsp instant yeast
200 ml milk
2-3 Tbsp butter or 30 g.
230-240 ml water

1 egg yolk + 1 Tbsp water

In a small saucepan, heat milk and butter. Heat over low heat just until butter melts – before milk bubbles. (This is a similar method as the Cinnamon rolls and Lion House Rolls – the reason to heat the milk is to break down the milk enzymes that can inhibit yeast production – you can also increase the water in this recipe and add powdered milk). Let milk mixture cool.

Put flour, salt, sugar and yeast in food processor and pulse a few times. Add cooled milk mixture with machine running. Then add enough of the water so the mixture comes together into a ball. Process for about 45 seconds to knead the dough. The dough is soft and feels similar to roll dough.

Place dough in a greased bowl and let rise about 2 hours until double. Divide risen dough into 12 pieces. Form into 12 balls and flatten slightly on the pan. I baked these on a jelly-roll pan lined with parchment paper. Let proof about 45 minutes. Before baking, brush with egg yolk mixture and sprinkle with seeds if desired.

Bake at 400 degrees in a preheated oven for about 15 minutes or until golden brown.  Slice and serve.