Perfect Hamburger Buns
This RECIPE is my adaptation of the Homemade Hamburger Bun recipe found on Page 25 of the Ankarsrum “Recipe & More” hardcover book that came with my Ankarsrum Assistant Mixer.*
Servings 12-15 hamburger buns | Prep Time 30 min| Total Time 3-4 hr
INGREDIENTS
500 ml warm whole milk
14 g rapid rise yeast
720 g bread flour
8 g white granulated sugar
12 g fine pink himalayan salt
50 g unsalted butter, softened
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Extra whole milk for brushing the tops of the buns before baking
2-3 T sesame seeds for sprinkling on the tops of the buns after brushing with milk and right before baking
DIRECTIONS
In a microwave safe dish, warm the milk to approximately 105-110 F. and add the yeast; stir, and let rest for 5-10 minutes until bubbly.
In a large bowl, whisk together the flour, salt, sugar.
Add the softened butter and, using your fingertips, completely crumble the butter and flour mixture together until there are no visible butter pieces and it feels like a soft consistent textured “thicker” flour.
Using an electric mixer, if you have one, combine the milk with the butter-flour mixture and knead for approximately 6 minutes until a soft, elastic, and pliable dough ball can be formed.
Cover with plastic wrap and let the dough rest in a warm place for approximatley 45 min - 1 hr. until doubled in size.
Deflate the dough by rolling it out until it is just about 3/4“ thick.
Use a 4” biscuit cutter to form the buns. Place the 12 -15 formed buns on a parchment paper lined cookie sheet; cover the dough balls with a dry kitchen towel and let rise in a warm area for 30 minutes.
Preheat the oven to 435 degrees F. and let heat up until the second rise is complete.
Right before baking, lightly brush the tops of the risen buns with whole milk and sprinkle with sesame seeds.
Place the un-baked buns into the oven on middle rack and bake the rolls for approximately 8 minutes or until browned to your liking.
Remove from the oven and transfer to a wire rack to cool.
* Note: the Ankarsrum Recipe & More book’s “Printing and binding” are credited to Drukwerkdiscounter, The Netherlands, 2018 [SBN 978-91-639-9405-0].
