Who doesn’t love a juicy burger with all the fixings? Thanks to the popularity of food shows, gourmet burgers are now commonplace at restaurants and even fast-food chains. And it’s not just about being able to taste the juiciness of a burger patty: The burger buns also plays an important role in our enjoyment of this classic American dish.
If you don’t have time to visit your local bakery and pick up some fresh-baked burger buns, fear not! We have the perfect solution for you: Make them at home instead. Sure, it may seem like a complicated task, but trust me when I say making your own burger buns is easier than you think.
Why homemade buns are better than store-bought ones
First of all, homemade burger buns taste better than their store-bought counterparts. While the latter may seem perfectly fine when you bite into them, they don’t have the same freshness or taste that homemade buns do. Where store-bought buns are often bland and taste like nothing, homemade ones allow you to be as creative as you want. You can choose the flour you use and flavour it with herbs and spices, as well as add a bit of sweetness if you like your buns with a bit of a twist.
The best flours to use for homemade burger buns
While you can make buns with almost any type of flour, whole-wheat bread flour is my preferred choice. It has a hearty texture and a nutty taste that pairs well with almost any type of meat, from burgers to sausages. I also like to add a bit of sweetness to the mix, which is why I suggest adding just a bit of sugar to the dough. In this recipe I use Organic bread flour from Doves, this is one of the best flour’s for making bread.
How to store homemade bread
Once you have made the bread it will be the freshest for two days. Make sure to keep the bread in an air tight container or bag. The bread should last for up to 5 days. If you would like to store it longer, then pop it in the freezer for up to 1 month. When you come to use it, simply leave it to defrost fully and you can also pop it in the oven. I would suggest 160C for about 10 mins just to warm it through.
How to make Burger Buns
Equipment
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray
- 1 Oven
Ingredients
- 200 g Bread Flour or Strong Flour(100%)
- 3 g Salt(1.5%)
- 4 g Quick Yeast(2%)
- 20 g Caster Sugar(10%)
- 20 g Beaten Egg(10%) Add ½ tbsp milk to the remaining egg for the egg wash.
- 110 g Milk (55%) If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C – 30°C.
- 30 g Unsalted Butter(15%)
Instructions
- In the mixing bowl add the bread flour, then in separate areas of the bowl add in the quick yeast, salt and sugar. Using your hand or spatula, give all the dry ingredients a good mix. Next add in egg and milk.
- Using your hand or spatula, mix until there are no dry bits in the bowl. Once the dough has gathered together, turn it out onto the work surface and start to knead it for 5 – 10 minutes or until the gluten has formed.
- Once gluten has formed, spread the dough and add the butter, cover the butter with dough then start to knead it again. It will become sticky and spread on the work surface. Use the bread cutter to gather the dough and continue to knead it for around 5 – 10 minutes or until it becomes smooth.
- Once the dough becomes smooth, cut a piece of the dough and spread it very thin, if you can see your finger though the dough, and it does not break easily, this means the gluten is ready. Next roll it into a ball and put it into a bowl and cover with wrap or a plastic bag to prevent to dough from drying out. Put it in a warm place to do the first rest for 30 to 60 minutes or until it doubles in size.
- Finger test (see notes) to check if the dough has rested enough. If the dough has rested enough, dust some bread flour on the surface, turn it out onto the work surface use your hand gentle push the air out and divide into 4 equal pieces.
- Next shape each piece into a small ball, use the outside edge of your hand to roll the dough in the other hand , this should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball. Then leave them on the work surface and allow to rest for 15 minutes, cover with wrap or towel.
- Dust your work surface with a little flour, spread out each ball and push the air out gently. Then shape it into the balls again. Put the balls on the tray and space them equally, let it rest in a warm place for around 30 to 60 minutes or until it doubles in size. cover with wrap or plastic bag.
- Once the dough has doubled in size, egg wash and sprinkle sesame seeds on the top of the bread. Preheat the oven to 210C, then bake in 190C for 13 – 15 minutes or until top of bread is golden brown.
- Once you have removed the bread from the oven, give the tray a gentle tap on the work surface. This will allow any extra steam or moisture to escape and stop it being trapped inside.Enjoy your bread.
