Saturday, September 5, 2009

Homemade Hamburger Buns

from The Martha Stewart Living Cookbook: The Original Classics.

maybe worth a shot one day. can't be harder than olive bread, right?


Homemade Hamburger Buns

- makes 12 -


1 1/2 cups warm water (110°F)
2/3 cup instant nonfat dry milk
1/3 cup unsalted melted butter, cooled
3 tablespoons sugar
2 1/4-ounce packages active dry yeast (1 tablespoon plus 1 teaspoon)
1 large egg
2 large egg yolks
5 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Canola oil, for bowl
2 tablespoons milk
1 tablespoon seeds, such as sesame, poppy, fennel, or cumin, optional


1. Place the warm water, dry milk, butter, and sugar in a large mixing bowl, and stir to combine. Sprinkle the yeast over the mixture, whisk, and let stand until yeast is foamy, about 10 minutes.

2. Add egg, 1 egg yolk, 2 cups flour, and salt; whisk until smooth. Add 2 1/2 cups flour; stir with a wooden. spoon. When mixture becomes too thick to stir, use your hands. Add up to another 1/2 cup flour until dough is tacky when pinched but not sticky. Turn out onto a lightly floured work surface; knead for 1 minute. Let stand 10 minutes.

3. Knead dough again until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl; cover with plastic wrap. Leave in a warm place until doubled in size, about 45 minutes. Punch down dough and divide in half. Cut each half into sixths; form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover; let stand until doubled in size, 45 minutes.

4. Preheat the oven to 400°F. Whisk remaining egg yolk and milk; brush egg wash lightly over buns. Top buns with the seeds, if using. Bake until golden and hollow sounding when tapped, 13 to 15 minutes. Cool on a wire rack. Buns can be frozen in resealable plastic bags up to 2 months.

No comments: