Baking
Hamburger Buns
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Hamburger Buns
Due to my wife’s allergies to tree nuts, we can’t find in any store hamburger buns that do not have sesame seed on top or are made on equipment similar to tree -nuts. Everything at the store either says contains sesame seeds, and has been processed on equipment with tree nuts and sesame seeds. We have had to make our own! We didn’t create this recipe Guga did please check out his book and support him!
Hamburger Buns
Pin Recipe Print RecipeDue to my wife's allergies to tree nuts, we can't find in any store hamburger buns that do not have sesame seed on top or are made on equipment similar to tree -nuts. Everything at the store either says contains sesame seeds, and has been processed on equipment with tree nuts and sesame seeds. We have had to make our own! We didn't create this recipe Guga did please check out his book and support him!
Ingredients
- 463 g all-purpose flour
- 14 g instant-yeast
- 31 g sugar
- 30 g Nido Whole milk powder
- 9 g salt
- 41 g melted unsalted butter
- 220 g room-temped water
- 2 large eggs 1 for the bough, and 1 to top the buns
- 1-2 tbsp avocado oil
- smoked sea salt for topping
- Makes 6 buns
Instructions
- Melt the unsalted butter, and allow to cool down.
- Add together the flour, insta yeast, sugar, Nido, salt in a large mixing bowl, combine together.
- Combine the cooled down melted butter, room-temped water, and 1 egg. Mix until the ingredients are well combined and form a dough, shape into a ball shape.
- Coat the interior of a new large mixing bowl with avacado oil. Place the dough into the bowl, cover with plastic wrap and set inside an oven with the oven light on. (this will keep it at a nice warm temp.) Rise for 2 house or into dough double in size.
- After the 2 hours are up place the dough onto a lightly floured work surface. Roll out into a flat then cut it into 6 equal-sized pieces. Roll each peice into a ball shape.
- On a large baking tray add parchment paper. Place the balls onto the tray (leave enough room to rise don't let the 6 balls touch) with the avocado oil. Again cover with a clean hand towel and let it rise again for an hour in the oven with the oven light on.
- Remove the burger buns after its been an hour. Preheat oven to 425°.
- Add the remaning 1 egg to a small bowl, mix with a whisk or fork to combine. Brush the top of the buns with the egg wash, and if you desire spinkle on some smoked sea salt on top of the buns.
- Place the buns in the oven. Bake for about 20 minutes or until the tops are golden brown.
- Once cooked, remove and place on drying rack to cool. After the buns completely cooled down, slice the buns in half and they are ready to eat!
Notes
We tried Joshua Weissman's recipe and it was too dense all-purpose dough and didn't taste right. We did a blind taste test and it was not good. Sorry it was too bad, we like Guga's better.