This hamburger bun recipe is just the perfect combination of sturdy enough to hold the burger, and soft and bready on the inside! We didn't create this recipe Guga did please check out his book and support him!
Ingredients
463gAll-purpose flour
14gInstant-yeast
31gSugar
30gNidoWhole milk powder
9gSalt
41gUnsalted buttermelted
220gWaterroom temperature
2Large eggs1 for the dough, and 1 to top the buns
1-2TablespoonsAvocado oil
Smoked sea saltfor topping
Instructions
Melt the unsalted butter, and allow to cool down.
In a large bowl, stir together the flour, instant yeast, sugar, Nido, and salt.
In a small bowl, combine the cooled down melted butter, room-temped water, and 1 egg. Mix into the flour until the ingredients are well combined and form a dough, shape into a ball.
Coat the interior of a clean large mixing bowl with avocado 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 hours, or into dough doubles in size.
After the 2 hours are up place the dough onto a lightly floured work surface. Roll out flat then cut it into 6 equal-sized pieces. Roll each piece 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). 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 from the oven after an hour, and preheat oven to 425°.
Add the remaining 1 egg to a small bowl, mix with a whisk or fork. Brush the top of the buns with the egg wash, and if you desire, sprinkle some smoked sea salt on top of the buns.
Place the buns in the preheated oven. Bake for about 20 minutes or until the tops are golden brown.
Once done, remove and place on rack to cool. After the buns completely cool down, slice the buns in half and they are ready to eat!