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Hamburger Buns

July 9, 2015

 

Nothing spells disaster like a soft hamburger bun that crumbles under the weight of the mighty burger. A bun that soaks up all the juices and turns into a soggy sponge. Or one that simply disappears before the burger is completely consumed.

 

We’ve all been there.

 

However, fear no longer. These gorgeous homemade hamburger buns are not only pleasing to the eye but have the backbone to take back the barbecue.Topped with your choice of toppings such as chipotle chili flakes, sea salt, poppy seeds, or sesame seeds, these hamburger bones know how to get the job done. So get grill’n and get bakin’.

 

 

Hamburger Buns

“Light and fluffy burger buns.”

 

Prep Time: 30 minutes                                  Total Time: 1 hour 30 minutes                                     Servings:8 Buns    

 

 

Ingredients 

  • 2 whole eggs

  • 2 tablespoons olive oil

  • 1 cup whole wheat flour

  • 2 cups all-purpose flour

  • 4 teaspoons yeast

  • 2 tablespoons granulated sugar

  • 2 teaspoons salt

Egg Wash

  • 1 egg

  • 1 egg yolk

Topping

  • Sea salt

  • Poppy seeds

  • Sesame Seeds

  • Chipotle chili flakes

 

Directions 

  1. Mix together warm water, eggs, and olive oil until completely combined. 

  2. Mix together flour, yeast, sugar, and salt.

  3. Combine both dry and wet ingredients. Mix for 5 minutes.

  4. Knead dough in the bowl, without the addition of flour. Simply keep the dough moving and stretching for 6 minutes, like how an electric mixer uses a dough hook. Do not tear the dough apart.

  5. Drizzle dough with olive oil and form into a ball. Cover with a clean cloth and allow the dough to rise for 1 hour or until doubled in size. 

  6. Divide dough into 2.5 ounce portions. Lightly coat each portion with olive oil and roll into a ball by first smoothing the sides and then rolling it.

  7. Cover dough balls with a damp paper towel and let rest for 15 minutes. 

  8. Sprinkle dough balls with flour and flatten. Re-roll in order to strengthen them.

  9. Place dough balls onto a lightly greased baking sheet. Preferably, baking rings will create more beautiful buns as they help keep their shape.

  10. Prepare the egg wash. Whisk the eggs and egg yolks through a fine mesh strainer to completely combine. Gently brush buns until completely coated.

  11. Sprinkle with your choice of toppings. 

  12. Bake at 425° Fahrenheit for 15-20 minutes until completely golden and brown.

  13. Remove from oven and let cool on a wire rack.

 

Notes

  *Use your ring molds to make the perfect size hamburger for your buns.

 

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 229                                        Added Sugars: 3g               Vitamin A                                                             2%

Total Fat:                                                                              5g              Vitamin B6                                                          10%

    Saturated Fat:                                                                 1g               Vitamin B12                                                         4%

Cholesterol:                                                                   41mg               Vitamin C                                                             0%

Sodium:                                                                         599mg                Vitamin D                                                            1%

Potassium:                                                                    122mg                Iron                                                                      28%

Total Carbohydrates:                                                    39g               Calcium                                                                 2%

    Dietary Fiber:                                                               3g               Riboflavin                                                           24%

Protein:                                                                             7g                Folate                                                                  37%

 

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