Homemade Hamburger Sandwich Buns

For your next cookout, showcase your burger creations with Homemade Hamburger Sandwich Buns.  The enriched dough bakes up into a soft bun that is so much healthier and better tasting than store bought!  Learn how to make them here.  Mix up the dough the night before and bake in the morning!  Never buy store buns again!

Ingredients:

  • 1/2 cup fully active sourdough starter
  • 1 tsp. honey
  • 1/4 cup bread flour
  • 1/4 cup warm water
  • …………………………………………………….
  • 1 large egg
  • 1 cup white whole wheat flour
  • 1/4 cup rye flour
  • 2 cups bread flour
  • 1 tsp. salt
  • 1/2 tsp. instant yeast
  • …………………………………………………….
  • 1/2 cup buttermilk (or 2 tbsp. buttermilk powder + 1/2 cup water)
  • 1/2 cup warm water
  • …………………………………………………….
  • canola oil
  • 1 egg
  • sesame seeds
  • poppy seeds

Powdered buttermilk is great to have on hand for baking.  I always keep it in the pantry (refrigerated) for my enriched breads.

Preparation:

Stir together the starter, honey, 1/4 cup bread flour and 1/4 cup warm water in the bowl of a stand mixer.  Cover with plastic wrap and let it sit at room temperature for 1 – 1/2 hours.

Hamburger-Buns-The-Extruded-Noodle-005A Break an egg into the starter mixture.

Hamburger-Buns-The-Extruded-Noodle-009A Whisk together thoroughly.

Hamburger-Buns-The-Extruded-Noodle-011A Whisk together the remaining dry ingredients; flour, salt and instant yeast.  In a separate bowl or measuring cup, whisk together the buttermilk and water.

Hamburger-Buns-The-Extruded-Noodle-013A With the dough hook attachment, alternately add the flour mixture and the liquid on low speed until incorporated.  Increase the speed and knead for 5 minutes to form a soft, supple dough.  The dough will form a ball and pull away from the sides of the bowl.

Hamburger-Buns-The-Extruded-Noodle-014A Transfer the dough to an oiled bowl, cover and refrigerate overnight.

Hamburger-Buns-The-Extruded-Noodle-020A The next morning, take the dough out and let it sit at room temperature for 1 hour.

Hamburger-Buns-The-Extruded-Noodle-021A Divide the dough into 12 equal pieces.  I weighed mine to be about 2.75 oz. each, but you can eyeball it!

Hamburger-Buns-The-Extruded-Noodle-024A Working with one piece at a time, flatten the dough with the palm of your hand and do a letter fold.

Hamburger-Buns-The-Extruded-Noodle-026ARotate and fold over again.

Hamburger-Buns-The-Extruded-Noodle-027ANow roll the dough in the palm of your hand to form a tight ball.  Set the shaped rolls on a baking sheet or use a bun pan.

Hamburger-Buns-The-Extruded-Noodle-030AThis pan from USA Pans is perfect for making sandwich buns!

Cover with plastic wrap for a second rise, about 1-1/4 hours.  The buns will expand to almost fill the cups.

Hamburger-Buns-The-Extruded-Noodle-034A Preheat the oven to 350º.  Brush the buns with a well beaten egg, and sprinkle with poppy and sesame seeds.  Bake for 10 minutes.

Hamburger-Buns-The-Extruded-Noodle-037A I have one bun pan, so I baked in 2 batches.  The second batch were proofed on a baking sheet and then transferred to the bun pan for baking.

Hamburger-Buns-The-Extruded-Noodle-042A Remove the buns from the pan immediately and cool on a rack.

Hamburger-Buns-The-Extruded-Noodle-044A The buns freeze well, I wrap them individually in plastic wrap then place in a freezer bag so we always have them ready for lunches or burgers on the grill.

Hamburger-Buns-The-Extruded-Noodle-046A Soft enough to bite into, but sturdy enough to hold a big juicy burger with all your favorite toppings!

The-Extruded-Noodle-Logo   Print This Post Print This Post

This entry was posted in Bread, Sourdough. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>