I really like knowing exactly what’s in my food. I’m like one of those kids in the Breyer’s ice cream commercial where they’re reading the ingredients on the carton of the ‘other brand’ saying “polyphenolari-wha?”. Whenever I can make something myself that is just as good or better than store-bought, I’m all for it.
Lately I’ve been put off by the long list of ingredients in hamburger and hot dog buns. Even those in the bakery section of the grocery store include things I’ve never heard of. So, I started searching for a recipe for buns that I could make at home and keep in the freezer.
These hamburger buns are made from a Martha Stewart recipe and they are terrific. Just what a hamburger bun should be – flavorful with an even crumb that is sturdy enough to hold all the stuff you might put on your burger. I have made these twice, once as regular sized buns and once as minis. Her recipe says to make them into 12 buns, but they were a little too large for me so next time I’ll make them smaller, into maybe 18 regular sized buns.
If you have a little time to spend making these, it’s worth it. And you’ll be able to pronounce all the ingredients.
Homemade Hamburger Buns
from The Martha Stewart Living Cookbook: The Original Classics
- 1½ cups warm water (100-110°)
- ⅔ cup instant nonfat dry milk
- ⅓ cup unsalted melted butter, cooled
- 3 tablespoons sugar
- 2 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 tablespoon vital wheat gluten (optional)
- 1½ teaspoons kosher salt
- canola oil, for bowl
- 2 tablespoons milk
- 1 tablespoon seeds, such as sesame, poppy, fennel, wheat bran, or cumin for topping (optional
- 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.
- Add egg, 1 yolk, 2 cups flour, wheat gluten, and salt; whisk until smooth. Add 2½ cups flour; stir with a wooden spoon. When mixture becomes too thick to stir, use your hands. Add up to another ½ 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, covered, 10 minutes.
- 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; 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.
- Preheat 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 a resealable plastic bag up to 2 months.