Homemade Hamburger Buns

Updated at: Thu, 17 Aug 2023 02:55:41 GMT

Step 1

In the mixing bowl combine the water, instant yeast, whole milk, canola oil, eggs, granulated sugar, and half of the bread flour. Using a rubber spatula, stir the ingredients together until it forms a thick batter.

Step 2

Add the remaining bread flour and sea salt mixture to the mixing bowl and fold the ingredients together until the dough become a shaggy mass.

Step 3

Scrape down the spatula and the sides of the bowl with a plastic scraper. Scrap the dough out of the bowl and on the work surface. The dough will be sticky. Do not add any flour to the work surface while kneading.

Step 4

Knead the dough with one hand while using your plastic scrape to gather the dough from the work surface and your hand. Kneading for 4 minutes to incorporate the ingredients and develop the gluten.

Step 5

After 4 minutes of kneading the dough will be strong enough to start stretching and folding using the plastic scrape.

Step 6

Stretch and fold the dough for 6 – 8 minutes or until the dough become smooth and elastic. The dough should be strong enough to pull away from the table in one piece. The dough will be slightly sticky at the end of the kneading process.

Step 7

Lightly spray or coat the mixing bowl with vegetable oil.

Step 8

Form the dough into a ball and place it into the oiled mixing bowl. Turn the dough over in the oil to lightly coat the dough.

Step 9

Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C – 23°C). The dough will grow 1 time the original size.

Step 10

Uncover the bowl and turn the dough onto a lightly oiled work surface.

Step 11

Fold the dough in 3rds from top to bottom and left to right.

Step 12

Place the folded dough back into the bowl that has been lightly sprayed or oiled. Lightly spray or oil the top of the dough.

Step 13

Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C – 23°C). The dough will grow 1-½ times the original size.

Step 14

After 1 hour. Uncover the bowl and turn the dough onto a lightly oiled work surface. Deflate the dough lightly with your hands.

Step 15

Using a bench scraper divide the dough into 12 pieces each weighing 125 grams.

Step 16

Shaping each piece into a tight round ball, place on a lightly oiled surface and lightly coat the tops with oil, and loosely cover the dough with plastic wrap. You can use a half sheet tray for this step if you don’t have the counter space.

Step 17

Rest and ferment the pieces of dough at room temperature for 15 minutes. (The resting period is import to allow the final shaping of the buns into a tight round without tearing the surface)

Step 18

After 15 minutes, uncover the rounded dough and lightly sprinkle the tops with flour.

Step 19

Reshape each bun into a tight round and place 6 buns on to a half sheet tray that has been lined with parchment paper. Leaving at least 4 inches of space between the buns.

Step 20

For Big Mac “Club” Buns Aluminum Forms click this link to the video. Making each ring 1-½” tall by 4-½” diameter (4cm x 11.5cm).

Step 21

Evenly space the Aluminum Forms on the parchment paper and line each form with a parchment paper collar. Place the remaining 6 buns into each form.

Step 22

Lightly spray with oil and loosely cover with plastic wrap.

Step 23

Proof the Hamburger Buns for 1-½ hours or until tripled in size.

Step 24

Topping with Sesame Seeds and Baking: 1/2 cup water ¼ cup Natural Sesame Seeds

Step 25

Using a pastry brush. Lightly brush each Hamburger Bun with water.

Step 26

Sprinkle the tops evenly with Sesame Seeds.

Step 27

Bake the Classic Hamburger Buns first. Leave the Big Mac “Club” Bun on the counter uncovered.

Step 28

Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning the pan if necessary to get even browning.

Step 29

Remove the Classic Hamburger Buns from the oven and place it on a wire rack to cool.

Step 30

Bake the Big Mac “Club” Buns next.

Step 31

Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning the pan if necessary to get even browning.

Step 32

Cool the Hamburger Buns completely before using it.

Step 33

The Hamburger Buns can be eaten fresh or store cooled Hamburger Buns in an airtight plastic bag at room temperature for up to 2 days.

Step 34

The Hamburger Buns can be frozen in an airtight plastic bag for 2 months. Thaw the Hamburger Buns in the airtight plastic bag at room temperature.

Step 35

Split and griddle each Hamburger Bun before using it. Big Mac “Club” Bun is split twice before griddling. This creates the crown, the club, and the heel.

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