Hamburger buns from Saveur
I had just come back from a month-long vacation in Asia where I gorged on fresh seafood and vegetables every day, so I was craving for some good old-fashioned hamburger. Fortunately, Saveur had the hamburger for its Sept. issue focus story. The sesame seed bun recipe for 12 buns took only 4 hours from start to plate. The texture was soft without being airy like the commercial kind, and the taste with just a hint of sweetness- perfect with salty blue cheese burgers.
1 package active dry yeast (1/4 oz)
1 1/3 cups milk heated to 115F
1.5 tsp. + 2 tbsp. sugar
4 cups flour
1 1/4 tsp. kosher salt
1 lightly beaten egg
4 tbsp. unsalted butter, softened, cut into cubes
3 tsp. sesame seed
- Mix yeast, milk and 1.5 tsp sugar; let foam.
- Stir in remaining sugar, flour, salt and egg. Mix with paddle on low speed until dough forms.
- Replace paddle with hook and add butter. Knead on medium high speed until dough pulls away from sides of bowl, about 8 minutes.
- Let rest in an oiled bowl until doubled, about 2 hrs.
- After bulk fermentation, divide dough into 12 and shape into tight balls.
- Let balls rise in parchment-lined sheets, covered with oiled plastic, for about 1.5 hrs.
- Spray tops with water, then sprinkle with sesame seeds.
- Bake in 400F oven until golden brown, about 18-20 minutes.