![\"hamburger](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2012\/10\/burgerbun450.jpg\" "\\"hamburger")
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I make my own hamburger buns. I’ve finally settled on a recipe that consistently yields what I consider the “perfect” bun: just the right size, texture, and taste. These are great for burgers and all sorts of cold and hot sandwiches.<\/p>\n
I was wondering what to do with the leftover meat from my Cookbook #2 recipe, Colorado Chuck Steak on the Grill<\/a>. I should make barbecue beef sandwiches! And they would be best on homemade hamburger buns, and thus I thought I’d share my burger bun recipe.<\/p>\n BBQ Beef Sandwiches<\/strong><\/p>\n To make the sandwiches, just chop the leftover meat into small chunks, then lay on the sliced burger buns with some barbecue sauce – your own, or bottled – and onions, pickles, and any other condiments you favor.)<\/p>\n Hamburger Buns<\/strong><\/p>\n My burger bun recipe is essentially from the King Arthur Flour website<\/a> (accessed 2012), although I did make a few changes. But I always use King Arthur Flours; they are available at both regular and natural foods markets in my area.<\/p>\n I like to use a bun or muffin-top pan<\/a> to bake the buns. This helps in a couple ways: it makes me flatten the dough to the proper size, and it gives the bottom of the buns a little rim around the edge. Before I had this pan, my burger buns turned out too high. I don’t like buying special-purpose cookware, but I made a rare exception in this case.<\/p>\n I always use a breadmaker to knead and rise the dough. You can knead it by hand and let it rise until double before forming rolls, if that is your preference.<\/p>\n 3\/4 cup water Mix in all ingredients breadmaker on dough cycle. When the cycle is complete, form into 6 buns. Make them pretty flat, because they poof up a lot as they rise and bake. You want them 4 inches in diameter before you let them rise. Use a bun pan if you have one.<\/p>\n Let rise until double, then bake at 375\u02da for 10 minutes. Take out and brush the tops with a beaten egg (or egg white or use egg substitute), and sprinkle with sesame seeds (or other seeds). Return to oven and bake 5-8 min more, until golden brown. Take off the pan soon or the egg glaze can cause the buns to stick to the pan.<\/p>\n These can form big pockets, kind of like pita bread, especially if you use a high-gluten flour. I don\u2019t think this matters. They are soft and make great sandwiches, not only for hamburgers.<\/p>\n","protected":false},"excerpt":{"rendered":" I make my own hamburger buns. I’ve finally settled on a recipe that consistently yields what I consider the “perfect” bun: just the right size, texture, and taste. These are great for burgers and all sorts of cold and hot … Continue reading Recipe: Hamburger Buns<\/h2>\n
\n1 egg
\n2 tablespoons oil
\n2\u00a0tablespoons sugar
\n2 tablespoons sesame seeds (mix in with the dough)
\n2 teaspoons yeast
\n1\/2 teaspoons salt
\n11 1\/2 ounces (2 3\/4 cup) flour (bread flour if you have it, or all-purpose)
\nmore seeds (such as sesame)<\/p>\n