Every mom knows, kids will eat just about anything on a hamburger roll from sloppy joes to chicken salad to even a turkey or veggie burger. But with all the gook that they put in bread these days, it is hard to feel good about serving up all that bread. Making your own is a tasty way to feel good about it. And if your kids think you’re a superhero in the kitchen, that’s just a bonus.
Let’s get started.
Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann’s “RapidRise” Yeast)
1 cup very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (about 3 1/2 cups)
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading.
Line a baking sheet with a silicone mat or parchment paper.
Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5×10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
NEXT: LET THE DOUGH RISE
After the dough has doubled in size using a visual test, it’s time to bake these delicious treats. Hopefully, you’ll only need six buns because when that butter melts on these heavenly pillows, you’re going to snarf down at least two as soon as they come out of the oven because they’re just that good. Make sure you have some olive oil or butter handy for the hot fresh bread effect.
Combine the following ingredients to lightly brush on top of the rolls just before putting them into the oven. It will make the tops golden brown and taste yummy. It also helps the sesame seeds stick to the tops of the bread. If you’re not a fan of sesame, you can always substitute spices like rosemary, garlic powder and shredded cheese or leave out the spice tops all together. I sometimes place diced black olives on top or grated cheese and pepperoni. The possibilities are endless thanks to this awesome recipe.
1 egg beaten with 1 tbsp milk
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
Bake in the preheated oven set to 375 degrees F until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half through the middle from right to left to serve.