Hamburger Buns

Hamburger Buns fresh from the oven, soft and sturdy enough to hold up to sauces and gravies. This is what I made this week. Topped with sesame seeds and an egg wash. This gives a shiny gloss to the buns. I used only 3 cups of bread flour and only made 6 buns. They are really mammoth. I think I will use them for giant sandwiches and hamburger for my grandchildren I know one of then will love it. There is a roasted chicken in the oven cooking, and I will be making a gravy from the juices. Now that would be Delicious with my mammoth buns. May be I should name them Mammoth Buns,it makes a lot of sense. 




Hamburger Buns

1 1/4 cups water warm ( warm to the wrist) 150 DEGREES
1 tablespoon yeast
1 teaspoon sugar
1 egg

3 to 3 1/2 cups bread flour
2 tablespoon sugar
1 teaspoon salt
1 egg ( for wash)


1. In a small bowl place water, yeast,and sugar stir. Then let sit until foamy,add 1 egg and stir well.
2. Add all remaining 3 cups flour,2 tablespoon sugar.and salt to a mixing bowl ( I have a kitchenaid that I love) Using a dough hook,and slowly adding water mixture. Stop mixer when dough forms a soft ball other wise slowly add remaining flour until it does form a ball.
3.Dump onto a floured surface and knead for 10 to 15 minutes or until dough is elastic.
4. Place in a greased bowl turning dough once to grease both sides. Place plastic wrap over bowl let rise double in size for 40 minutes depending on the weather.
5.Punch down and cut into 8 to 6 equal parts making balls on floured surface.
6. Use rolling pin and roll to 1/2 inch thickness. Place on greased pan and cover with plastic wrap. when they have risen to double size use egg wash and sprinkle sesame seeds
7. Place in a 375 oven and cook 20 minutes or until brown.