Light and Fluffy Hamburger Buns | | |
Recipe type: Bread
Author: Jillian
Serves: 8
- 2 Tbsp active dry yeast
- 1 cup, and 2 Tbsp warm water
- 1 1/2 Tbsp local honey
- 1/4 cup unsalted butter, melted
- 1 large free range organic egg
- 1 tsp kosher salt
- 2 cups unbleached all purpose flour, plus 1/2 cup for kneading
- 1 cup whole wheat flour
- 1-2 Tbsp unsalted butter for brushing on tops of uncooked buns
- 2 Tbsp sesame seeds for topping uncooked buns
- 1 Tbsp cornmeal to sprinkle on top of parchment(optional)
- In a large bowl, dissolve yeast in warm water
- Let stand for 10 minutes
- Yeast water should be bubbling(this means yeast is active)
- Add 1/4 cup melted butter and honey
- let stand for 5 minutes
- Add the egg, salt and 3 cups flour to form a soft dough
- Turn onto a floured surface
- Knead with 1/2 cup more flour until smooth and elastic, about 3-5 minutes(dough should not stick to your hands)
- Divide large dough ball into 8 pieces
- Shape each piece into a tight ball
- Use two half sheet trays
- Line sheet tray with parchment or Silpat
- Sprinkle cornmeal on top of parchment(optional)
- Place balls 4 to a sheet tray
- Brush melted butter over tops of buns
- Sprinkle sesame seeds over tops of buns, if desired
- Let rest for first tray 25 minutes/second tray 35 minutes
- Preheat oven to 425 degrees F.
- Bake each sheet tray separately for 9-13 minutes or until golden brown(my buns were done in 10 minutes)
- Let buns sit for 5 minutes
- Remove buns from pans to wire racks to cool.
Recipe by Food Filled Life at http://foodfilledlife.com/2012/09/14/light-and-fluffy-hamburger-buns/