Recipe by Chef John
"I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."
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1 (.25 ounce) package
active dry yeast (such as Fleischmann's ActiveDry Yeast®)
all-purpose flour, or as needed - divided
warm water (105 degrees F/41 degrees C)
1 1/4 teaspoons
sesame seeds, or as needed
Gotta love Chef John's buns! These turned out really well - light, lovely taste and texture. Also delicious when made with whole wheat flour.
The only change I made to the recipe was to cut the sugar down to 1 tblsp, because 3 tblsp makes it way too sweet for my (European) taste, and it adds unnecessary calories.
I whisked the egg, then tossed all the ingredients into my bread-making machine on the dough-making setting, thereby skipping steps 2 through 6, resuming at step 7.
I also use this recipe for hot dog buns, and the results are excellent. For hot dog buns, in step 7, flatten each of the 8 pieces into 15x15cm (6x6-inch) rectangles, very tightly roll each one, pinch the ends and along the remaining edge, then lay out on the baking sheet with the remaining edge down. In step 10, brush lightly with the egg-wash, but skip the sesame seeds.
Delicious! I put all of the ingredients into the bread machine and set it to the dough cycle. When it was complete, I proceeded with the rest of the recipe. I do agree with the others that said these are a bit on the big side. I think next time I'm gonna make 10 buns, and that should be the perfect size for us. As soon as hubby took his first bite he said I should make these every time we have burgers. These have a wonderful flavor and texture...A definite keeper~YUM! Thanks for sharing. :)
These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beginning. I weighed the dough of each of the buns at 3.5 ounces, and they handled a quarter pound hamburger perfectly. I think we would perhaps like them just a tad smaller, so next time I'll do what another suggested and make 10 buns from the recipe. They were perfect. I like to slightly undercook my rolls like this (see my photo) so that when I toast them with butter they don't get too dry. We had delicious hamburgers tonight with organic hamburger meat from Costco! Yum! Another winner, Chef John!
This recipe is so easy and produces a great bun. Chef John comes through again. Like others have said, the buns at 8 servings are too large. I tried 10 and still felt the buns were a tad large, so today, I'm going to 12 buns. Size is a personal preference so 8 might be fine for you. Try this recipe. You will not be sorry.
I have made these twice in the past 24 hours because everyone loves them! I followed the instructions exactly and the buns turned out fabulous! Thank you, Chef John, for posting this recipe! The video helped, also. This was my first time ever making buns and I was certain I was going to somehow screw it up, but I was so happy when they came out so beautiful and delicious. :) I highly recommend this recipe! Definitely a keeper!
This was my 2nd attempt at bread. My first batch of yeast didn't take so I had to start over. Other than that my only issue was that my dough didn't look like his in the video at all. It looked really dry. The video mentions it might look too wet-so add flour. It never mentions it being too dry. I added water while it was mixing. Note to self, stop the machine, poke a little hole in the dough with your finger and add the water in there. Otherwise the dough just rolls around in the bowl while the liquid clings to the sides. Either way, when it was done in the machine my dough looked nothing like his. It was hard. I continued on anyways and surprisingly they turned out wonderfully! I was shocked and amazed. I will try again and add flour a little at a time. Perhaps I will have an even better result. thx CJ
These hamburger buns are easy to make and taste great. They freeze well, too.
I made these yesterday...I got 12 buns our of one batch and they were the perfect size. I used the bread machine for the dough and then followed the steps afterwards to bake the buns. They were AMAZING. I followed the recipe exactly except I didn't use sesame seeds. we didn't find them too sweet, or really that sweet at all. Perfect texture, perfect crumb. Great and very sturdy for pulled pork sandwiches and for scrambled egg sandwiches for breakfast! I have to make another batch today because they are all gone!! thank you for a fabulous recipe! So much better than store bought!!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Hamburger Buns
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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