Beautiful Burger Buns

These delicious and sturdy homemade hamburger buns are simple to make and just perfect for large burgers. This recipe is adapted from the King Arthur website.

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INGREDIENTS
DOUGH

• 190 grams (¾ cup plus 1 tablespoon) lukewarm water *
• 50g (¼ cup) sugar
• 1 ¼ teaspoons salt
• 1 tablespoon active dry yeast
• 2 tablespoons butter at room temperature
• 420 grams (3 ½ cups) all-purpose flour
• 1 large egg plus 1 egg yolk

EGG WASH

• 1 egg white plus 1 tablespoon of water

ADDITIONAL TOPPINGS (optional)

• 3 tablespoons butter, melted
• Sesame seeds or poppy seeds

INSTRUCTIONS

1. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth, slightly sticky dough. (If using the dough cycle of bread machine, place all ingredients into the bread machine in the order listed. When the dough cycle is completed, move on to step 3.)

2. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3. Gently deflate the dough, and divide it into 8 equal pieces. Shape each piece into a ball, placing the buns on a lightly greased or parchment-lined baking sheet. Gently press each bun to be about 3" in diameter. Cover, and let rise for about an hour, until noticeably puffy.

4. Brush the buns with egg wash (or with melted butter, if using) and top the buns with sesame seeds or poppy seeds, if desired.

5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, place buns on cooling rack and brush with melted butter if desired. Allow to cool completely before slicing and serving.

* NOTE: At 190g water/420 g flour, this dough recipe registers at 45% hydration. A dough’s hydration determines how stiff or soft (and sticky) it’ll be. As made, this dough will be soft and slightly sticky. Buns with lower hydration percentage are denser and drier while those with a higher hydration percentage are softer. You can adjust the percentages accordingly, if desired.