This was my first attempt making burger buns. While the flavor was amazing, they were a little large and a little on the dense side. It would have been better if I had used an extra package (2 1/4 teaspoons) of yeast.
Even though they are dense, I still decided to post the recipe because they work great for open faced sandwiches. Their density make them able to carry a lot of toppings without the bun getting soggy. Just split them and use only one side as the base for the sandwich, as I did here for this Chicken-Zucchini Open Faced Sandwich (recipe will be posted tomorrow).
|Chicken-Zucchini Fig Open Faced Sandwich|
Buttermilk Scallion & Cheddar Hamburger Buns
(click here for printable recipe)
1 cup buttermilk
1/2 cup water
1/4 cup butter
4 1/2 cups bread flour
2 1/4 teaspoons dry active yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 egg, beaten
1 scallion, finely chopped
2 tablespoons cheddar cheese, grated
1 egg white
In a saucepan, heat butter, water and buttermilk to 120-130 F.
In a large bowl, mix 2 cups of the flour, yeast, sugar and salt.
Add buttermilk combo to flour and mix until well moistened. Add egg, scallion and cheese and mix well.
Add 1 cup of the flour and mix well. Start mixing by hand, adding 1/2 cup of flour at a time until the dough comes together and leaves the side of the bowl.
Turn onto a floured surface and knead for about 5-8 minutes until you have a soft dough that is smooth and elastic, adding as much additional flour as necessary.
Place in a greased bowl. Let rest for 1 hour. It’s not going to double in size, but it will expand a little.
Divide dough into 8 equal pieces and roll into smooth balls. (I only made 5, but after it rested a little more and was put in the oven, mine were a little on the large side.) Place a few inches apart on a greased cookie sheet. Cover and let rise about 20 minutes..
Preheat oven to 400 F.
I meant to do the following 2 steps, but forgot:
- Combine egg white with 1 tablespoon water and whisk together.
- Brush the tops of the buns with this egg wash and sprinkle sesame seeds on side.
Bake for 20 minutes.
I will be making another attempt soon, which I am sure will be light and fluffy now that I know what to alter in this recipe.