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)
Ingredients:
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.

This recipe is being served at Let’s Cook Breads & Yeastspotting

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Chef Mireille 
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