Kittencal's Hamburger Buns
September 06, 2011
"These also make wonderful sandwich buns and the dough is a pleasure to work with, this will yield between 12-14 buns depending on how large you make them… Since Canadian flour has more gluten Canadian residents will be fine use all-purpose flour, I recommend U.S. residents to use white bread flour"
- Serving Size: 1 (85.4 g)
- Calories 213.4
- Total Fat - 6.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 1.7 mg
- Sodium - 308.9 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 1.3 g
- Sugars - 5.4 g
- Protein - 4.7 g
- Calcium - 24.3 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy (if the yeast does not foam discard and start again).
In a heavy duty stand mixer fitted with a kneader hook add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt.
Add in the proofed yeast; start kneading mix to create a soft semi-sticky dough that holds around the blade adding in more flour as needed (do not add in too much as it will create a heavy bun dough should be smooth but semi-sticky.
Knead dough for about 10-15 minutes (IMPORTANT! stop the kneading about halfway through and allow the dough to rest for about 10-15 minutes, then continue kneading, total kneading time should be about 10-15 minutes or until dough is smooth).
Remove dough,and let rest on the counter covered with a clean dish towel for 10 minutes (this is an important step!).
Knead the dough into a ball (the dough will come together nicely after sitting the 10 minutes).
Place dough in a large oiled bowl, then cover with a clean tea towel and let rise until doubled in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in and usually takes only 1 hour to rise with oven method).
Punch down dough.
Shape into large balls and place on a large greased 10 x 15-inch cookie sheet (you should get 12 balls on the sheet).
Cover with a light clean tea dry towel and let rise in a warm place for 30 minutes, or until almost doubled (warm oven rise should take 30 minutes.
Preheat oven to 375 degrees F.
In a small bowl whisk together 1 egg white with 1 tsp water.
Carefully brush the tops and sides of the buns with the egg/water mixture.
Sprinkle with sesame seeds.
Bake for about 22-25 minutes or until golden brown.
Tips & Variations
No special items needed.