Bollos para hamburguesa 
Hamburger Buns
I use this recipe in my business, and people always compliment our hamburger buns. I hope you try it and love it as much as I do.
Hamburger Buns
I use this recipe in my business, and people always compliment our hamburger buns. I hope you try it and love it as much as I do.
Cooking Instructions
- 1
Combine flour, sugar, yeast, and salt in a bowl (make sure the salt does not come into direct contact with the yeast).
- 2
Add the eggs and milk (or water), and mix until the ingredients are incorporated.
- 3
Knead for about 25 minutes to develop some gluten.
- 4
Add the butter (the dough will start to break apart at this step, but don't worry), and continue kneading for another 30 minutes until you have a smooth, silky, and very elastic dough.
- 5
Let the dough rest in a bowl with a little oil to prevent sticking, and let it rise for 1 hour or until it doubles in size.
- 6
After the first rise, place the dough on the table and press it slightly to distribute the fermentation gases throughout the dough.
- 7
Divide the dough into 3 1/2 oz portions (about 100 g) and shape into balls, keeping the seam on the bottom.
- 8
Place on lightly greased baking sheets.
- 9
Cover with plastic wrap and let rise for a second time (this step is crucial for buns with a good crumb and size).
- 10
After about 1 hour, preheat the oven to 410°F (210°C) and carefully remove the plastic wrap from the buns without deflating them.
- 11
Beat 1 egg with a pinch of salt and two pinches of sugar, and carefully brush each bun. Sprinkle a little sesame seed on top.
- 12
With the oven at 410°F (210°C), carefully place the baking sheets with the buns inside, ensuring the temperature doesn't drop.
- 13
Baking time will depend on the type of oven, but if the temperature is maintained correctly, the buns should be ready in about 15 minutes.
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