Homemade Hamburger Buns

Name: Homemade Hamburger Buns
Yield: 3 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 20 grams Semi-strong or all purpose flour (Lys d'Or brand); 40 grams Whole wheat flour; 2 tsp Skim milk powder; 2 tbsp White castor sugar or superfine sugar; 1 tsp Salt; 18 grams Shortening; 4 grams Dry yeast; 180 ml Water; 1 Beaten egg and white sesame seeds to finish

cookpad.japan @cookpad_jp

Buns that go well with burgers are slightly sweet, soft, not very chewy and easy to bite through. This is a recipe with thought-out ingredient ratios to be used exclusively for hamburger buns. Please enjoy the buns with the patties in another recipe!

I used shortening instead of butter on purpose. Please be sure to add the shortening later in the kneading process. Please be sure to use castor sugar (or superfine sugar).
The oven is very hot so use thick oven mitts and be careful not to burn yourself. Recipe by Uniikura

cookpad.japan @cookpad_jp

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Ingredients

3 servings

220 gramsBread (strong) flour
20 gramsSemi-strong or all purpose flour (Lys d'Or brand)
40 gramsWhole wheat flour
2 tspSkim milk powder
2 tbspWhite castor sugar or superfine sugar
1 tspSalt
18 gramsShortening
4 gramsDry yeast
180 mlWater
1Beaten egg and white sesame seeds to finish

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Steps

1

Put the bread, all-purpose and whole wheat flours in a bowl, add the skim milk powder, sugar and salt and mix it all together.
2

Put the specified amount of water in a bread machine and add the Step 1 combination on top. Make a little pocket in the middle of the flours and place the yeast inside the pocket.
3

Select the "dough only" program and turn the bread machine on. Add the shortening 8 minutes in. (Always add the shortening later on in the kneading process.)
4

When the 1st rising is done, take the dough out of the bread machine and deflate it gently. Divide the dough and round off each piece. Let the dough rest for 10 minutes.
5

Cover the resting dough with a tightly wrung out moistened kitchen towel, or loosely with a piece of plastic wrap, to prevent it from drying out.
6

I divided the dough this time to make frog shaped buns for the children. If you want to do the same, divide the dough as shown in Step 4.
7

The amounts indicated in the recipe will make 4 adult-sized (12-13 cm diameter) buns. Please divide the dough as you like.
8

When the dough has rested, deflate it lightly and round off each piece again. Place the dough on a kitchen parchment paper lined baking tray as shown in the photo. Brush the bottom of the frog eyes with water and place on top of the buns to attach.
9

Cover loosely with plastic wrap and leave the dough to rise (2nd rising) until doubled in volume. If you use your oven's "bread rising" setting it takes 30 to 35 minutes.
10

If you use your oven's "bread rising" setting, keep the time you will need to preheat the oven to baking temperature and take the dough out 5 minutes before it has finished rising. While the oven is heating up, let the dough keep rising at room temperature.
11

After the dough has finished its 2nd rise, brush the tops with beaten egg and sprinkle with white sesame seeds. (Don't put sesame seeds on the frog shaped buns.)
12

Put into a preheated 200°C oven, close the door and lower the heat to 190°C. Bake for 15 minutes.
13

When the buns are baked, take the oven tray out of the oven, and drop it onto your work surface from a height of about 20 cm to shake the excess steam out of the buns.
14

When they have cooled down they are done. Bake them the day before and make the hamburger patties the next day to make things easier.