Homemade hamburger buns... great for hamburgers or as a sandwich roll. Recipe adapted from King Arthur Flour.
In a mixer bowl, add all of the dough ingredients.Using a dough hook, knead the dough for about 5 minutes until you get a smooth dough. I used only 3/4 cup of water, but you may need a bit more depending on humidity. It is best to add 3/4 cup and then mix. The dough should not stick to the sides of the bowl...only at the bottom.
Cover the dough, and let it rise for 1 hour, or until doubled. Plop the dough unto the counter and shape into a log about 3 inches in diameter. Cut 8 slices about 1 inch thick for large hamburger buns... or 10-12 pieces for smaller buns.
Now, with the end pieces I formed them into a ball, pinching the dough at the bottom. I noticed the end pieces rose much nicer than the slices. I think I prefer shaping the dough into balls and then flattening them a bit. The surface tension created when you form the dough into balls helps the dough rise higher....Both ways( sliced and ball-formed are great...you choose if you like them flatter or more rounded) Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. Just make sure they have at least doubled in size. This definitely depends on your temp in the house.
Brush lightly with beaten egg and sprinkle with sesame seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Toast if you like...and use it for other sandwiches other than hamburgers.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 22 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.7mg||15 %|
|Sodium 711.8mg||25 %|
|Potassium 91mg||2 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 39.4g|
|Protein 7.2g||10 %|
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Calories per serving: 219
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