I found this recipe from the September issue of Saveur magazine. The recipe makes 12-3 oz. buns. They are light and fluffy with a nice sturdy exterior, perfect for holding any juicy burger and all the toppings. However unlike the store-bought variety, these hamburger buns will go stale the next day, so you better use them up! But they are pretty tasty with just some butter so I'm sure you and your friends will gobble them up. If you happen to have some leftover, throw the extra buns in the food processor to make fresh bread crumbs and freeze them in a bag.
Hamburger Buns from Saveur Magazine
1 package active dry yeast (1/4 oz)
1 1/3 cups milk heated to 115F
1.5 tsp. + 2 tbsp. sugar
4 cups flour
1 1/4 tsp. kosher salt
1 lightly beaten egg
4 tbsp. unsalted butter, softened, cut into cubes
3 tsp. sesame seed
- Mix yeast, milk and 1.5 tsp sugar; let foam.
- Stir in remaining sugar, flour, salt and egg. Mix with paddle on low speed until dough forms.
- Replace paddle with hook and add butter. Knead on medium high speed until dough pulls away from sides of bowl, about 8 minutes.
- Let rest in an oiled bowl until doubled, about 2 hrs.
- After bulk fermentation, divide dough into 12 and shape into tight balls about 3 oz each.
- Let balls rise in parchment-lined sheets, covered with oiled plastic, for about 1.5 hrs.
- Spray tops with water, then sprinkle with sesame seeds.
- Bake in 400F oven until golden brown, about 18-20 minutes.