These homemade super soft hamburger buns using bread machines are not only easy to make but also light and fluffy. Topped with black and white sesame seeds, so yummy! I used milk, water, unsalted butter, eggs, brown sugar, bread flour and yeast. Add wet ingredients, then dry ingredients and press the dough setting. Wait for it to rise for an hour then reshape and be ready to bake! Easy if you’re at home. 😉
Ingredients
3 tablespoons warm whole milk
1 cup warm water
11g instant yeast
50g brown sugar
1 large egg
382g bread flour
8g tsp salt
43g unsalted butter, at room temperature
For topping
1 large egg & 1 tsp water
Steps:
In the bread machine with the dough setting, combine the milk, water, yeast, sugar, and egg. Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create a tough bun.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
Line two baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place it on a baking sheet, 5 cm apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
Preheat the oven to 180c, brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns for about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 160c oven until warmed or toasting.
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