HOMEMADE CRUSTY HAMBURGER BUNS


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These are the hamburger buns you've been waiting for. 

Since the Easy Crock-Pot Pulled Chicken with Homemade BBQ Sauce I've had a lot of request for these bad boys! 



Crusty deliciousness with a soft and chewy center. 

I used my favorite roll recipe with some adjustments to produce a hamburger bun like I've been buying at the bakery. There's just something about a crusty rustic hamburger bun plus I know every last ingredient that is in these!

The family actually voted these better then the bakery, and that is saying a lot!

If you need a few easy recipes to top your buns withcheck out Whiskey Burgers, Sloppy Joes, Easy Crock-Pot Pulled Chicken With Homemade BBQ Sauce, and Slow Cooked Pulled Pork!






 Combine warm water (under 110 degrees), yeast, and honey in a large mixing bowl fitted with a dough hook. Let sit about 10 minutes until mixture becomes foamy.




 Add 3 1/2 cups flour, and 1 1/2 teaspoon sea salt.





 Knead mixture on medium speed until dough pulls away from the side of the bowl. Dough will be lumpy at this point.




 Continue to knead until dough becomes smooth, and elasticity. Move dough to a greased bowl, cover, and allow to rise 45 minutes. 





Fold dough over onto itself on all all four sides.
This is realigning the gluten in the dough, and developing texture and flavor.
Recover and repeat this process in another 45 minutes.
Then allow dough to rise until double in size about 35-45 minutes.


Divide dough into 6 pieces. Tuck edges under of each bun to form a nice smooth, round ball. 
Place buns seam side down on a cookie sheet covered with parchment paper or silpat. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 2 days.


Preheat oven to 500 degrees and remove rolls from the refrigerator, and allow to rise while oven preheats until almost double in size. Right before placing rolls in the oven spray with water. I don't have a spray bottle for food (I keep meaning to buy one) so I have found either getting my fingertips wet, and flicking the rolls with water works, or getting a pastry brush wet, and running my fingers over the end to flick droplets of water works well. Place in oven, and cook for 10 minutes. Reduce oven temperature down to 400, and bake another 10-15 more minutes until rolls are brown on the outside and sound hollow when top is tapped. Remove from pan, and cool 5 minutes.







INGREDIENTS:

  • 1 1/2 cups Warm Water Under 110 Degrees
  • 1 1/2 teaspoons Active Dry Yeast
  • 1 teaspoon Honey
  • 3 1/2 cups Flour
  • 1 1/2 teaspoons Sea Salt

INSTRUCTIONS:

  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
  2. Add all of the flour and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become smooth.
  3. Place dough into a well greased bowl, cover and allow to rise for 45 minutes.
  4. Fold each side of dough over onto itself on all four sides in the bowl to make a square and recover the dough.
  5. Allow to rise another 45 minutes, and repeat folding the dough. This is realigning the gluten in the rolls.
  6. Recover dough, and rise 30-45 minutes until doubled in size.
  7. On a lightly floured work surface divide dough in half. Divide each half into 3. For a total of 6 buns.
  8. To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down onto a cookie sheet lined with parchment paper or silpat.
  9. Place shaped buns into the refrigerator for a minimum of 4 hours or up to 2 days.
  10. Preheat oven to 500 degrees and remove buns from the refrigerator while oven preheats. Allow rolls to double in size.
  11. Right before placing rolls in the oven mist with water.
  12. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  13. Remove from oven and cool completely.