Hamburger Buns

Hamburger Buns makes about 12
No Father’s Day or summer cookout would be complete without delicious hamburgers. So why not make your own buns too. It only takes time, patience, and a little planning. The best part is that you can make them as big or small as you like. This recipe also makes great hot dog buns or dinner rolls.
The first thing you need to do is make a preferment. We do this to give the bread better flavor and a little boost when you actually mix the dough. You need to make the preferment a day ahead of when you’ll be baking the bread.
Mix together:
¾ c bread flour
¼ c water, room temp
1 pinch salt
1 pinch yeast

You may need to add a little water but you just want the mixture to come together. Place this in a plastic container on your counter with a lid and let it sit for 12-18 hours.
The next day, in a stand mixer, combine the preferment from the day before with:
2 ½ T sugar (we like golden cane sugar but granulated is fine too.)
2 t salt
1 ½ t yeast
¼ c powdered milk
2 T butter
1 ¾ c water
3 ¾ c bread flour

You’ll need to dissolve the first four dry ingredients in about half the water before adding the flour and butter. This will ensure that the granules from the powdered milk and sugar dissolve and you’ll be able to get a nice smooth dough. Add the rest of the water and mix on low speed until all ingredients are moistened. Then turn the mixer to medium and mix for about 3-4 minutes. The dough should be smooth and silky but not wet. Turn the dough into a greased bowl and allow to double in size. Turn the dough out on a lightly floured surface and portion the dough into 12 equal pieces or about 3.5 oz each. Roll them round, as if you were making a ball with play dough. Place all 12 on a parchment lined half sheet pan and cover loosely with plastic until double in size. Preheat your oven to 400 degrees. When the rolls are ready, you can brush them with egg wash (a mix of water and egg) to make the tops shiny. We also like to sprinkle them with sesame seeds. Pop them in the oven for 12-15 minutes turning half way through baking to ensure even color. This may take a little longer depending on your oven and how much color you like. Allow these to cool before splitting and enjoy!

To make dinner rolls, cut the portion size in half and you should get 24 rolls. For hot dog buns, portion them about 2 ½ oz and roll them as long as your hot dogs. These also split best when the sides touch as they proof, so don’t be afraid to place them close together. They also freeze pretty well in a sealed ziplock bag.

Hamburger Buns

makes about 12

No Father’s Day or summer cookout would be complete without delicious hamburgers. So why not make your own buns too. It only takes time, patience, and a little planning. The best part is that you can make them as big or small as you like. This recipe also makes great hot dog buns or dinner rolls.
The first thing you need to do is make a preferment. We do this to give the bread better flavor and a little boost when you actually mix the dough. You need to make the preferment a day ahead of when you’ll be baking the bread.

Mix together:

• ¾ c bread flour
  
• ¼ c water, room temp
  
• 1 pinch salt
  
• 1 pinch yeast
  

You may need to add a little water but you just want the mixture to come together. Place this in a plastic container on your counter with a lid and let it sit for 12-18 hours.
The next day, in a stand mixer, combine the preferment from the day before with:

• 2 ½ T sugar (we like golden cane sugar but granulated is fine too.)
  
• 2 t salt
  
• 1 ½ t yeast
  
• ¼ c powdered milk
  
• 2 T butter
  
• 1 ¾ c water
  

3 ¾ c bread flour You’ll need to dissolve the first four dry ingredients in about half the water before adding the flour and butter. This will ensure that the granules from the powdered milk and sugar dissolve and you’ll be able to get a nice smooth dough. Add the rest of the water and mix on low speed until all ingredients are moistened. Then turn the mixer to medium and mix for about 3-4 minutes. The dough should be smooth and silky but not wet. Turn the dough into a greased bowl and allow to double in size. Turn the dough out on a lightly floured surface and portion the dough into 12 equal pieces or about 3.5 oz each. Roll them round, as if you were making a ball with play dough. Place all 12 on a parchment lined half sheet pan and cover loosely with plastic until double in size. Preheat your oven to 400 degrees. When the rolls are ready, you can brush them with egg wash (a mix of water and egg) to make the tops shiny. We also like to sprinkle them with sesame seeds. Pop them in the oven for 12-15 minutes turning half way through baking to ensure even color. This may take a little longer depending on your oven and how much color you like. Allow these to cool before splitting and enjoy!

• To make dinner rolls, cut the portion size in half and you should get 24 rolls. For hot dog buns, portion them about 2 ½ oz and roll them as long as your hot dogs. These also split best when the sides touch as they proof, so don’t be afraid to place them close together. They also freeze pretty well in a sealed ziplock bag.
  

Hamburger Buns makes about 12
No Father’s Day or summer cookout would be complete without delicious hamburgers. So why not make your own buns too. It only takes time, patience, and a little planning. The best part is that you can make them as big or small as you like. This recipe also makes great hot dog buns or dinner rolls.
The first thing you need to do is make a preferment. We do this to give the bread better flavor and a little boost when you actually mix the dough. You need to make the preferment a day ahead of when you’ll be baking the bread.
Mix together:
¾ c bread flour
¼ c water, room temp
1 pinch salt
1 pinch yeast

You may need to add a little water but you just want the mixture to come together. Place this in a plastic container on your counter with a lid and let it sit for 12-18 hours.
The next day, in a stand mixer, combine the preferment from the day before with:
2 ½ T sugar (we like golden cane sugar but granulated is fine too.)
2 t salt
1 ½ t yeast
¼ c powdered milk
2 T butter
1 ¾ c water
3 ¾ c bread flour

You’ll need to dissolve the first four dry ingredients in about half the water before adding the flour and butter. This will ensure that the granules from the powdered milk and sugar dissolve and you’ll be able to get a nice smooth dough. Add the rest of the water and mix on low speed until all ingredients are moistened. Then turn the mixer to medium and mix for about 3-4 minutes. The dough should be smooth and silky but not wet. Turn the dough into a greased bowl and allow to double in size. Turn the dough out on a lightly floured surface and portion the dough into 12 equal pieces or about 3.5 oz each. Roll them round, as if you were making a ball with play dough. Place all 12 on a parchment lined half sheet pan and cover loosely with plastic until double in size. Preheat your oven to 400 degrees. When the rolls are ready, you can brush them with egg wash (a mix of water and egg) to make the tops shiny. We also like to sprinkle them with sesame seeds. Pop them in the oven for 12-15 minutes turning half way through baking to ensure even color. This may take a little longer depending on your oven and how much color you like. Allow these to cool before splitting and enjoy!

To make dinner rolls, cut the portion size in half and you should get 24 rolls. For hot dog buns, portion them about 2 ½ oz and roll them as long as your hot dogs. These also split best when the sides touch as they proof, so don’t be afraid to place them close together. They also freeze pretty well in a sealed ziplock bag.