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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 12 servings |
||
| Calories 205 | ||
| Calories from Fat 49 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 303mg | 12% | |
| Potassium 88mg | 2% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 5.5g | ||
| Protein 5.1g | 10% | |
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Kittencal's Soft Tender Burger Buns
By: KITTENCAL
Apr 14, 2005
These are just the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too! I make these on a regular basis with my Kichen Aid stand mixer. This makes between 12-14 depending on how big you make them. For extra taste add in 1/2 teaspoon malt powder in with the flour but it is not necessary. If you are an onion lover such as myself add in about 1 cup chopped green onions to the dough when kneading, you will love these!
SERVES 12
Ingredients
- 1 cup warm water
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 3/4 cup warm whole milk
- 4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)
- 1/4 cup melted Crisco shortening (I use butter flavor)
- 1 1/2 teaspoons salt
- 3 1/2 cups flour or bread flour
- 1 egg white
- 1 teaspoon water
- 1 tablespoon sesame seed
Directions
1
Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.2
In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, malt powder (if using) 4 tablespoons sugar, melted Crisco, warm milk and salt.3
Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.4
Knead dough for 7-8 minutes.5
Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).6
Knead the dough gently for 30 seconds with hands.7
Place dough in a large well-greased/oiled bowl.8
Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).9
Punch down dough.10
Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).11
Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.12
Set oven to 375 degrees.13
In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.14
Carefully brush the tops and sides of the buns with the egg/water mixture.15
Sprinkle with sesame seeds.16
Bake for approx.22 minutes, or until golden brown.
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Featured Reviews for This Recipe
From: B-J-Burrell
On Dec 29, 2008
Wonderful Soft,Tender & Light Hamburger Buns. We enjoyed these tonight with our Jalepeno Cream Cheese Burgers. Will definitely be making again. This recipe was very easy to make using my Kitchenaid mixer and dough hook. I did do a few things differently. I used 2 TBS Butter and what was needed in Shortening to make up 1/4 C melted (since I didnt have buttered flavor Crisco). I also left out the egg white,1 tsp water and the sesame seed and just made the buns plain but did butter the tops with melted butter. I used all purpose flour with no problems. Thank you Kittenkal for the wonderful bun recipe. I will be keeping this in a permanent file 
Much better than any ole store bought bun!
Oh one other thing: I skipped the instruction about letting the dough rise again after making the bun rolls and placing on the greased pan. I just went straight to the oven with them without a problem and this made 8 good size buns for us. I suppose I could make 12 if I were making smaller buns :D
From: Chef #1075318
On Dec 15, 2008
This recipe is great - i followed it more or less (cant really understand cups, but felt my way) and the dough was so sticky it was quite hard work and messy - it is so cold (snowing today) i thought it would never rise, and had very low expectations for the end result but... guess what ... absolutely delish - so light, tasty and moreish - unbelievable! Thanks.
From: Oh!Susannah
On Apr 4, 2008
As I am a cancer patient and a diabetic I had to make several changes to this recipe. I used butter (to avoid the soy in crisco), substituted in one cup of whole wheat flour, used lowfat milk and cut the sugar in half. The dough was lovely and so wer the buns. I've made them four times now. Terrific!
From: LUv 2 BaKE
On Feb 25, 2006
Thank you for this great recipe! I made them into hot dog buns which we had with tofu wieners. They're soft, fluffy, and sooooo good! I used whole wheat bread flour and a bit of all purpose unbleached. I shaped them into 12 rolls and will go with 14 next time since they were quite big. I don't own a large mixer so did everything by hand. The dough was very easy to work with. With a bit of shine from the egg white and the sesame seeds sprinkled on top, they looked fabulous.
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