Soft Hamburger Buns
Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet, and golden-yellow from the butter and egg.
Marthinus StrydomThe Story
The origins of the buttered roll, or as we call it hamburger rolls or dinner rolls, are cloaked in mystery, or perhaps mere lack of curiosity. The first such rolls would have arrived in New York in the 1870s, along with Louis Fleischmann’s Vienna Model Bakery, which brought commercial yeasted bread to the city.
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Ingredients
Method
To make the dough:
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
To shape the buns:
- Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below.
- Shape each piece into a ball. Flatten each dough ball with the palm of your hand until it's about 3" across.
- Place the buns on a lightly greased or parchment-lined baking sheet.
- Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- To make seeded buns, brush the egg mixture; it'll make the seeds adhere.
- Sprinkle buns with the seeds of your choice.
To bake the buns:
- Bake the buns for 15 to 18 minutes, until golden.
- Remove them from the oven and brush with the melted butter; this will give the buns a satiny, buttery crust.
