Imported from the web

Hamburger Buns

Name: Hamburger Buns
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 440 g Type 0 flour (Start with 440 g; add flour up to 460 g only if necessary. You may use a maximum of 1 tbsp of additional flour to work with the sticky dough; the recipe does not specify its weight.); 230 ml Lukewarm water (At approximately 40 °C); 7 g Active dry yeast (Alternatively, 21 g fresh yeast); 30 g Granulated sugar; 1 Egg (For the dough); 45 ml Lukewarm milk (At approximately 40 °C); 45 g Soft butter (Add it a little at a time); 1.5 tsp Salt; 1 Egg (For brushing the buns, beaten); 1 tbsp Water (For brushing together with the egg); Sesame seeds (As needed, for the topping)

Imported by Bianca Mauri on SeeMeCook

Homemade buns that are soft and golden, with a total rising time of about three hours. The dough enriched with butter and milk makes them tender, while sesame seeds add a rustic finish.

8 servings230 minItalian

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Ingredients

440 g Type 0 flour (Start with 440 g; add flour up to 460 g only if necessary. You may use a maximum of 1 tbsp of additional flour to work with the sticky dough; the recipe does not specify its weight.)
230 ml Lukewarm water (At approximately 40 °C)
7 g Active dry yeast (Alternatively, 21 g fresh yeast)
30 g Granulated sugar
1 Egg (For the dough)
45 ml Lukewarm milk (At approximately 40 °C)
45 g Soft butter (Add it a little at a time)
1.5 tsp Salt
1 Egg (For brushing the buns, beaten)
1 tbsp Water (For brushing together with the egg)
Sesame seeds (As needed, for the topping)

Steps

1
Place the flour, sugar, and active dry yeast in the bowl of a stand mixer and mix to combine.
2
Add the egg, lukewarm milk, and lukewarm water. Mix with the paddle attachment until the ingredients are combined.
3
Fit the dough hook and knead at low speed. Add the softened butter a little at a time while the mixer is running.
4
Continue kneading until the dough develops strength and pulls away from the sides; add the salt toward the end. The dough will be slightly sticky: the recipe recommends adding no more than 1 tbsp of flour to make it easier to work with.
5
Shape the dough into a ball and transfer it to a bowl. Cover with plastic wrap and let rise for about 2 hours, or until doubled in volume.
6
Divide the dough into 8 equal-weight pieces. On the work surface, round each portion into a sphere; if necessary, use a small amount of flour, without overdoing it.
7
Arrange the buns on two baking sheets lined with parchment paper, leaving plenty of space between them. Cover with plastic wrap and let rise for about 1 hour, or until doubled in volume.
8
Beat the egg with the tablespoon of water and brush the tops of the buns. Sprinkle them with sesame seeds.
9
Bake in a preheated oven at 200 °C for about 15–20 minutes. Rotate the baking sheet halfway through baking; the buns should be nicely golden.
10
Remove the buns from the oven, transfer them to a wire rack, and let them cool completely before filling.

Notes

The flour is listed as 440–460 g: start with 440 g and add the rest only if necessary. The active dry yeast can be replaced with 21 g fresh yeast. The buns can be frozen for one month; thaw them at room temperature and reheat them in the oven at 175 °C until they reach the desired temperature.