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Homemade Hamburger Buns Recipe

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This recipe for Homemade Hamburger Buns, by , is from The Prunyi Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Dough
3/4 to 1 cup lukewarm water (I use a digital thermometer to make sure my water is the proper temp to activate my yeast (mine needs to be 90-100)
2 tablespoons butter, cubed
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
*For best dough ball results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
**I use my Kitchen-Aide mixer and if the stainless bowl I am mixing in looks too wet on the bottom, I need to add a bit more flour and if the sides of bowl are all dry and crumbly, I add a bit of water...I do live at 5280+ altitude and a rather dry climate but, this works for me.

Topping
3 tablespoons butter, melted
Toasted Sesame Seeds or Poppy Seeds, optional

Directions:
Directions:
1) Mix and knead all of the dough ingredients by hand, mixer, or bread machine to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter and sprinkle on any optional seed toppings. The butter will give the buns a satiny, buttery crust.
6) Cool the buns on a rack. Slice and serve. Store for up to two days un-refrigerated in a sealed, airtight container.

Personal Notes:
Personal Notes:
do preheat my oven to 170 while making my dough and as soon as my oven reaches that temp, I turn it OFF and crack the oven door a bit until my dough ball is ready. I also love using a clean, new plastic, clear shower cap to cover my mixing bowl with the dough - just seems to work better then any towel I've tried. I place the bowl with dough covered with the shower cap into the turned OFF oven that is slightly warmed (aka my proofing box)

 

 

 

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