Post by Loupy on May 30, 2011 17:19:00 GMT -7
Soft-N-Fluffy Hamburger Buns
By: What's for dinner, mom?
Photo By: AtePhronesis
"Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!"
Serves: 12
Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 3 Hrs 45 Min
Ingredients
1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten (optional)
2 1/4 teaspoons active dry yeast
Directions
Place the water, canola oil, flour, sugar, salt, vital wheat gluten (if using), and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine.
Line baking sheets with parchment paper.
When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes.
Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough.
Roll gently, with just a little pressure, to form a dough ball with a silky surface.
Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun.
Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes.
Let cool on racks before slicing.
Cook's Notes:
I do not brush with milk or egg whites as the tops brown nicely on their own - just like store bought buns look. If you want to add seeds, then brush with egg white prior to baking. If making with whole grains, be SURE to add more vital wheat gluten to your dough.
The reason I bake is because I don't want store bought taste, but if you like that, then these buns are great. These would make an excellent dinner roll too. The other reason for the average rating is the ingredient Vital Wheat Gluten. This ingredient is not at all necessary in this recipe and is mainly used to lighten texture in whole grains or heavy wheat breads, so I left it out the second time around. Instead, I added a beaten egg white (use a wire wisk, beat until foamy). It added a great texture. I also used butter instead of the oil and slightly warmed milk instead of the water. Made the buns richer in flavor. Also, I used instant yeast and didn't have to pre activate the yeast, I just tossed it all in my kitchen aid, gave it a rise, shape and rise.. then baked at 400 degrees for 12 minutes in order to achieve better color. BTW, using instant yeast gives a much nicer rise.
Nutritional Information
Calories: 151
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 147mg
Total Carbs: 26.2g
Dietary Fiber: 1g
Protein: 4.5g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: What's for dinner, mom?
Photo By: AtePhronesis
"Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!"
Serves: 12
Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 3 Hrs 45 Min
Ingredients
1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten (optional)
2 1/4 teaspoons active dry yeast
Directions
Place the water, canola oil, flour, sugar, salt, vital wheat gluten (if using), and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine.
Line baking sheets with parchment paper.
When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes.
Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough.
Roll gently, with just a little pressure, to form a dough ball with a silky surface.
Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun.
Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes.
Let cool on racks before slicing.
Cook's Notes:
I do not brush with milk or egg whites as the tops brown nicely on their own - just like store bought buns look. If you want to add seeds, then brush with egg white prior to baking. If making with whole grains, be SURE to add more vital wheat gluten to your dough.
The reason I bake is because I don't want store bought taste, but if you like that, then these buns are great. These would make an excellent dinner roll too. The other reason for the average rating is the ingredient Vital Wheat Gluten. This ingredient is not at all necessary in this recipe and is mainly used to lighten texture in whole grains or heavy wheat breads, so I left it out the second time around. Instead, I added a beaten egg white (use a wire wisk, beat until foamy). It added a great texture. I also used butter instead of the oil and slightly warmed milk instead of the water. Made the buns richer in flavor. Also, I used instant yeast and didn't have to pre activate the yeast, I just tossed it all in my kitchen aid, gave it a rise, shape and rise.. then baked at 400 degrees for 12 minutes in order to achieve better color. BTW, using instant yeast gives a much nicer rise.
Nutritional Information
Calories: 151
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 147mg
Total Carbs: 26.2g
Dietary Fiber: 1g
Protein: 4.5g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
