A dense rich bun that holds up well for burgers and works for hot dogs too! I have doubled this recipe with no issues. You may make them larger or smaller if desired. #Hamburgerbuns This recipe also includes #breadmachine instructions!
Ingredients
4 1/2 - 5 cups bread flour, divided 450-570 g
2 1/4 tsp instant yeast 7 g
1 tsp salt 5 ml
3 tbsp brown sugar or white sugar 33 g
2 tbsp vital wheat gluten (you may omit) 18 g
1 1/4 cups milk 2% m.f. works 300ml
6 tbsp vegetable oil or melted butter 90ml
1 egg, large
YOU MAY DIVIDE THIS RECIPE IN HALF. See notation below for corrected amounts.
Instructions
Hamburger Dough for the Bread Machine
Please read my Tips and Tricks
Place room temperature ingredients in order of your bread machine's instructions. (Not all call for liquids first.) FLOUR. Note you want to hold back 80 g or so of the flour, until the kneading has been going for 4-5 minutes. Don't just dump in 570 grams and expect excellent results.
Remember it's easier to add the flour a little at a time than to modify the recipe after.
Use the Dough setting on your bread machine. It will include a rise time. Once the dough has fully risen you may shape.
Bread machine Tips and Tricks
Why can't you just measure the ingredients and let the machine do the work? Because I've come to learn that even when weighing accurately, flour is a product that varies by brand and humidity. And since I don't use commercial modifiers like store products to account for these changes.
I often adjust a recipe by adding liquid or flour in small increments. Look for visual clues. The dough should be smooth and slightly tacky as it kneads. After the first rise; punch down the dough and begin dividing in even pieces. I do approximately 3 oz or 85 grams.
Do the poke test for your buns. The poke test is just one way to see that the dough is ready. Indent your finger in the side of a bun. If it pops back immediately; cover them and come back in ten minutes and try again. The indent should stay for a minute or so then disappear. If the dough indent stays and never disappears--pop those puppies in the oven. They are likely slightly over-proved.
Warm your shelled egg in some hot water.
Vital wheat gluten is a lovely addition to bread making. Don't add too much it will give you a very hard crust and dry result.
Another amazing addition is malt powder. 1 tbsp will suffice.
Shape the rolls in your preferred size. I like 3 oz/85g.
Place on a lightly greased sheet or as you see; a muffin top pan. (Amazon)
Bake 350F. 15-20 minutes until lightly golden.
Want to half this recipe? You can. Just place cracked egg in liquid measuring cup and add milk to create 6 tbsp of liquid. Use 2 tsp instant yeast. Divide all remaining ingredients in half.
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