Last week the burger… this week the bun! Whenever you make a hamburger that has a lot of “umph” to it you need a bun to match. Those wimpy, airy store-bought buns will not hold up to the burger, the toppings, and the condiments. This is a recipe Huz found online when we were first married 5 years ago and it was used as a french bread recipe initially. Over the years we have used it for sub sandwiches, bruschetta chips, and hamburger buns. It is super simple and a pretty quick process. Lets get to it!
Ingredients: (yield 6 buns or 2 french breads or 3 buns and 1 french bread)
- 1 Cup of Warm Water (about 100 degrees)
- 2 1/2 Cups of Bread Flour
- 1 Tablespoon of white sugar
- 1 Teaspoon of salt
- 1 1/2 Teaspoon of yeast
- 1 Egg yolk
- 1 Tablespoon of water
- Sesame seeds – optional
Place the 1 cup of water, sugar, salt, and yeast into mix master bowl (or large bowl if you are not using a mixer). Let rest for a minute or two, then add 1 cup of flour and mix. Once incorporated add another cup, switch to dough hook (if using mixer) and finish adding the remaining flour. Once all the flour is incorporated place dough in a slightly greased plastic bowl, cover with a damp cloth and let rise for about 30-45 minutes or until it has doubled. See picture below.
Punch the dough down. On a lightly floured surface roll/shape into a 16×12 inch rectangle. Cut dough in half. *If you are making french bread roll up each half and shape into a torpedo shape and place both halves on a cookie sheet about 3 or 4 inches apart. I sometimes sprinkle a little cornmeal down on my cookie sheet too. It adds a nice flavor to the bread. **If making the buns cut each half into 3 pieces so you will yield 6 buns. Shaping into about 5 inch in diameter disks. Place on greased cookie sheet. Then cover either option with a damp cloth and let rise for 30-45 minutes again. Since I only made two burgers I opted to make 3 buns and a baguette. With about 15 minutes left of your last rise preheat oven to 375. Then take the egg yolk and beat in 1 tablespoon of water to make an egg yolk wash. Once the rise is done make deep diagonal slashes across the baguette loaves about every 2 inches. Then brush the tops of your bread with the egg yolk/water wash. Sprinkle sesame seeds if desired. See pre oven picture below.
Then bake for 20-25 minutes in your preheated oven or until golden brown. See finished product below.
This is a nice quick & easy bread to make plus they freeze well too. So you can even make a few batches a head of time to make for a quick meal during the week. Also I just checked the long-range forecast looks like this West Michigan weather is starting to turn a bit warmer… I finally see some grilling weather coming up!
Please let me know if you have any comments or questions! Enjoy ~ Megan