Buns for Hamburgers & Hot Dogs

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Preparation info

  • Makes

    10

    hamburger buns
    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

For a great burger or a hot dog, the bun is at least as important as what you put in it. The real test for a bun is being good enough to eat by itself. These are.



Ingredients

Dry Ingredients

  • 680 g (1 lb 8 oz) strong flour
  • 2 teaspoons dried yeast
  • 3 tablespoons caster (superfine) sugar
  • 2 teaspoons salt

Wet Ingredients

  • 145 ml ( fl oz) water
  • 50 g ( oz) butter
  • 185 ml (6 fl oz/¾ cup) milk
  • 4 egg yolks

Glaze

  • tablespoons milk
  • sesame seeds (optional)

Method

The Dough

Combine all the dry ingredients. Heat the water and butter in a saucepan until the butter is melted. Remove from the heat and add the milk. Check the temperature of the mixture with a thermometer — it needs to be 49–55°C (120–130°F). Combine the two mixtures together. Start kneading and add the egg yolks one at a time, kneading well after each addition. Keep kneading until the dough is very elastic (10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise for about 1½ hours at room temperature until it has doubled in volume.

Shaping and the Second Rise

Divide the dough into 10 equal portions. For hamburger buns, shape the portions into balls between the palms of your hands and place them in round buttered and floured moulds, about 12 cm ( inches) in diameter and 2 cm (¾ inch) high. For hot dog buns, form the balls into torpedo shapes — ideally, tubes about 12 cm long ( inches) and 4 cm ( inches) across — and put them in buttered and floured elongated moulds or a home-made equivalent made out of foil. Place the moulds on a baking tray. Sprinkle with flour, then cover loosely with plastic wrap. Let them rise for at least 1 hour at room temperature until they have doubled in volume.

Cooking

Preheat the oven to 220°C (425°F/Gas 7). Glaze the buns by brushing them with the milk, but be careful not to crush them. Sprinkle with sesame seeds, if using. Cook the buns in the oven for 11–12 minutes until they’re golden brown. The undersides should be lightly coloured.