Monday, July 2, 2012

Everything Hamburger Buns

We love Everything Bagels here at our house. When I saw this recipe for hamburger buns, I knew I had to try them. They were very easy to make since it uses the bread maker. They tasted great and froze and thawed well.

Everything Hamburger Buns
Adapted for bread maker from

For the burger buns:

1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 Tbsp oil (vegetable, canola, or olive)
1 large egg
3 Tbsp sugar
3 1/4 cups flour
1 tsp salt

For the Everything topping:

2 tsp dried minced garlic
2 tsp dried minced onion
1 tsp kosher salt
2 tsp poppy seeds
2 tsp sesame seeds

Egg Wash

1 egg
1 T water

Put ingredients in your bread maker according to YOUR machine.  When finished, spray a baking sheet with Pam or line a baking sheet with parchment.

Turn out the dough onto a lightly floured surface.  Divide the dough in half and each half into 4-5 pieces (depending on the size of your burgers, I typically get 8-10 full-sized buns per batch or 14 slider buns). A kitchen scale makes this easy: 3 oz for burger buns, 1.75 oz for slider buns.

Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart).

Cover with a damp towel and let them rise for 20 minutes + oven preheating time.

Preheat oven to 350.
Mix all ingredients for the Everything topping in a small bowl.  Whisk the remaining egg with 1 Tbsp water.  Brush the buns with the egg wash and sprinkle all of the Everything topping over the buns.

Bake for 20-25 minutes, until golden brown. Let cool at least 10 minutes before slicing and serving.

Store leftovers in a zip-top bag at room temperature.

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