Thursday, October 23, 2014

Easy Homemade Parmesan Hamburger Buns


These were delicious.  I adapted this recipe by making these in the bread machine last Saturday night.  I thought they had great flavor and were easy to put together.  I got 11 good sized buns.
Easy Homemade Parmesan Hamburger Buns
adapted for bread machine from
Yield: 6 big buns or 12 slider buns

For the buns:
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan cheese  Beth used from the green can
1 teaspoon salt
1 teaspoon onion powder
1 Tablespoon sugar
2 1/2 teaspoons instant yeast
4 Tablespoons unsalted butter, softened
1 large egg
2/3 to 3/4 cup lukewarm water
Vegetable oil, for greasing

For the topping:
1 egg white
2 teaspoons sesame seeds (optional)

Combine all of the ingredients for the buns in the bowl of a stand mixer fitted with the dough hook attachment. Beat the ingredients at high speed for 2 minutes until they begin to come together around the dough hook.

Lightly grease a large bowl with vegetable oil. Gather the dough into a ball and transfer it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm, dark place for 60 to 90 minutes until it has visibly puffed.  Beth used the bread machine to do all this.  Place ingredients in the order that your machine requires--mine is liquid first and I end with the yeast.

Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 6 equal pieces for regular-sized buns or 12 equal pieces for slider-sized buns.

Shape the dough pieces into balls, tucking the edges under to make smooth tops, and then place them on the baking sheet, spacing them apart so they do not touch. Gently flatten the balls so they're about 3 1/2 inches wide for regular-sized buns or 2 inches wide for slider-sized buns. Cover the baking sheet with plastic wrap and let the dough rise for an additional 60 to 90 minutes until the buns are noticeably puffy.  Beth only needed about a 30 minute rise here.

Place the rack in the center of the oven and preheat it to 350°F. Whisk the egg white with 2 teaspoons of water. Brush the tops of the buns with the egg white mixture and then sprinkle the buns with the sesame seeds (optional).

Bake the buns for about 20 minutes, until they're light, golden brown.

Remove the buns from the oven, transfer them to a rack and allow them to cool completely.

The egg white wash isn't essential, but it's what gives the buns their attractive sheen and golden brown crowns.

The buns can be stored in an air-tight container at room temperature.

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