These buns adapted from King Arthur Flour are truly amazing. I have made them more times now than I can count and they are so delicious! They go perfectly with any type of sandwich, with some jam, goat cheese, or even plain. I am looking forward to trying them soon as the bread for a veggie sandwich. I have re-written the directions from King Arthur Flour based on my experience with making them so they turn out delicious every time. I recommend using liberal amounts of the optional poppy seeds and or sesame seeds. These rolls can be frozen to use for sandwiches later and still do taste delicious even after being frozen in a freezer bag for a couple of weeks. Enjoy!
Makes 6-8 large buns
- 1 cup lukewarm water 110-115 degrees Fahrenheit
- 1 tablespoon instant yeast
- 1/4 cup cane sugar
- 2 generous tablespoons of unsalted butter, at room temperature
- 1 large egg
- 3 1/2 cups All-Purpose Flour (I prefer to use King Arthur Flour)
- 1 teaspoon sea salt for the dough + 1/4 extra to sprinkle on top of the buns just before baking them (I prefer to use Maldon or Kosher)
Egg white wash if you want seeds to stick on top of the buns or alternative milk wash for a nice golden color.
- 1 egg white
- 1/4 cup water
- poppy seeds and/or sesame seeds for topping the buns (optional)
- Alternative option: brush the tops of the buns with milk or 1 1/2 tbsp butter before baking
For topping the buns after they are baked:
- 1 1/2 tbsp butter
- Whisk together the water, instant yeast and cane sugar in a large-sized mixing bowl. Allow the mixture to sit for about 10 minutes for the yeast to develop and there is a foamy layer on top of the mixture.
- Whisk in the butter and the egg. Add 1 cup of flour and whisk to combine. Add an additional 1 cup of flour and add 1 teaspoon of the sea salt incorporating the sea salt into the dough with a wooden spoon. Add another 1 cup of flour and once the dough starts to come together turn it out to knead the dough by hand on a clean lightly floured surface (about 5-7 minutes of kneading) until it is smooth and elastic adding small amounts of flour as the dough becomes sticky up to 1/2 cup more flour.
- Place the dough in a clean bowl that has been greased with butter. Turn the dough to coat it with the butter and sprinkle it with some flour. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm place for about 1-2 hours until the dough is doubled in size.
- Punch down the dough and cut it into 8 equal-sized round pieces. if you want smaller buns, shape them into 12 rolls. I weigh mine to be about 2.85 grams a piece. To shape the dough pieces into buns, place the dough on a clean hard surface and roll the dough between your thumb and index finger in a circular motion until the surface of the dough ball is smooth and elastic. The dough ball will be smaller once you are done rolling it. Flatten the ball down into a disc shape and rub a small amount of butter over the top in a circular motion as you are pressing it down to make a disc shape. Arrange the discs of dough about 1″ apart on a large baking sheet that has been lightly greased with butter or is covered with a silpat. Let the buns rise for about an hour until they are puffy.
- While the buns are rising for the second time, preheat your oven to 375 degrees F.
- Prepare an egg white wash by whisking together the egg white and water or prepare the alternative milk wash. Using a pastry brush, spread your chosen wash over the top of the buns and top them with a little Kosher salt to taste. If you are using the egg wash, sprinkle on the seeds.
- Bake the buns for about 15 minutes until the buns are golden or until they reach an internal temperature of 195 degrees F turning the pan 180 degrees about halfway through the cooking time.
- Once the rolls are done baking, brush them with 1 12 tablespoons of melted butter. Add more seeds if desired.
Source: Adapted from https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe