Last weekend I went to visit my good friend and former college roommate, Molly. She knew of my bread-baking goal for 2014, and as soon as I said I would visit her in Georgia, she volunteered to make bread with me! Now that’s friendship 🙂
I didn’t have any ideas on what I wanted to make for Bread Week 15. Molly, her friend Megan, and I were out and about, so we didn’t want anything too time-consuming or rigorous to make. We chose something pretty easy – this Beautiful Burger Buns recipe from King Arthur Flour.
Beautiful Hamburger Buns (adapted from King Arthur Flour)
3/4 cup lukewarm water
2 tbsp melted butter
3 1/2 cup flour
1/4 cup sugar
1 1/4 tsp salt
1 tbsp instant or dry active yeast
If using dry active yeast, mix it with 1/4 cup of the lukewarm water and add a pinch of sugar; let rest for 5-10 minutes to let the yeast proof and double in size. Combine all ingredients in a bowl. Knead using a stand mixer for 7 minutes, or by hand for 10 minutes (which is what Megan and I did), until dough is smooth and stretchy. Cover dough and let rise in a warm place; we did this in a preheated oven. Dough should double. This could take 1-2 hours.
Divide dough into 8 pieces. Shape each piece into a ball. Place each ball on a greased or parchment-lined sheet (I forgot to line our baking sheet) and flatten into a 3-inch ball. Let rise until puffy; this could take 30 minutes to an hour. Preheat oven to 375F. Brush buns with melted butter if desired. Bake for 15-18 minutes, until golden brown. Cool briefly before slicing.
These were hefty, serious burger buns like you might get at a restaurant. They were really good, with great bready texture. They were chewy but not squishy. The outside was nicely brown and had some crunch. Overall, this was an easy recipe, and fast as bun recipes go. I would make them again.