I’m one of KING ARTHUR FLOUR’S biggest fans and I look forward to receiving their catalog every month to learn more about their products and how to use them. They include excellent recipes and I can count on them to turn out great every time. I have always been a timid bread baker, but with KAF’s ingredients and excellent instructions my skills are improving. They also have a baker’s hotline where I can ask questions about recipes and results. When I know what I did wrong I can correct it and improve. What a concept!
One of KAF’s July featured recipes is SEEDED HAMBURGER BUNS. I have made sandwich buns in the past and know how much everybody likes them so when I saw this version, which is different from the recipe I usually use, I wanted to give it a try. I like to read comments on KAF’s recipe pages because they often contain serving ideas or variations that are helpful and creative. Comments like “This recipe is THE BEST burger/hot dog roll I have ever tasted, or baked!!!!, “These were by far the best buns I’d ever tasted. I can’t imagine ever buying store-bought buns again!” and “These were the most fabulous hamburger buns I have ever tasted! I followed the recipe to the T and used my bread machine to make the dough” were all I needed to get started.
Just a note: I’m not compensated in any way by KAF. I like their products so much and I want to share information about them because I know many others have the same bread baking anxieties that I have. Taking a beautiful loaf or a pan of buns out of the oven and smelling that wonderful home baked aroma is just plain good for the soul. Once you try these quick, easy and delicious homemade buns I know you too will be saying “I’ll never serve store bought sandwich buns again.”
- ¾ cup (6 ounces) lukewarm water
- 1 large egg
- 2 tablespoons (7/8 ounce) butter or oil
- 2 tablespoons (7/8 ounce) sugar
- 2 tablespoons (1 ounce) King Arthur's Everything Bread and Bagel Topping (I didn't use this)
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon onion powder (optional)
- 2-3/4 cups all-purpose flour
- 2 tablespoons King Arthur Artisan Bread Topping*** or a mixture of sesame and poppy seeds
- 1 large egg white
- Combine all of the dough ingredients and mix and knead them by hand, mixer or bread machine, to make a soft dough. I mixed the ingredients in my large mixer bowl with the paddle attachment and then switched to the dough hook. Knead the dough for 4-5 minutes.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.
- Turn the dough out onto a lightly greased surface, flatten it slightly, and divid it into 6 pieces, each weighing about 3-1/2 ounces. Form each piece into a ball.
- Place the balls onto a baking sheet lined with a silpat or parchment, or into the greased cups of a hamburger bun pan, flattening gently. Cover and let rise until the buns have doubled in size. Toward the end of the rising time, preheat the oven to 375 degrees.
- Bake the buns for 10 minutes. Remove them from the oven, brush lightly with beaten egg white, and sprinkle with seed topping. Do this quickly or the seeds won't stick.
- Return the buns to the oven and bake for 5 to 8 minutes, until they are golden brown. Remove from the oven and cook on a rack.