Hard ciabatta buns housing chicken salad make chamber of commerce lunches exceptionally awkward. Don’t ask me how I know, I just do. Corn dogs purchased for $9 at the county fair that are covered in unsweetened, bready cornbread deserve a first class ticket into the garbage can. Whole wheat bread grilled with American cheese makes a kid wonder what they did wrong in life to deserve such punishment.
But the perfect bread? Well, that changes everything. Just as a waiter or waitress should not overshadow the company across your dinner table, a bun should simply enhance and showcase the oh-so-important star of the show… the fillings. I have just the thing for your grilled burger sammiches this summer… perfect homemade buns.
Makes 6 large hamburger buns.
- 1 tablespoon yeast
- 1 1/2 cups warm water (110F or less)
- 1/4 cup canola or vegetable oil
- 3 cups flour
- 3 tablespoons sugar
- 1 1/2 teaspoons sea salt
- 1 egg (for brushing tops before baking)
- 1/2 cup sesame seeds (optional)
Place yeast in a medium bowl. Pour in water and whisk. Set aside.
Measure oil. Set aside.
Place all dry ingredients in mixing bowl. Stir dry ingredients together.
Using dough hook attachment, add yeast mixture and oil to dry ingredients and turn mixer on medium speed. You can turn up speed as the dough comes together. Knead until dough comes together and pulls away from sides of the bowl. This can take 3-5 minutes.
Remove dough hook and place mixing bowl in a warm place so the dough can rise. Cover with a clean towel. Allow to rise until about double in size.
Form dough into balls for the size hamburger buns you would like to have. Place on a baking sheet lined with parchment paper with plenty of room in between for them to rise again. If making sliders, buns can be very small, if larger, you can use for full-size hamburgers. Keep in mind the buns will double in size as they rise one more time.
Beat egg well. Set aside.
After buns have finished doubling in size again, preheat oven to 350F.
Gently brush buns with egg wash. Top with sesame seeds if desired. Bake about fifteen minutes or until light golden brown.
And, yes. If you must, you can substitute the flour with whole wheat flour… even though the little grilled cheese loving girl in me disapproves.