The easiest way to eat either a barbecued beef sandwich, pulled pork, a burger, sloppy joes, sliders, hot dog with sauerkraut, even a little bahn mi or a Beer Soaked Brat is on a soft bun. Nothing too thick so that it won’t fit in the mouth, or too chewy so that the filling squirts out the sides. Homemade buns are exceptionally delicious and really elevate your humble cooking to a real taste treat. The secret ingredient? A dash of dried instant potato flakes, which act like a super food to the yeast and add texture and flavor.
These are really good; the kind you look for in the supermarket, but can rarely find. These keep well in the freezer ready to be defrosted and cut in half. This recipe is mixed in the bread machine, although you can do it in a heavy stand mixer as well. Either way, they are shaped by hand and baked in your home oven.
If you are shy about free forming, there are special pans to help keep the shape during baking.
2-pound dough makes 12 round sandwich buns or long rolls
1 1/2-pound loaf 2-pound loaf
1 cup water 1 1/4 cups water
1 large egg 1 large egg
4 tablespoons unsalted butter, 6 tablespoons unsalted butter, cut into pieces
cut into pieces
2 tablespoons sugar 3 tablespoons sugar
3 cups bread flour 4 cups bread flour
1/4 cup nonfat dry milk 1/3 cup nonfat dry milk
2 tablespoons instant potato flakes 3 tablespoons instant potato flakes
3 teaspoons vital gluten 4 teaspoons vital gluten
1 1/2 teaspoons salt 2 teaspoons salt
1 3/4 teaspoons bread machine yeast 2 teaspoons bread machine yeast
1 egg yolk beaten with 1 tablespoon water, for glaze
1 tablespoon sesame seeds or poppy seeds, for sprinkling
Place all the ingredients in the pan according to manufacturer’s instructions. Program for the Dough cycle; press Start.
After the rising cycle ends, at the beep immediately remove the dough and place on a lightly floured work surface. With a knife, divide the 1 1/2-pound dough into 8 equal portions. Divide the 2-pound dough into 12 equal portions. Form the hamburger buns into tight rounds and the long rolls by flattening into an oval and rolling up tightly from the long end to form a cylinder. Place the rolls on a parchment-lined baking sheet at least 1 inch apart. Press with your palm to flatten each roll. Cover lightly with plastic wrap or a damp tea towel and let rest 30 minutes.
Preheat the oven to 375º.
Brush the rolls with the egg glaze and sprinkle with sesame seeds. Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned.
Transfer on a rack to cool before splitting with a serrated knife. Store in a double thickness of freezer bags for up to 3 months.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.