Easy to make homemade burger buns with a secret ingredient to keep them soft and fluffy longer. You will never buy burger buns from the store once you try these
With a busy schedule I rarely get to watch TV.
The other day I was doing the dishes while listening to the TV. Cooking Channel. I’m not going to say who was on, this is not exactly the reason I’m writing this. The reason was the dish itself.
Canned tomato soup, a can of oysters, already cooked shrimp, fresh basil salt and pepper. Stir and heat over medium flame and call it a soup to show on a national television. I was shocked to see how low Cooking Channel got.
We’re all busy, i get it, but I had
high bigger expectations from a channel that was supposed to teach us how to cook. Throwing canned food in a saucepan and call it a dish was really disappointing.
There are tons of easy recipes out there. Recipe that call for just a couple of ingredients that don’t come from a can or from a box.
Have you ever wonder how long is the ingredients list in the store bough ones? How many preservatives they put in to stay so puffed while in the bag and as soon as you open it they have more wrinkles than my 80 years old grandma.
Except the fact that these burger buns are so easy to make and the recipe is foolproof, you can make them in advance, pop them in the freezer and take them out when you unexpectedly decide it’s grilling time! And you can thank me later for sharing this burger buns recipe just in time for 4th of July.
- 4 cups (480 grams) bread flour
- 2 1/4 tsp (7 grams) dry yeast
- 1/4 cup lukewarm water
- 1 whole egg
- 1/2 cup mashed potatoes
- 4 tbsp butter diced
- 1 tsp salt
- 1/2 cup lukewarm water
- 1 egg yolk mixed with 1 tsp water (optional)
- In a mixing bowl sift the flour. Make a well in the middle and pour 1/4 cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
- When the yeast is proofed, add the egg, mashed potatoes, butter and salt.
- If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding 1/2 cup water and keep mixing until the dough comes clean from the sides of the bowl.
- If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed.
- Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface.
- Knead by hand until it becomes smooth and elastic, about 5-7 minutes.
- Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
- Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns.
- Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.
- Meanwhile heat the oven to 375F.
- Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water)
- Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet.
- You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds
Sending love your way,