Homemade Burger Buns
Summer, you are finally here! Memorial Day may be the unofficial start to the season, but it already seems in full swing. The past week of 80-degree days had me scrambling to dig out the right clothes for both my toddler and me. I had to send my husband on a late-night Target run for kitty litter and shorts for our little guy. We were unprepared.
When it comes to the kitchen, I’ve been in summer mode for the last month or so. Given the option of grilling or staying indoors, I head straight to the back deck to cook outside. I got fancy the last time I made hamburgers and baked homemade burger buns. It didn’t take much work, and these from-scratch buns were way better than ones from the store.
Homemade Burger Buns
Adapted from The Kitchn
Makes 8
1 tablespoon dry-active yeast
1/2 cup warm water
1/2 cup milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour plus more for work surface
1 tablespoon butter
In the bowl of a stand mixer fitted with dough hook, combine the yeast and water. Let stand for 5 minutes until the yeast has dissolved.
In a separate small bowl, whisk the milk, egg, oil, sugar and salt, and pour into the yeast mixture. Stir in the flour until the mixture forms a shaggy dough. With the mixer on low speed, knead for 10 minutes until the dough is smooth and slightly tacky.
Transfer the dough to a large bowl and cover. Let rise until it has doubled in size, about 1 hour.
On a lightly floured work surface, divide the dough into 8 pieces, shaping each one into a ball. Transfer to a sheet pan and let rise for 30-40 minutes until they look bun-sized.
Preheat the oven to 375 degrees F.
Melt the butter in the microwave and brush the tops of the buns. Bake for 15-18 minutes until light golden brown. Cool the buns to room temperature before slicing. Store in an airtight container 1-2 days.
