Beautiful Burger Buns
Ingredients
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
- 3/4 to 1 cup (170g to 227g) water, lukewarm*
- 2 tablespoons (28g) butter, at room temperature
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
- 1 tablespoon (9g) instant yeast
- 3 tablespoons (43g) butter, melted; divided
- 1 large egg white, whisked with 2 tablespoons cold water*
- sesame seeds, or the seeds of your choice
Directions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 2
To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- 3
Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
- 4
To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball.
- 5
Flatten each dough ball with the palm of your hand until it's about 3" across.
- 6
Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- 7
Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.
- 8
To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.
- 9
Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
- 10
Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.