Hamburger Buns
Tools used: Perforated Baking Sheet, Bonmat, Round Tray, Mini Whisk, Scraper, Roul’Pat, Cake Server Knife
Ingredients
2 Tablespoons active dry yeast
1 cup plus 2 Tablespoons warm water (about 110 degrees)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg, beaten
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Topping
1 egg yolk
1 Tablespoon water
2 Tablespoons sesame seeds
Directions
Add yeast and warm water to the bowl of a stand mixer. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.
Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.
Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic (If you do not want to use a mixer, you can knead by hand on the Roul 'Pat).
Do not let rise. Divide into 8 equal pieces: shape each into a ball. Do not let the dough rise.
Preheat the oven to 425 degrees F. Place the Round Tray on a Perforated Baking Sheet. Place the dough ball in the wells of the Round Tray. (You will have 2 that will not fit in the tray so shape into a ball and place on the Bonmat supported by the Perforated Baking Sheet). Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg wash, then sprinkle with the sesame seeds. Bake until golden brown, 8-12 minutes. Use the Cake Server Knife to slice buns in half.
* I have never made my own buns before, but I had this recipe pinned from Pinterest and decided to try it because the recipe looked fairly simple. I was right! They are very easy and remind me of the Brioche Buns you purchase in the store. You can easily make small buns for sliders too. The Round Tray was perfect for sizing, and I made the extra two on top of the Bonmat. It was fun adding the egg wash and sprinkling with sesame seeds as they looked like they were purchased from a bakery. It's the perfect recipe for those summer barbeques and you will impress everyone!