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Beautiful Buns!

May 22, 2010

I’ve tried this recipe out twice now and the buns have come out PERFECT both times! 

The buns have a tight crumb that’s really light and they’re so soft and delicious!  These would be great for burgers, I served them with pulled pork and coleslaw.

 I really encourage you to give this recipe a try soon!

I originally came across this recipe on Smitten Kitchen….then Annie’s Eats…..and then Culinary concoctions by Peabody….AND I’m pretty sure I saw them somewhere else too but I can’t remember where it was.   People adapt the recipe from the original source as it travels around but it looks like everyone is sticking to original recipe here…it really is that perfect!

Super Delicious Burger Buns (recipe from Culinary Concoctions by Peabody who took the recipe from Smitten Kitchen who adapted it from Comme Ça restaurant in Los Angeles, via the New York Times)  🙂 

  • 1 cup warm water
  • 3 tbsp warm milk
  • 2 tsp yeast
  • 2 1/2 tbsp sugar
  • 2 eggs (use only one in the dough, other for egg wash)
  • 3 1/3 cups all purpose flour (or a combination of bread flour or all purpose)
  • 1 1/2 tsp salt
  • 2 1/2 tbsp butter, at room temp.

Combine the warm water with the warm milk, yeast and sugar and whisk together.  Let sit for 5 minutes until the yeast begins to bubble.  Once it’s bubbly, whisk in 1 egg.

Sift the flours and the salt together.  Add the butter and mix it in until you have a dry crumbly/coarse mixture  (it’s okay to use your hands for this)

Add the dry ingredients into the wet ingredients mixing until the dough comes together.  This is a fairly tacky dough so don’t be alarmed if it feels like there’s not enough flour.

Turn the dough onto a lightly floured clean counter top and  begin to knead.

Knead the dough for 8-10 minutes (use a timer…8 minutes is longer than you think!)  Slap the dough hard on the counter as you knead.  Scoop the dough, slap it on the counter and turn it.  Scoop, Slap and Turn!

Once kneaded, put the dough into a greased bowl and cover with a te towel.  Allow to rest in a warm place for 1-2 hours or until doubled in bulk.

*while I was kneading I turned the oven onto 350 for about 3 minutes and then turned it off so my dough would have a nice warm place to rise and it only took 1 hour.

Gently deflate the dough and divide into 8 portions (or 16 for tiny rolls).  Form into balls by pulling the surface of the dough around to the bottom and rotating a quarter turn repeating the pulling and rotating until you have a nice ball.  Roll it gently in your hands and compress it down slightly.  Place on a parchment lined baking sheet. 

Let rest for 1 hour

Beat the remaining egg with 1 tbsp of water and brush over the tops of the buns.  Sprinkle with sesame seeds if desired.

Preheat oven to 400 degrees.  Put a large shallow pan on the bottom rack of the oven while it’s heating.

Place buns on the middle rack of the oven and quickly toss a cup full of hot tap water into the empty hot pan to create steam.  Quickly shut the oven door and bake for 15 minutes or until buns are a deep golden brown. 

 

 

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