You can never have enough hamburger bun recipes … or maybe that’s just me. 🙂
I saw a picture of these big, fluffy beauties posted on a FB Bread Baking group recently and the next day I made a batch.
The obligatory “crumb” shot
Unfortunately, I can’t let you taste them. Buttery and just a bit sweet even though only a modest amount of butter and sugar are used.
There’s nothing really NEW about the recipe. It’s the technique that makes them stand out. After the dough is bulk proofed and shaped into balls (about 105-110 gm each) they’re allowed to rest for 10 minutes. Then, a rolling pin is gently run over the top of each rounding sphere to flatten it a bit.
They’re transferred to a prepared baking sheet and covered, with an oiled sheet of food wrap or with a dry towel, in my case. Let them continue to proof for 40 minutes.
It was warm in my kitchen (78 deg F) so after only 30 minutes, I uncovered the buns and brushed them with an egg wash and sprinkled some sesame seeds over the top. The buns went into a moderate (360 deg F) oven though the recipe I found on line at “Your Homebased Mom” uses a hot (400 deg F) oven. It doesn’t matter, you just bake them for a shorter time, if using the hotter oven.