Once you try these homemade easy small batch hamburger buns you’ll never want store bought again! And yes, they are really really easy!!!
WHAT I LOVE ABOUT SMALL BATCH HAMBURGER BUNS
For one, creating and testing this recipe has upped my sandwich game by 100% – and I promise it will up your game too because they are delicious and incredibly easy.
RECIPE NOTES
Please measure the egg. Throughout my testing I tried a whole egg, just the yolk and no egg – but by far the best was beating a whole egg and added 2 tablespoons of the mixture to the dough. I definitely think the mixture of the white and yolk along with the butter are what make these beauties bouncy and delicious.
Start with third cup of water and go from there. When testing the recipe I alway seem to put anywhere from a third to half a cup of water. In the middle of Montreal’s humid summer all I needed was a third cup of water, but in drier conditions I surly will need to add more. So start with the minimum and work up the volume adding a teaspoon at a time.
Think about investing in a scale. Believe me when I say a kitchen scale can take out a lot of stress when baking. For one, your measurements will be a hell lot more accurate lessening the chances of error. Plus you get the added bonus of less dishes because you can measure directly into the mixing bowl! PS. I usually just use it for larger measurements and still use my measuring spoons.
Hope you enjoy!
EASY SMALL BATCH HAMBURGER BUNS
INGREDIENTS
- 1 ¾ cup all purpose flour (210g)
- 1 tbsp. sugar (12g)
- ½ tsp. salt (3g)
- ½ tbsp. instant yeast (5g)
- 1/3 cup water (76g)
- 1 tbsp. butter (14g)
- 1 large egg, beaten
- sesame seeds
INSTRUCTIONS
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In the bowl of a stand mixer, mix together all dry ingredients then add the water, butter and 2 tbsp. of the beaten egg reserving the rest for later.
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Mix all ingredients with a spatula until a dough forms. If you find it too dry, mix in water by the teaspoon until a slightly sticky mass if formed. Then knead using a dough hook until a smooth dough has formed, about 10 minutes.
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Form a ball with the dough and let rise in a warm area until doubled in size, about 1 hour to 1 hour and 30 minutes.
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Deflate dough, split equally into four pieces and place on a baking sheet lined with parchment paper. Let the dough proof a second time for 30-45 minutes to let the dough settle and increase in size.
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While the dough is proofing for the second time, heat oven to 375°F.
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Just before baking, add 1 tbsp. of water to the remaining beaten egg and brush each bun lightly with the mixture. Then sprinkle with sesame seeds if you wish.
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Bake until they are a deep golden colour, about 15 to 18 minutes.
RECIPE NOTES
Please measure the egg. Throughout my testing I tried a whole egg, just the yolk and no egg - but by far the best was beating a whole egg and added 2 tablespoons of the mixture to the dough. I definitely think the mixture of the white and yolk along with the butter are what make these beauties bouncy and delicious.
Start with third cup of water and go from there. When testing the recipe I alway seem to put anywhere from a third to half a cup of water. In the middle of Montreal's humid summer all I needed was a third cup of water, but in drier conditions I surly will need to add more. So start with the minimum and work up the volume adding a teaspoon at a time.
Think about investing in a scale. Believe me when I say a scale can take out a lot of stress when baking. For one, your measurements will be a hell lot more accurate lessening the chances of error. Plus you get the added bonus of less dishes because you can measure directly into the mixing bowl! PS. I usually just use it for larger measurements and still use my measuring spoons.
DID YOU MAKE THIS RECIPE?
Please let me know! Tag @thebeaderchef on Instagram and tag it #thebeaderchef
TOOLS USED TO MAKE SMALL BATCH HAMBURGER BUNS
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