Tuesday, April 7, 2015

Homemade Burger Buns - No Machines

As many of you know, a few years ago my family and I left everything we had, packed up what we could and went to live in the jungle -hence the title of this blog-. We have had great times as well as hard times, it just comes with it and we treasure every moment that we spend together discovering our new lives, but there is something that we miss dearly (besides the obvious which is loved ones) and that is a good greasy plate of pure junk food! There are no fast food restaurants were we live so we had two options... settle or do something about it. After years of trial and error I finally nailed it, I made my own fast food meal, there is nothing fast about it as everything is made from scratch, but it was definitely worth the time and effort. The kids absolutely loved it and it is the closest I have come to making a fast-food-like burger with the bonus that I know exactly what is in it.


So today I have decided to share this recipe with you with the hope that you and your family will enjoy it just as much as we did. I will start with the buns and on my next post I'll explain how to make the patties.
I have shared a very easy bread rolls recipe in my post The Only Bread Rolls Recipe You Will Ever Need so if you have tried that one before, this one should be a walk in the park for you.

Burger Buns Recipe
  • 1/3 cup of butter 
  • 1/3 cup of white sugar
  • 2 Large good quality farm eggs (this is the secret  to a perfect bun;)
  • 1 cup of  milk (I use 2%)
  • 1 Tbsp. of Instant Dry Yeast
  • 2 Tsp. of Salt
  • 4 to 4 1/2 cups of plain flour
  • 1 egg slightly beaten + 3 tbsp. of water (egg wash) *Optional*
  • Sesame seeds to sprinkle *Optional*
  1. Warm up the butter and milk to a little bit higher than body temperature (110 °F - 43 °C). If you don't have a kitchen thermometer, test with your finger, you should feel it warm but not hot. 
  2. In a large bowl lightly mix sugar, eggs, yeast.
  3. Add the milk and butter mix to the bowl. Mix it lightly and let it sit for 10 minutes so the yeast wakes up. After ten minutes you should be able to see a sand color foam on top of your  mix.
  4. Add flour and salt and mix with your hands until everything comes up together. I live in a very humid environment so I usually need to add  an extra 1/2 a cup of flour, try first with 4 cups and if it is still sticky then add a little bit more.
  5. Lightly flour a surface and knead the dough for about 3 or 4 minutes. Come on now! This is the no machine part of the recipe so let's burn some calories here! Use the heel of your hand to push the dough forward and then bring it back together again. Repeat this kneading motion until the dough looks smooth. It should only take 3 to 4 minutes.
  6. Form a ball and  lightly grease a bowl with some butter, put the dough in there, cover it with a clean tea towel and let it rest in a warm cozy place for about an hour or until it doubles in size. **I put mine inside my oven with just the light of the oven on. If yours doesn't have a light you can place a cup of boiling water inside the oven so the steam works up a nice warm environment for the yeast to do its thing.**
  7. Punch the dough down and cut into 8 pieces (first in half and then half of half...etc until you have 8 pieces) and form balls with them.
  8. Place the buns on a lined baking tray 1 inch or 2.5 cm apart from each other. (I use a silicone mat on top of the baking tray and with that I don't have to grease it or spray it but if you don't have one of those, you can use parchment paper and spray it with baking spray or grease it with butter. Cover the buns with a tea towel, and again let them rest in a cozy place for an hour or until they double their size.
  9. Preheat oven at 350 °F - 180 °C
  10. Brush the buns with egg wash and sprinkle them with sesame seeds. *This step is optional. I actually make this same recipe everyday for dinner rolls without this egg wash step.*
  11. Bake for 15 minutes or until golden.
  12. Let them cool for a couple of minutes and then pass them to a cooling rack.


You can store this buns in an airtight container and they will last for a few days.
You can also freeze the dough and bake the buns when you need them.

To freeze the uncooked buns stop at step 7, then place the buns in an airtight container and freeze them (don't squish them it is better to use two containers than to squash them). 
When they are hard and frozen you can pass them to a zip lock bag for space saving purposes.
Whenever you need them, you just take them out of the freezer the night before, let them thaw and rise all night on a baking tray previously greased or lined with parchment paper. Continue with step 9 as instructed.
I hope you guys try this recipe, if you  have any questions please leave me a comment and I will surely come back to you with a more detailed explanation of how to make this delicious Homemade Burger Buns.
See you soon...

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