Beautiful Burger Buns

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 2 hours 40 minutes

Ingrédients

3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour

3/4 cup plus 2 tablespoons (198g) water, lukewarm

2 tablespoons (28g) butter, at room temperature

1 large egg

1/4 cup (50g) granulated sugar

1 1/4 teaspoons table salt

1 tablespoon (9g) instant yeast

3 tablespoons (43g) butter, melted; divided

1 large egg white, whisked with 2 tablespoons cold water*

sesame seeds, or the seeds of your choice

Instructions

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.

To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball.

Flatten each dough ball with the palm of your hand until it's about 3" in diameter.

Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.

To add the butter glaze: Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.

To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns, apply the melted butter carefully, to avoid brushing the seeds off the buns.

Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.

Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Notes

Tips from our Bakers

For slightly smaller buns, divide the dough into 12 pieces (66g each) instead of eight. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces (33g each), and bake for 12 to 15 minutes.

To make these buns using our hamburger bun pan: Divide the dough into six pieces (about 128g each) and shape them into balls. Place the balls into the lightly greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they're about 3 1/2" to 4" wide. Proceed with the recipe as written.

Nutrition

• Taille de Portion: 1 bun (99g)
• Calories: 250
• Lipides Totaux: 4g
• Lipides Saturés: 2g
• Acides Gras Trans: 0g
• Cholestérol: 30mg
• Sodium: 370mg
• Glucides Totaux: 45g
• Fibres Diététiques: 2g
• Sucres Totaux: 7g
• Protéines: 8g