I was determined to make hamburger buns. And I finally was successful. It took a few tries but once I had the recipe down and followed these few steps, it was easy. Now I make a batch and freeze them. That way I always have buns ready for a cookout. I love how these taste.
Hamburger Buns
1 TB active dry yeast
1/2 cup plus 1 TB Warm filtered water
2 TB plus 2 tsp avocado oil
1 TB sugar
1 large egg (scrambled - save 1/2 for egg wash)
1/2 tsp pink Himalayan salt
2 cups Organic All-purpose Flour (2 cups of fresh milled wheat can be used)
Mix dry yeast and sugar in a large mixing bowl, I use my Kitchen Aid mixing bowl. Add warm water and oil. Allow yeast to rise, should be foaming. About 5 minutes.
With a danish dough whisk or wooden spoon, slowing start adding 1/2 egg and flour while stirring. As well, add the salt. Once throughly mixed attach the dough hook to your Kitchen Aid or dough machine mixer, set on stir and knead dough. This will take some time.
Periodically check the progress of the kneaded dough, stretch a piece out and see if you get a window pane look. (Dough will be stretchy and stay together when stretched out, almost thin and see through).
Turn off mixer and remove dough. Divide into 6-7 pieces. Each weighing 70 grams. (This is a great size for a bun.)
Form each piece into ball and flatten out. Place on a piece of parchment lined baking sheet. Cover with a towel and let rise until doubled in size. (I set it in a warm oven, bread proof setting.) About 10 minutes.
Preheat oven to 450º F.
Mix left over egg with 1 tsp water. Brush tops of the buns with egg wash.
Bake the buns 8-12 minutes (depends on your oven, until tops are golden brown. Internal temperature 190-200).
Remove from oven and cool on a wire rack. Slice in half to serve. (Once cooled they can be frozen for later use).
(If using fresh milled flour, allow the mix of flour with wet ingredients to hydrate about 10 minutes before kneading)
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