With spring finally here we can fire up the barbeque for some burgers or hot dogs! Here is a terrific recipe to accompany your burgers or hot dogs!
This is a versatile recipe as you change the ratio of flours to get what you want. You can go 100% regular bread flour or push the whole wheat even higher. You can use different grains for the whole wheat component such as Spelt, Einkorn, Red Fife or Park wheat. You can also play with different toppings, we typically use white and black sesame, but you can also use nigella or poppy seeds, perhaps some caraway to pair with a bratwurst.
Hamburger Bun Hot Dog/Sausage Bun Bake both together Burger time!!!
Brioche Style Hamburger or Hot Dog Buns
Fantastic buns for your hamburgers, hot dogs or sausages. Note bakers percentages are after each ingredient.
Ingredients
- 468 g Bread Flour 60% 3 2/3 C
- 312 g Whole Wheat Flour 40% 2 1/3 C plus 1 T
- 100 g Water 10.6% 1/3 C plus 1 T
- 270 g Milk 31.8% 1 C plus 2 T
- 15 g Salt 1.9% 2 t
- 10 g Instant Yeast 1.3% 2 1/4 t
- 25 g Sugar 3.2% 2 T
- 165 g Eggs 21.2% 3 eggs
- 75 g Butter 9.6% 5 T
- Sesame seeds for topping
Instructions
- Melt your butter so that it cools a bit before it is added. Then heat up the milk, about 40-50 seconds in the microwave so that it is around 90° F (32° C).
- In the bowl of your stand mixture, with the paddle, combine 4.5 C (540 g) flour, sugar and yeast (note yeast is instant yeast not quick rise yeast, can be substituted with traditional or fresh yeast using appropriate conversion). Give it a short spin so the yeast is coated then add the salt and give it another mix.
- In a separate bowl whisk the eggs together, then whisk in the melted butter followed by the warmed milk and water.
- Add the egg mixture to the flour mixture that is in your stand mixture and mix with paddle for 2 minutes (4 on KitchenAid)
- Switch to dough hook and add remaining flour (extra ¼ C if needed) to bowl and knead for 7 minutes until it clears sides, start slow then increase speed to 2 on a KitchenAid. You may need to add the additional ¼ C of flour.
- Turn the dough out onto a very lightly floured surface and give a few turns, until you have a nice smooth dough.
- Place dough into an oiled bowl, flip over so the top is coated and then cover with plastic wrap. Let the dough rise in a warm draft free area until doubled in size, about 1 to 1.5 hours.
- After the dough has risen, it can now be shaped. There should be about 1440 g of dough, divide into 12 120g pieces for 12 buns. Roll into ball shape. For hamburger buns, place on parchment lined and lightly floured sheet tray (4 rows of 3) so there is space between each bun, lightly press to flatten so it resembles hamburger bun. For hot dog buns roll dough ball into cylinder about 6 inches long, place on parchment lined and lightly floured sheet tray (6 rows of 2).
- After shaping, let them rise for another 30-45 minutes, covered with towel.
- Set oven to 400° F (210° C) to warm up.
- After the final rise, mix together the 1 egg and 1 T water thoroughly to make the egg wash.
- Brush each loaf with egg wash. If desired sprinkle with sesame seeds (white and/or black)
- Bake for 12-14 minutes until golden, let cool on wire rack until completely cool.
Notes
NOTE: For a better oven spring, add some boiling water to a pan on bottom rack to generate steam in the oven.