A Hamburger Bun

A Hamburger Bun
A Hamburger Bun
I just got a new barbecue grill, so hamburgers were in order. As a home bread baker, I've occasionally made homemade hamburger buns, and there is no question that a hamburger is just better with freshly baked buns.

If you've had the same thought, well here's a recipe for a hamburger bun. The recipe uses direct method instant yeast, so it only takes 3-4 hours. The hydration is a little higher than french bread, but still very easy to handle.
A Hamburger Bun
The Dough:

• AP flour (I used KA AP) 650 grams
• Water 290 grams
• milk 200 grams
• olive oil 30 grams
• salt 13 grams
• 1 package active dry yeast
• Mix flour, water, milk together using frisage and a few folds, and let sit for 20 minutes.

Mix/Knead
Work yeast into the dough, then work salt into the dough, then work olive oil into the dough. This can be done with a mixer or by hand using frisage and a few folds. Then knead the dough for about 5 minutes until it becomes workable, stretchy, and seems like it bounces back when you punch it, or whatever magic you use to tell if the dough is right. Add flour or water if necessary to make the dough elastic and not too stiff, but it shouldn't spread out when placed on a table. Place the dough in a container to rise.
Bulk Fermentation and Folding (about 2.5 hours)
When the dough has risen by about half, which should happen in roughly an hour, turn it out on the counter, spread it out a little, pressing on it gently. Then, pull a side of the dough and gently stretch and then fold it into the center of the dough. Do this for four sides. You will now have approximately a ball of dough again. Turn it over and push the seams created by the folding under it. Place it seams down back in the container. Repeat this again in about another hour when it should be about double the volume of the original dough when you first mixed it. Then, let it rise for another 0.5 hours or so.
Shaping
Split the dough into ten pieces. I use a scale and break pieces of dough off if necessary. Let the pieces rest for 5 minutes. Take each piece and do the same type of fold as above in the bulk fermentation. You press it down and spread it out gently, and then fold the four sides toward the middle. After folding, turn it over, and make it into a small boule by pushing the sides under and creating some tension on the top surface. Press down on it with your palm again, to seal the seams underneath. Shape all ten buns and place them on a peel or sheet, leaving some room. I had to bake these in two batches in order to have enough room in my oven. Spray them very lightly with oil. Cover them with a towel.
Final Proof
While the buns are rising, preheat the oven to 450F.
Prepare to Bake
Paint the buns with milk and sprinkle sesame seeds on top. Press them down gently with your palm to spread them out a little.
Bake
Bake for about 15 minutes at 450F. The internal temperature should be around 207F
Cool
Let them cool for a few minutes at least.