How to Make Your Own Deli-Style, Soft, Rich Hamburger Buns.
Store bought buns are usually a nutritional disaster.
Homemade buns with freshly milled flour are usually dense and heavy.
These are glorious. They taste so good you can eat them alone. They are soft, enormous and will make the best burger you’ve ever eaten. These make great sandwich rolls and can also be enjoyed along side your favorite soup or stew.
And…. they are made with freshly milled flour – good and good for you!
Goodness gracious… these buns.
Soft, rich, homemade, hamburger buns.
Triumphant, I tell you.
The night I made juicy, pub-style burgers and piled them onto these homemade buns I was making a scene at the dinner table. At my house. Seriously, I take enjoying food to unheard of places. Just ask DH or my kids. I think the cows could hear me moaning with delight.
These are pretty straight forward as far as homemade breads are concerned.
Grab your heavy duty mixer and insert the dough hook – we’re gonna let the mixer make this for us.
Add very warm milk, honey, melted butter & lard (yes, lard) and yeast to bowl.
A thought on lard: If you raise or buy pastured pigs, their lard is tremendously healthy. It is high in good fat & vitamin D and low in bad fats. The lard in these buns is what makes them exceptional. Lard creates an unmatched light, tender bread. It is not as dense as butter and will result in the softest buns.
Let yeast activate.
I use freshly milled flour for this and everything else I put into my mouth if at all possible.
To find out why:
- You Should Grind Your Own Flour – 4 HUGE Reasons
- How to Grind Flour on the Cheap
- Bread Making Supply List – What You Need, Where to Buy, What it Costs
- Electric Grain Mill – An Introduction
Once yeast is all bubbly and foamy, add 2 large eggs and 2 cups of flour. Add the salt & turn the mixer on low. Continue adding the remaining flour.
Stop adding flour when the dough begins to clean the sides of the mixing bowl.
Knead the dough on medium for 8 minutes.
Turn off mixer & take out dough hook. Cover and let rise until doubled (about 30 minutes).
Remove lid from your mixer & turn the dough out onto a lightly greased surface (I use my counter).
Stretch the dough into a 15 inch long log and start chopping it into 15 even chunks. If you doubled the recipe you will have (2) 15 inch logs to slice & turn into buns.
One at a time, form each chunk of dough into a ball and place it on your baking sheet.
To form balls, take the square piece of dough in your hands and stretch the dough piece around your thumbs into a smooth ball. Roll ball in circles between your hands until the dough is a ball
Place buns on pan leaving room for them to rise.
Cover your sheet of
balls buns (I use plastic wrap) and let rise until doubled in size (in my kitchen it took about 45 minutes, it could take an hour or an hour and 1/2). Just watch them – when they are twice their original size and beginning to touch they are ready to bake.
In a small bowl, beat egg with 1 tbsp water & brush over your (risen) buns before baking (the egg wash is optional).
If you chose to use the egg wash, Be gentle! If you are too aggressive with your buns they will fall in. If they fall, you’ll have to reshape your balls & let them rise again.
Bake 350 degrees 25 -30 minutes (or until golden brown).
Once mine came out of the oven, I let them cool, sliced them in half, buttered them and put them back in the oven to toast.
Then I created the juiciest, grass-fed beef, pub-style burger you’ve ever eaten.
And, I moaned with delight so loud that the cows could hear me.
I am not ashamed.