Homemade Hamburger Buns

“I grew up in a family of phenomenal cooks, so it’s no surprise that I enjoy my time in the kitchen. This homemade bread recipe is from my great-aunt Mary, and I use it as a base for everything from cinnamon rolls to sandwich bread to hamburger buns.”
—Leigh Breedlove Kimberling of St. Louis, Missouri

Homemade Hamburger Bun Recipe
Yield: approximately 20 buns
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  1. 2 cups warm water (105° to 115°)
  2. 1⁄2 cup sugar
  3. 2 (1⁄4-ounce) packages active dry yeast (4 teaspoons)
  4. 7 cups all-purpose flour
  5. 1 tablespoon kosher salt
  6. 1⁄2 cup vegetable oil
  7. 3 large eggs, divided
  8. 1 tablespoon water
  9. Garnish: sesame seeds
  1. In a small bowl, stir together 2 cups warm water, sugar, and yeast. Let stand until foamy, approximately 5 minutes.
  2. In the work bowl of a stand mixer using the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture, oil, and 2 eggs. Beat until flour is absorbed and dough comes together. Turn off mixer; switch to dough hook attachment. Beat at medium speed 6 to 8 minutes. (Dough should pull away from sides but stick slightly to bottom of bowl.)
  3. Spray a large bowl with nonstick cooking spray. Transfer dough to bowl, rolling to coat top. Cover bowl with plastic wrap. Let rise in a warm draft-free place (85°) until doubled in size, 1 1⁄2 to 2 hours.
  4. Line 4 baking sheets with parchment paper, and set aside.
  5. Turn out dough onto a lightly floured surface, and divide into 20 (3-ounce) portions (approximately 1⁄3 cup dough per portion). Shape portions into rounds. Divide rounds among prepared pans, spacing 3 inches apart. Using the palm of your hand, gently flatten rounds into 3-inch-wide disks. Spray lightly with nonstick cooking spray; loosely cover with plastic wrap. Let rise at room temperature until nearly doubled in size, 60 to 90 minutes.
  6. Preheat oven to 400°. In a small bowl, whisk together remaining egg and 1 tablespoon water. Brush dough with egg mixture; sprinkle with sesame seeds.
  7. Bake in batches until golden brown, approximately 15 minutes. Remove from pans, and let cool on wire racks.
  1. Kitchen Tip: Place leftover buns in a heavy- duty resealable plastic bag, and freeze up to 2 months.
Taste of the South https://www.tasteofthesouthmagazine.com/
Recipe courtesy Leigh Breedlove Kimberling


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