Homemade Buns

Burger Buns
Makes 8 regular sized buns
Salt Lake Culinary Education, Salt Lake City, UT

Ingredients:

• 3 1/2 cups (420 grams) all-purposed flour
• 3/4 to 1 cup (170 grams to 227 grams) water, lukewarm*
• 2 tablespoons (28 grams) butter, at room temperature
• 1 large egg
• 1/4 cup (50 grams) sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant (9 grams) instant yeast
• Extra butter, for brushing

1. To make the dough: Mix and knead all of the dough ingredients — by hand or in a stand mixer fitted with a dough hook  — to make a soft, smooth dough.
2. Cover the dough and let it rise until it’s nearly doubled in bulk, about 1 to 2 hours.
3. To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see “tips,” below. Shape each piece into a ball.
   
4. Flatten each dough ball with the palm of your hand until it’s about 3″ across.
5. Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. Brush the buns with about half of the melted butter.
6. To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust.
7. Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
8. Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.

*Recipe courtesy of King Arthur Flour

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