Making burger buns from scratch is one of my favorite ways of taking a simple meal and making it memorable.
This summer I was asked by the folks at the Longmont Community Garden space in my neighborhood to make some hamburger buns for a block party they were throwing. It was supposed to be about 50 people but quickly grew to 200.
This seemed like a perfect opportunity to make the best hamburger buns ever!
For my burger bun recipe I wanted a flavorful interior and a light crust. Hamburger buns should not over shadow the burger patty but accent it.
I started by looking at no knead recipes. I love the artisan flavor of a no knead bread.
My “go to” recipes on no knead breads are inspired by Artisan Bread in Five Minutes a Day.
I am a huge fan of the no knead bread recipes because they are easy to make and the long fermentation time of the dough creates complex flavors.
In an earlier post I made burger buns and it is a quick and easy recipe but found them to be a bit more moist and dense than I wanted for this new recipe. My previous burger buns were fantastic but I wanted them even better.
The recipe for no knead artisan breads created a tough crust and a hamburger bun that over whelmed the burger.
I needed a lighter crust.
When gluten develops in flour one of the ways to break up strong bonds that create a dense crust is fat. I tried a no knead recipe adding more olive oil but it did not create the effect I was looking for.
Next I tried a milk and butter mixture. Success!
The moisture in the milk and fat in the butter created a tender crust, light interior and buns that were perfect.
- 6½ cups all purpose flour
- 3 teaspoons kosher salt
- 1 cup whole milk
- 2 cups water
- 4 tablespoons soft butter
- ¼ cup honey
- 2 teaspoons yeast
- 1 tsp olive oil or canola oil
- In a large bowl whisk together flour, salt and yeast. In a medium sauce pan warm water, butter, milk and honey to about 110 degrees.
- Add wet ingredients to dry and mix well. You want the dough to come together in a shaggy mess. Turn dough out on to a lightly floured surface and knead about 10 times. Yes, I know this is a no knead recipe but the dough seems to come together better if you give it a very quick knead. I guess you can call this a partial knead bread. This is not to develop gluten strands but to make sure the dough is mixed well.
- Oil the inside of your dough bowl with 1 teaspoon olive oil. Don't worry about the dough stuck on the sides. When you add your dough back to the bowl and roll it around the bowl to oil your dough it should pick up most of the dough stuck on the sides.
- Cover bowl tightly with plastic wrap and keep in a warm area of the kitchen for 8-12 hours.
- After dough has sat and fermented then turn it out onto a lightly floured surface. The dough will seem loose. Dust dough ball with flour and cover with a plastic wrap and a clean kitchen towel for 1 hour.
- Divide dough into 12 pieces. Shape into tight rolls. Here is a great link on how to do this from The Kitchn.
- Line a cookies sheet with parchment paper or a silpat and dust lightly with flour. Evenly space your dough balls and cover with plastic wrap sprayed lightly with oil. Let rise for 1 hour.
- Preheat oven to 425 degrees for at least 15-20 minutes.
- Bake for 20 minutes or until golden brown. Bread develops flavor as it rest so let your Hamburger buns rest for at least 30 minutes or overnight before cutting.