Fresh Milled Hamburger and Hotdog Buns
This simple fresh milled hamburger and hotdog bun recipe is not only easy but very soft and tasty. It is sure to be a staple whenever you have burgers or hot dogs.
Equipment
- 1 Mixer
Ingredients
With Egg
- 532 g Fresh milled hard white flour 4&1/4 cup (or hard red wheat)
- 340 g Water 1&1/3 cup + 2 Tablespoon
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 1 large Egg
- 37 g Honey 2 Tablespoons
With Sunflower Lecithin
- 532 g Fresh milled hard white or hard red flour 4&1/4 cup
- 390 g Water 1&2/3 cup
- 11 g Salt 2 Teaspoon
- 10 g Instant yeast 2&3/4 Teaspoon
- 55 g Oil 4 Tablespoon
- 37 g Honey 2 Tablespoon
- 10 g Sunflower lecithin 1 Tablespoon
Instructions
Mix
- Start by milling your grain. While that is milling add the water, egg (if using) honey, oil and sunflower lecithin (if making sunflower lecithin version) to your mixer bowl.
- Now add the milled flour to the water mixture.
- Mix for 2-3 minutes until all of the flour is fully incorporated. Cover with a damp cloth or lid.
- Allow the dough to rest for at least 20 minutes.
Knead
- After 20 minutes, add the salt and yeast. Knead the dough until it is smooth and has a nice windowpane. That takes my commercial KitchenAid mixer about 8-10 minutes.
- When it’s done kneading, place the dough in a lightly oiled bowl. Allow it to rise until it has doubled in size. Mine usually takes about an hour.
Shape
- After it’s done rising, deflate the dough. Divide the dough into 12 equal portions. I like to weigh mine in order to have uniform buns. Form the dough into ball by first flattening the dough ball. Then bring all of the edges into the center. Flip the ball over so that the smooth side is now on top. Glide the ball against the countertop to form a nice tight ball.
- After the buns are shaped, cover the pan with a light damp cloth so the dough does not dry out. Allow to rise until they are about double in size. Mine usually take 45 minutes to an hour depending on how warm my home is.
Bake
- Toward the end of the second rise, preheat your oven to 350 degrees Fahrenheit. *See note below for sesame seed instructions.
- When the buns are done rising, bake for 20-25 minutes until the internal temperature is 190F.
- Remove the buns from the pan and onto a wire rack to cool until you’re ready to enjoy them.
Video
Notes
*Optional: If you'd like to add sesame seeds, mix 1 Tablespoon of water with 1 egg. When the buns are done rising, brush the tops with the egg wash and then sprinkle with sesame seeds. Bake as usual.
Tried this recipe?Let us know how it was!