Burger Buns, Parmesan Burger Buns

medtran49

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Makes 6 buns, can be doubled

1/4 tsp granulated sugar
1/4 cup plus 1 Tbsp warm water
1/2 tsp active dry yeast
2-1/8 cups AP flour
1/4 cup milk
1 egg, separated
1 Tbsp plus extra olive oil
1/2 tsp salt
1/8 cup yellow cornmeal (I didn't use as I put them on a silpat for rising and baking

1/2 cup fresh grated Parm R cheese (optional for the Parm Buns)

You can use a stand mixer or mix this by hand. Kneading time will increase if doing it by hand.

In the bowl of a stand mixer, dissolve the sugar and yeast in the warm water. Allow to stand for 6-8 minutes until it bubbles and foams. Add 2 cups flour, the milk, egg yolk, 1 Tbsp olive oil and salt. Mix on low speed until combined, scrape bowl, then turn up to medium speed and let dough knead or 4-5 minutes until smooth and slightly sticky. Remove from bowl, knead by hand for a couple of minutes,shape it a ball, and place into a large bowl with enough olive oil to grease the bowel. Turn dough so it is oiled all over. Allow to rise in a warm place about 2 hours until doubled in size.

Punch dough down, remove from bowl and place on a lightly floured surface. Cut dough into 6 equal portions. It will look like it's not enough for a bun, it will be by the time it has risen and spread out. Shape each portion into a ball, then flatten out into about a 1/2 inch disc. Place each disc onto a baking pan sprinkled with cornmeal or lined with parchment paper or a silpat. Allow to rise for 45 minutes to an hour in a warm place until about doubled.

Preheat oven to 425 F. Whisk the egg white and gently brush over the tops of the dough balls. Bake for 12-14 minutes until lightly browned on top. Allow to cool thoroughly before splitting in half horizontally with a bread (serrated) knife.
 
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