Recipe Buttermilk Sandwich/Burger Buns

JAS_OH1

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12 May 2020
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Location
Akron, OH
61201


These buttermilk buns are soft and fluffy inside, but have a study enough crust and heft to hold up under a massive amount of sandwich ingredients or a thick, juicy burger with all the fixings! I used bread flour in this recipe, but I have used AP flour in the past and it works just fine.

This recipe makes 8 sandwich/burger buns.

Ingredients:
1/4 cup warm water
1 tsp yeast
1/8 cup sugar
2 tbsp melted butter (1 tbsp for the dough, 1 tbsp for brushing atop buns before baking)
1 egg
2 cups bread flour (extra flour for hands and kneading surface)
1/2 cup buttermilk, room temperature
1/2 tsp salt

Mix together warm water, sugar, and yeast in a large mixing bowl. Let stand until frothy and yeast has proofed (5-15 minutes). Add egg, 1 tbsp of the butter, salt, and buttermilk. Stir in bread flour gradually with a stiff spatula until the dough has formed. Knead the dough with floured hands until the dough has an elastic, smooth consistency. Form the dough into a ball and put inside an oiled bowl, flipping once to make sure that the top of the dough ball is oiled as well.

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Cover loosely and keep in a warm place until the dough has doubled in size (45 minutes to 1 hour). Turn the dough on a floured surface, and with floured hands, punch it down and remove any air bubbles. Divide the dough equally into 8 balls and flatten each ball slightly, then place on a lightly greased baking sheet. Cover and allow to rise approximately 30-45 minutes until the dough is doubled in size.

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While dough is on final rise, preheat oven to 375F. Brush the tops of the buns with melted butter and bake the buns for 12-14 minutes or until the tops are golden brown.

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