Hamburger Buns

L'Antro dell'Alchimista
Reviews(1)
6

Hamburger Buns

L'Antro dell'Alchimista
Reviews(1)
6
11
730
70

ingredients

300 grams all-purpose flour
300 grams strong flour
180 grams milk
140 grams water
1 eggs
40 grams butter
40 grams sugar
10 grams salt
1 cube yeast (brewer’s)
1 egg yolks (or milk, for brushing)
sesame seeds

directions

1Dissolve the yeast in some warm milk and then add it to the mixer bowl with the two types of flour, the remaining milk, egg, butter, sugar, and salt.
2 Knead the ingredients together, adding the water slowly until it becomes smooth, elastic, and uniform in consistency.
3Let the dough rise until it has doubled in size.
4Place the dough on the work surface and punch it down. Cut it into pieces weighing approximately 110 grams each and then shape each piece into round rolls.
5Place the rolls on a baking sheet lined with wax paper.
6Brush each roll with some lightly beaten egg yolk or milk, sprinkle with sesame seeds, and let the rolls rise until they have doubled in size.
7Preheat the oven to 200C.
8Bake for 20 to 23 minutes until golden.
9Remove them from the oven and let them cool on a wire rack. It is also possible to freeze the hamburger buns for a later time.
Discover more recipes from L'Antro dell'Alchimista

nutritionView more

730Calories
Sodium45%DV1080mg
Fat23%DV15g
Protein41%DV21g
Carbs42%DV125g
Fiber16%DV4g

PER SERVING *

Calories730Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat7g35%
Trans Fat
Cholesterol130mg43%
Sodium1080mg45%
Potassium270mg8%
Protein21g41%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate125g42%
Dietary Fiber4g16%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Shana G. 1 Jun 2015
This recipe worked well but I would add to wait until the buns have cooled before trying to cut them. Before use, I brush the interiors of mine with butter then sear or grill, that way the condiments do not soak into the bread, and the charred flavor adds dimension.