Hamburger and Hot Dog Buns
The all-American backyard barbeque is taken to new heights with these homemade buns. You'll be the envy of the block party.
INGREDIENTS | YIELDS 4–6 BUNS
- ¾ cup water
- 2 teaspoons granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- 2 eggs
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon plus 1 pinch kosher salt
- 3–5 cups bread flour
- 2 tablespoons sesame seeds
In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add 1 egg, butter, 1 teaspoon salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes.
Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 2″ thick.
For hamburger buns, slice 3″ pieces off the rope, then roll each into a tight ball. For hot dog buns, cut rope into 4″ pieces and gently round the ends.
Place on prepared pan, dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Mix remaining egg with a pinch of salt and brush lightly across proofed rolls. Top with sesame seeds and bake until golden brown, about 15–20 minutes. Cool completely.