I will never have perfect buns
However, my squishy, white buns are a thing of beauty.
Here, check ’em out:
Yeah, they’re pretty great.
Since summer and beautiful buns go hand-in-hand, I thought I’d share this new recipe today…. while we still have some school year Saturdays left to stock the freezer!
I have toiled for many years trying to come up with the ideal bun and I’ve had more than my share of duds. But these? Oh. My. Word. These are the jackpot!
We’ve now had them fresh with burgers, and then the frozen and thawed buns with pulled pork– all in the name of research, of course.
I rarely want to heat the oven up once June hits. And even then, it is only for the sake of baking a pie or making cookies. So the fact that these tasted just as breathtakingly delicious after being frozen delighted my freezer-stocking heart!
Before the recipe, a few notes on shaping the buns:
This dough is delightfully soft and airy, and that’s how we want to keep it. Gentle fingers are your friend!
To shape for hamburgers, I cut a piece of dough and let gravity do the shaping.
As the dough gently pulls away from my finger tips, the outer layer is stretched to hold the round shape of the bun. I will rotate the dough until it is evenly shaped, letting the dough gather like purse strings at the top. Once it’s nicely round, place the dough smooth side up onto the pan.
As with the hamburger buns, these are in need of gentle hands!
Lightly use your finger tips to shape the dough into an oval on your countertop.
Fold the top third of the dough towards the center, and then repeat with the bottom third– like folding a towel.
Place the dough seam side down onto a parchment lined baking sheet.
Use an over-sized piece of parchment so that you can pull up “waves” of paper to help the buns keep their shape while they rise and bake!
- 6 Cups organic white flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 3 Tablespoons honey
- 1/2 Cup (1 stick) salted butter
- 1/3 Cup whole milk
- 2 Cups warm water
- Egg wash: 1 egg beaten with 2 teaspoons water
- In a bowl (stand mixer or regular if mixing by hand) combine yeast, warm water, honey, and salt.
- In a small bowl, combine butter and milk. Microwave until butter is mostly melted (this can also be stovetop if that's what you prefer).
- Add the milk mixture to the yeast mixture.
- Add in flour and knead until smooth.
- Place dough into a greased bowl and cover with plastic wrap. Let rise 1 hour.
- Gently plop the dough out onto the counter and cut into 20 even pieces, trying not to squish out too many bubbles.
- Shape the dough into hamburger or hotdog buns.
- Place buns 2 inches apart onto parchment-lined baking sheets and gently paint with egg wash.
- Let rise for 30-45 minutes at room temperature.
- Heat oven to 400 degrees F.
- Bake buns, one sheet at a time, for about 17-20 minutes.
- Let cool at least 45 minutes before eating.
- Store in an airtight bag at room temp for 3 days, or in airtight doubled freezer bags for up to 3 months.