Hamburger Buns
This is one of the best Hamburger bun recipes I have ever tried. The flavor and the texture is amazing. If you are planning a summer of barbecuing be sure to give this recipe a try. Also check out our blog to see some more beautiful photos of this amazing hamburger bun recipe.
Ingredients
Dough:
- 1/2 cup instant mashed potatoes
- 1 1/4 cups boiling water
- 1 cup cottage cheese
- 1/4 cup sugar
- 2 tablespoons oil
- 2 1/4 teaspoon instant yeast
- 1 egg (beaten)
- 1 teaspoon salt
- 1/2 cup bran
- 4-41/2 cups all purpose flour
- cornmeal for dusting
Egg Wash:
- 1 tablespoon milk
- 1 egg (beaten)
- sesame seeds ( optional )
- poppy seeds ( optional )
Method
Place the instant mashed potatoes into a large bowl. Add in the boiling water and stir with a wooden spoon till smooth, allow to cool.
Once cooled add in the cottage cheese, beaten egg, sugar, oil and salt. Mix together till the mixture is smooth. Now, add in the bran, instant yeast and 2 cups of flour. Mix with a wooden spoon for about 5 minutes. Allow to rest for 10 minutes uncovered.
Place some of the flour onto a flat surface and pour out the dough. Sprinkle some more flour on top and begin to knead in the flour. Knead for 8 minutes slowly adding in more flour.
You want the dough to be a little on the stick side, but not sticking to your hands. The dough will become smooth and elastic. Add a tablespoon of oil to a clean bowl and place the kneaded dough into the bowl. Turn over a few time to lightly coat all sides of the dough.
Cover with plastic wrap and allow to rise till double in bulk, about 1 hour. Pour out the dough and knead a few times to release the gas from the dough.
Shape the dough into a log and cut the dough into 9 - 10 pieces. You want each piece to weigh about 4 OZ.
Place some plastic wrap over the pieces of dough and allow to rest for 8 minutes. Now, take each piece of dough and roll into a ball.
Place the dough on a flat surface and place your palm on the side of the ball. Now, roll the dough in a circular motion till the dough becomes tight and smooth. You may want to use a very light flour if it's sticking to your hand. But, use very little or it will not roll right. After all the balls have been rolled cover again with plastic wrap for another 8 minutes. This will help the dough to relax.
Take a little fine cornmeal and sprinkle of a flat surface. Place the dough on the cornmeal and press down with your hand. Once again, if the dough sticks to your hand just dust your hand with flour.
Place the pressed dough balls onto a parchment lined cookie sheet with some cornmeal sprinkled on top. Cover with plastic wrap and allow to rest for 30 minutes. Remove plastic wrap and lightly press down on each ball of dough again. Take three cookie cutters a 3 inch a 2 inch and a 1 inch cookie cutter.
Dust the cookie cutters with flour and press the 3 inch cutter first onto the top of the dough, about half way through. Then the 2 inch cookie cutter and then the 1 inch cutter into the center. All of them only about half way. The first one you do will be the most difficult so be careful. For some reason the others are easier to do.
Brush the tops of the buns with the egg wash and sprinkle the poppy seeds and sesame seeds on top. Back in a 350 preheated oven for about 20 -25 minutes or till lightly browned. Cool on a wire rack.
