The hamburger - who knows and doesn't like it? A soft bun and various toppings in the middle make this seemingly simple sandwich a real treat. You wantdelicious burgersdo it completely yourself? Then you also have to make the hamburger buns yourself. In our article you will find two burger bun recipes that will always make the burgers delicious. Whether it's a classic brioche burger bun or a burger bun with spelled flour - you should try these recipes!
Make your own hamburger buns: a classic burger bun recipe
For theperfect hamburgeryou need perfect burger buns. The bread is just as important as the beef itself. It should neither be too firm nor too soft, but should be fluffy. Furthermore, the bun should be able to hold the meat and toppings without falling apart in your hands. Last but not least, the burger bun must also taste good without the toppings dominating. And here we have exactly the recipe that meets all these requirements.
Ingredients for 8 rolls:
- 250 ml water, warmed to around 40-45 °C
- 50 ml milk, slightly warmed to lukewarm
- 1 pack (7 g) dry yeast
- 15g (1 tbsp) white sugar
- 1 large egg, beaten with a fork
- 360 g Brotmehl (Typ 1050)
- 40 g wheat flour (type 550)
- 10g fine salt
- 35g unsalted butter, at room temperature
Additionally:
- 1 large egg
- 15 ml water
- Sesame or poppy seeds for sprinkling (optional)
Let the yeast rise and make the dough
In a small bowl, mix the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
In a large bowl, mix the flours and salt. Add the butter and work it into the flour mixture with your fingertips to form even crumbs.
Add the yeast mixture and beaten egg to the bowl and stir with a dough scraper or silicone spatula until a moist, sticky dough forms.
Knead the dough
Scrape the dough from the bowl with a silicone spatula and place on a very lightly floured work surface. At this point the dough is very wet and sticky and cannot be kneaded as usual. You'll be tempted to dust the dough with flour, but resist the urge.
Instead of kneading the dough as usual, you can pick it up with a dough scraper or silicone spatula and knock it back onto the work surface. Use the dough scraper to turn it over on the work surface a few times, then pick it up and beat it again. Repeat this process for a few minutes. You should notice that the dough sticks to the counter a little less. If you feel like the dough isn't coming together after a few minutes (it's still very sticky), dust the work surface very lightly with flour and turn the dough to very lightly flour it.
Continue twisting and turning for a few more minutes. At some point, after about 5 minutes, the dough should no longer stick to the work surface. The dough will still be quite moist, but you should be able to form it into a ball.
Let the dough rise
Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or cling film and let rise until the dough has doubled in size (approx. 1-2 hours). Note that this dough rises a little slowly. Let it rise until it has doubled in size, no matter how long that takes.
Make your own hamburger buns: This is how you shape the buns
Using a dough scraper, divide the dough into 8 equal pieces. If the dough is too sticky to form balls at this point, dust it very lightly with a little flour.
Form each of the 8 pieces of dough into a ball. Follow these simple steps:
- Stretch the top to create a smooth surface.
- Turn over and stretch and pinch the sides toward the center.
- Do this around the edges until the sides are smooth too.
- Flip the ball over so the pinched part is facing down.
Let the homemade burger buns rise again on the tray
Place the balls on a baking tray lined with baking paper, approx. 5-7 cm apart. Cover loosely with a clean kitchen towel and let rise again until the dough has doubled in size again (about 1 hour more).
Place a large, flat baking tray with water on the bottom shelf of the oven. Preheat the oven to 200°C with the rack in the middle of the oven.
When the rolls have doubled in size, whisk the additional egg with 1 tablespoon of water and brush the rolls thoroughly. Be sure to brush the entire bun, top and sides, all the way down into the pan, as any areas you miss will be pale after baking. If you want, you can also sprinkle the rolls with sesame or poppy seeds at this point.
Bake hamburger buns
Bake the burger buns until the top is golden brown, about 15 minutes. Turn the tray 180 degrees halfway through the baking time. Then immediately place the hamburger buns on a wire rack and let them cool completely. Only then cut through andTop with the selected toppings.
Make your own burger buns with spelled flour
Spelled burger buns are another perfect base for delicious hamburgers. If you invited friends over for dinner at the weekend, you can make these hamburger buns yourself and organize a burger evening. The dough in this recipe is not as sticky and is easier to work with than in the recipe above.
Ingredients for 5-6 rolls:
- 100 g spelled wholemeal flour
- 150 g wheat flour (type 550)
- 3/4 teaspoon salt
- 1 teaspoon instant dry yeast
- 1 teaspoon fine sugar
- 100 ml lukewarm milk
- 60-70 ml of water
- 1 tablespoon olive oil
- 1 egg yolk mixed with 15 ml water
- The sesame seed
- Place the flours, salt, yeast and sugar in a large mixing bowl and mix with a whisk. Add the milk, water and olive oil. Stir with a fork until the dough comes together.
- Transfer to a floured surface and knead until the dough is smooth, about 8 minutes.
- Place the dough in an oiled bowl and let it rise, covered, for 1 hour until the dough has doubled in size.
- Divide the dough into 5-6 equal portions and shape into balls.
- Place on a baking tray lined with baking paper. Cover with a tea towel. Let rise for another 35 to 45 minutes.
- Preheat the oven to 210ºC.
- Brush the top of the rolls with egg and sprinkle with sesame seeds.
- Bake for 18-20 minutes until the hamburger buns are golden and cooked through.
- Allow to cool on a wire rack before slicing.
