A lot of burgers are grilled throughout the summer, but too many good burgers using great quality meat never reach their full potential due to subpar store-bought buns. It’s like putting a good engine into a junky car.
The best buns are homemade, and this recipe is simple, light, fluffy, rich, and a touch sweet, which is perfect with charred exterior of a grilled hamburger. Don’t let summer grilling pass you by without trying this recipe.
250g Flour (type 55) + more for kneading
120ml Water (115F/46C)
4g Active dry yeast
20g Butter, melted
1 egg + 1T water, beaten together
Mix the flour and salt together in a bowl and set aside. In a separate bowl place the warm water and sugar, and stir to dissolve. Stir in the yeast and allow it to sit 10-15 minutes until it is quite frothy. During this time, melt the butter and allow it to cool slightly. Mix the dry ingredients into the wet, along with the melted butter and egg to form a dough. At this point it will be sticky.
Flour your work surface and turn out the dough, kneading for about 3 -5 minutes, adding flour when needed. Form a ball with the dough. Lightly oil a large bowl and place the dough inside. Cover with a damp tower and leave in a warm place for 2 -3 hours.
After the dough has risen by at least double, turn it out onto the counter and divide it into 5 equal pieces by weight. Knead the dough and roll into tight spheres. Place on a baking sheet lined with a silpat or parchment. Cover with a damp towel again and leave to rise 45 minutes. At this point, pre-heat your oven
Next, uncover the dough and brush with the egg wash. Sprinkle with sesame seeds and place into a preheated oven at 350F, or 175C. Bake until golden brown. Remove and allow to cool.
When you are ready to make your burgers, cut the buns in half and brush the cut side with butter. Toast using the broiler, in a pan, or on the grill. Assemble your burgers and enjoy.