"Best Hamburger Bun" 最佳汉堡包子

Frankly saying, I know nothing about making hamburger buns. But when I googled "best hamburger bun recipe" and "best burger bun recipe", this site from Allrecipes came out tops. With 130 reviews and five-star ratings, I was definitely motivated to try it out. Chef John, the author of the recipe claimed that "not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag".

I halved the recipe as it was just on a trial basis. As I do not have a dough kneading machine, I did it using the most basic method - my hands. I added some black sesame seeds for colour and flavour.

My "best hamburger bun" turned out alright, with just the correct texture. Nothing to shout about as after all, it was just a plain bun. It was slightly harder than the normal hamburger buns you get over-the-counter but not tough. If combined with the juicy homemade patty and sauce, it would actually make it a perfect combination. The smell of the fresh buns baking were very inviting, definitely beating those generic supermarket ones. Taste wise, this was far more superior. Maybe it was the freshness. In conclusion, I would definitely make this bun again, maybe with some changes. I like it a tad softer and saltier. I might even experiment with a little cheese powder or onion powder on top. Happy baking!

"Best Hamburger Bun" 最佳汉堡包子

Adapted from Allrecipes.com

Makes 5 burger buns

Ingredients

1 tsp of instant yeast
223 g plain flour
3/4 cup warm water
1/2 large egg
1 1/2 tbsp butter
1 1/2 tbsp sugar
1/2 tsp salt
1 teaspoon olive oil
1/2 egg, beaten for eggwash later
1/2 tbsp milk
1 tsp sesame seed

Cooking Instructions

1. Line baking sheet with parchment paper.

2. Put yeast, warm water and sugar in a mixing bowl, stir and set aside for 10-15 mins to activate the yeast. Mixture will become foamy. If mixture failed to become foamy, this only means the yeast is not working.

3. Whisk in egg, salt and butter. Lastly, add in flour and mix until it becomes a sticky paste. Use a dough mixer to mix the dough for 5-6 mins. As I do not have the machine, I used my hands and kneaded for 8 mins. Dough is ready when it is elastic and less sticky.

4. Oil a mixing bowl with olive oil. Roll dough into a ball and put into the mixing bowl. Brush some oil on the dough. Cover with cling wrap and let it proof for one to two hours depending on room temperature. Dough should be at least twice the size.

5. Once dough is ready, flatten dough. Then divide dough into five equal portions (80g each).

6. Form each dough into a round shape. Tuck in ends into the bottom. Then put dough onto a baking tray. Remember to space dough balls apart for second proofing.

7. Dust buns lightly with flour and cover loosely with cling wrap. Leave to proof until dough is doubled the size in about one hour.

8. Preheat oven to 180C. Once dough is ready, brush with a little eggwash mixed with milk. Do it gently so as not to deflate the buns. Sprinkle some sesame seed over the bun.

9. Bake for about 15 mins. Remove from oven and let cool.

Note:
I find buns from this recipe to dry out pretty fast. I still prefer buns with water roux as the buns tend to remain soft longer.