Artisan Burger and Hot Dog Buns
Elevate your outdoor gatherings or weeknight dinners with these delicious homemade artisan buns. Crafted with a blend of unbleached all-purpose flour, buttermilk, and rich butter, these buns bring a delightful softness and subtle flavor to your burgers and hot dogs. Perfect for both the grill and the oven, they can be customized with whole wheat flour for a heartier texture. Experiment with different fats and milks to discover your favorite variation. Whether you're hosting a BBQ or enjoying a family meal, these buns will be the ideal accompaniment, ensuring that every bite is filled with comfort and satisfaction.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Unbleached all-purpose flour
4 1/4 cups (19 oz., sifted)
Salt
1 1/2 teaspoons (N/A)
Granulated sugar
3 tablespoons (N/A)
Instant yeast
2 teaspoons (N/A)
Large egg
1 (Slightly beaten, at room temperature)
Butter
1/4 cup (Room temperature (can substitute margarine, shortening, or vegetable))
Buttermilk
1 1/2 - 1 3/4 cups (Room temperature (milk can be substituted))
Egg wash
1 (Beaten with 1 teaspoon cold water)
Poppy seeds or caraway seeds
2 tablespoons (Optional, for garnish)
Cooking spray
As needed (For misting dough)
Instructions
1
In a large mixing bowl or stand mixer, combine the unbleached all-purpose flour, salt, granulated sugar, and instant yeast, mixing well with a whisk.
2
Add the slightly beaten egg, room temperature butter, and 1 1/2 cups of room temperature buttermilk to the dry ingredients. Mix on low speed using a paddle attachment until everything is well incorporated and a ball of dough forms. If the dough appears too stiff or dry, slowly add more buttermilk until the dough becomes soft and supple.
3
Switch to the dough hook and knead the dough on medium speed until it is soft, supple, and slightly tacky, yet not sticky. Knead until the dough pulls away from the sides of the bowl, keeping in mind that it may stick slightly to the bottom.
4
Lightly oil a large bowl and place the kneaded dough inside, turning it over to coat it evenly with oil. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
5
Once risen, gently remove the dough from the bowl and divide it into 12 equal pieces, approximately 3 ounces each.
6
To shape each bun, stretch the surface of the dough around to the bottom, creating a smooth ball. Rotate the ball a quarter-turn as you shape to ensure a tight surface.
7
Transfer the formed buns onto lined baking sheets, spacing them evenly.
8
Lightly mist the dough with cooking spray and cover them with a clean towel or plastic wrap. Allow the buns to rest for 20 minutes.
9
For hamburger buns, gently flatten the balls to form the desired thick shape. For hot dog buns, roll the dough on a floured surface into elongated shapes measuring about 4 inches.
10
Mist the tops of the buns with cooking spray and loosely cover them; allow them to rise once more at room temperature for 60 to 90 minutes until nearly doubled.
11
Preheat your oven to 400°F (200°C).
12
Once the buns have risen, brush their tops with a mixture of 1 beaten egg and 1 teaspoon of cold water for a shiny finish. If desired, sprinkle with sesame or poppy seeds.
13
Bake in the preheated oven for approximately 15 minutes or until golden brown, with an internal temperature reaching 180°F (82°C).
14
Immediately remove the baked buns from the baking sheet and cool them on a wire rack to avoid sogginess.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe for these buns?
The recipe is for Artisan Burger and Hot Dog Buns, which are soft, homemade buns crafted with buttermilk and butter.
What type of flour is recommended for these artisan buns?
The recipe calls for unbleached all-purpose flour, though you can customize it with whole wheat flour for a heartier texture.
How much flour is required by weight?
You will need approximately 19 ounces of sifted unbleached all-purpose flour.
What type of yeast should be used?
This recipe uses 2 teaspoons of instant yeast.
Can I substitute the buttermilk?
Yes, regular milk can be substituted for the buttermilk if needed.
What temperature should the buttermilk be?
The buttermilk should be at room temperature to ensure proper yeast activity.
Is the egg added to the dough at a specific temperature?
Yes, use one large egg that is slightly beaten and at room temperature.
Can I use alternatives to butter?
Yes, you can substitute the butter with margarine, shortening, or vegetable oil.
How much sugar is included in the dough?
The recipe requires 3 tablespoons of granulated sugar.
What is the first step in mixing the dough?
In a large mixing bowl or stand mixer, combine the flour, salt, sugar, and instant yeast using a whisk.
How long does the first rise take?
The dough should rise at room temperature until doubled in size, which typically takes about 1 1/2 to 2 hours.
How many buns does this recipe make?
This recipe is designed to make 12 equal-sized buns.
What is the weight of each individual dough piece?
Each piece of dough should be approximately 3 ounces.
How do I shape the dough into hamburger buns?
Stretch the surface of the dough to the bottom to create a smooth ball, then gently flatten the balls to form thick shapes.
How do I shape the dough for hot dog buns?
Roll the dough on a floured surface into elongated shapes measuring about 4 inches long.
How long should the buns rest after initial shaping?
Allow the formed buns to rest for 20 minutes before the final flattening or rolling.
How long is the second rise?
The buns should rise a second time at room temperature for 60 to 90 minutes until nearly doubled.
What is the required oven temperature?
Preheat your oven to 400°F (200°C).
How do I achieve a shiny finish on the buns?
Brush the tops with an egg wash made of 1 beaten egg and 1 teaspoon of cold water.
What toppings can be added to the buns?
You can sprinkle the tops with sesame seeds, poppy seeds, or caraway seeds before baking.
How long do the buns need to bake?
Bake the buns for approximately 15 minutes or until they are golden brown.
What is the target internal temperature for the baked buns?
The buns are done when they reach an internal temperature of 180°F (82°C).
How should I cool the buns after baking?
Immediately remove the buns from the baking sheet and cool them on a wire rack to prevent sogginess.
What should the dough texture be like after kneading?
The dough should be soft, supple, and slightly tacky, but not sticky.
Do I need to grease the bowl for the rise?
Yes, lightly oil a large bowl and turn the dough to coat it evenly before covering.
Can I use a stand mixer for this recipe?
Yes, the recipe suggests using a stand mixer with a paddle attachment for initial mixing and a dough hook for kneading.
What should I do if the dough is too dry?
Slowly add more buttermilk until the dough becomes soft and supple.
Are these buns suitable for grilling?
Yes, these artisan buns are perfect for both the grill and the oven.
What categories do these buns fall under?
They are categorized as yeast bread, bakery-style buns, and are suitable for BBQs and sandwiches.
What is the purpose of misting the dough with cooking spray?
Misting the dough with cooking spray helps prevent it from drying out while it rests and rises.