Best 2 Seeded Hamburger Buns From King Arthur Flour Recipes
When it comes to creating a mouthwatering burger, the bun is just as important as the patty. Seeded hamburger buns from King Arthur Flour offer a delightful combination of flavors and textures that perfectly complement the savory fillings. With their golden-brown crust, soft and fluffy interior, and generous sprinkling of seeds, these buns elevate any burger to a gourmet level. Whether you're a seasoned home cook or a beginner in the kitchen, this article will guide you through the steps of creating the perfect seeded hamburger buns from King Arthur Flour, ensuring a memorable burger experience.
Here are our top 2 tried and tested recipes!
SEEDED HAMBURGER BUNS (FROM KING ARTHUR FLOUR)
Soft buns, topped with crunch seeds, perfect complement to grilled burgers. Got this recipe from King Arthur and it looks wonderful. Lots of bun recipes on here - but this looks to good to pass up. It's a pretty easy recipe to follow with resulting in (IMHO) some impressive looking buns! Prep time does not include rising.
Provided by Bonnie G 2
Categories Yeast Breads
Time 50m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make dough; combine all dough ingredients and mix and knead by hand, mixer or bread machine - to make a soft dough.
- Place dough in a lightly greased bowl, cover and let rise in a warm place for an hour, until it's almost doubled in size.
- Turn dough out onto a lightly greased surface, flatten slightly and divide it into 6 pieces, each weighing about 4 ounces.
- Roll each piece into a ball. Place in the creased cups of a hamburger bun pan (or shape) and flatten gently.
- Cover and let rise until buns have doubled in size.
- Towards end of rising time, preheat oven to 375.
- Bake buns for 10 minutes.
- Remove from oven, bursh with lightly beaten egg white and sprinkle with seed topping; do this quickly or the seeds won't stick. Return buns to oven and bake for 5-8 minutes, until golden brown. Remove from oven and cool on a rack.
Nutrition Facts : Calories 312.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 41.2, Sodium 445.8, Carbohydrate 50, Fiber 2.6, Sugar 4.4, Protein 9.2
HAMBURGER BUNS (KING ARTHUR FLOUR)
King Arthur Flour recipe for hamburger buns for use with their hamburger bun pan. Can be made with bread maker on dough cycle.
Provided by rmsings
Categories Breads
Time 2h15m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Follow breadmaker instructions on dough or to make by hand go to number 2.
- Warm milk and butter just until butter starts to melt.
- Place all ingredients except egg white and sesame seed into mixing bowl. Stir to combine, then knead the dough until smooth and elastic 5 to 10 minutes.
- Place dough into lightly greased bowl, turning to coat all sides, cover lightly with greased lastic wrap and let dough rise until doubled in size.
- Turn dough out onto lightly greased surface, divide into 6 pieces. Roll each piece into a ball and place it in the lightly greased pan.
- Cover the pan and let the dough rise 10 minutes, then press each to flatten the tops. Cover and let rise 1 hour.
- Just before baking brush egg white/water mixture and sprinkle with seeds.
- Bake the buns in preheated 375 degree oven for 15 to 20 minutes until golden brown, cool on rack.
Nutrition Facts : Calories 353.5, Fat 10.1, SaturatedFat 5.9, Cholesterol 26.1, Sodium 614.8, Carbohydrate 55.5, Fiber 2.8, Sugar 4.4, Protein 10.1
Tips:
- Choosing the Right Flour: Use a high-quality bread flour or all-purpose flour for the best results. Bread flour has a higher protein content, which helps create a strong gluten structure and a chewier texture.
- Activate the Yeast Properly: Ensure the water or milk for the yeast is between 105°F and 115°F (41°C and 46°C) to activate it effectively. Use a thermometer to measure the temperature accurately.
- Mixing and Kneading: Mix the dough until it forms a shaggy mass, then knead it for 5-7 minutes on a lightly floured surface. Kneading develops the gluten and creates a smooth, elastic dough.
- First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Shaping the Buns: After the first rise, divide the dough into equal portions and shape them into round balls. Flatten each ball slightly and poke a hole in the center using your finger. Pull the edges of the dough towards the center to form the bun shape.
- Second Rise: Place the shaped buns on a greased baking sheet, cover them loosely with plastic wrap or a damp cloth, and let them rise for about 30 minutes or until they are puffy and slightly springy to the touch.
- Baking the Buns: Preheat your oven to 375°F (190°C) and bake the buns for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Storing the Buns: Allow the buns to cool completely before storing them in an airtight container at room temperature. They can be stored for up to 3 days or frozen for up to 2 months.
Conclusion:
These seeded hamburger buns are a delicious and versatile addition to any burger or sandwich. Made with simple ingredients and a combination of white and whole wheat flour, they are soft, fluffy, and packed with flavor. The sesame and poppy seeds on top add an extra layer of texture and visual appeal. Whether you're hosting a backyard barbecue or enjoying a casual meal at home, these buns are sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking!
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