Poppy seed buns for hamburgers
Poppy Seed Hamburger Buns I can't always find good buns at the store, so when I prepare hamburgers at home, I prefer to make the buns myself. They are large, soft, with a thin crust, and just what you need for burgers. I've made this recipe several times, and each time the result has been clearly better than store-bought. The quantities below yield a generous tray – if you want smaller buns, you can make eight, but I prefer the larger version for burgers. Quick Info Total Time: about 2 hours (including rising) Preparation Time: 15-20 minutes Rising Time: 1 hour + 20 minutes Baking Time: 20 minutes Servings: 6 large buns or 8 smaller ones Difficulty: easy to medium Recipe Type: homemade hamburger buns Ingredients 800 g flour 1 packet of dry yeast (7 g) 1 tablespoon salt 2 tablespoons sugar 250 ml water 200 ml milk 75 g butter (cold, from the fridge) 2 tablespoons olive oil 3 handfuls of flour (for dusting and working the dough) 1 egg 2 egg yolks 3 tablespoons milk (for brushing the buns) poppy seeds for sprinkling Preparation Method 1. Sift the flour into a large bowl. Make a well in the center, add the dry yeast, and sprinkle the sugar over the yeast. Place the salt at the edge of the bowl, not directly over the yeast. 2. Heat the water and milk in a saucepan. It shouldn't be hot, just warm. Cut the cold butter into cubes and add it to the warm liquid. Mix with your hands until the butter softens and the mixture remains warm. 3. Pour the liquid over the flour and start kneading the dough until everything is combined. No mixer is needed; knead by hand. 4. Add the first tablespoon of olive oil and knead for another two to three minutes. Then add the second tablespoon of oil and knead for another minute. 5. The dough is soft but not sticky. Shape it into a ball, cover it with a cloth, and let it rise in a warm place for about an hour, until it doubles in size. 6. Once it has risen, sprinkle a handful of flour on the counter, take out the dough, and fold it inward. Do this twice, each time with a little flour. 7. Flour your hands, break off pieces of dough (approximately equal), and shape the buns. Place them directly on a baking tray lined with parchment paper. 8. Mix the two egg yolks with three tablespoons of milk. Brush the buns with this mixture and sprinkle with poppy seeds. 9. Let them rise in the tray, lightly covered, for another 20 minutes. 10. Meanwhile, preheat the oven to 200°C, pastry setting (or top-bottom heat). 11. Place the tray in the oven and bake the buns for 20 minutes. They should be nicely browned, not hard. Why I Make This Recipe Often These buns hold their shape well, absorb little moisture, have a thin crust, do not crumble when filled, and stay relatively soft the next day. I can adjust the size as needed, and the steps are simple. Tips and Variations Tips If the dough seems too soft, do not add excess flour – use 2-3 handfuls for shaping to prevent sticking. When kneading with the butter in the liquid, do not wait for it to completely melt. It is enough for it to be soft for an airy texture. The oven must be well preheated before placing the buns inside. If the tray goes into a cold oven, they rise slowly, and the crust becomes hard. Substitutions Butter can be replaced with margarine, but the texture and taste will not be the same. Milk can be replaced with water, but the buns will be denser. Olive oil can be substituted with sunflower oil if you don't have anything else. Variations You can halve the quantities if you don't want a full tray. For small buns (sandwich size), divide the dough into 8-10 pieces. Instead of poppy seeds, you can sprinkle sesame seeds or leave them plain. Serving Ideas They are designed for burgers but also work as sandwich buns or breakfast bread. They are quite neutral in taste, so they fit with any filling. Frequently Asked Questions 1. Can I use fresh yeast instead of dry? Yes, you can use 25 g of fresh yeast, but dissolve it first with sugar and a little warm liquid. 2. If I don't have olive oil, can I use another oil? Yes, sunflower oil is a good alternative. 3. Can the buns be frozen? Yes, they can be frozen after completely cooling. When defrosting, warm them slightly in the oven. 4. What can I use to brush the buns if I don't have an egg? You can use just milk for brushing; they will be less shiny. 5. The dough rose too much and is slightly sour. What can I do? Try not to let it rise for more than an hour. If it has been too long, it’s from the yeast – it’s not dangerous, but the taste may be more pronounced. Nutritional Values Approximately, one large bun (out of 6) has about 330-350 kcal, with 9-10 g of protein, 55-60 g of carbohydrates, and 8-9 g of fat. Values may vary depending on size and how much flour is used additionally for shaping. Storage and Reheating The buns keep well for 1-2 days at room temperature, in a bag or a well-sealed container. If you want to keep them longer, freeze them after they have cooled. To reheat, place them in the oven or steam for a few minutes to become fluffy again. I do not recommend keeping them at room temperature for more than 2 days, as they will dry out.
Preparation
You can make 8 rolls if you make them smaller; I preferred them large. :) Sift the flour into the mixing bowl. Make a small well in the center and add the yeast, then sprinkle the sugar on top. Place the salt around the edge of the bowl. Heat the milk and water in the same pot, and when it gets slightly warm, add the cold butter from the fridge cut into pieces. Knead it gently with your hands until it softens and the milk is warm, then pour it over the flour and knead the dough until it is homogeneous. Add a tablespoon of olive oil, knead for another two or three minutes, then add another tablespoon of oil and knead for another minute. Shape the dough and let it rise in a warm place, covered with a towel. After an hour, when the dough has doubled in volume, dust it with a handful of flour and fold it inwards, then dust it lightly again and fold it inwards once more. With floured hands, break off pieces of dough and shape the rolls, placing them directly on a baking tray lined with parchment paper. Brush the rolls with egg yolks mixed with milk and sprinkle them with poppy seeds. Let the rolls rise for about 20 minutes. Meanwhile, preheat the oven to the pastry setting at 200 degrees. We will bake the rolls for 20 minutes.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
