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3191 Miles Apart | 1 September 13 • MAV

1 September 13 • MAV

I’m a little embarrassed I have not tried this before. I have done nothing but complain about hamburger buns for the last several years. I can’t stand those boring gummy buns that come in packs of 8 at the grocery store and go to waste after you use just a couple, begrudgingly, to have a few friends over for burgers. Ick. I’m always so over it before it even begins! A good bun can make your burger experience!

This weekend, just to see what was up, I googled, “easy hamburger buns.” Right off the top I found the kitchn‘s recipe here. Didn’t look too hard (I am generally intimidated by anything with yeast). I texted my friends who were coming for a cookout and said, “I think I’m going to try to make my own hamburger buns!” and then the game was on.

This was, by far, the easiest bread item I have ever made. IT WAS SO EASY! And, as I said before, I’m sort of disappointed in myself that it took me all these years to understand that buns can be so much more interesting if made at home. They were fresh, pillowy, flavorful. I loved it. Because I’m still starting out with this, I have a few things to tweak next time but I loved making my own buns. And, my friends raved about them which was nice too.

I encourage you to try making your own hamburger buns, friends. There will be no going back after you see how simple it is. Happy late summer grilling!

Sesame Seed Hamburger Buns
makes 6–8 depending on preferred size
slightly adapted from The Kitchn

1 T active-dry yeast
4 oz warm water
4 oz whole milk
1 egg
2 T canola oil
1 T natural sugar
1 t salt
1 C spelt flour
2 C all purpose flour
1 T butter
1 T honey
sesame seeds

In a standing mixer dissolve yeast into warm water, set aside. In a medium bowl whisk milk, egg, oil, sugar and salt together well. Add it into the mixing bowl with yeast/water and stir on low speed for a minute. Add in flours and stir on low speed until it comes together. Turn the craggy dough out onto the counter and knead for 10 minutes. Place dough ball into oiled bowl, cover and late rise for about an hour until it has doubled in size. After the hour, flour your counter slightly and turn dough out onto it. Cut dough into 6–8 pieces and shape into tight balls. Place balls onto baking sheet and let rise for another 45–60 minutes. Preheat oven to 375ºF/190ºC. Warm the 1T butter and honey on low on the stovetop. Gently brush the mixture onto the tops of the buns. Sprinkle your buns (a funny thing to write here) with sesame seeds and use your fingers to slightly press the seeds down into the buttery top (this helps them stay put). Bake the buns for about 18 minutes until they are golden brown. Take them out and let them cool on a rack for at least 30 minutes before cutting. Cut and toast on the grill if you like or eat them as is. Yumm!