طرز تهیه نان همبرگر خانگی با طعم واقعی Delicious Homemade Burger Buns
Today we are making our Signature Hamburger Bun. This is my older daughter, Anousha’s recipe.
5 cups of flour
1 Tbsp of Yeast
¼ Cup of Sugar
1 ½ Tsp of salt
1 Egg
70 g of Butter
1-½ cup of warm water
If you have instant yeast, you can mix it directly with the flour, salt, and sugar. If you, like me, have dry active yeast, you’ll need to activate the yeast using some sugar and warm water.
To activate dry active yeast, use 1 tsp of the sugar you already have out, along with enough water to completely cover both the yeast and the sugar. Use the water you’re going to use for the rest of the dough. Let it sit for about 5-10 minutes, or until it gets foamy.
While waiting for the yeast to activate, mix together your flour and salt. Salt kills yeast if they touch directly, so make sure you mix it in with the flour before adding your activated yeast.
After your yeast has been activated, add in your flour/salt mixture, and the remainder of your sugar.
After mixing for a bit, add the remaining water, egg, and butter. The butter should be soft and at room temperature. If you find that it’s still hard, use a cheese grater and grate the butter into the bowl.
Using a dough hook, mix for 3 minutes on low speed and then another 3 minutes on medium speed to knead the dough. The dough should be visibly smooth and stretchy. It may need more time in the mixer. If you don’t have a stand mixer, you’ll have to knead it by hand, which will take anywhere between 10-20 minutes, if not more.
Form the dough into a ball and place it back into a bowl and cover with cling wrap and a towel. Place in a warm area and let it rise until the dough has doubled in size. This will take between 1 ½ hours to 2 hours.
Take the dough out of the bowl and cut it into 12 even pieces. If you have a scale, weigh them to make sure they’re about the same size.
Roll each piece into balls and flatten them out with the palm of your hand. Place them all onto a baking sheet with parchment paper and flatten them again. Make sure you spread them out. The dough will rise again and you don’t want them to stick together.
Mist the dough with some oil, cover with cling wrap and a towel and proof for another 1-2 hours or until the buns have doubled in size.
Egg-wash the buns and sprinkle with sesame seeds. (This step is optional)
To make the egg-wash, crack an egg in a small bowl, add some salt, and then mix with a fork until well combined. It's best to leave the egg-wash out for about half an hour but you don’t have to.
Bake in a convection oven at 375*C for approximately 15 minutes or until done.
Bon Appétit
Instagram: persian.food.with.khosrow
Facebook: cooking.with.uncle.K
5 cups of flour
1 Tbsp of Yeast
¼ Cup of Sugar
1 ½ Tsp of salt
1 Egg
70 g of Butter
1-½ cup of warm water
If you have instant yeast, you can mix it directly with the flour, salt, and sugar. If you, like me, have dry active yeast, you’ll need to activate the yeast using some sugar and warm water.
To activate dry active yeast, use 1 tsp of the sugar you already have out, along with enough water to completely cover both the yeast and the sugar. Use the water you’re going to use for the rest of the dough. Let it sit for about 5-10 minutes, or until it gets foamy.
While waiting for the yeast to activate, mix together your flour and salt. Salt kills yeast if they touch directly, so make sure you mix it in with the flour before adding your activated yeast.
After your yeast has been activated, add in your flour/salt mixture, and the remainder of your sugar.
After mixing for a bit, add the remaining water, egg, and butter. The butter should be soft and at room temperature. If you find that it’s still hard, use a cheese grater and grate the butter into the bowl.
Using a dough hook, mix for 3 minutes on low speed and then another 3 minutes on medium speed to knead the dough. The dough should be visibly smooth and stretchy. It may need more time in the mixer. If you don’t have a stand mixer, you’ll have to knead it by hand, which will take anywhere between 10-20 minutes, if not more.
Form the dough into a ball and place it back into a bowl and cover with cling wrap and a towel. Place in a warm area and let it rise until the dough has doubled in size. This will take between 1 ½ hours to 2 hours.
Take the dough out of the bowl and cut it into 12 even pieces. If you have a scale, weigh them to make sure they’re about the same size.
Roll each piece into balls and flatten them out with the palm of your hand. Place them all onto a baking sheet with parchment paper and flatten them again. Make sure you spread them out. The dough will rise again and you don’t want them to stick together.
Mist the dough with some oil, cover with cling wrap and a towel and proof for another 1-2 hours or until the buns have doubled in size.
Egg-wash the buns and sprinkle with sesame seeds. (This step is optional)
To make the egg-wash, crack an egg in a small bowl, add some salt, and then mix with a fork until well combined. It's best to leave the egg-wash out for about half an hour but you don’t have to.
Bake in a convection oven at 375*C for approximately 15 minutes or until done.
Bon Appétit
Instagram: persian.food.with.khosrow
Facebook: cooking.with.uncle.K
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