Whole Wheat Hamburgers Buns for the Bread Machine

For many of us, getting together on Mother's Day means having a picnic or barbecue, weather permitting (fingers crossed as that's what our plans are).  That will mean hamburgers, bratwurst, chicken breast, etc. on the grill.  Today, I have a delicious and very easy recipe for hamburger or hot dog buns using your bread machine.  If you don't have one, I'm sure you can make these by mixing the ingredients by hand and kneading the dough. These are definitely worth a 5 star rating!
 

I put off buying my bread machine for years but I'm so glad I finally took the plunge.  I use the 'dough' setting so often!  I know I've bragged out my bread machine before, but it is relatively inexpensive and a real workhorse and time-saver for me!

After the dough cycle is finished, the dough formed into balls and and allowed to rise until doubled in size under plastic wrap.  Then, I like to brush them with an egg wash and sprinkle them with sesame seeds before baking.

We used the first batch I made for some pulled pork shoulder that I had in the freezer and my husband commented on how delicious the buns were!  The recipe calls for all shortening, which makes them super delicious and our favorite, but I have also made them with half shortening and half butter with good results also.  Your choice! 

Whether you spend Mother's Day with family, friends, furbabies or plant babies, I wish you all a wonderful, spring day this Sunday!

Whole Wheat Hamburger or Hot Dog Buns

Adapted from Bread Machine Magic

Printable Recipe

This recipe will yield either 10 hamburger buns or 12 hot dog buns (or make some of each!)

1 cup water

1 egg

1/4 cup shortening, such as Crisco (or use 2 tablespoons shortening and 2 tablespoons butter)

1 cup whole wheat flour (I use King Arthur White Whole Wheat flour)

2 cups unbleached, all-purpose flour

1 envelope rapid-rise or quick-rising yeast (2-1/2 oz)

3⁄4 teaspoon salt
1⁄4 cup sugar

1 small egg whisked with 1 tablespoon water for egg wash (optional)

Sesame or poppy seeds (optional)

Place all ingredients in bread pan, according the your machine's directions.  For my machine, I put the liquid ingredients in first, followed by the dry ingredients.  Select the Dough setting and start the machine.  When the dough cycle has completed, turn the dough out onto a floured surface. Cut the dough into individual pieces - 10 pieces for hamburger buns or 12 pieces for hot dog buns. I like to weigh each piece of dough on a digital scale to get them the same size - approximately 2 to 2-1/2 ounces each.  Tuck the outsides under and gently form into balls for buns or shape into logs for hot dog buns.  Hamburger buns should be flattened slightly after forming. Here is a good tutorial on how to shape hot dog buns:  https://www.youtube.com/watch?v=gPwwXZ0vgGk

Place the formed buns on a silipat or parchment-lined baking sheet and cover with plastic wrap and allow to rise in a warm place for 30 to 45 minutes. Preheat the oven to 400F about 10-12 minutes before the buns are finished rising.

If desired, brush the buns with an egg wash and sprinkle with sesame or poppy seeds.

Bake buns in preheated 400°F oven and bake buns for 10 to 12 minutes until golden brown. Time may vary depending on your oven.

Remove from oven and cool on racks. These will keep a few days in the refrigerator or freeze up to a month frozen in a single layer in freezer bags.

Note:  If you don't have a bread machine but have a stand mixer with dough hook, you can use the ingredients in this recipe and follow the directions on the King Arthur website to mix the dough and continue with this recipe after the first rise:   http://www.kingarthurflour.com/blog/2011/05/16/countdown-to-summer-beautiful-burger-buns/

Brioche Sandwich Buns

I had fun playing with my new bread machine again this past week! I took a recipe not intended for a bread machine and used the "dough only" cycle since the dough needs to be shaped by hand. I wanted some really good rolls to make sandwiches with some of our leftover Easter ham and had saved this recipe from the NY Times and adapted it for a bread machine.

They turned out perfectly and were so tasty, it was hard not to eat them plain with a little bit of fresh butter.  They will be wonderful with burgers on the grill this summer!

Brioche Buns

Adapted from the NY Times
Printable Recipe

(Recipe adapted for the dough cycle on a bread machine - click on NY Times link for regular recipe)

Makes 12 buns

1 cup warm water
3 tablespoons warm milk
2 1/2 tablespoons unsalted butter, softened.
1 large egg
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt

1 egg, beaten with 1 tablespoon water for egg wash
Sesame or Poppy Seeds (optional)

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg and soften butter in microwave until just barely melted - stir to combine. Add beaten egg and melted butter to yeast mixture.

In a large bowl, whisk flours with salt.

Add liquid ingredients and dry ingredients according to the instructions provided with your bread machine. Choose the 'dough' cycle.

Line a large baking sheet with parchment paper.

After the dough is kneaded and has risen in the bread machine, remove it to a work surface. Using a dough scraper, divide the dough into 3 equal parts and divide each of those parts into 4 equal parts. Shape each of the 12 parts into a ball, pulling the dough down and under the bottom of each ball. (Lightly oil your fingers if the dough sticks).  Arrange the balls 2 to 3 inches apart on the prepared baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for about 1 hour. 15 minutes before the hour is over, set a large shallow pan of water on oven floor or lowest rack. Preheat oven to 400 degrees with the top rack in the center.

Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame or poppy seeds, if desired. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.