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Hamburger Buns

Fresh, homemade hamburger buns make hamburgers taste better. A good bun is always a great idea, and a critical improvement for lower-fat or less flavorful burgers. This flexible and forgiving yeast dough is a suitable yeast bread project for beginners. Unlike many baking projects, the ingredient measurements do not have to be precise. If your egg is a little smaller than usual, then you'll use a little more water, and vice versa. If you like a little more salt, or you don't have any butter on hand, or you want to add a pinch of dried herbs, then that's okay, too. It doesn't matter whether you

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Credit

"Hamburger Buns" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hamburger_Buns, revision 4658413), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hamburger_Buns&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4658413

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients 14 ingredients

  1. 1 pound of flour
  2. 1 (small) spoonful of salt
  3. 1 (bigger) spoonful of sugar
  4. 1 egg
  5. 1 lump of butter
  6. 1 ordinary (small) packet of yeast
  7. 1 cup of warm water
  8. 3½ cups / 425 g All-purpose flour
  9. 1 teaspoon / 6 g Salt
  10. 1 tablespoon / 13 g White sugar
  11. ¼ stick / 2 tablespoons Butter, room temperature
  12. 1 ea. Egg
  13. 1 packet / 1 scant tablespoon Yeast (weight given for active dry yeast)
  14. ¾–1 cup (6–8 fl oz) / 170–225 g Warm water (see notes)

Possible health benefits

General information, not medical advice.

  1. Chicken egg High in vitamin D · High in riboflavin · High in vitamin B12 · +9

    High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g

    • Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
    • Vitamin D contributes to normal blood calcium levels.
    • Vitamin D contributes to the maintenance of normal bones.
    4 more authorised claims
    • Vitamin D contributes to the maintenance of normal muscle function.
    • Vitamin D contributes to the maintenance of normal teeth.
    • Vitamin D contributes to the normal function of the immune system.
    • Vitamin D has a role in the process of cell division.

    Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet

    High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    High in protein · 13 g per 100 g, 35% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
    • DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Put all ingredients except the warm water into a mixing bowl. If you are using a stand mixer, fit the dough hook and turn the mixer to its lowest setting to begin stirring the ingredients together. If you are mixing by hand, give it a few strokes with a mixing spoon or spatula. The purpose of this step is to mostly distribute the yeast throughout the flour and other ingredients. Don't bother stirring it more than necessary for this step.
  2. Pour in half to three-quarters of the warm water. Stir this water in thoroughly. If you are using a stand mixer, let it run until the dough comes together. This will probably take several minutes. At first, it may look like it will never come together, and then it will suddenly form into a smooth ball, or even into a wet, slack batter. If you are mixing by hand, you can turn the dough out onto a clean, flat surface (can be oiled or floured, as you prefer) and knead the dough by hand for up to 10 minutes, adding flour or water by the spoonful as you feel the need.
  3. Assess the texture of the dough. If the dough seems sticky (e.g., makes a sticky mess on your fingers) and is too slack to form into a smooth, soft ball, then you need to add more flour. Start with a generous spoonful, and stir again until it is incorporated. Repeat the addition as many times as necessary (it is unlikely that you will need to add more than about ½ cup/60 g of flour). If instead there is dry flour in the bottom, then pour a little bit of the remaining warm water directly on that dry part, and mix again until the dry flour and the water have been thoroughly incorporated. If you overcorrected, then add a spoonful of flour until you get a workable texture.
  4. Unless it's a hot day, turn on the empty, cold oven for one minute. Then turn the oven off. The purpose of this short "preheating" is to make a comfortably warm place for the dough to rise.
  5. Cover the dough to keep the surface from drying out. You can do this by coating the surface of the dough with oil, or by putting a lid or a big plate over the dough.
  6. Put the bowl of dough in the (now slightly warm) oven or another warm place. Double check that the oven has been turned off.
  7. Let the dough rise for about 1 hour, until clearly puffy and almost twice the original volume. If you used cold water, it will take longer.
  8. If you're using parchment paper, place a piece of parchment on your baking sheet. Otherwise, you can lightly grease the pan to keep the buns from sticking.
  9. Sprinkle a big spoonful of flour on your work surface, and spread this out a bit.
  10. Remove the bowl of dough from the oven. Scrape the puffy dough onto your floured work surface.
  11. Roll the dough in the flour to lightly coat all sides with the flour. If needed, put more flour on your work surface to keep it from sticking. Roll the dough into a rough log shape. Use a sharp knife or a bench scraper to cut the dough into about 12 pieces of similar size.
  12. Pick up one piece. Dust the wet edges in the remaining flour on your work surface, so it won't stick to your fingers. Choose one of the smoother sides of that piece to be the "top" of your roll. Grab the edges around your chosen "top" surface, and stretch or pinch them back to the "bottom". This has the effect of stretching the smooth side and hiding any lumpy bits on the bottom. Pinch the lumpy bits together on the bottom. Flatten the bun between your hands, and put it pinched-side-down on your baking sheet.
  13. Repeat this for the other eleven pieces of dough, until all of the pieces are shaped. When you place the rolls on the baking sheet, leave about an inch or two in between them, so they have room to grow in the oven.
  14. Place the baking sheet with the shaped buns back in the barely warm oven. Leave it there for about 45 minutes or an hour to "proof". If your oven has cooled off while you were shaping the buns, you can warm it up again for 30 seconds or so, but be sure to turn it off before you put the pan of raw dough in the oven.
  15. When the buns look nicely puffy, take the baking sheet of raw dough out of the oven.
  16. Preheat the empty oven to 375 °F (190 °C, gas mark 5, moderately hot).
  17. When it is hot, put the proofed buns in the oven and bake for 12–15 minutes, until golden brown.
  18. Serve hot, warm, or at room temperature.

Plating

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