And baste the top with some melted butter.
Yeah.
Hello and welcome to you in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make
homemade hamburger buns.
Oh, yeah.
I love homemade baked bread and rolls and buns.
I do have a hot dog bun video already, and you can use
that same recipe for hamburger buns.
But I kind of like this recipe a little bit better.
Turns out a little bit better, I think, for hamburgers.
But you can use them interchangeably if you want
for hamburgers, hamburgers or hot dogs.
It's really simple to do easy ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you won't miss out on any of
my new videos.
Let's get Beijing down below.
In the description box, you'll find the list of the
ingredients and their amounts.
I have one cup of water here and I heated it up to about 105
to 110 degrees Fahrenheit, which is right around 40 to
44 degrees Celsius.
I'm going to add in from my sugar.
I have one fourth cup of sugar.
I'm going to add in about a teaspoon of it.
And then I want to add in two and one half teaspoons of
active dry yeast.
Or you can use rapid rise or instant yeast.
And then add another thing I want to do is I want to take
about a fourth of a cup of my flour and put that in there.
And then with a fork,
just mix this together, come in with a whisk, actually,
and I'll always put the flour in with the yeast right there.
But for this particular recipe, I do.
But just give it a good whisk and we're going to we're going
to let this sit and let the yeast mixture get nice and
foamy 10 to 15 minutes.
All right.
It should be really nice and foamy like this.
See that?
OK, and now what we want to do is I'm going to set this aside
for one moment, come into a large bowl and I'm going to add
in one egg.
You can leave the egg out.
If you don't eat eggs, the egg is going to help with the dough
and make it a little bit more tender and help it to rise just
a little bit higher.
But it's not absolutely necessary.
You can leave it out.
So just whisk that up a little bit and then add in the rest
of that sugar.
Again, this is one fourth cup of sugar, but you can divide it
in half if you don't want it to be as sweet.
But as it is, these aren't overly sweet.
I like they're just I'd like there to be just a
slight sweetness, very slight sweetness to my
hamburger buns.
But you can have that two two tablespoons of sugar
if you want.
Now I'm going to take my two tablespoons of butter or you
can use two tablespoons of olive oil or coconut oil.
And I'm just going to barely melt this just so it's a little
bit warm and melted, not hot and put that in there as well.
All right.
So I will add in that melted butter and then come in here
and add in our yeast mixture.
And then I will just take my whisk in this whisk
that all together.
So I love homemade bread.
OK, now at this point
we're adding about a cup of my flour.
I have three cups of bread, flour.
If you don't have bread, flour and you don't want to
buy bread, flour, then you can use all purpose flour, which is
also called plain flour, depending on where you live.
All right.
So once I got that first cup, Wisconsin, I got to put the
whisk away because now the mixture is going to
get too thick.
And then I want to add in about another cup of that flour and
sprinkle on one teaspoon of salt and then with a fork,
I'm just going to kind of mix that salt into that
flour right there.
Now I'm going to switch to a wooden spoon, or if you are
using a stand mixer, you'll use your dough hook.
Of course, my trusty wooden spoon.
If you follow on my show, you have seen me make you space
does quite a bit one of my favorite things to make.
All right, well, just kind of stir it.
And if you're just coming over here, just join my channel
from my cinnamon roll video, you'll notice I am still doing
this by hand and still don't use a stand mixer.
I still enjoy doing it by hand.
Once I stop enjoying meeting by hand, then I will probably
get a stand mixer.
Or if someone gave it to me as a gift, I would probably
use it.
OK, so you're going to keep stirring until it comes
together or if you're using your stand mixer, because I
don't want to dump in all that flour because we may not
need at all.
It's going to be sticky this point,
tacky and sticky.
I'm going to come to my flour work service here.
Just flour at.
And this drop that dough out, and then at this point, we want
to need the dough, but I don't want to add too much flour to
the dough because we want the dough to be nice and soft,
but not a whole lot of flour, not a lot of extra flour.
So only use it as enough, even if it's a little bit
slightly sticky on your hands.
That's OK.
I just don't want to overdo the flowers, even if you're
using that stand mixer.
Don't dump in all the three cups of flour at once.
And then we are going to need the dough for about
10 minutes, and then I'm going to just fold this over and push
down and out, turn it quarter, turn, fold, push down and out,
stretching the dough and exercising that gluten.
All right.
So are you going to keep kneading it until it should
still be kind of slightly sticky, but it's not
going to stick to your finger.
But if you were to keep media, it might stick to your palm
just a little bit.
And that's OK.
You know, what I'm going to do is I'm just going to kind of
come underneath it with my palms here and shape it into a
round ball and then take it to my big ball here.
I just rinsed it out.
Same bowl as before.
And I have about one or two teaspoons of olive oil in there
and just cover it with oil, kind of get up the side of
the ball,
OK, and then
just leave it in there.
I'm going to cover it with a damp cloth or like plastic wrap
and then we're going to just set it in a warm place to rise
and let it ride for one to two hours, one to one and a
half hours until just doubled in size.
All right.
Onto that step.
All right.
And when the dough is done rising, it will
have doubled, at least doubled in size, something like
this.
Great.
And now we're going to just push that down and get that air
out of there.
And then I have about maybe a fourth of a cup left
of that flour.
And I'm just very
lightly.
Does that table.
And we'll take the dough and then I want to get about eight
or so
equal pieces out of this,
and so the easiest way
you can weigh the dough, but the easiest way is to shape
it in about a rectangle like this and then take a doctor or
like a pizza cutter.
And divide the dough in half that way,
I mean, in half again
and then in half again.
Like that,
and we'll just go down the path this way.
And now what we want to do is we want to shape these into our
fun shapes, and so there's a couple of different methods
that you can do this, you can just take the bottom.
You can just take these and curl these in
like that.
And then you kind of pinch it on the bottom,
keep pinching on the bottom until it makes a ball.
It's nice and
smooth on the top and you can just take it and then take your
hand and go like this and go underneath it, kind of like I
did earlier with a big piece of dough.
And then you can just pat it down
or lightly take your fingers and just kind of stretch it out
a little bit, use your palm.
Until you get it towards about four inches in diameter,
something like that
is a good size and then I have a sheet pan lined with a
silicone man can use parchment paper or you just
lightly grease it.
And then I'm going to put this one right here
like that.
And I might do that with the rest of these.
But you can shave these however you want.
So if you get like a kind of a stick your surface, it works a
little bit better, this little method like this is kind of
works like this and keep going
loosely with your hand.
And it just kind of.
Gets that ball
is a little more advanced technique, and it
doesn't always work being on how sticky or
loose your surfaces.
So that part right there is a lot that worked really nice.
All right, now, once you have them all shaped and on
your pan, your sheet pan, if you don't have a big enough
sheet pan, then you can do it in stages or use two separate
pans or something like that.
And what I'm going to do is you can lightly dust the top with a
little bit of flour or you can just take some
some cooking spray.
And just lightly spray the top.
And the reason why we're doing that is we don't want it to
stick to the plastic wrap.
So we're going to just take some plastic wrap
and then loosley.
Just loosely put it over.
We want the dough to be able to rise.
Without having issues.
But we also want to cover it so it doesn't dry out, and if you
don't use the oil or you don't use flour or something,
then the dough will stick.
So just let that plastic wrap lay on there just gently,
and then we'll let this rise for another hour to an hour
and a half.
Oh, right.
Once they have risen a bit, let's remove the plastic wrap.
Just gently pull it off the top
and you could probably get about 10 hamburger buns
depending on the size of the bun that you want.
Let me get this out of the way in a little bit.
And now I have one egg and about a tablespoon, a couple of
teaspoons of milk.
Something like that does not, to be exact.
Just pour a little bit of milk in there.
Let's make a little egg.
OK,
and also at this point, preheat the oven to three
hundred and seventy five degrees Fahrenheit or
190 Celsius, and then we just want to come in here
and lightly baste.
The tops of these we don't want to go too heavy handed pushing
down on that dough because you don't want to release any of
the air that we've built up, letting the dough rise, just be
very gentle with it.
And now we will sprinkle the tops with sesame seeds and
always do the sesame seeds.
But it's kind of the classic hamburger look,
right?
Sesame seeds.
And I know if I didn't put sesame seeds on here,
people would call me out on it.
So I'm doing sesame seeds this time.
I don't like I said, I don't always do it, but it's kind of
the classic hamburger look.
So let's put them on here.
All right.
Got those on.
Now it's going to go in the preheated oven again,
375 Fahrenheit, one Celsius.
And we're going to bake it for 15 to 20 minutes.
And it's going to pop up a bit and we're going to get nice and
golden brown on the top.
And when they come out of the oven, they will look
something like this.
Awesome.
And then you can come in here, if you want, with some
more melted butter.
Make sure to clean your baster after using that egg and baste
the top with some melted butter.
Yeah.
Awesome, and you just let him cool a bit and then while they
are cooling, you can cook your hamburgers and prepare all
of your fixings.
Oh yeah.
And after it cools, we can assemble the burger.
I'm going to just come in here and cut this in half.
It's nice, really soft
bun.
And open that up, yeah, look at that, awesome, and then
you can toast the bomb if you want.
That's always a good idea to toast the bomb, but this time
I'm not going to toast it.
I'm going to lay down my thing of lettuce
and then my burger patty with my cheese on it.
If anything of tomato.
Pickle's.
Back and my favorite topping is bake and drop a comment down
below and let me know what your favorite burger toppings are.
Flustered
and then this will go right on top.
Oh, yeah, look at that.
Look at that.
Awesome.
All right.
The hamburger bonds are done and turned out fantastic.
Light and fluffy and buttery.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this burger.
Oh, yes.
Superexcited grab this thing by two hands.
Oh.
Hmm hmm hmm hmm hmm hmm hmm hmm hmm hmm hmm.
Uh.