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HAMBURGER BUNS Hamburger buns
500 ml milk
50 g fresh yeast
1 tsp salt
2 tsp sugar
1 tsp ground caraway
50 g butter
1,1 - 1,2 l flour
100 ml sesame seeds
milk for brushing

Put the melted butter, flour, cold milk and crumbled yeast in a mixing bowl of a heavy-duty tabletop mixer fitted with a dough hook. Knead for 13 minutes, add the salt, sugar and caraway and knead for another 2 minutes. Now the dough is smooth and elastic. Place the dough in a bowl, cover tightly, either with damp cloth or plastic wrap, and let rise until doubled in size.

Knead the dough gently in the bowl, pour on a floured work surface and form into 16 round buns, each weighing about 80 grams. Pour the sesame seeds in a deep plate. Brush the buns lightly with milk and press into sesame seeds. Place the buns on a baking sheet covered with parchment paper and let rise uncovered for 10 minutes.

Hamburger bun Cover the buns with non-stick parchment paper and place an empty baking sheet on top as weight. This will make the buns flat and even.

Let the buns rise under the baking sheet for 30 - 50 minutes. Remove the baking sheet and bake the buns at 225 °C for 7 - 15 minutes. Place the buns on a wire rack, cover with a towel and let cool. Use the buns to make hamburgers or fishburgers.

Hamburger buns are suitable for freezing. Warm the frozen buns in cool oven (under 100 °C) in heatproof, tightly closed plastic bags.
Makes about 16 buns.

Recipe source: adapted from "Hampurilaissämpylät", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.


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