Beautiful Burger Buns

How My Husband Plans a Menu

Paul: I want to make dinner tomorrow.
Me: Great! What are you planning on making?
Paul: I want to grill something.
Me: Ok.

*Paul walks to fridge, opens door and stares at contents for five loooong minutes*

Me: Did you have a stroke or something? What are you doing?
Paul: Trying to figure out what to make.
Me: We have burgers, chicken, pork chops, and Italian sausage in the freezer.
Paul: Hmmmmm...I see a pineapple.
Me: Ok.
Paul: I want to grill the pineapple.
Me: Ok.
Paul: I need to find a recipe that involves grilled pineapple.
Me: Why?
Paul: Because I really want to grill that pineapple.

 *Brief hiatus as Paul scours cooking magazines, grilling cookbooks, and the trusty internet for a recipe incorporating grilled pineapple*

Paul: Ah-HA! Found one! Burgers made with ground pork, marinated in teriyaki and other Chinese spices, and topped with bamboo shoots and grilled pineapple.

Me: Sounds interesting.

Paul: Yup! Now let's see...do we have ground pork?
Me: No.
Paul: Scallions?
Me: No.
Paul: Bell Pepper?
Me: No.
Paul: Teriyaki sauce?
Me: No.
Paul: Water Chestnuts?
Me: No.
Paul: Okay, well then...we have a very extensive grocery list to make.
Me: So let me get this straight...you want to forget about using the ingredients we do have and go spend $20 at the store just so you can grill a pineapple?
Paul: Uhhhh...well I've always wanted to grill a pineapple.

My husband. Master Griller. Expert Menu Planner.

For the record, we had cheeseburgers that night. And they were excellent. He made the burgers, I made the buns.

This is the best, easiest recipe for hamburger/sandwich buns out there. I have tried a couple different variations, all with good results, but this one can be thrown together in the shortest amount of time. They turn out beautiful, taste magnificent, and really do make a big difference in taste over those stale, store-bought buns (although those work wonderfully in a pinch!). I like to make a big batch of these to freeze for later so we can use them all summer long!

Beautiful Burger Buns
adapted slightly from King Arthur Flour

Note: For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

3/4 to 1 cup lukewarm water
2 tablespoons butter, melted
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

In the bowl of a stand mixer, whisk together the flour, salt, sugar, and yeast. Add the water, butter, and egg and combine everything using the dough hook at medium-low speed. Continue to knead until a soft, smooth dough forms, about 7-8 minutes. The dough should be slightly tacky/sticky, stretchy, and soft.

Form into a ball and place in a greased bowl. Cover with plastic and set it aside to rise until doubled in size, for about 1-2 hours. Gently deflate the dough and divide into 8-12 pieces. I found that dividing the dough into 12 pieces was perfect for 1/4 lb. burgers. However, if you are using the buns for pulled pork or just want big sandwich buns, divide the dough into 8 pieces. Form each piece into a smooth ball and then place on a baking sheet covered with parchment. Carefully flatten each piece to approximately 3 1/2" wide if you divided the dough into 8 pieces or 1 3/4" if you divided the dough into 12 pieces.

Cover with plastic and let rise another 45 minutes-1 hour. The buns will look puffy, but not doubled in size. While the buns are rising, preheat the oven to 375 degrees.

After the dough has finished rising, brush the tops of the buns with melted butter. Or you can beat an egg white with a little bit of water until frothy, brush the tops of the buns with that mixture, and then sprinkle on some sesame seeds.

Bake the buns in the preheated oven for 15-18 minutes, or until golden brown. Let cool completely. Enjoy!!