Seeded Hamburger Buns

Discussion in 'Breads' started by biaviian, Jun 15, 2010.

  1. biaviian

    biaviian Smoking Fanatic OTBS Member

    Below is an amazing recipe from King Aurthur Flour. I use their Everything Bagel Topping in the dough and on the top.  It goes great with a nice pulled pork.  4 days later people are still raving over the buns and it was only my first time making them.  The total time was about 2 hours.  It is a quick rise.





    • 2 tablespoons Everything Bread and Bagel Topping
    • 1 large egg white, or Quick Shine spray



    1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough.

    2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.

    3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces.

    4) Roll each piece into a ball.

    5) Place balls into the greased cups of a hamburger bun pan, flattening gently.

    6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.

    7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick!

    8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.

    Last edited: Jun 16, 2010
  2. squirrel

    squirrel Master of the Pit OTBS Member

    OMG I make these! I am a King Arthur Flour junkie! I just got a huge order in recently, I have all their flours (atleast 19 of them, plus just about anything else sweet or savory (except for mixes, I try not to use them). I use their recipes alot too. I especially love the Rustic Sourdough bread recipe, I know that one by heart. I am glad to see another KAF foodie! Have you tried the Vermont Cheese Powder? I've used on bread and it's awesome! It also makes a great quick mac and cheese.
  3. biaviian

    biaviian Smoking Fanatic OTBS Member

    I use the extra tangy recipe.  I like more of a sour taste in my sourdough.  I haven't tried sour salt yet but I want to try that with the rustic recipe.  I recently "perfected" it after about a year of trying every week.  I just couldn't get the moisture content correct so I didn't get a good oven spring.  The rustic recipe is a much easier one to work with.  I spend too much with that company but they have amazing products, customer service, and recipes. 

    I have not used that cheese powder.  I'll have to give it a shot.  I used to be a baker for a local restaurant.  That was a long time ago but I still have the love for it.  You have to love it if you work from 3 or 4am-noon (this was during high school in the summer).
    Last edited: Jun 16, 2010
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    thks for the recipie... never heard a that bagel topping stuff though will have to look next time. by the way, looks like lotsa nice oix of strawbwerry shortcake in your step by step....... 
  5. biaviian

    biaviian Smoking Fanatic OTBS Member

    It does.  That's odd.
  6. michael ark

    michael ark Master of the Pit

    Thank for the recipe.[​IMG]

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