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DOUGH - HAMBURGER BUNS
BREAD NAME Hamburger Buns
SETTING Dough-Bread
PADDLE Collapsible
DELAY START Yes
INGREDIENTS
SPONGE
Milk, 80°F (27°C) ¾ cup
Sugar, granulated ½ teaspoon
Bread flour 1L cups
Yeast: Active Dry 1½ teaspoons
DOUGH
Milk, 80°F (27°C) L cup
Honey 1½ tablespoons
Unsalted butter, ½" pieces at room temperature ¼ cup
Salt 2 teaspoons
Bread flour 1L cups
Making the Sponge
In a small bowl, combine the sponge ingredients. Cover with plastic wrap and set aside in a warm place to proof for 30 minutes.
Making the Hamburger Bun
Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan. Place the milk into the
bread pan and add the sponge. Break up the sponge by hand. Add the remaining ingredients in the order listed. Secure the bread pan inside the
baking chamber. Select the DOUGH BREAD setting. Press the START | PAUSE button. When the cycle is complete, remove the bread pan from the
bread machine. On a lightly floured surface, take the dough out of the bread pan and divide the dough into 6 equal portions. Roll each portion into a
ball and place on a parchment paper lined baking sheet, 2 rows of 3 buns. Lightly brush each bun with the egg wash, then flatten each round. Cover
with plastic wrap. After 20 minutes, lightly brush with the egg wash and flatten the buns again. Cover with plastic wrap. After 25mins, remove the
plastic wrap, lightly brush with the egg wash and sprinkle the buns with sesame seeds and/or coarse sea salt.
Preheat an oven to 400°F (205°C). Bake the buns in the center rack for approximately 20-25 minutes or until golden brown.
OPTIONAL TOPPING
Sesame seeds, or coarse sea salt
Egg wash: 1 egg + 1 tablespoon water, beaten
TIP: A 'sponge' is a bread dough starter made from an initial
mixing of liquid, commercial or natural yeasts and flour to form
a batter-like mixture that pre-ferments before added to a dough.
BBM800XL_IB_FA.indd 108 1/07/10 10:47 AM