We finally cranked up the grill a few days ago. After a weekend of 8 a.m. soccer playoffs, I polled the family regarding what should be Sunday night dinner. The vote, as always, was cheeseburgers. We don’t think there is much else as satisfying and filling as a big juicy burger hot off the grill. Equally as important is the soft and fluffy fresh baked bun.
Fortunately it’s not super hard to whip up a batch of buns. My recipe makes 12 big beautiful buns, or half as many slider buns. We went through a phase where mini everything was king, and I thought serving up two sliders would feel more filling than one average sized burger. It was the same amount of meat and bread but since we were eating 2 instead of 1 it must be better, right? Until one day my husband lovingly asked me could I please just make him a regular sized burger already?
So now we save our sliders for breakfast...
Shaping the rolls is pretty easy once you get the hang of it. Form each piece into a ball by bringing the sides up together, leaving you with a smooth rounded bottom which will be flipped over so the seam side is down on the pan.
After they are in the pan, gently press down on the ball until it is roughly the size roll you want. Don’t worry that you can see fingerprints, they will disappear quickly as the dough rises. Then gently brush with egg which will not only help the sesame seeds stick, but also give the rolls a beautiful golden color.
After all this work to create the freshest, moistest possible bread for my burger, I toast it. Not sure if that makes any sense. But our family is definitely split over the toasty vs soft. It can make or break the burger. Am I in the minority? Do you prefer soft or toasted hamburger buns?
Recipe adapted from The King Arthur Flour Cookbook