Soft White Hamburger Buns

So bread is something I don’t usually make. Why? Bread is very time consuming and my time has always been very valuable with being a business owner and working so much, that it was always something that I chose not to make as I could easily buy delicious bread. Where I couldn’t always buy a delicious cookie or cake. And as someone who eats bread daily, I go through a lot of bread! And there are so many amazing organic bread options out there, and ones I buy all the time are Rudi’s Organic, Orowheat, and Dave’s Killer Bread.

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However, I cannot always buy organic hamburger buns here. This has been one of my greatest challenges, O Organics used to make some that were delicious, but they are no longer making an appearance at my Vons. And Dave’s Killer Bread makes an organic seeded hamburger bun that’s good, but that’s not a white bread and it’s not as light and fluffy as I’d like. I cannot find their white hamburger buns anywhere, though they show them on their website.

So, I have been trying to make a light, fluffy, and chewy hamburger bun for a while now as I have been eating burgers on sourdough bread instead. And I have been craving a real hamburger bun! And I finally have a recipe to share with you. This recipe for Soft White Hamburger Buns produces a soft, light, fluffy, and chewy white hamburger bun that doesn’t break! I add sesame seeds on top because I like them, but you could also leave them off for a completely plain hamburger bun recipe.

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Soft White Hamburger Buns
Makes 8 buns

20 grams (2 tablespoons) organic dry active yeast
1/2 cup warm water
1 teaspoon organic cane sugar
454 grams (3 cups plus 3 tablespoons) organic bread flour
2 tablespoons organic avocado oil
28 grams (2 tablespoons) organic cane sugar
2 teaspoons fine sea salt
1 cup warm water

Topping
organic sesame seeds

Method
In the bowl of a stand mixer fitted with the dough hook, add the yeast 1/2 cup warm water, and 1 teaspoon cane sugar. Let sit for 5 minutes or until bubbly.

Add the bread flour, avocado oil, cane sugar, sea salt, and 1 cup warm water. Knead on speed 2 to 4 for 5 minutes, the dough will be smooth. Cover with a kitchen towel or plastic wrap and let rise for 1 hour or until doubled in size.

Line a baking sheet with parchment paper. Form into 8 pieces, weighing about 3.6 ounces each. Form each piece into a round ball by tucking the dough under itself so the top is smooth. Place on the prepared baking sheet. Cover with plastic wrap and let rise for 30 minutes or until the dough feels springy.

Preheat the oven to 425°F.

Sprinkle sesame seeds on top (optional). Bake for 10 to 12 minutes or until lightly browned on the top.

Store in an airtight container for up to 7 days.

High Altitude — Bake at 425°F for 8 to 10 minutes or until lightly browned on the top.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!



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