These hamburger buns will be the star of your barbecue!
I have been making these for a couple of years now and it has become a treasured family recipe. I love to bake and try new things, but I have to look no further for the perfect hamburger bun. My freezeer is never without a stash of these delightful rolls! I use them for packing a picnic lunch, weeknight sloppy joes and of course cheeseburgers!
This bun is soft on the interior but still holds up well to condiments and toppings without getting soggy. It has a cruncy bottom and a beautiful top which you can stud with seasame seeds.
Another thing I love about this recipe is it is versatile! You can make these into the perfect hamburger buns or maybe someday shape them a little smaller, brush the top with butter and bake them into dinner rolls. Either way you can not go wrong with this recipe.
Buttermill Oat Hamburger Buns
1 1/2 cups warm water
1 tablespoon active dry yeast
1 cup buttermilk
1/4 cup honey
1/4 cup unsalted butter
1 cup old fashion iats
2 cups white whole wheat flour
2 teaspoons sea salt
3 cups unbleached all purpose flour
2 tablespoons cornmeal
1 tablespoon milk
3 tablespoons seasame eeds ( optional )
1. Pour warm water into the bowl of a stand mixer. Sprinkle innyeast and let sit for about 5 minutes until foamy.
2. Gently heat buttermilk, honey and butter until butter is melted. Dont get it too hit or it will kill the yeast!
3. Add the lukewarm buttermilk mixture, oats and while wheat flour to the yeast mixture. Beat on low speed for a minute with the paddle attachment. Let this sit for about 30 minutes wo the grains absorb the liquid.
4. Replace the paddle attachment with the dough hook. Add salt. Add all purpose flour 1/2 cup at a time. Beat on low speed until all the flour is incoporated and a ball of dough forms. Knead the dough for about 6 minutes. Dough will be smoothband pull from the sides if the biwl. Transfer to a well oiled bowl cover with a tea towel and let rise in a warm place until doubled in size about 1 hour.
5. Line two baking sheets with parchment paper and sprinle a little ornmeal on. Turn doigh onto a floured surface and cut in half. Cut each half into 8 pieces. Shape each piece into a ball by foldimg edges imto center and then rolling on the cpunter to form into a bal km. Arrange the ball on the baking sheets 8 on each. Flatten them slightly with the palm of yoir hand and cover with a tea towel and let rise for about 45 minites.
6. Preheat oven to 375. Whisk the egg and milk together. Brush the raised buns with egg wash and sprinkle with the seasame seeds, if using. Bake bums for about 15 to 18 minutes until they are golden and bottoms have browned.