Homemade hamburger bread – Mel’s kitchen cafe

These homemade hamburgers are easy to make at home and they will rise quickly! They are soft and fluffy, but strong enough to have a juicy burger.

This recipe is perfect for burger bread, hot dog bread, slider bread or sub-sandwich bread, and is perfect for beginners or advanced bread bakers. The bread is very simple and delicious!

Making homemade hamburgers

These hamburgers have a very easy dough! It can be made in a stand mixer or handmade.

Hamburger bread size: For easier division, each dough weighs 4.5/4.7 ounces. This recipe makes about 3.75 to 4 inches of bread diameter After baking. If you want larger or smaller bread, separate the dough accordingly.

Shape and squash bread

1. Shape each dough into a ball.
2. Separate the balls of the dough a few inches apart and line the half-pan pan with parchment paper.
3. Press the balls of each dough into a thick disc shape – about 1/2 to 3/4 inch in thickness.
4. Let rise until it is obviously swelling.
5. Wash with eggs and sprinkle with sesame seeds (optional).
6. Bake until golden.

hint: If the dough is gently pressed and bounces back, wait for 5 to 10 minutes to help the gluten relax and press again.

Picturesque homemade hamburgers come with this easy recipe! Like, wow. These breads are perfect.

They are very soft and fluffy while still holding the burger well and plenty of toppings.

Since the dough is made from scratch, you can easily customize the size of these breads so you can choose whatever you eat on them! The dough is perfect for burgers, sliders, sandwiches and more!

Of course, homemade bread won’t be possible on every occasion (chaotic weekday dinner, I’m watching you!), but when you Do With a little extra time, imagine like the entire rock star, these homemade breads are tickets!

Homemade hamburgers

yield: 10 bread

Preparation time: 30 minute minute

Cooking time: 18 minute minute

Rise time: 1 Hour human Resources 30 minute minute

Total time: 2 Hour HRS 18 minute minute

• 1½ cup Warm water, 105 to 110 degrees F
• 2 Spoon Sugar or honey
• 2 Spoon olive oil
• 1 Spoon Instant Yeast (see comments)
• 1 Big Eggs (see notes for eggs)
• 1½ teaspoon salt
• 4 cup Universal or bread flour (see notes)

Egg wash + topping:

• 1 Big Egg
• 1 Spoon water
• Sesame seeds, optional

• In bowl of stand mixer with dough hook 2 cups flour.

• Low speed start mixer. Continue to gradually add the flour until the dough forms a soft ball, then pull away from the side/center of the bowl. Knead for five minutes (if the dough is clinging to the sides again during kneading, add a few tablespoons of flour at a time until the sides of the bowl are removed). The dough should feel soft and soft to the touch, but it should not leave much dough residue on your fingers.

• Cover the bowl and let the dough rise until doubled in a warm, waterless place (45 to 60 minutes).

• Row on two and a half pans and parchment paper. Gently grease with cooking spray and set aside.

• Slam the dough gently and pour it onto a light grease countertop.

• Divide the dough into 10 equal pieces (about 4.5/4.7 ounces each). Roll each piece into a ball and place the rolls on the prepared pan – each pan is separated by five rolls of rolls a few inches apart.

• Press each dough ball gently into a thick disc, about 1/2 inch high and 2 to 2 1/2 inches all over the ground. If the dough is gently pressed and bounces back, wait for 5 to 10 minutes to help the gluten relax and press again.

• Cover and rise in a warm, waterless place until noticeably swelling, about 45 minutes.

• Preheat the oven to 375 degrees.

• To wash the eggs, stir together the eggs and water. Brush gently (so that the egg-like bread does not deflate), and wash the top and sides of each bread with eggs. Sprinkle the top with sesame seeds if needed.

• Bake for 18 minutes until golden.

yeast: To remove it from the active dry yeast of instant yeast, add water, sugar, oil and active dry yeast to the mixer. A brief mix. Let the mixture rest until the yeast foams and bubbles before proceeding to the recipe.
Egg: To make the bread egg free, omit the eggs and add 2 to 3 tablespoons of extra water (and omit the egg wash). Without eggs, the buns will be slightly less, but they still fit the burger.
flour: You can put half of the whole wheat flour in half (preferably white wheat varieties). Knead for 1-2 minutes. Determine the exact amount of flour by the appearance and feel of the dough. The amount of flour may vary slightly depending on elevation, humidity, and how to measure the flour.
Bread size: After baking, these breads are about 3.75 to 4 inches in diameter (variable in size, depending on the flatness of the bun head pressed before lifting and baking).

course: bread

gourmet food: American

method: bake

Serve: 1 steamed stuffed bun,,,,, Calories: 232KCAL,,,,, carbohydrate: 41g,,,,, protein: 7g,,,,, Fatty: 4g,,,,, Saturated fat: 1g,,,,, cholesterol: 37mg,,,,, sodium: 366mg,,,,, fiber: 1g,,,,, sugar: 3g

Recipe source: Kitchen Cafe from Mel (with my beloved French roll recipe and adapted to be stronger while staying soft and fluffy)