Homemade Hamburger Buns

I am in big trouble… Hubby has proclaimed that these hamburger buns are so good we shouldn’t buy them at the store any more. While I agree that they are that good, I’m worried that he’s going to be expecting homemade hamburger buns around the house often…

It’s not that they’re difficult to make, they just take some time with the rising and whatnot. But boy are they worth it. And they freeze well. Each batch makes 8 buns, so they last a decent amount of time since we don’t keep much bread in the house.

This is definitely one of those foods that is worth the small amount of effort to make at home. So the next time you’ll be home for a few hours, make these buns. You’ll thank me.

Be sure to check back next week when I’ll be sharing some great ways to fill these buns!

Two Years Ago: Panzanella

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Homemade Hamburger Buns

Yield: 8

Ingredients:

3 Tbsp warm milk
1 pkg (2 1/4 tsp) yeast
2 1/2 Tbsp sugar
2 eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 Tbsp unsalted butter, softened
sesame seeds (optional)

Directions:

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line two baking sheets with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball. Arrange 4 of the dough balls onto each baking sheet, 2 to 3 inches apart. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center.

If the buns have risen too much and are really flat, reshape into balls.

Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame seeds if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Recipe adapted from Smitten Kitchen, originally from The NY Times

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8 Responses to “Great American Taste Test – KFC biscuits”

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    1
    Stephanie Wagner — September 15, 2009 at 11:26 pm

    Looks like these turned out great! I’m surprised they didn’t call for brushing some egg on top of the biscuits before cooking, that might get that top a little crispier…I totally want to make some of these Saturday morning.

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    2
    Katy ~ — September 16, 2009 at 8:26 am

    These look very good to me. I have a favorite biscuit recipe, but want to give these a try because of the buttermilk.

    Have been following your blog for a while. Nice blog!

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    3
    Jen — September 16, 2009 at 11:50 am

    I agree Steph. Or maybe just melted butter to give it the color.

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    4
    tom — September 16, 2009 at 12:51 pm

    If you want to compare even more recipes from many of the popular sites, take a look at RecipeComparison.com. Just search for “buttermilk biscuits” and you’ll see all the ingredients nicely laid out in a table with a link to jump directly to each recipe.

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    5
    Food Lady — March 14, 2013 at 2:07 am

    I worked at a KFC in the mid-90s. I had privy to the ingredients lists and methods. The biscuits came frozen and had egg in the dough. We brushed the tops after baking with butter-flavored oil that is commonly used in the restaurant industry. I remember thinking that the egg was unusual; I hadn’t seen many biscuit recipes calling for egg, and I have been baking since I was 8.

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    6
    Dawn — April 11, 2013 at 2:00 pm

    kfc.com does not list eggs in their food allergy listing for the biscuits, just an fyi

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    Michelle — April 14, 2013 at 9:25 pm

    I, too, worked at a KFC when I was a teenager. The biscuits were not frozen. It was a bag mix and we mixed it with a large tub of shortening. Then mixed, rolled, cut and baked. We topped with a “liquid butter” substance fresh from the oven. They may make them frozen now, but they didn’t in the early 90’s.

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    Michelle — April 14, 2013 at 9:27 pm

    Oh, and there are NO eggs in the mix. Otherwise, it would be a cake, not a biscuit. That is common baking “science”.

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