Burger Buns

New Release! 2010 Alexander Valley Cabernet Sauvignon

 

Burger Buns

Soft & Yummy!

Soft, flavorful rolls are the best with a juicy burger. With this recipe you can make soft rolls at home. At the winery, I use this base dough recipe for many types of bread - soft dinner rolls, Philly-style soft pretzels, and even the best doughnuts you can imagine!

Makes 12 burger rolls

  • 1½ cups 2% milk, warmed to 100°F
  • ¼ cups butter, melted
  • 1½ teaspoons dry yeast
  • 1 tablespoon sugar
  • 1 egg, lightly beaten
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • Garnishes: sesame seeds, poppy seeds, sea salt, or extra flour
  1. In a stand mixer bowl, combine the milk, butter, yeast, and sugar. Let sit for 10 minutes.
  2. Add the egg and flour. Mix for 2 minutes with the dough hook attachment, adding the salt 30 seconds into mixing.
  3. At this point the dough should be very soft and somewhat wet. Remove the bowl from the mixer, cover with plastic wrap and put in a warm location. Set a timer for 60 minutes.
  4. Preheat your oven to 400°F.
  5. Turn the dough out onto a well-floured surface. Portion the dough into 12 4-ounce pieces and roll into little balls or into ovals for hot dog rolls. Place on an oiled tray in a warm location to let rise for two hours.
  6. Gently brush or mist the rolls with water and apply garnishes, if using. Bake in the oven for 10-15 minutes or until golden brown. Let cool for at least 30 minutes. Rolls will last up to a day on the counter or up to a week in the freezer.

Chef’s Note:

If you like toppings on your buns spray them with water before the final rise and sprinkle with your favorite toppings: sesame seeds, poppy seeds, or sea salt and black pepper!

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