Bread Club · Breads · Kitchen Adventures · What We Eat

Bread Club: the Best Homemade Burger Buns

Anyone want to start a Bread Club with me? What’s a bread club, you ask? like a book club but we try out bread recipes and review them and share photos like proud parents.

You in?

First up: delicious burger buns made using Maya’s challah recipe c/o Mayahoodblog – which I suggest you go read to understand the significance of challah in Judaism.

From a low-waste/sustainability perspective, I prefer making our own because it eliminates the plastic bun bag, and because we almost never eat all of the buns in the pack, meaning they end up in our freezer where they get freezer burn and eventually end up in our green bin.

Is there a more perfect summer food than burgers on a soft, still warm bun?

Soft & Sweet Burger Buns

• In a bowl, sprinkle 1 tbsp dry active yeast over 1 1/3 cup of warm water. Once the yeast begins to froth, sprinkle in 1/3 cup sugar.

• Mix in 1/4 cup vegetable oil, 1 egg, and 1 tsp salt.

• Using a bread hook attachment of a stand mixer, add in 4 cups flour one at a time and knead until the dough becomes a smooth ball.

• Pull off balls of dough and shape by pulling the ends underneath to form a smooth ball. Place the dough somewhere warm and allow to rise under a cloth for about an hour.

• Preheat oven to 350°C. Brush the tops with an egg wash – 1 egg whisked with 1 tbsp water. Sprinkle the tops with sesame seeds, poppy seeds, or – my favourite – a homemade EBTB mix: a combination of sesame seeds, poppy seeds, dried garlic & dried onion flakes.

Bake for about 20 mins, until the tops begin to turn a golden brown. Let them cool slightly (but not too much!) then slice and toss a burger fresh off the BBQ onto that still-warm-from-the-oven bun.

Enjoy the greatest summer food of all time on the greatest homemade burger bun of all time.

And enjoy instalment one of Bread Club! If you make your own buns I’d love you to tag me in your photos on Instagram!

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