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Add the yeast and egg yolk to the scald and whisk until smooth. Add the flour and mix to a dough. Cover and chill for 15 - 30 minutes. Fold #1. Chill for 15 - 30 more minutes. Fold #2. Cold ferment for 12 - 24 hours. Divide the dough into 4 equal pieces and pre-shape.
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Shape each piece into a ball. Flatten each dough ball with the palm of your hand until it's about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. Brush the buns with about half of the melted.
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In a small bowl or 2 cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes. In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
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Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
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In a small bowl, whisk together the egg and tablespoon water for the topping. Once the dough balls have risen, brush each with egg wash mixture, then sprinkle sesame seeds on top. Bake at 400º F degrees for 10-12 minutes, rotating the pan once after 5 minutes. The tops of the buns will appear golden brown when done.
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Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°. Cover and let rest for 10 minutes.
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Proof the yeast: Whisk together warm water, yeast, and sugar. Let sit until bubbly. Combine wet ingredients: In your stand mixer, combine warm water, butter, ⅓ cup sugar, and salt. Add the yeast mixture and stir. Add the dry ingredients: Add the flour, one cup at a time, mixing thoroughly after each addition.
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Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.
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6. Brush with an egg wash. After the burger buns are shaped and proofed (fully risen), egg wash the tops of the buns right before baking. This will make the buns shiny and deep golden brown, and will help your topping stick. To make a standard egg wash, mix 1 large egg with 1 tablespoon of water and a pinch of salt.
Big BIG Hamburger Buns (9 inches across) The Fresh Loaf
Homemade Hamburger Buns Recipe. Prep Time: 40mCook Time: 8mYield: 8 ServingsIngredients. 1 cup warm water; 2 tablespoons active dry yeast; ⅓ cup neutral oil; ¼ cup sugar; 1 egg; ½ teaspoon salt;
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Transfer to a greased bowl and cover the bowl with plastic wrap. Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours. Turn the dough out onto a lightly floured surface. If you are using rings for your buns (I used 100mm rings for 90g buns), grease them lightly.
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Place in a well oiled large bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow dough to rise until doubled in bulk, about 1 hour. Shape into 8-10 balls. Place buns on greased baking sheet. Gently press down on each ball of dough to create a flat top. Allow to rise for 30-40 minutes.
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Weight. 192 oz. Dimensions. 22.75 × 15.75 × 9.125 in. Big burger buns for big appetites. Our 6pk BIG Buns have soft and delicious buns reaching 5" across, a perfect size for impressive burgers and sandwiches stacked high with everything.
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Homemade Hamburger Buns - Classic & Big Mac "Club" full recipe and directions: https://justonebiteplease.com/2015/06/13/homemade-hamburger-buns-classic-big-m.
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Activate the yeast: In a mixing bowl mix together yeast, water, and sugar. Let sit for 5-7 minutes, until it begins to get frothy. Add: Whisk in egg and butter. Mix and knead: Add flour and salt and mix with a dough hook on medium-low speed for 6-7 minutes, until smooth and elastic.
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Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough. Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic.
