These Quick Hamburger Buns are delicious enough to eat them with butter or to use them for a superb homemade burger. In our family, they are mostly destined to be Barros Luco, a traditional Chilean sandwich named after one of our presidents. It’s straightforward to make Barros Luco: a thin steak and a generous topping of Havarti cheese melted on top.
This recipe is big; the idea is to have enough for a party or freeze the rolls either before baking or already baked.
Recipe originally published in December 2011.
You may also be interested in the recipe: Churrascas
Quick Hamburger Buns
for 16 buns
- 1/2 cup of warm water
- 2 cups of warm milk
- 3 tablespoons of butter at room temperature
- 2 tablespoons of granulated sugar
- 1 tablespoon of salt
- 2 1/2 tablespoons of yeast
- 5 1/2 cups all-purpose flour
Make the dough in a large bowl by hand or with a stand mixer. In a bowl, combine the water, milk, butter, sugar, salt, and yeast, mix with a balloon whisk, let the yeast activate and look like this (5-8 minutes). The little bubbles tell you that the yeast is active.
Add 5 cups of flour, mixing with your hand or the paddle attachment until you get a moist dough; it will look like this:
Now add 1/2 cup flour or a little more until it forms a sticky dough, that begins to separate from the walls of the bowl, it will look like in the photo:
Knead for 5 minutes with the hook attachment or 10 minutes by hand. Stop kneading when if burying a lightly floured finger (as if you were ringing a doorbell) created a hole that closes almost immediately. If necessary continue kneading a couple of minutes and try again. It will look like this:
Preheat the oven to 350F or 180C.
Make a ball and leave on the floured countertop, cover with the same bowl and let rise for 15 minutes, it will be sufficiently leavened when if burying a floured finger in the dough; the hole will NOT close.
Gently flattened the dough to form a rectangle and cut into equal 16 parts.
Form the buns by passing the dough through a hole formed with your thumb and forefinger.
Closing the fingers as the dough pass.
Finish by pressing the dough in the center.
Place each bun on a greased baking sheet or covered with of parchment paper, leaving room for them to rise again.
Leave to rise for 15 minutes. Paint with beaten egg yolk with little milk. Prick with a fork. Bake for 20-25 minutes until golden brown.
If you want to freeze, let rise only 10 minutes and wrap in a double layer of plastic and freeze for up to 4 weeks. To bake, remove them the night before and let them thaw in the refrigerator. Bake for 30-35 minutes until golden brown.
Fresh out of the oven.