Beautiful Burger Buns

This is the bun recipe we make the most often (Bart made the buns pictured for our 4th of July dinner). The buns have a fabulous texture and the onion powder adds a subtle flavor that goes very well with burgers and hot dogs. To shape the burger buns, I've found it helps to use a rolling pin to flatten the balls. For hot dogs buns, I like to shape the dough into little cylinders (like mini-French bread loaves) without flattening them.

Recipe from King Arthur Flour's Baking Companion.

1 cup (8 ounces) water
2 tablespoons (1 ounce) butter
1 large egg
3 ¼ cups (13 ¾ ounces) unbleached all-purpose flour
¼ cup (1 ¾ ounces) sugar
1 teaspoon salt
1 tablespoon instant yeast
1 teaspoon onion powder (optional—but I always add it)
½ teaspoon dried minced onion (optional—I don’t use it)

Combine half of flour with remaining dry ingredients and mix. Add all liquid ingredients and beat together at medium speed for 2 minutes. Then add enough remaining flour to make a soft dough and knead until dough is velvety (about 5 minutes). Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 or 9 pieces and shape each piece into a ball. Then use a rolling pin to flatten the ball until it is about ½-inch thick. Place the buns on greased or parchment-lined baking sheets, cover with greased plastic wrap, and let rise 30 to 40 minutes, until they’re quite puffy.

Preheat the oven to 375°F. Brush the buns with egg wash made by beating 1 egg with 1 tablespoon water. Sprinkle buns with poppy seeds or sesame seeds if desired. Bake the buns for 12 to 15 minutes, until they’re golden brown. Remove from the oven and cool them on a rack. Split and use for burgers or sandwiches.

Makes 8 or 9 buns (8 hamburger buns or 9 hot dog buns).