Memorial Day weekend is the unofficial start of summer and the beginning of BBQ season. I think most people would agree that a BBQ is nothing without a plump, juicy burger. But what makes one burger better than the other? Burger enthusiasts would say it's the bun. The bun can make or break a good burger if they aren't the right texture. So what is the right texture? Burger buns need to be sturdy enough to hold the meat patty & it's fixing yet still light and soft, as not to overpower the meat.
This summer if you want to set your burger apart from the rest I suggest making homemade burger buns.
Sesame Seed Burger Buns
makes 12 buns
1 1⁄4-oz. package active dry yeast
1 1⁄3 cups milk, heated to 112°
1 1⁄2 tsp. plus 2 tbsp. sugar
4 cups flour
1 1⁄4 tsp. kosher salt
1 egg, lightly beaten
4 tbsp. unsalted butter, cut into cubes
In the bowl of a mixer fitted with a paddle, stir together yeast, milk, and 1 1⁄2 tsp. sugar; let foam about 5 minutes. Stir in remaining sugar, flour, salt, and egg. Mix on low speed until dough forms. Replace paddle with dough hook; add butter and knead on medium-high speed until dough pulls away from sides of bowl, about 8 minutes. Transfer dough to an oiled bowl; cover with plastic wrap. Let rest in a warm place until doubled in size, about 2 hours.
Divide dough into 12 portions and shape into a tight balls. Place balls on a parchment paper-lined baking sheet. Lightly brush with oil and cover loosely with plastic wrap. Let rise for 1 1⁄2 hours.
When ready to bake, heat oven to 400°. Brush buns lightly with water and sprinkle each ball with sesame seeds. Bake, rotating once, until golden brown, 20 minutes. Let cool.