Description
SO CUTE! That is the reaction to these delicious (and adorable) buns. Perfect for one bite burgers. These take a little work up front but the payoff is worth it!
Ingredients
- 1 teaspoon active dry yeast (4 grams)
- 1/2 cup warm water (118 grams) (105-110 degrees Fahrenheit)
- 2 teaspoons honey (14 grams)
- 3/4 cups All-Purpose Flour, (90 grams)
- 3/4 cups Whole Wheat Flour, (94 grams)
- 1/2 teaspoon kosher salt (3 grams)
- 1 egg yolk
- 1 Tablespoon butter, melted (more if you want to brush the top before baking)
- Poppy seeds or sesame seeds (optional for sprinkling on top of buns)
Instructions
MIX THE DOUGH AND FIRST RISE (1 HOUR)
- Combine yeast, warm water, and honey in a bowl. Let sit 5 minutes until yeast starts to bubble.
- Add all purpose flour, whole wheat flour, salt, egg yolk, and melted butter. Mix until ingredients have come together and all flour is completely combined. (If using a stand mixer, mix until all flour is incorporated and dough has just started to pull away from the sides of the bowl.)
- Cover with a tea towel and let rise on the counter for about 1 hour, until dough has doubled in size. You want a warm place for the dough to rise. If your kitchen is cold, place the bowl in an oven with the OVEN OFF and the light on.
SHAPE THE DOUGH & FINAL RISE (20 MINUTES)
- When dough has risen, lightly flour a large cutting board.
- Tip the dough out of the bowl and onto the cutting board.
- Gently stretch or roll the dough until 1/4 inch thick all over. You want the thickness as even as possible so your buns all turn out the same size. If using a rolling pin don’t press down too hard, just enough to stretch the dough. We know 1/4 inch seems very thin, but trust us, you do not want them thicker.
- Using a round mini cutter that is about 1 1/4 inch in diameter, cut as many circles as you can. You can re-roll the dough and cut more if there is a lot of scrap dough left over. You only want to do this once or your buns will be flat instead of fluffy. See notes for cutting without a round cutter.
- Place the buns about 1/2 inch apart on a sheet pan lined with a silpat or parchment paper.
- Cover with a tea towel and let rise another 20-30 minutes.
- While bread rises, heat the oven to 425 degrees Fahrenheit.
BAKE!
- When the dough has risen, brush the tops with melted butter and sprinkle poppy seeds or sesame seeds on top (optional).
- Place the baking sheet into the 425 degrees Fahrenheit oven and bake for 12-14 minutes.
- Remove pan from the oven and place buns on a baking rack to cool.
Notes
Substitutions and Additions. Right after brushing the buns with butter (or egg wash - 1 egg + 1 Tablespoon water or milk) sprinkle the buns with sesame seeds or poppy seeds. Do all three; plain, sesame, poppy for a nice variety!
Flours. You can use only all purpose flour if you like. You can also use different types of flour; rye, 9 grain etc. but we only recommend this if you are comfortable with bread baking and using different flours. Want to learn more about bread baking? We highly recommend Everyday Artisan Bread Course.
Equipment. If you invest in nothing else for bread baking, invest in a kitchen scale, any scale works as long as it measures in grams. They're relatively inexpensive and easy to store - and they'll make your baking MUCH more consistent! We like these mini round biscuit cutters. You can make the buns any size you want. No Cutters? Cut the dough into equal size squares instead - then make your burgers to match!
No stand mixer? Not a problem, this recipe is easy to mix by hand! Since this is such a small amount of dough, we actually find it easier to mix by hand. A hand mixer also works for this recipe.
- Prep Time: 15 minutes
- Inactive Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Component
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: bun
- Calories: 18
- Sugar: 0.3 g
- Sodium: 13.3 mg
- Fat: 0.4 g
- Carbohydrates: 3.1 g
- Protein: 0.5 g
- Cholesterol: 4.5 mg