Hamburger Buns for Chowhound Slider Preparation
Craving that irresistible White Castle burger feeling? We've got you covered! Let's craft homemade buns that'll dazzle your taste buds. The star of the show? A delectable bun, soft, slightly sweet, and perfect for mopping up all that burger goodness. Don't feel like a hamburger? These dreamy creations make excellent dinner rolls, but remember, they're addictive, so keep extra on standby!
What you'll need:
Regarding essential ingredients, don't compromise on shortening and whole milk. These two elements are crucial for bun softness, so steer clear of substitutes.
Game plan:
These buns taste best on the day they're baked, but they can endure for up to 3 days when stored at room temperature. Wish to rejuvenate the buns? Pop them in the toaster long enough to warm them through without further baking.
- Yield: 18 buns
- Difficulty: Moderate
- Total: 3 hours
- Active: 30 minutes
Ingredients (6):
- 1 1/4 cups whole milk
- 6 tablespoons nonhydrogenated vegetable shortening
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
Instructions
- Milk and shortening dance: Simmer milk in a small saucepan over medium heat. As soon as it simmers, remove it from the heat and stir in the shortening until it's melted. Let it cool slightly (around 105°F to 115°F).
- Mix-up Motor: Add the warm milk mixture and remaining ingredients to your trusty mixer, fitted with a dough hook attachment. Mix on the lowest speed until the dough comes away from the bowl's sides and forms a smooth ball (around 1 minute). Increase speed to medium low and mix until dough is smooth and elastic (approximately 4 minutes).
- Oil bath: Lightly oil a large bowl. Place the dough inside and turn it to coat it with oil. Cover with a damp towel and let it rise in a warm area until it's doubled in size (approximately 1 hour).
- Dough punch-up: Punch down the dough and turn it onto a clean surface. Divide dough into 18 (1.5-ounce) pieces. Shape each piece into a smooth, round bun, keeping the rest covered with the towel as you work. To shape buns, simply cup your hand around the dough, lightly press down, and roll against the surface to form the bun. Slightly flatten the bun and place on an ungreased baking sheet. Repeat to make 18 buns.
- Rise again: Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes. Meanwhile, heat the oven to 400°F and arrange the rack in the middle.
- Time to bake: When buns have risen, bake them until they're golden brown, crusty, and have an internal temperature of 190°F, about 15 to 17 minutes. Remove them from the oven, transfer to a rack, and let them cool for at least 10 minutes before serving.
Pro tips:
- For the perfect texture, ensure the buns are not overbaked and retain some moisture.
- The addition of sugar gives a slight sweetness, which is characteristic of White Castle buns.
- Sprinkle with sesame seeds or poppy seeds for a classic look (optional).
- Keep the buns small to match the slider profile.
- As you assemble the ingredients for these homemade buns, don't forget to include 1 tablespoon of teaspoons of nonhydrogenated vegetable shortening, a crucial element for achieving the desired softness.
- Before adding the remaining ingredients to your mixer, ensure that the milk and shortening mixture has cooled to between 105°F and 115°F, making it the perfect temperature to activate the yeast.
- Once you've shaped the dough into 18 buns, you can now add a burger patty, lettuce, onions, and a spoonful of your favorite condiments to create mini homemade White Castle burgers, bringing that classic flavor straight to your home.
