How to bake fresh homemade hamburger and hot dog buns

First line 2 baking sheets with parchment paper, one for hamburger buns and the other for hot dog buns. Alternatively you can just have 1 baking sheet for baking either hamburger or hot dog buns.

Prepare the ingredients needed to make hamburger and hotdog buns. Ingredients are in supplies of snapguide or please access www.huangkitchen.com/fresh-homemade-hamburger-hot-dog-buns for more details.

Then place yeast into bowl of a stand mixer.

Add in 1/2 cup flour.

Add WARM not hot water.

Whisk everything together until smooth.

Let stand for 10 to 15 minutes.

Until the mixture becomes foamy.

Then add in 1 whole egg.

Followed by melted butter.

Then add sugar.

And lastly salt.

Mix thoroughly with a whisk.

Then add the remaining of the flour (3 cups).

Fix dough hook onto stand mixer.

Knead the dough on LOW speed.

Mix until dough is soft, sticky and elastic.

Check to see if a little more flour is needed. The dough should be soft and sticky but not so sticky that it will stay attached to the spatula.

When the dough is just right, knead for another 1 to 2 minutes. Total kneading time is about 5 to 6 minutes.

Transfer dough to a floured work surface. Dough will be elastic and sticky but not stick to your fingers. Shape the dough lightly into a smooth round shape, gently tucking loose end underneath dough.

Drizzle and brush some olive oil into the bowl of stand mixer.

Turn the dough over in the bowl to coat the surface with oil.

Cover the bowl with aluminium foil and let the dough rise in a warm place for about 2 hours or until double in size.

Beat 1 egg with milk ( for egg wash ) and prepare sesame seeds to sprinkle onto the tops of hamburger buns.

When dough has doubled in size, knock some air out of it with a spatula.

Transfer the dough onto a floured work surface, pat it down with your hands to flatten bubbles and knock out air.

Then form into a slightly rectangle shape.

Cut the rectangular dough in half. Cut each half into 4 equal pieces. One half to make hamburger buns. The other half to make hot dog buns. ( Or make all 8 hamburger buns or 8 hot dog buns )

To make hamburger buns, form each piece (4 pieces) into a round shape, gently tucking ends underneath the dough.

Gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns on the prepared baking sheet.

Dust buns very lightly with flour. Then gently place a piece of cling wrap over the baking sheet. Do not seal the end of wrap. Let buns rise until double in size, about 1 hour.

Preheat oven to 190 degree C ( 375 degree F ).

When the buns have doubled in size, GENTLY and LIGHTLY brush the tops with egg wash, making sure not to deflate the dough.

Sprinkle each bun with sesame seeds.

To make old fashion hot dog buns, cut the other half of dough into 4 pieces.

Turn the dough cut-side up and form into a hot dog bun shape about 5 inches long.

Do the same for the other 3 pieces of cut dough.

Transfer dough, cut-side up, to the prepared lined baking sheet and set them about 1/4 inch apart.

Cut a slit down the centre of each bun.

Brush melted butter over the TOP and SIDES of each bun.

Let dough rise until doubled in size and the buns have touched one another, about 1 hour.

Bake the hamburger and hot dog buns in preheated oven until golden brown, about 16 to 20 minutes.

Let the hamburger buns cool completely before slicing or using them to make hamburgers.

Remove the cooled hamburger buns from the baking sheet onto serving plate.

Cut the hamburger buns only when it's fully cooled to make your favourite hamburgers.

As for the hot dog buns, remove the baked golden brown hot dog buns from the oven.

Brush the tops with the remaining of the melted butter.

Let cool completely before separating them.

Remove from baking sheet to serving plate after cooling completely. And you're done! SO ENJOY!