Quick grandmother-style hamburger buns, fast, easy and egg-free. The other day we made some delicious homemade hamburgers, today we’ll see how to prepare very soft egg-free hamburger buns, easy, quick and irresistible! You can make these quick hamburger buns with a Thermomix or similar food processors, with a stand mixer, with a dough mixer or by hand. Over the years we’ve made many types of homemade bread: classic milk rolls, whole milk rolls, simple semolina rolls, Sicilian mafalde, olive rolls and much more, even another equally good version of oil-based hamburger buns. Today I want to enrich our collection by explaining how to make even softer hamburger bread, thanks to a secret ingredient: spreadable cheese! You may not know it, but spreadable cheeses like Greek yogurt or ricotta are among those ingredients that keep doughs super soft and help them remain so longer than other doughs. This recipe, moreover with no eggs in the dough, is truly delicious and will give you buns that are great even for snacks or breakfast, ideal to fill with homemade jams and preserves and spreadable creams also made at home. Let’s go to the kitchen and discover the recipe for our hamburger buns; while reading you’ll also find my tricks for faster fermentation. Before you start handling the dough, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 cups 00 flour (about 21 oz / 600 g)
- 1 1/2 cups milk
- 1 1/2 cups milk
- 3.5 oz spreadable cream cheese (about 1/3 cup)
- 2 tsp salt
- 3.5 tbsp extra virgin olive oil
- 1 1/8 tsp active dry yeast (or 12 g fresh (~0.4 oz))
Tools
- Bowls
- Work surface
- Oven
- Baking sheet
- Brushes
- Bench scraper
Preparation
To make the quick hamburger buns, you can decide to knead with a Thermomix or similar food processor, with a stand mixer, with a dough mixer or directly by hand (which will take a bit more time). This recipe is designed for a three-hour proofing time, but to halve the time, double the amount of yeast. Also, for those who don’t want to double the yeast but still want to speed up the process, place the dough in the microwave and run it for ten minutes at 90W. Then let it rest until doubled. These are some useful suggestions, but below you’ll find the more “traditional” recipe for an impeccable result.
Gather the flour in a bowl, add the lukewarm milk and the yeast, mix and add the sugar.
Combine further, add the spreadable cream cheese or well-drained ricotta, always incorporate with a spoon and finish with the oil and salt.
Work the dough roughly; don’t worry if it seems sticky. Cover it with a kitchen towel and let it rest for 10 minutes. Then turn it out onto the work surface and work it using “slap and fold” turns, until it becomes smooth, elastic and homogeneous. (Below you’ll find the video to learn how to perform the folds).
Shape it into a ball and move the dough to a bowl, cover with plastic wrap and place in a warm spot, for example in the oven with the light on, until doubled. If it’s not too cold, three hours should be enough; otherwise I already explained above how to speed up the process.
Turn the risen dough out onto the surface, shape into a ball without deflating it too much and divide into portions of 100 g (about 3.5 oz) each. Form small rounds,
place them on a baking sheet lined with parchment paper or on a silicone mat, cover and keep them in a warm place to proof for another 15-20 minutes.
Brush with an egg yolk mixed with 3-4 tablespoons of milk,
sprinkle with mixed seeds and bake in a preheated oven, set to conventional (static) mode, for 20 minutes or until golden.
Remove from the oven and let cool slightly before enjoying.
Storage notes and tips
Like all fresh bread, these quick hamburger buns are best right out of the oven; however, they keep reasonably well until the next day if stored in a food-grade plastic bag. If you plan to make many, I recommend freezing them and thawing as needed.
If you prefer not to use eggs for brushing, brush the buns with cream or milk.
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Here is how to work the dough:
