Beer Burger Buns

1/2 cup water
1/2 cup half and half
1 cup beer
2 tbsp sugar
2 tbsp butter
2 1/4 tsp dry active yeast
5 1/4 cup all purpose flour
1 1/2 tsp salt

Preheat oven to 400 degrees

To a pan, add water

Half and half

Beer  – whatever kind you like –


and butter

Heat on low until the butter melts.  Let cool for 10-15 minutes.  Don’t skip the cooling.  If your mixture is too hot, you risk killing your yeast.  If you want to play it safe, melt the butter by itself, and add it to the rest of the wet ingredients.

I have my yeast ready in KitchenAid mixing bowl, so once the yeast is proofed, I can add the flour and mix right in that bowl.  If you don’t have a stand mixer, no worries.  You can mix/knead by hand.

When the mixture is cool enough, about 100 – 110 degrees, (I check with a digital thermometer and if you make a lot of carmel/candy, you might want one too), add it to the yeast.

Yes, the milk looks slightly curdled.  It was the beer.  It’ll be fine.*

At this point, you can let it sit five minutes or not.**

In a small bowl, combine your flour and salt

Whisk together to evenly distribute the salt.

Then add your most of your flour mixture one cup at a time.  Using the dough hook, mix each addition on low

until the flour is incorporated and the dough is tacky but not sticky.  This dough may take all the flour or not. You’re just looking for tacky not sticky.  Then jack up your standmixer to medium speed and “knead” until it forms a elastic, smooth, slightly tacky dough that climbs up the dough hook and windowpanes, about 5-6 minutes.  If you’re kneading by hand, go 10 minutes.

I know what you’re saying.  Dough hooks don’t do anything but slap the dough around the bowl.  To this I say a few things.***

Here’s mine climbing the dough hook

So once it’s there, you can spray down the bowl with pan spray and form the dough into a ball

I then cover it with plastic wrap and put it into my oven (without turning it on) because that’s the closest I can come at home to a proofing box.  45 minutes later ….

My dough has doubled and is ready to be portioned.

I used a bench scraper to cut the dough into @4 ounce pieces

I formed them into little balls, put them 2 inches apart on a parchment lined sheet tray

I flattened them a little, covered them with a towel, and put them back into my unheated oven to proof.

And once they have doubled in size…

Notice that they’re different sizes. Good reasoning to weigh them all before proofing. But my burgers are never quite even either, so I like to think the right burger will find its bun mate.

Once they’re doubled, and a dent that I make with my finger takes a couple of seconds to fully spring back, I egg wash them.

1 egg.  A splash of water.  A brush.

Beat it and brush it.

Bake at 400 degrees for 20-25 minutes, until brown, and hollow-sounding when tapped.  That’s it.

Know the best thing about these buns?

No…High Fructose Corn Syrup, Calcium Sulfate,  Cornstarch, Wheat Starch, Dough Conditioners (Datem, Sorbic Acid, Sodium Stearoyl Lactylate, Ethoxylated Mono and Diglycerides, Calcium Dioxide, and/or Mono and Diglycerides), Yeast Nutrients (Calcium Carbonate, Ammonium Chloride, Ammonium Sulfate, and/or Monocalcium Phosphate), Enzymes, Calcium Propionate (to Retain Freshness)

All of which you will find in these –

Just saying.

And tell me these don’t look better


2 thoughts on “Beer Burger Buns

  1. Pingback: In Defense of Dining Rooms | CookSmarts

  2. Pingback: The French Connection Burger | CookSmarts

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