Welp, it’s bun’s season.
And by buns I do obviously mean the ones for your burger.
I know that making burger buns is just an extra step, but for me it is a step worth taking. Living where I live, the bread selection is honestly not that awesome, so when looking for burger buns my choices are pretty much confided to the white ones my brothers love.
Those buns work really well for plain burgers with cheese and ketchup, or this burger, where all you need a simple kid bun. But when making burgers with some um – attitude, like these, these and oh definitely these. You are going to want to compliment them with a really good bun.
Bottom line, every good burger needs a worthy bun.
So I thought, what goes better with cookout foods than cornbread? It’s just a classic summer cookout staple. With Memorial Day being barely over a week away, it was time to start breaking out the cookout recipes.
These buns are the perfect final accessory to almost any burger. You can leave off the salted honey butter if you want a more savory burger, but the honey pairs really nicely if you are doing a spicy burger or possibly even a southern burger. It’s totally up to you.
Trust me though, being able to resist eating these straight out of the oven with a pat of the salted honey butter takes some willpower. If you are a bread lover, I would definitely recommend making extra. Actually, you could even serve them as dinner rolls if you happen to have any left over the next night. Oh, or toast them with um, more butter, and fresh blueberries for breakfast?? YUM. So many options here.
They are pretty quick and easy to make. You can either use your hands to knead the dough or use a dough hook if your mixer has one. I went with my mixer because I was making multiple thing at the same time on this day and I really needed my hands. Which is why I love my mixer, it gives me my hands to keep on working!
- In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
- In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
- Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
- Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
- Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400 degrees F.
- Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.
- Mix together the butter and honey in a bowl. Brush the warm buns with the butter if desired and serve.
*Brioche bun measurements adapted from Smitten Kitchen .
Let’s make burgers!