Easy homemade Hamburger Buns and Cream Cheese buns
You will never believe, how easy it is to do the hamburger buns and with the same recipe cream cheese buns, as a complement to a dinner in your main course.
How special is it to bake hamburger buns and not buy them?
I tell you that I used to buy the packages of 8 pieces of hamburger bread, which you only use 2 large ones and for your little ones you end up using 1/2 hamburger or they leave you a half eaten hamburger. I’ve always wondered why so many breads come in those packages? The truth is that you only consume in week 2 to 4 and the rest just generate life inside your pantry.
Bread for hamburger and cream cheese buns, ideal recipe to make your own bread, in the size and quantity you want. You can make some cream cheese rolls with the rest of the dough and thus nothing will be wasted. This recipe has great homemade bread flavor but with the perfect texture for your burgers.
The most fun is watching your little ones enjoy their mini burgers, the right measure for them. Ideal for your meetings, young and grown, will love it.
Nothing better than homemade!
Loose the fear of yeast
I must confess that something so simple was very difficult for me. Two or three times my organic waste was happy for so much bread it received. Killing the yeast with very hot water, hydrating it with cold water, or an active yeast not hydrating it, were my most common mistakes, but that only happens when you are not very clear about how the yeast works.
Take a look at the following link to learn a little more about yeast: What is yeast and the different types?
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| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Passive Time | 3 hours |
| Servings |
Servings, large loaves
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- 1 cup Lukewarm milk (90-100 F)
- 1 tbsp. Active dry yeast
- 1 cup Wheat flour, all purpose
- 1/3 cup Sugar
- 1 tsp. Salt
- 1 stick Unsalted butter (4oz)
- 2 unit Eggs
- 1 unit Egg varnish
- 8 oz Philadelphia cream cheese
- Sesame seeds to decorate.
Ingredients
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- Hydrate dry active yeast: 1 tbsp. of sugar, 1 tbsp of dry active yeast with a cup of lukewarm milk (90-100 F), let stand approx.
- In a bowl, add the flour, salt and the rest of the sugar, mix slightly, add 2 slightly beaten eggs, butter and the activated yeast.
- We beat well.
- Test No. 1: we try to stretch the dough, if it breaks, we continue kneading.
- Test No. 2: We try to stretch the dough, if it manages to stretch, forming a small thin layer without breaking, it is ready.
- First leavened food: Leave to rise for approx. 1 hour in a bowl with little oil to avoid sticking.
- On the work table, lightly in flour, form the hamburger buns or cream cheese buns. You can make: 12-15 small cream cheese buns or 6-8 large patties or 12 mini patties. For small buns they are filled with cream cheese. Burger buns don't have cream cheese.
- Second leavening: Leave to rise approx. 1.5 to 2 hours. Varnish with 1 lightly beaten egg and add sesame to taste.
- Bake in preheated oven 375 F for 16-18 min.