There aren’t many things that are as appealing as dusting off the grill as soon as the first hint of spring hits. Standing at the grill, a spatula in one hand and an ice cold Shiner in the other… aaaah, the good old days. Now it’s standing at the grill, awkwardly juggling a baby and the meat thermometer and wondering where you left your beer. The joys of being a grown up!
Hamburger bun recipes spin through a revolving door around here. One is good, the next is better, and then I find one that I like even more. The Foodie Groom wonders why I don’t just spend $3 and pick up a package of buns when I’m out shopping. And when I’m scraping sticky dough off of the kitchen island and from in between my fingers, I wonder the exact same thing.
These burger buns are our new favorite. There is a slight hint of sweetness and the texture is sturdy enough to stand up to a thick & juicy burger – but not so stiff that you wear out your jaw from endless chewing. A worthy recipe for which to sacrifice an otherwise perfectly good beer.
Shiner Bock Hamburger Buns
Shiner and honey make an ordinary hamburger bun extraordinary.
- 2 tsp (or 1 pkg) yeast
- 1/4 cup warm water
- 2 Tbsp honey
- 1/4 cup olive oil
- 1 bottle Shiner Bock, room temp and flat (or your fave dark beer)
- 3 cups whole wheat flour (plus more, if necessary)
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
- 1 egg
- Sesame seeds rolled oats, for garnish
- Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes.
- Add honey, oil, and Shiner. Add dry ingredients and turn mixer to low.
- After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.
- Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Turn dough out onto a floured surface and divide in half.
- Form 6 buns from each half. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.
- Preheat oven to 350. Whisk the egg with 1 Tbsp warm water.
- Brush the buns with the egg wash and sprinkle with sesame seeds or rolled oats.
- Bake for 15-20 minutes, until browned. Remove from oven and transfer to a rack to cool completely before slicing.
Yields: 12 servings
Estimated time: 3 hours
Yum, those look fantastic! Sadly, I live in an apartment building and so grilling is verboten, but I have definitely bookmarked these buns. Thanks for posting!
I am the same way with almost all bread recipes. I think one is my favorite and then I make a new one. And the old one is booted out of its throne. Tragically. These look awesome! I love the beer in them.
Precious Foodie Baby! Thanks for all the great recipes! Now I have an excuse to buy some Shiner! Will make these lovelies this weekend.
Awww…the picture of dad and baby makes me smile! 🙂 Just don’t drop her into the steaming pile of charcoal! 😛 Do you find that as a mom you imagine dreadful things happening to your child? I think it must be some sort of maternal instinct that helps you PREVENT those horrible things from happening…or maybe I’m just wacky.
Shiner! I missed Shiner quite a bit when I lived on the East Coast. It’s such an easy tasty beer.
My husband understands exactly why I insist on making my own hamburger buns (besides the whole obsessive about making things from scratch mentality) – storebought buns SUCK. They’re too fluffy and they soak up any liquid from the burgers and turn to gross mush.
What a sweet baby! I think I will try this recipe as soon as it warms up enough in the midwest to break out the grill.
I’m totally going to try this! We just grilled for the first time last weekend. My husband adores Shiner Bock and also Guiness.
PS – check out my pizza crust recipe on my blog, it’s written for newbies but still a good recipe!
The hamburger buns sound great. Congrats on the little one! I’m very impressed with the amount of posting you’ve been doing! I have a 4 1/2 mo old and find it hard to post as much as I like (esp being in maternity leave…)
Wendy – looks good! I’m always on the lookout for new pizza crust and hamburger bun recipes 🙂
Amanda – I have those same thoughts. One of the main reasons why I was holding the camera and not the baby in that picture 🙂
This has become my go-to recipe when we need hamburger buns. I am a “weigher”, meaning I prefer to weigh flour rather than use measuring cups. For AP flour, I use 5 oz as 1 cup (think I read that in Gourmet magazine). I was wondering about the weight of 1 c. of WW flour. According to the King Arthur website (I buy KA flours), AP flour is only 4.25 oz per cup, and WW flour is 4 oz per cup. I tried the recipe with those measurements today and the dough is super sticky. I’ll find out tonight how it tastes, but it was very sticky to work with. Do you weigh or measure and if weigh, what do you use for amounts? Thanks!
@Mandy, I’m also a weigher… but for flour I flip my scale to grams so I can fine-tune it. I go by the KA standard: 120g = 1 cup of flour. If that looks too sticky, I add additional flour by 1-2 Tbsp (depending on how far I have to go).