Hamburger Buns- Round 2

Another one of the buns recipes I tried is one I found at King Arthur Flour's website.  I thought it would be a reliable recipe because it had a lot of great reviews.  Well, they were good, but very heavy and dense. This was basically bread in bun form; not what I'm looking for.

Here's the recipe and here are the photos!  

Beautiful Burger Buns

From King Arthur Flour

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups Unbleached All-Purpose Flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
• topping
• 3 tablespoons melted butter

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

Yield: 8 large buns.

They were easy to make, but just did not give me the results I was looking for. I don't think I'd try this recipe again, because it takes so much longer than my new favorite recipe. 

Glamour shots!