Chef Craig Deihl’s Burger Buns

WoodGrilledBurger Cebulka
Photo by Andrew Cebulka

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15 buns

  • 1 tablespoon dry yeast
  • 5 tablespoons warm water
  • ¼ cup light brown sugar, packed
  • 5 cups bread flour
  • 1 tablespoon sea salt
  • 14 ounces buttermilk, divided
  • 2 eggs
  • 1 stick butter, softened
  • Cornmeal (for dusting)
  1.  Dissolve yeast in water.
  2. Combine brown sugar, flour, and salt in a mixing bowl fitted with a dough hook.
  3. On low speed, combine yeast-water mixture. Next, slowly add and combine 10 ounces of buttermilk, then eggs, finishing with butter.
  4. Knead on medium-low speed for 5 minutes.
  5. Proof at room temperature, allowing the dough to double in size.
  6. Portion into 3½-ounce balls and allow to rest for 20 minutes.
  7. Flatten to ½ inch and place onto sheet tray that has been dusted with cornmeal.
  8. Proof for an additional 2 hours.
  9. Brush the tops of the buns with remaining 4 ounces of buttermilk and bake at 350 degrees for 7 minutes. Rotate the baking tray 180 degrees and bake for another 7 minutes or until golden brown.
  • from Chef Craig Deihl of Charleston, SC

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