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The Ultimate Homemade Hamburger Kaiser Buns

Course Dough
Cuisine Canadian
Servings 18
Author Valerie Lugonja


  • 875 g flour
  • 100 g egg whites or whites from 3 large eggs
  • 200 g or 1 cup water
  • 350 g milk or 1 ½ cups
  • 10 g or 1 tablespoon sugar
  • 20 g dry yeast or 2 tablespoons
  • 30 g or 2 tablespoons unsalted butter , room temperature
  • 10 g or 2 teaspoons salt
  • 1 egg white , beaten with cold milk, for egg wash
  • sesame seeds


  1. Weigh 875g of flour; set aside
  2. Place egg whites into TM bowl, insert butterfly; whip until stiff for 3 minutes at 37C, speed 3.5
  3. Remove from TM bowl
  4. Scale water, milk, sugar and yeast into TM bowl; heat for 5 minutes at 37C, speed 3 - OR if milk is cold, place all ingredients, but yeast into TM bowl for 5 minutes at 37C, speed 3, then add yeast and go for 5 minutes again at 37C, speed 3
  5. Scale butter, salt and 375g of flour into TM bowl; mix to combine for 15 seconds, speed 4
  6. Place egg whites into TM bowl; gently fold into yeast mixture with spatula, then for 10 seconds from speed Soft Stir to speed 3.5 (speed soft for 1 second; speed 0.5 for 1 second; speed 1 for 1 second; speed 1.5 for 1 second; speed 2 for 1 second; speed 2.5 for one second; speed 3 for 1 second; speed 3.5 for 3 seconds)
  7. Scale remaining flour into TM bowl; mix for 10 seconds speed 3.5 to speed 6, watching through hole in lid, until dough comes together
  8. Set time to 3 minutes and speed on knead; prepare proofing bowl with a light coating of oil
  9. Remove dough from TM bowl and place in proofing bowl; cover with damp towel and proof for one hour or until double in size
  10. Divide dough into 18 equal pieces; 100 grams each
  11. Use rope instructions
  12. Preheat oven to 425F
  13. Let rise 20 minutes; lightly brush the rolls with egg wash; sprinkle with sesame seeds
  14. Put a tray of ice cubes quickly in a shallow pan on the bottom shelf of oven; immediately put the rolls in
  15. Bake 15 to 20 minutes until golden brown; remove and cool on racks

Recipe Notes

This recipe was made in the TM5. The most flour I used in my TM31 was 750grams effectively. I did use a kilo of flour with success, but definitely had to be there. If you don't know how to make bread by hand, I suggest you alter the recipe to 750 grams flour for the TM31. It is a 14.3% difference.
Ingredients for TM31
750g flour

86g egg whites

172g water

300g milk

9g sugar

17g dry yeast

26g unsalted butter, room temperature