Burger Buns
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
8 buns
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Course
Main Course
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Cuisine
American
Burger Buns
Description
The Burger Buns begin with warm milk and water combined with instant yeast, sugar, and a lightly beaten egg to activate yeast and flavor the dough. Bread flour and all-purpose flour are added with salt and softened butter, then kneaded thoroughly until the dough becomes soft and springy, yet slightly tacky. Proper hydration and gluten development give the buns a tender crumb and slight chew.
After kneading, the dough rises until doubled in size in a warm place. It is then divided into equal portions, rolled into balls, and arranged on baking sheets lined with parchment. An egg wash is applied to create a glossy crust, with sesame seeds optional for added texture and flavor. Baking produces buns with a golden crust and soft interiors that hold up well to burger fillings.
These buns are suitable for burgers, sliders, or sandwiches. They have a balanced flavor and structure that complements a range of fillings.
The dough hydration and flour amount may vary depending on humidity. Overly sticky dough may require slight additional flour but avoid excess to keep buns tender. Active dry yeast can be substituted by proofing it in warm liquids first. Silicone mats can be used but may yield buns with a firmer bottom crust. For slider rolls, divide dough into smaller pieces and bake in a metal pan.
Ingredients
- 3 tablespoons whole milk between 105° and 120°F, warm
- 1 cup water between 105° and 120°F, warm
- 2 ¼ teaspoons instant yeast 1 packet, 8 grams
- 2 ½ tablespoons granulated sugar
- 1 egg at room temperature, slighten beaten, large
- 3 cups bread flour approximately2 (do not substitute this, 382 grams) - 3 cups + 3 tablespoons (406 grams
- ⅓ cup all-purpose flour 43 grams
- 1 ½ teaspoons salt fine
- 3 tablespoons unsalted butter at room temperature
For topping:
- 1 egg large, beaten with 1 tablespoon water
- sesame seeds optional
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast1, sugar, and egg.
- Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns; however, depending on climate and humidity, you may need to add up to an additional 3 tablespoons (24 grams) of flour. It’s better to be sticky than dense, I promise!
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours3.
- Line two baking sheets with parchment paper4. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
- Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
- Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Notes
- Adjust flour amounts based on humidity; stickier dough in humid climates may need more flour but avoid adding too much to prevent tough buns.
- Substitute active dry yeast by proofing it in warm water and milk for 5 minutes until frothy before mixing with other ingredients.
- Check dough readiness by pressing two fingers in up to second knuckle; if dents remain, the dough is ready for shaping.
- Silicone mats can be used for baking but may result in firmer, less soft bottoms compared to parchment.
- For sliders, divide dough into 15 pieces and bake in a 9x13-inch metal pan at 400°F for 15 to 20 minutes.
User Reviews
Overall Rating
4.9
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