Easy Hamburger Buns
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Additional Time
1 hr
-
Total Time
1 hr 40 mins
-
Servings
12
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
American
Easy Hamburger Buns
Description
Easy Hamburger Buns begin by mixing lukewarm water, butter, egg, flour, sugar, kosher salt, and instant yeast to form a soft, smooth dough. The dough is kneaded until elastic, then left to rise at room temperature until nearly doubled. Following the rise, the dough is divided into eight equal portions and shaped into smooth balls by folding edges inward and rolling to build surface tension.
The shaped buns are placed on a baking sheet lined with parchment and proofed again until puffed. After baking, they are brushed with melted butter and optionally sprinkled with sesame seeds. The result is a batch of soft buns with a slight chew, light crumb, and a shiny, slightly crisp top crust.
These buns are versatile for sandwiches or burgers. Once cooled, they keep a few days at room temperature and can be reheated or toasted to refresh. They also freeze well when individually wrapped and thawed gently for later use.
Storing in an airtight container preserves softness. Reheating can be done wrapped in foil in a 350°F oven or sliced and toasted. Freezing wrapped buns protects texture; thaw fully before warming.
Ingredients
- 1 cup water 120F to 130F, lukewarm
- 2 tablespoons butter at room temperature, unsalted
- 1 egg room temperature, large
- 3 ½ cups all-purpose flour , spooned and leveled
- ¼ cup granulated
- 1 ¼ teaspoons kosher salt
- 1 tablespoon instant yeast
Topping:
- 3 tablespoons butter unsalted, melted
- sesame seeds , optional
Instructions
- Place all the dough ingredients in your electric stand mixer bowl, fitted with the dough hook. knead the dough until soft and smooth.
- Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degrees F to let it rise for 30 minutes to 1 hour, or until it's nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten it into a round. (You may want to flour your hands if needed lightly.)
- Take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely.
- Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover, and let proof at room temperature (about 73 - 76 degrees F) 0 until nice and puffy and almost doubled in size.
- Brush the Hamburger buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds. Bake the Hamburger 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.
- Remove the Hamburger buns from the oven and place them on a wire rack to cool for about five minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Allow buns to cool completely before storing to avoid sogginess; keep in an airtight container at room temperature for 2-3 days.
- Reheat wrapped in foil at 350°F for 10-15 minutes or toast sliced buns until warm for best texture.
- Buns freeze well if cooled and wrapped individually; thaw at room temperature or overnight in refrigerator before reheating.
User Reviews
Overall Rating
5
You'll Also Love
