Hamburger Buns
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
8 buns
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Calories
254 kcal
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Course
Main Course
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Cuisine
American
Hamburger Buns
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Making homemade hamburger buns is easier than you think—and they're so much tastier than store-bought! This simple recipe won't let you down.
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Ingredients
For the Buns:
- ¾ to 1 cup water warmed to the temperature indicated on your yeast packet (see notes)
- 2 packets active dry yeast or instant yeast, 1 ½ tablespoons
- 2 tablespoons granulated sugar
- 3 ½ cups all-purpose flour
- 2 tablespoons butter at room temperature
- 1 large egg at room temperature
- 1 ½ teaspoons kosher salt
For the Bun Toppings:
- 1 large egg beaten with 1 tablespoon water to create an eggwash
- sesame seeds optional
Instructions
- In a glass measuring cup with the spout, combine the water, yeast, and sugar. Stir and let rest 2 minutes. The yeast should foam up; if it doesn't, your yeast is no longer good and you need to start over with new yeast.
- In the bowl of a standing mixer fitted with the dough hook attachment, place the flour, 2 tablespoons butter, egg, and salt. Pour in the yeast mixture. Mix on low speed for two minutes, then increase the heat to medium high and continue mixing until the dough is smooth and soft, about 5 minutes. (If kneading by hand, combine the ingredients in a large bowl to start, then turn out onto a lightly floured surface to knead).
- Place the dough in a bowl (if it's not already), cover and let rise until doubled in bulk, about 30 minutes depending upon your kitchen.
- Line two baking sheets with parchment paper. With your fist, gently press down the dough in its center. Turn it out dough out onto a clean surface and divide into eight pieces (a bench scraper works well for this).
- Form each piece into a ball by pulling the edges towards each other into the center, then flip the dough over so the seam is touching the counter. Cup your hands around the ball and drag it gently towards you so that you create surface tension against the counter and forms a smooth surface. Gently rotate the dough and repeat until you have a nice, smooth ball. With your palm, press down until the dough is about 1/2-inch thick, then release (the dough will spring back up). Arrange 4 buns per sheet, placing them seam side down and leaving them plenty of room to rise.
- Cover the rolls with lightly oiled plastic wrap and let rest until puffy and almost doubled, about 45 minutes.
- Towards the end of the rising time, place racks in the upper and lower thirds of your oven and preheat to 375°F. Brush the egg wash over the tops of the buns. If desired, sprinkle with sesame seeds
- Bake the hamburger buns on the lower rack for 8 minutes, then rotate the pans 180°F and switch their positions on the upper and lower racks. Continue baking until the buns are golden and cooked through, about 7 to 10 minutes more. Let cool, then slice in half horizontally.
Notes
- WATER: Use 3/4 water if you are in a warm, humid environment (think summertime in Florida). If it's winter or the air is dryer, use up to 1 full cup. For something in between, use 3/4 cup plus 2 tablespoons.
- YEAST: I use active dry yeast and warm my water to between 100°F and 110°F
- TO STORE: Place the cooled buns in an airtight container or zip-top bag and store at room temperature for up to 3 days.
- TO FREEZE: Freeze the hamburger buns in a zip-top bag for up to 2 months. Thaw at room temperature before using.
- Recipe adapted from The Big Book of Bread
Nutrition Information
Show Details
Serving
1(bun of 8)
Calories
254kcal
(13%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
54mg
(18%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
155IU
(3%)
Vitamin C
0.001mg
(0%)
Calcium
17mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8buns
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1(bun of 8) | |
| Calories | 254kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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