Hamburger Buns
User Reviews
5
Hamburger Buns
Description
This hamburger buns recipe combines milk, water, and melted butter with instant yeast, sugar, salt, eggs, and flour to create an enriched dough. After kneading until smooth and elastic, the dough rests to rise, developing lightness. It is then divided into balls shaped and slightly flattened before a final rise, which results in buns that hold their shape and have a soft but sturdy texture suitable for sandwiches.
The buns have a subtle buttery flavor with a slightly sweet note from the sugar, enhanced by a tender crust baked to a golden color. They can be made into eight large or up to twelve smaller buns from the same batch, depending on the desired size.
These buns freeze well after baking and should be fully thawed before use. Nutrition details vary depending on portion size and brands used.
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter unsalted
- 4 1/2 to 5 1/2 cups all-purpose flour
- 1 instant yeast 0.25 oz package (2 1/4 teaspoons
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 egg divided
- 1 tablespoon water
- sesame seeds optional
Instructions
- In a small saucepan, combine the milk, water and butter. Heat just until the butter has melted - do not boil.
- In the bowl of a stand mixer (or a large bowl if making by hand), combine 1 1/2 cups of the flour, the yeast, the sugar and the salt. Mix together.
- Mix in one of the eggs.
- Add the warmed milk mixture and combine.
- Continue to add flour, 1/2 cup at a time, until the dough comes together. It will still be tacky but shouldn’t be overly sticky.
- If using a mixer, switch to the dough hook and knead for 5-8 minutes. If making by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Cover the dough and allow it to rise for 30-40 minutes.
- Shape the dough into 8-12 balls and flatten. The buns will rise up, but won’t rise out much, so make them about the width that you’d like the final buns to be. Place on a baking sheet that has been lined with a silpat liner or parchment paper.
- Cover the rolls and allow them to rise for 30 minutes.
- Preheat the oven to 400ºF. Combine the remaining egg and the tablespoon of water and whisk well together.
- Brush the egg wash over the buns. Sprinkle with sesame seeds, if desired.
- Bake in the preheated oven for 10-12 minutes, or until they are golden brown.
Notes
- Yield can be adjusted to 8 large or up to 12 smaller buns, based on preference for bun size.
- Finished buns freeze well; thaw completely before using for best texture.
- Nutrition information provided is an estimate and may vary depending on ingredients and portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 buns
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 248kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 312mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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