Homemade Hamburger Buns
User Reviews
5
54 reviews
Excellent
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Prep Time
20 mins
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Cook Time
12 mins
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Additional Time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
10
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Course
Main Course
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Cuisine
American
Homemade Hamburger Buns
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These Homemade Hamburger Buns are soft yet sturdy rolls made from a yeasted dough enriched with butter, sugar, and egg. The dough is kneaded until elastic and allowed to rise twice to develop flavor and texture. Topped optionally with sesame seeds, these buns have a lightly golden crust and a tender crumb suitable for holding burger patties and toppings.
Description
Starting with all-purpose flour, sugar, instant yeast, and salt, the dough is combined with warm water, an egg, and butter to form a smooth dough. After mixing and kneading until elastic, the dough rests covered until doubled in size, enhancing its lightness. It is then divided into equal portions, shaped into balls, and flattened slightly before resting a second time for a pronounced rise.
Baked at a moderately high temperature, the buns develop a soft crust with optional sesame seeds adding texture and aroma. These buns provide a sturdiness to hold fillings without crumbling and offer a tender interior perfect for hamburgers, sandwiches, or as slider rolls.
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Ingredients
- 3 cups (15 oz) all-purpose flour (scoop and level to measure)
- 3 Tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 1 cup water 110 to 120 degrees, warm
- 1 large egg at room temperature
- 3 Tbsp unsalted butter at room temperature
For topping
- 1 large egg mixed with 1 Tbsp water
- 1.5 Tbsp sesame seeds (optional)
Instructions
- In the bowl of an electric stand mixer whisk together flour, sugar, yeast and salt.
- Pour in water, add 1 room temp egg and butter. Roughly stir together with a spatula then using the hook attachment knead mixture on medium-low speed until it's a fairly smooth and elastic dough, about 3 to 5 minutes. If needed add in up to 6 Tbsp additional flour.
- Transfer dough to an oiled bowl. Cover (spray wrap with oil, placing oiled side down), and let rest until doubled in volume, about 1 to 1 1/2 hours.
- Punch dough down all over to remove large air pockets. Divide dough into 10 equal portions.
- Pull and tuck corners and edges under a few times and shape into a ball, over a floured surface.
- Transfer 10 dough balls to a parchment paper lined baking sheet, spacing evenly apart. Using your hand slightly flatten to each dough to a 2 2/3-inch circle.
- Cover (I just cover with a second baking sheet upside down) and let rest until at least doubled or nearly tripled in volume, about 45 to 60 minutes.
- Preheat oven to 375 degrees during last 15 minutes of dough rising. If your oven doesn't brown as well then consider moving oven rack up one level from center.
- Very carefully brush buns evenly over the top with the egg wash (the egg that's been whisked with 1 Tbsp water). Be very gentle as to not deflate the buns.
- If desired sprinkle tops with sesame seeds.
- Bake in preheated oven until buns are golden brown on top and cooked through, about 13 to 16 minutes.
- Let cool on a wire rack then slice buns in half when ready to serve.
Genuine Reviews
User Reviews
Overall Rating
5
54 reviews
Excellent
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