Homemade Hamburger Buns
User Reviews
4.7
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Prep Time
15 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 30 mins
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Servings
8
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Cuisine
American
Homemade Hamburger Buns
Description
Homemade Hamburger Buns use both all-purpose and whole wheat flour, providing a balance of texture and flavor. The dough is proofed until nearly doubled in size, ensuring a tender and airy crumb inside. An egg wash topped with sesame seeds adds a glossy, golden finish and a light crunch on top of each bun.
The mixing process helps develop the gluten to give structure without stickiness, resulting in buns that hold up well to fillings yet stay soft. After baking, the buns have a pleasant, fresh-baked bread aroma and the characteristic round shape that works perfectly for burgers or sandwiches. These buns can also be toasted to add a slight crispness and warmth to the outer layers.
To keep buns fresh, store them in an airtight container for up to three days and reheat gently before serving. Alternatively, they freeze well and can be thawed and warmed when needed, making them convenient for batch baking and future use.
Ingredients
- ¾ cup water warm
- 1 (¼-ounce) package active dry yeast 2¼ teaspoons
- ¼ cup sugar
- 360 grams all-purpose flour 3 cups
- 60 grams whole wheat flour ½ cup
- 1¼ teaspoons salt sea salt
- 2 tablespoons butter room temperature or extra-virgin olive oil
- 1 egg see note, large
For topping
- 1 egg white
- 1 tablespoon water
- sesame seeds for sprinkling
Instructions
- Prepare the dough: In a small bowl, combine the water, yeast, and 1 teaspoon of the sugar. Proof for 5 minutes, or until foamy.
- In the bowl of a stand mixer fitted with a dough hook attachment, place the flours and salt. Mix briefly to combine the flours, then add the remaining sugar, butter, egg, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is smooth and well-formed around the hook. It might seem dry at the beginning but should become a smooth, stiff, yet not sticky, dough by the end.
- Transfer the dough to a clean work surface and knead to form into a ball and place into a large bowl. If it's sticky, add a bit of flour to your work surface. Cover with plastic wrap and set aside in a warm spot for 1 hour, until the dough has nearly doubled.
- Line a large baking sheet with parchment paper. Turn the dough out onto a clean, unfloured work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place onto the baking sheet and flatten into 3-inch disks. Cover with plastic wrap and let rise for 1 hour. They’ll look slightly more puffy, but they’ll still be somewhat flat disks - that’s ok.
- Preheat the oven to 375°F.
- Prepare the topping: In a small bowl, whisk together the egg white and water.
- Uncover and bake 15 to 18 minutes, until the tops are lightly golden brown. At the 13 minute mark, brush with the egg wash, sprinkle with sesame seeds, and return to the oven until puffy and golden brown.
- Let cool on a wire rack and serve.
Notes
- Store buns in an airtight container for up to 3 days and warm or toast before serving.
- Buns freeze well; thaw and gently reheat when needed.
- If dough feels sticky, gradually add small amounts of flour during kneading to adjust consistency.
- For an egg-free version, substitute the egg with 3 tablespoons of water; buns will be slightly less puffy but still tasty.
User Reviews
Overall Rating
4.7
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