Homemade Hamburger Buns
User Reviews
5
Homemade Hamburger Buns
Description
The recipe starts with a warm mix of water, egg, sugar, salt, and yeast, combined with softened butter and flour to form a sticky but manageable dough. Kneading develops elasticity without excess flour, keeping the buns tender. The dough rests covered in a warm spot until doubled in size, allowing the yeast to create a light texture.
Dividing the dough into equal pieces ensures uniform buns. An egg wash and sesame seeds or seasoning add a glossy, slightly crisp crust. Baking completes the buns with a soft crumb inside and gently crusted outside, making them sturdy enough to hold burger fillings.
Storing cooled buns properly prevents drying. Slicing just before serving helps maintain crumb moisture. Lightly toasting the cut sides with butter before assembly provides a moisture barrier against sauces and adds pleasant flavor and texture.
Ingredients
Ingredients for Burger Buns:
- 3/4 cup water about 110 ̊F, warm
- 1 egg room temperature
- 3 Tbsp granulated sugar
- 1 1/2 tsp salt fine sea salt
- 1 Tbsp instant yeast rapid rise
- 3 Tbsp butter softened, unsalted
- 3 1/4 cups all-purpose flour plus more as needed, unbleached, 400g
Egg Wash and Toppings:
- 1 egg
- 1 Tbsp water
- 1/2 Tbsp sesame seeds or Everything Bagel Seasoning
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine warm water, egg, sugar, salt, and yeast. Whisk for 1 minute to hydrate the yeast.
- Add softened butter then add most of your flour (leave out about 1-2 Tbsp of flour). Use a firm spatula or dough hook attachment to mix the dough just until it comes together. Knead the dough for 5-6 minutes or until it is smooth, soft, and elastic. The dough should feel sticky to the touch but should not stick to clean/dry fingertips. If it’s too sticky to knead, add more flour or until you reach the desired consistency.
- Cover the dough with plastic wrap and let it rest in a warm place (I like to put it in my oven with the light on so it’s not hotter than 100 ̊F) for 1 to 1 1/2 hours or at room temperature for about 2 hours. The dough must double in volume.
- Scrape the dough out onto a clean work surface and use a food scraper or knife to cut it into 8 equal pieces, about 100 grams each piece. Cup your hand around a piece of dough and gently roll each piece of dough into a ball over your clean work surface or over the palm of your hand. Roll the dough balls until the surface is smooth and the dimple underneath shrinks.
- Set dough balls onto a silicone or parchment-lined baking sheet, keeping them evenly spaced. Flatten each dough ball into a 3” to 3 1/2” wide diameter, patting it down evenly. Cover the baking sheet loosely with plastic wrap and let it rest at room temperature until visibly puffed (1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 400 ̊F.
- Make the egg wash by beating together egg and water with a fork then brush it generously over the tops and sides of the buns. Sprinkle on sesame seeds or everything bagel seasoning if desired and bake at 400 ̊F for 15 to 16 minutes, or until the tops are deeply golden. Transfer to a rack to cool completely then cover and store until ready to use. Before serving, slice the buns in half lengthwise with a serrated knife.
Notes
- Measure flour accurately; add gradually until dough feels sticky but not stuck to fingertips.
- Store cooled buns at room temperature to prevent drying.
- Wait to slice buns until ready to serve to keep crumb moist.
- Lightly butter and toast cut sides on a skillet to create a barrier against burger sauces and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbs | 44g | |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 455mg | 19% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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