Homemade Hamburger Buns Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 25 mins
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Additional Time
2 hrs
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Servings
10
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Calories
296 kcal
-
Course
Main Course, Bread, Lunch
Homemade Hamburger Buns Recipe
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These fantastic homemade hamburger buns are perfectly moist, round, and golden brown for the best bun recipe for your hamburgers.
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Ingredients
- 8- to-10-ounce russet potato
- 4 cups all-purpose flour
- ½ cup water
- ¾ cup whole milk
- 1/3 cup sugar
- 1 packet active yeast
- 1 ½ teaspoons coarse salt
- 1 large egg
- 1/3 cup softened unsalted butter
Instructions
- Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes.
- In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined.
- Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature.
- Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside.
- In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes.
- In the meantime, whisk together the flour, remaining sugar, and salt until combined.
- Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed, and then add in the mashed potato and then slowly add in the flour mixture.
- Then, immediately add in the egg and tangzhong and mix on low to medium speed.
- Once the dough starts pulling away from the bowl and adheres to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in.
- The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled.
- Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each.
- Fold and shape the dough into balls by pushing the center of it through the middle, creating a taught ball.
- Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour.
- Add water to a small pan, place it on the bottom rack in the oven, and then preheat the oven to convection 375°.
- After the hour rise, make the egg wash by whisking together 1 large egg yolk and 2 tablespoons of milk until combined, then brush the dough balls and bake at 375° for 17-20 minutes or until golden brown.
- The buns will be 208° internally once they’re done. Remove them from the oven and cool to room temperature before serving or storing.
Notes
- Make-Ahead: You can make these hamburger buns up to 2 days ahead.
- How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze these hamburger buns for up to 6 months. Thaw them at room temperature until thawed before serving.
- If you only have all-purpose flour, remove 1 tablespoon from the milk and 1 tablespoon from the water before mixing it with the sugar and yeast in procedure six.
- You can brush melted unsalted butter on the buns once they’re finished.
- If you do not have a ricer or food mill, thoroughly mash the peeled baked potato with a fork.
- When using instant yeast, you do not need to wait for a raft to form.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
35mg
(12%)
Sodium
413mg
(17%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
243IU
(5%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 413mg | 17% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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