Homemade Hamburger Buns
These homemade hamburger buns are so yummy. They are soft, buttery, and hold up well with all those hamburger fixings. If you love hamburgers then you have got to try these. If I can do it, you can do it.
Servings: 8 people
- 1 cup of water 250ml
- 1/4 cup of white granulated sugar 50g can halve it if you want them a little less sweet
- 2 1/2 tsp. active dry yeast rapid rise or instant yeast (7g)
- 3 cups bread flour or use all-purpose/plain flour (360g)
- 1 large egg
- 2 tbsp of butter or oil 28g
- 1 tsp. of salt 5g
- Sesame seeds for the top
- 1 tbsp melted butter for basting
- 1 large egg
- 1 tbsp of milk 15ml
Begin by heating up the water until it is 105 to 115 F/40 to 44 C. Sprinkle in about 1 tsp. of the sugar. Then add the yeast. Next, add about 1/4 cup of the flour and then mix everything together with a whisk. Let sit for 10 to 15 minutes until it gets nice and foamy on top.
Take a large bowl and add the egg and rest of the sugar and whisk them together. Melt the butter just until barely melted and not hot. Add the melted butter to the large bowl. Pour in the yeast mixture and whisk everything together.
Whisk in 1 cup of the flour. Then switch to a wooden spoon. Add another cup of flour along with the salt. Stir everything together until a tacky sticky dough forms. Or you can use a stand mixer with a dough hook.
Knead the dough for 8 to 10 minutes adding more flour 1 tablespoon at a time. Most likely you won't use all the 3 cups of flour. It is better if at the end the dough is just ever so slightly sticky. Shape the dough into a ball and place it in a large bowl with a bit of oil in it. Move the ball of dough around so it gets lightly coated with the oil. Cover with a damp cloth or plastic wrap and allow to rise for 1 to 2 hours until at least doubled in size. After the dough rises, punch it down and place it on a floured surface. Shape it into a large rectangle about 1/2 inch thick. Divide it into 8 to 10 equal parts. Use a knife, pizza roller, or dough cutter. Take each piece of dough and pull each corner towards the center of the dough, creating a ball. Then gently press the ball down and shape it with your fingers and palm until it is a fat disc 3 to 4 inches in diameter. Prepare a sheet pan with cooking spray, silicone mat, or parchment paper. Place each disc of dough on the pan about 1 inch apart. Spray the tops of the dough with cooking spray or baste lightly with oil. This will keep the dough from sticking to the covering.Loosely cover with plastic wrap and allow the dough to rise another hour. Preheat the oven to 375 F/190 C. After rising, gently remove the plastic wrap. Whisk together an egg and the milk in a small bowl creating the egg wash. Baste the tops of the buns then sprinkle on the sesame seeds. Bake the hamburger buns for 15 to 20 minutes until nice and golden brown on top. Remove them from the oven and baste the tops with butter. Allow them to cool.
While the buns cool, cook the patties, bacon, and prepare any other fixings. Then slice the bun in half and assemble your burger. Enjoy!
Note: This recipe makes 8 large buns or 10 medium buns. You can also get 14 to 16 slider buns out of it.
The buns will last 5 to 6 days at room temperature in an airtight container, or a few more days than that in the fridge. You can freeze them for a few months.