Homemade Hamburger Buns
My homemade hamburger buns are soft, fluffy, and golden on the outside with a tender crumb inside. They're easy to prepare with instant yeast and perfect for elevating any burger or sandwich!
Servings 8 buns
Ingredients
For the dough
- 3 1/4 cups all purpose flour, spooned and leveled
- 3/4 cups water, heated to 105°F
- 1/4 cup granulated sugar
- 2 Tbsp. unsalted butter, room temperature
- 2 Tbsp. vegetable oil
- 1 Tbsp. instant yeast (rapid rise)
- 1 large egg, room temperature
- 1 1/2 tsp. table salt
For brushing before baking
- 3 Tbsp. melted unsalted butter
- 1 egg mixed with 1 Tbsp. water
- sesame seeds or Everything But The Bagel Seasoning
Instructions
- Combine dough ingredients: In the bowl of a stand mixer, mix all dough ingredients together. Yep, just add it all in!3 1/4 cups all purpose flour, spooned and leveled, 3/4 cups water, heated to 105°F, 1/4 cup granulated sugar, 2 Tbsp. unsalted butter, room temperature, 2 Tbsp. vegetable oil, 1 Tbsp. instant yeast (rapid rise), 1 large egg, room temperature, 1 1/2 tsp. table salt
- Knead: add the dough hook and knead for ~6-8 minutes or until it is soft, yet smooth. Tacky is okay but it shouldn’t be overly sticky.
- Rise: Add the dough to a lightly greased or oiled bowl, cover with plastic wrap, and allow to rise for 1 ½ - 2 hours. It should double in volume.
- Divide the dough: Gently punch down the dough and turn the dough out onto a clean work surface. Use a bench scraper to divide the dough into 8 sections, ~100 grams each.
- Shape the dough: To shape, pinch the dough at the bottom, and roll it on the counter under the palm of your hand to form a smooth ball. (see photos or video for guideance).
- Place on baking sheet: place each dough ball, seam side down, on a baking sheet lined with parchment paper. They should be a few inches apart from each other, not touching.
- 2nd rise: pat each ball down into a 3 inch diameter with the palm of your hand. Loosely cover with plastic wrap and rise again for 1 hour.
- Preheat and prep: Preheat the oven to 375°F. Brush the buns with melted butter (you will have some leftover). Whisk together the egg and water in a small bowl. Brush the buns with the egg wash too (this helps the seeds stick) and sprinkle sesame seeds or everything bagel seasoning on top of rolls.3 Tbsp. melted unsalted butter, 1 egg mixed with 1 Tbsp. water, sesame seeds or Everything But The Bagel Seasoning
- Bake: bake prepared buns for 15-18 minutes or until they look golden and pretty!
- Cool, slice, and enjoy: brush the buns with any remaining melted butter (you may need to pop it in the microwave again for a few seconds), be careful not to brush off the seeds. Cool buns on a wire rack, when ready to enjoy slice horizontally with a serrated bread knife.
Video
Notes
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- Store in an air-tight container or baggie for 1-3 days at room temperature. Storing in the fridge will dry them out.
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- Freeze: freeze in a baggie for 2-3 months and thaw at room temperature prior to using.
- Sliders: You can make 16 smaller 50-gram buns, and bake for a little less time, ~12-14 minutes.
Nutrition
Serving: 1bun