Homemade Hamburger Buns
These homemade hamburger buns are better than store bought! They’re soft and tender, but sturdy enough to stand up to any burger. Yum!
Seriously, though, homemade hamburger buns! I’ve been trying to make my own hamburger buns for years, but I’ve always been a little less than thrilled with the results. They always seem to end up either too heavy, and the bun totally overpowers the burger, or too light, and the bun gets soggy and falls apart when I’m eating the burger. These buns, though… they are perfect. They’re slightly chewy on the outside, soft and tender on the inside, and they don’t fall apart or get soggy while you’re eating. They’re all-around perfect!
The recipe does take a little time to make, but it’s simple and straightforward. If you’re in a hurry, you can speed up the rise time by preheating your oven for one minute, then turning the heat off and putting the dough in the oven to rise. That’s my no-fail trick when I need bread to rise quickly. Some day I’ll be super rich and buy my own proofing oven, but until then, it works. 🙂
Homemade Hamburger Buns
3 tablespoons warm milk
1 cup warm water
2 teaspoons yeast
2 1/2 tablespoons sugar
1 1/2 teaspoons salt
2 large eggs, divided
2 1/2 tablespoons butter, melted
3 1/3 cups flour (more as needed)
1 teaspoon sesame seeds
In a large bowl or the bowl of a stand mixer, stir together the milk, water, yeast, and sugar. Let sit five minutes, or until bubbly and foamy. Add the salt, one egg, butter, and two cups of flour, and mix until combined. Add additional flour, 1/3 cup at a time, until the dough pulls away from the sides of the bowl and comes together into a ball. The dough should be slightly sticky to the touch, but should roll into a ball if rolled between your thumb and finger. Move the dough to a greased bowl, cover, and let rise one hour, or until doubled.
After the dough has risen, gently deflate it and divide into twelve equal portions. Roll each piece of dough into a ball, then flatten the ball slightly with your hand. Place on a baking sheet lined with silicone or parchment. Repeat with remaining dough. Cover and let rise for one hour, or until doubled.
Add a pan full of water to the bottom rack of the oven. Preheat the oven to 400 degrees. Whisk together the remaining egg with 1 teaspoon of water, then brush the egg mixture over the buns. Sprinkle with sesame seeds. Bake 15 minutes, or until golden brown.
adapted from Smitten Kitchen via Annie’s Eats
Does this recipe call for Active Dry Yeast or Instant?
I used active dry yeast, but you can technically use either. If you're using instant yeast, you won't need to wait for the yeast to bubble up before moving to the next step.
I tried these today and they're so good! Thank you for the recipe!
Have you froze these bums?
They are delicious!!😋
Would it be okay to double this recipe? Or should I make two separate batches? Thanks in advance 🙂