“I’ve gotten a thousand requests for this homemade hamburger buns. We’re going to make our own, and not only are these going to be the perfect shape, but they’re also going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.”
Prep: 20 m Cook: 15 m Ready In 3 h 45 m
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To make these Homemade Hamburger Buns, You’ll need the following Ingredients:
Ingredients:
1 (.25 ounce) package active dry yeast (such as Fleischmann’s active dry Yeast(R))
1 pound all-purpose flour, or as needed – divided
3 tablespoons butter, melted
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons white sugar
1 1/4 teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed
Directions:
1. Line a baking sheet with a silicone mat or parchment paper.
2. Place yeast into a bowl of a large stand mixer; whisk in 1/2 cup of flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
3. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
4. Fit a dough hook onto the stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
6. Wipe-out stand mixer bowl, drizzle olive oil into the bowl and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
7. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5×10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
8. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on a prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
9. Preheat oven to 375 degrees F (190 degrees C).
10. Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
11. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Homemade Hamburger Buns
Homemade Hamburger Buns
"I've gotten a thousand request for this homemade hamburger buns. We're going to make our own, and not only are these going to be the perfect shape, but they're also going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."
- 1 (.25 ounce) package active dry yeast (such as Fleischmann's active dry Yeast(R))
- 1 pound all-purpose flour, or as needed – divided
- 3 tbsp butter, melted
- 1 cup warm water (105 degrees F/41 degrees C)
- 1 large egg
- 3 tbsp white sugar
- 1 1/4 tsp salt
- 1 tsp olive oil
- 1 egg, beaten
- 1 tbsp milk
- 1 tsp sesame seeds, or as needed
-
Line a baking sheet with a silicone mat or parchment paper.
-
Place yeast into a bowl of a large stand mixer; whisk in 1/2 cup of flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes
-
Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
-
Fit a dough hook onto the stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
-
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
-
Wipe-out stand mixer bowl, drizzle olive oil into the bowl and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminium foil. Let dough rise in a warm place until doubled, about 2 hours.
-
Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5×10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
-
Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on a prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
-
Preheat oven to 375 degrees F (190 degrees C).
-
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
-
Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
