Homemade Hamburger Buns
Anyone can make this easy homemade Hamburger Buns recipe, and they're so much better than anything from the store. They also freeze great, so you can make a big batch ahead of time!
Servings: 8 buns
Calories: 269kcal
Cost: 2
Recipe Link
Equipment
Ingredients
- 1/2 cup warm water (about 110°F)
- 1/4 cup warm milk
- 2 1/4 teaspoons instant yeast (1 packet)
- 3 Tablespoons granulated sugar
- 1 large egg , room temperature
- 1 egg yolk , room temperature
- 4 Tablespoons unsalted butter , softened
- 2 ¾ -3 1/4 cups unbleached all-purpose flour (you may not use it all) , divided
- 1 1/2 teaspoons kosher salt
For Topping:
- 1 egg
- 1 Tablespoon water or milk
- Sesame seeds (optional)
Instructions
- Make the Dough: In a large mixing bowl or stand mixer, combine warm water, warm milk, yeast, sugar, egg, egg yolk, butter, 1 cup of flour and salt. Whisk until well combined. Add another cup of flour and mix until a shaggy dough forms.1/2 cup warm water , 1/4 cup warm milk, 1 large egg, 1 egg yolk, 3 Tablespoons granulated sugar, 1 1/2 teaspoons kosher salt, 2 1/4 teaspoons instant yeast (1 packet), 2 ¾ -3 1/4 cups unbleached all-purpose flour (you may not use it all)
- Knead for several minutes, adding a little flour at a time as needed, until the dough comes together. The dough should be soft, slightly sticky but not stick to clean, dry fingertips. (As you knead, the gluten will strengthen and the dough will get less sticky, so don't add too much flour!)
- First Rise: Cover and let rise for 1 to 1 1/2 hours, until doubled in size.
- Shape Buns: Divide dough into 8 equal pieces (around 80 grams each). Roll each into a smooth ball and place on a parchment-lined baking sheet. Use your palm to gently flatten the balls to 3–3 1/2 inches wide.
- Second Rise: Cover loosely and let rise for another 1 to 1 1/2 hours, until puffed.
- Preheat oven to 375°F.
- Egg Wash & Topping: Whisk egg with water until well combined and brush a thin layer of egg wash over buns. Sprinkle with sesame seeds if using.1 egg, 1 Tablespoon water or milk, Sesame seeds (optional)
- Bake hamburger buns for about 14-18 minutes, until golden brown. Move to a cooling rack. Optional, brush tops lightly with melted butter.4 Tablespoons unsalted butter
Notes
Yield: 8 Hamburger Buns. Serving Size: 1 Hamburger Bun.
Make Ahead Dough: After kneading, cover tightly and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 1 hour before shaping. Proceed with shaping and second rise as directed.
Freezing Instructions: Freeze baked buns by letting them cool completely, then storing in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm slightly before serving. To freeze dough, after the first rise shape into balls, freeze on a baking sheet, then transfer to a bag. Thaw overnight in the refrigerator, then let rise at room temperature until puffy before baking.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 459mg | Potassium: 89mg | Fiber: 2g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 2mg
