Description
This Homemade Hamburger Buns recipe yields soft, fluffy, and golden-brown buns perfect for your favorite burgers. Made from scratch using simple pantry ingredients like yeast, flour, butter, and eggs, these buns feature a tender crumb and slightly crisp crust topped with sesame seeds. Ideal for any grilling or sandwich night, these buns are easy to make with step-by-step instructions for kneading, proofing, and baking.
Ingredients
Scale
Dough Ingredients
- 1 cup water (227 grams), warm (105-110°F)
- 2 tbsp granulated sugar (25 grams)
- 2¼ tsp instant yeast (7 grams, 1 packet)
- 3½ cups all-purpose flour (420 grams)
- 1½ tsp kosher salt (5 grams)
- 3 tbsp unsalted butter (42 grams, room temperature, ⅜ stick)
- 1 large egg (50 grams, room temperature)
For Egg Wash and Topping
- 1 large egg (50 grams, room temperature)
- 2 tbsp water (28 grams)
- 1 tbsp sesame seeds (9 grams)
Instructions
- Activate Yeast: Add the warm water, sugar, and instant yeast to a bowl. Stir gently and let it rest for a few minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the all-purpose flour and kosher salt, mixing briefly to combine.
- Add Wet Ingredients: With the mixer on low speed, gradually add the yeast mixture, softened butter, and one whole egg to the flour mixture.
- Knead Dough: Increase mixer speed to medium and mix for 4-5 minutes until the dough is smooth and elastic. Add extra water, one teaspoon at a time, if the dough feels too dry.
- Hand Knead: Transfer the dough to a lightly floured counter and knead by hand for about one minute to further develop the gluten.
- First Rise: Place the dough ball into a clean greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare Dough for Shaping: Turn the risen dough onto a floured countertop, sprinkling more flour as needed to prevent sticking.
- Divide and Shape: Cut the dough into 8 equal pieces (approximately 97 grams each) and shape each into a smooth ball.
- Form Buns: Place the dough balls on a lined baking sheet, then gently press each ball down to flatten slightly, forming bun shapes.
- Second Rise: Cover the buns with a dish towel and let them rise for an additional hour until they have doubled in size again.
- Preheat Oven: While the buns are rising, preheat your oven to 375°F (190°C).
- Prepare Egg Wash: Whisk together the remaining egg and 2 tablespoons water to create an egg wash.
- Apply Egg Wash and Seeds: Brush the tops of the buns generously with the egg wash, then sprinkle sesame seeds evenly on each bun.
- Bake: Bake the buns in the preheated oven for 15-17 minutes or until the tops turn a golden brown color.
Notes
- Ensure water is warm but not hot to avoid killing the yeast; ideal temperature is between 105-110°F.
- The dough consistency can vary slightly depending on flour type and humidity; add water or flour sparingly during mixing.
- For softer buns, brush additional melted butter on warm buns just after baking.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These buns can be made with bread flour for a chewier texture if desired.
