Homemade Hamburger Buns

Grilled burgers are an essential part of summer….and every other season, as well! But what do you do when you go to the store to buy hamburger buns, and they’re sold out?

All is not lost! Because delicious, moist, buttery hamburger buns aren’t difficult to make at home. But I should warn you: once you try homemade buns, you might not go back to store-made!

TIP: To gently heat water for proving my yeast, I microwave it for 30 seconds. This controlled method almost always results in the perfect temperature (105F).

NOTE: These buns freeze very well, so make extra and stock up!

TIP: I recommend waiting until just before serving these buns to slice them in half lengthwise. They’ll keep better this way.

Homemade Hamburger Buns
(Original recipe: Chef John on Allrecipes)

1/4 oz package active dry yeast
16 oz all-purpose flour (or as needed), divided
1 C warm water (105F)
2 large eggs, divided
3 TBSP butter, melted
3 TBSP white sugar
1-1/4 tsp salt
1 tsp olive oil
1 tsp milk
1 tsp sesame seeds, or as needed

Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water. Let stand until mixture is foamy, about 10 minutes.

Whisk in 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour.

Fit a dough hook onto the stand mixer and knead the dough on low speed until soft and sticky, about 5-6 minutes. Scrape the sides if needed. The dough will be ready once no dough sticks to a spatula when you poke it. If a large amount of dough still sticks to the spatula, add a little more flour.

Transfer your dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape by tucking loose ends underneath.

Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with a towel and leave the dough to rise in a warm place until doubled in size, about 2 hours.
Meanwhile, line a baking sheet with a silicone mat or parchment paper.

Once your dough has doubled, transfer it to a floured work surface and pat to flatten any bubbles. Form into a slightly rounded, 5×10-inch rectangle, about 1/2 inch thick. Dust your dough lightly with flour if needed and cut into 8 equal pieces. Form each piece into a round shape, gently tucking the ends underneath as before.

Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick disc-shaped buns. Arrange these buns about 1/2 inch apart on your prepared baking sheet. Dust the tops of the buns very lightly with flour. Loosely drape a piece of plastic wrap over the baking sheet (do not seal tightly). Leave your buns to rise on the counter until they’ve doubled in size, about 1 hour.

Meanwhile, preheat the oven to 375F (190C).

Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently, lightly brush the tops of your buns with the egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

Bake in your preheated oven until the buns are lightly browned on top, 15-17 minutes. It’s okay if the buns stick together slightly where they touch.

Let your buns cool completely. Tear the buns apart and slice in half crosswise to serve.

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