Homemade Hamburger Bun Recipe
Skip the store and make tall fluffy hamburger buns with golden crust and soft crumb that hold up perfect for your favorite burger recipes.
Ingredients
- 1 1/2 cups of water
- 2 tablespoons sugar
- 1 packet of active yeast, 7 grams
- 5 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/2 stick room-temperature unsalted butter
- 1 large egg whisked with 1 tablespoon of milk
- 10 teaspoons sesame seeds
Instructions
- Add in 1 ½ cups of water that is a hair higher than lukewarm to the bowl of a stand mixer along with the sugar and yeast. Whisk it together until combined and let it sit for 7 to 9 minutes or until a raft forms on the top.
- In the meantime, in a large bowl, whisk together the flour and salt and set aside.
- Once there is a raft formed from the yeast, add it to the stand mixer along with the hook attachment and turn it to low-medium speed.
- Slowly add in the salted flour until combined.
- Next, add in one egg at a time until they are mixed in. Then, add in the butter.
- Once the butter is fully mixed in, knead on low to medium speed for 5 minutes.
- Remove the bowl, cover and let it rest for 90 minutes at room temperature or until it’s doubled in size.
- Next, punch down the dough, transfer it to a clean surface, and divide it into 10 equal-sized pieces. Each piece will roughly weigh 125 to 130 grams.
- Lay the dough flat, fold the corners in, then center, and then roll it over to form a ball where the folds are on the bottom. Then enclose your hand over top and roll it in a circular motion to form a taught ball.
- Place the dough balls onto 2 different sheet pans lined with parchment paper. Cover with a kitchen towel and let them rest for 60 minutes.
- Then, remove the towels and evenly brush on the whisked egg and milk using a pastry brush. You will not use all of this.
- Evenly sprinkle the sesame seeds over the top. You will use roughly 1 teaspoon per bun.
- Place the buns on a middle or lower rack in a preheated oven at 375°F with no fan. Bake for 15 to 17 minutes or until golden brown and firm. Rest them on a rack until cooled to room temperature.
Notes
These buns can’t be rushed, unfortunately. They need plenty of time to rest, rise, and develop their balanced flavors. The first rise can take around 90 minutes (depending on your environment and the temperature in your kitchen). The second can take about 60 minutes. I recommend packing your patience and waiting for the soft, fluffy, bakery-worthy results. They’re worth it, I promise.
Knead with care: That initial 5-minute knead after adding the butter is key to developing the gluten in the dough (it’s what gives the buns their sturdy yet soft texture). The dough should pull away from the bowl sides but still feel slightly tacky. If it’s too sticky, add a pinch of flour; if it’s too dry, add a splash of water.
No stand mixer? While a stand mixer will save you time and effort, you can knead the dough by hand on a lightly floured surface instead. It’ll take a little longer (around 10 to 12 minutes), but just keep kneading until the dough becomes smooth, elastic, and slightly tacky to the touch.
Weigh your dough for even buns: I divide the dough into 10 equal pieces, each between 125 and 130 grams (weighed on a kitchen scale). This gives me uniform buns that bake evenly and look professional.
Customize the toppings: Instead of sesame seeds, top the buns with poppy seeds, everything bagel seasoning, dried onion flakes, flaky salt, or leave them plain.
Let them cool fully: As tempting as it is to cut into fresh-baked buns, they’re still finishing their internal cooking while cooling. Slicing too soon can make the centers gummy.
Make-Ahead: After the first rise, you can refrigerate the dough (covered) for up to 24 hours. When you’re ready to continue, just bring the dough to room temperature before dividing, shaping, and proofing the buns. You can also freeze the divided and shaped dough balls for up to 2 months. Thaw them in the refrigerator overnight before shaping, proofing, and baking as normal.
How to Store: Once cooled, store the buns in an airtight container at room temperature for 2 to 3 days. They also freeze well for up to 3 months.
Nutrition
Calories: 279kcalCarbohydrates: 53gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 255mgPotassium: 99mgFiber: 2gSugar: 3gVitamin A: 73IUCalcium: 38mgIron: 4mg