Hamburger Buns
Soft, golden buns with a tender crumb that hold up to juicy burgers without falling apart.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat, Sesame
These homemade hamburger buns bake up light and pillowy with a lightly burnished top, thanks to an egg wash and a simple enriched dough. Made with milk, butter, and egg, they strike a balance between soft sandwich bread and sturdy burger bun that can handle sauces and toppings. Perfect for weekend grilling or make-ahead freezer stashes.
Ingredients
- 1 cups warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 large egg, beaten, for egg wash
- 1 tablespoons sesame seeds
Method
-
In a large bowl or stand mixer bowl, combine the warm milk, yeast, and sugar. Let stand until foamy on top.
-
Whisk the egg and melted butter into the yeast mixture.
-
Add the flour and salt to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.
-
Knead the dough on a lightly floured surface, or with a stand mixer on medium speed, until smooth and elastic, about 8 minutes.
-
Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth, tight ball.
-
Place the dough balls on a parchment-lined 9x13-inch baking sheet, spacing them evenly apart. Flatten each slightly with the palm of your hand.
-
Cover the buns loosely with plastic wrap or a kitchen towel and let rise until puffy and nearly doubled.
-
Preheat the oven to 375°F.
-
Brush the tops of the buns with beaten egg and sprinkle with sesame seeds.
-
Bake until golden brown on top and the internal temperature reaches 190°F, 16 to 18 minutes.
-
Transfer the buns to a wire rack and let cool completely before slicing.
Rate this recipe
Hamburger Buns
These homemade hamburger buns bake up light and pillowy with a lightly burnished top, thanks to an egg wash and a simple enriched dough. Made with milk, butter, and egg, they strike a balance between soft sandwich bread and sturdy burger bun that can handle sauces and toppings. Perfect for weekend grilling or make-ahead freezer stashes.
2 hr 45 min 8 buns 260 cal
Ingredients
- 1 cups warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 large egg, beaten, for egg wash
- 1 tablespoons sesame seeds
Method
- 1
In a large bowl or stand mixer bowl, combine the warm milk, yeast, and sugar. Let stand until foamy on top.
- 2
Whisk the egg and melted butter into the yeast mixture.
- 3
Add the flour and salt to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.
- 4
Knead the dough on a lightly floured surface, or with a stand mixer on medium speed, until smooth and elastic, about 8 minutes.
- 5
Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
- 6
Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth, tight ball.
- 7
Place the dough balls on a parchment-lined 9x13-inch baking sheet, spacing them evenly apart. Flatten each slightly with the palm of your hand.
- 8
Cover the buns loosely with plastic wrap or a kitchen towel and let rise until puffy and nearly doubled.
- 9
Preheat the oven to 375°F.
- 10
Brush the tops of the buns with beaten egg and sprinkle with sesame seeds.
- 11
Bake until golden brown on top and the internal temperature reaches 190°F, 16 to 18 minutes.
- 12
Transfer the buns to a wire rack and let cool completely before slicing.