Description
These homemade hamburger buns are soft, fluffy, and perfect for any burger or sandwich. Made with simple ingredients, they feature a tender crumb and a slightly golden crust topped with sesame seeds or Everything But The Bagel Seasoning. Whether for a backyard cookout or a delicious sandwich at home, these buns are made from scratch with a straightforward method that yields bakery-quality results.
Ingredients
Scale
For the Dough
- 3 1/4 cups all purpose flour, spooned and leveled
- 3/4 cups water, heated to 105°F
- 1/4 cup granulated sugar
- 2 Tbsp unsalted butter, room temperature
- 2 Tbsp vegetable oil
- 1 Tbsp instant yeast (rapid rise)
- 1 large egg, room temperature
- 1 1/2 tsp table salt
For Brushing Before Baking
- 3 Tbsp melted unsalted butter
- 1 egg mixed with 1 Tbsp water
- Sesame seeds or Everything But The Bagel Seasoning
Instructions
- Combine Dough Ingredients: In the bowl of a stand mixer, add all dough ingredients including flour, water, sugar, unsalted butter, vegetable oil, instant yeast, egg, and table salt.
- Knead: Attach the dough hook and knead the dough for approximately 6-8 minutes until it becomes soft, smooth, and slightly tacky but not overly sticky.
- Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours until doubled in size.
- Divide the Dough: Gently punch down the dough and turn it out onto a clean work surface. Using a bench scraper, divide the dough into 8 equal portions, about 100 grams each.
- Shape the Dough: Pinch the dough at the bottom of each piece and roll it under the palm of your hand on the counter to form smooth balls.
- Place on Baking Sheet: Arrange each dough ball seam side down on a parchment-lined baking sheet, spacing them a few inches apart.
- Second Rise: Flatten each ball gently into a 3-inch diameter disk. Cover loosely with plastic wrap and let rise for another hour.
- Preheat and Prep: Preheat the oven to 375°F. Brush buns with melted butter. Whisk together the egg and water, brush the buns with this egg wash, then sprinkle sesame seeds or Everything But The Bagel Seasoning on top.
- Bake: Bake the buns for 15-18 minutes until golden brown and cooked through.
- Cool, Slice, and Enjoy: Brush buns with any remaining melted butter carefully to preserve the seeds. Cool on a wire rack, then slice horizontally with a serrated knife before serving.
Notes
- Store buns in an airtight container or bag at room temperature for 1-3 days to maintain freshness. Refrigeration will dry them out.
- Freeze buns for 2-3 months in a sealed bag. Thaw at room temperature before use.
- For sliders, divide dough into 16 smaller buns of about 50 grams each, and bake for 12-14 minutes.
- Ensure water is heated to about 105°F to effectively activate the yeast without killing it.
- Kneading time is important to develop gluten; do not under-knead for best texture.
Nutrition
- Serving Size: 1 bun (approx. 100g)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
