Bring the aroma of freshly baked homemade hamburger buns into your home. These soft and light buns outperform the store-bought alternatives. Surprise your loved ones and yourself by making burgers/sandwiches from scratch with this easy and quick hamburger buns recipe.
Baking hamburger buns can seem very intimidating. Something that experienced professional bakers can make. However, you’ll be amazed at how simple these buns are to create.
I am a huge fan of burgers. I’ve experimented and created different kinds of burgers with different fillings and flavours. And I won’t deny that using homemade buns has improved my burger game. Nothing enhances the flavour of your burger like freshly made buns with full of flavours, a delightful taste, and lovely texture.
These hamburger buns only require some readily available ingredients. I’m sure most of them are already in your pantry. You also don’t require any type of mixer for dough making. Your hands will be enough. Therefore, say goodbye to store-bought buns and hello to some freshly baked delight.
Ingredients Required For Hamburger Buns
This hamburger bun recipe requires only a few simple ingredients:
All-purpose flour
Instant dry yeast
Milk
Sugar
Butter (softened/melted)
Egg (optional)- Replace the egg with 3 tablespoons of milk.
Salt
How to make hamburger buns?
Step 1-Yeast Activation
In a small bowl mix lukewarm milk, sugar, and yeast. Set aside for 5-10 minutes
After 10 minutes the surface of the milk should have foam/bubbles, if not start again or replace the yeast.
Step 2- Dough Formation
In a bowl add flour, salt, egg, butter, milk, and yeast mixture. Knead to form a smooth dough. If required add flour (up to 5 tablespoon). Place the smooth dough in a well oiled bowl. Cover and rest for 10 minutes.
Step 3- Dividing and shaping the dough
Brush a flat surface with some butter. Place the dough on the surface. Slightly knead the dough to release air bubbles. Divide the dough into 6 or 8 parts. Employ a scale for proper distribution.
Shape the dough by bringing every edge to the center and rolling between hands and flat surface to give a slight round shape.
Step 4- Proofing
Place these balls on a parchment/butter paper lined tray with 2-3 inches between each bun. Cover with a tea towel and let it rest for 30 minutes.
Step 5- Baking
Gently brush each bun thoroughly with milk/beaten egg. Sprinkle some sesame seeds. Bake in a preheated oven until the buns acquire a golden brown colour.
Remove from the tray after 5-10 minutes and place on a wire rack to cool completely.
Storage of hamburger buns
Room temperature: These buns can stay fresh at room temperature for 5 days. Store them in an air-tight container after they’ve cooled down completely.
Refrigerate: Refrigerating buns can make them dry. If you plan to store buns more for than 5 days it’s better to freeze than refrigerate them.
Freeze: Place these buns in a freezer safe airtight container/zip-lock bag. Freeze them up to 2 months. Thaw overnight in fridge or an hour in room temperature.
Tips
- Make sure to activate yeast:- Instant dry yeast or active yeast doesn’t require activation but do activate. The entire structure and texture of buns depend upon yeast fermentation and if the yeast doesn’t activate the ingredients, your hard work can go to waste.
- Do not add too much flour while kneading:- If the dough is too sticky and it becomes very difficult to knead add flour (up to 5 tbsp) to make smooth a dough. But make sure to not add more than that otherwise the buns can end up dry.
- Resting time is necessary:- Do not try to skip the resting time as it ensures the development of gluten, yeast fermentation, etc which results in light, fluffy, and moist buns.
- Proper baking:- Halfway through baking time rotate the tray to ensure proper baking.
If you liked this recipe try out these!
Hamburger Buns
Ingredients
Yeast Activation
- 48 g Milk (lukewarm) 3 tbsp
- 30 g Sugar 2 tbsp
- 4 g Instant dry Yeast 1 tbsp
Dough
- 300 g All-purpose flour 2⅛ cups
- 1.5 g Salt ½ tsp
- 143 g Milk (room temperature) ⅔ cup
- 1 Egg (room temperature)
- 30 g Butter (softened, unsalted) ⅛ cup
Instructions
- In a small bowl mix lukewarm milk, sugar, and yeast. Set aside for 5-10 minutes to proof.
- In a large bowl sift in flour and salt.
- Add yeast mix, milk, egg, and butter. Mix with a spatula till dry ingredients are invisible.
- Knead the dough to form a smooth dough. Add flour (up to 5 tbsp) if dough is too sticky.
- Place the dough in a well-oiled bowl. Cover and rest for 10 minutes.
- Brush butter on a flat surface. Place the dough on the surface knead lightly and divide into 6/8 pieces. ( scale each part for similar-sized buns).
- Give each part a round shape by bringing the corner into the center and rolling on surface.
- Place these balls on a parchment/butter paper lined baking tray. Cover with tea towel and rest for 30-40 minutes.
- Preheat the oven to 210℃/400℉.
- Gently brush milk over each bun thoroughly and sprinkle some sesame seeds.
- Bake at 210℃/400℉ for 10-15 minutes or till the buns acquire a golden brown colour.
- After 10 minutes place these buns on a wire rack to cool completely.
Notes
- Make sure to activate yeast:- Instant dry yeast or active yeast doesn’t require activation but do activate. The entire structure and texture of buns depend upon yeast fermentation and if the yeast doesn’t activate the ingredients, your hard work can go to waste.
- Do not add too much flour while kneading:- If the dough is too sticky and it becomes very difficult to knead add flour (up to 5 tbsp) to make smooth a dough. But make sure to not add more than that otherwise the buns can end up dry.
- Resting time is necessary:- Do not try to skip the resting time as it ensures the development of gluten, yeast fermentation, etc which results in light, fluffy, and moist buns.
- Proper baking:- Halfway through baking time rotate the tray to ensure proper baking.