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Hamburger Buns
Shilpa

Hamburger Buns

These simple handmade hamburger buns are soft and fluffy. Flavourful and subtly sweet these buns are ideal for burgers and sandwiches.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6 buns
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Ingredients Method Notes

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

Method
 

  1. In a small bowl mix lukewarm milk, sugar, and yeast. Set aside for 5-10 minutes to proof.
  2. In a large bowl sift in flour and salt.
  3. Add yeast mix, milk, egg, and butter. Mix with a spatula till dry ingredients are invisible.
  4. Knead the dough to form a smooth dough. Add flour (up to 5 tbsp) if dough is too sticky.
  5. Place the dough in a well-oiled bowl. Cover and rest for 10 minutes.
  6. 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).
  7. Give each part a round shape by bringing the corner into the center and rolling on surface.
  8. Place these balls on a parchment/butter paper lined baking tray. Cover with tea towel and rest for 30-40 minutes.
  9. Preheat the oven to 210℃/400℉.
  10. Gently brush milk over each bun thoroughly and sprinkle some sesame seeds.
  11. Bake at 210℃/400℉ for 10-15 minutes or till the buns acquire a golden brown colour.
  12. After 10 minutes place these buns on a wire rack to cool completely.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Proper baking:- Halfway through baking time rotate the tray to ensure proper baking.