Ah, the bliss of homemade bread—there’s nothing quite like it. You know, I remember a summer barbecue where the store-bought buns just didn’t do justice to those perfectly grilled patties. That’s when I decided to try my hand at making these easy homemade hamburger buns, and let me tell you, they’re soft, fluffy, and just the right amount of chewy to cradle your burger without overshadowing it.
Steps
- Begin by mixing yeast with 1/2 cup flour and warm water in a stand mixer bowl. Leave it to sit for 10-15 minutes until the mixture becomes foamy.
- Incorporate 1 egg, melted butter, sugar, and salt into the yeast mixture thoroughly. Gradually add the remaining flour and knead with a dough hook until the dough is soft and slightly sticky.
- Move the dough to a floured surface and shape it into a smooth ball. Place it back into an olive oil-coated bowl, ensuring it’s fully covered in oil, then cover and let it rise in a warm area until it doubles in size, roughly 2 hours.
- Once risen, pat the dough into a 5×10-inch rectangle on a floured surface and cut it into eight equal pieces. Shape each piece into a round, tucking ends underneath.
- Flatten each dough round into a 1/2-inch-thick disc and place them on a prepared baking sheet. Cover lightly with plastic wrap and let them rise for about an hour until doubled in size.
- Preheat the oven to 375°F (190°C). Beat the remaining egg with milk and gently brush the tops of the buns, then sprinkle with sesame seeds.
- Bake the buns for 15-17 minutes until lightly browned, allowing them to cool completely before separating and slicing them in half for serving.
Ingredients
- 1 package (0.25 ounce) active dry yeast
- 1 pound all-purpose flour, divided (approximately 3 ½ cups)
- 1 cup warm water (about 105 degrees F / 41 degrees C)
- 2 large eggs, separated
- 3 tablespoons melted butter
- 3 tablespoons white sugar
- 1 ¼ teaspoons salt
- 1 teaspoon olive oil
- 1 tablespoon milk
- 1 teaspoon sesame seeds, or as needed
Nutritional Values
Calories: 2336 | Total Fat: 56g | Saturated Fat: 24g | Cholesterol: 464mg | Sodium: 3320mg | Total Carbohydrate: 392g | Dietary Fiber: 16g | Total Sugars: 40g | Protein: 64g | Calcium: 192mg | Iron: 24mg | Potassium: 808mg
FAQ
- Can I store homemade hamburger buns at room temperature?
- Yes, you can store homemade hamburger buns in an airtight container or wrapped in foil at room temperature for up to five days. It’s best to avoid refrigerating them for short periods, as this can cause the buns to dry out.
- Is it possible to freeze hamburger buns?
- Absolutely, homemade hamburger buns can be frozen. Once cooled, place them in a freezer-safe container and wrap them in foil. Label them with the date and store in the freezer for up to two months. To thaw, place on a paper towel at room temperature and flip halfway through the process, replacing the paper towel.
- What should I do if my dough is too sticky?
- If the dough is too sticky, you can knead in a little more flour. It’s preferable to have dough that’s slightly sticky rather than too dry, as you can always adjust by adding flour during kneading.
- How do I know if my dough has risen enough?
- You can check if the dough has risen sufficiently by gently pressing it with one finger. If the dough springs back, it’s ready. If the indentation stays, it needs more kneading.
- What other toppings can I use on the buns besides sesame seeds?
- Feel free to get creative with toppings! You can sprinkle the buns with dried onions, parsley, poppy seeds, or any other toppings you prefer, in addition to sesame seeds.
Tips
- Ensure your dough remains slightly sticky rather than too dry during kneading. If needed, you can always incorporate a bit more flour later.
- Allow the dough to rise in a warm, draft-free area until it has doubled in size for optimal results.
- When brushing the buns with the egg wash, be gentle to avoid deflating the dough and ensure an even, golden crust.
- For added flavor, consider topping the buns with a mix of sesame seeds, dried onion, parsley, or poppy seeds before baking.
Equipment
- Stand Mixer with Dough Hook Attachment
- Silicone Spatula
- Silicone Baking Mat or Parchment Paper
- Baking Sheet
- Plastic Wrap
