Description
These homemade hamburger buns are soft, fluffy, and slightly sweet, perfect for holding your favorite burgers or sandwiches. Made from scratch with simple ingredients and baked to golden perfection, these buns feature a tender crumb and a shiny, flavorful crust topped with sesame seeds or Everything But The Bagel seasoning. Ideal for BBQs, family dinners, or meal prepping, this recipe yields eight classic-sized buns with a delightful texture that beats any store-bought version.
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 — flour, warm water, sugar, unsalted butter, vegetable oil, instant yeast, egg, and salt — together for simplicity and ease.
- Knead: Attach the dough hook and knead the mixture for about 6 to 8 minutes until the dough is soft, smooth, and slightly tacky but not overly sticky, forming a cohesive and elastic dough.
- Rise: Transfer the dough to a lightly greased or oiled bowl, cover tightly with plastic wrap, and let it rise in a warm spot for 1 ½ to 2 hours until doubled in size.
- Divide the dough: Gently punch down the risen dough and turn it out onto a clean surface. Use a bench scraper or knife to divide the dough into 8 equal sections, each weighing approximately 100 grams.
- Shape the dough: Shape each piece into a smooth ball by pinching the dough at the bottom and rolling it under the palm of your hand on the countertop for a uniform round shape.
- Place on baking sheet: Arrange the shaped dough balls seam side down on a parchment-lined baking sheet, spacing them a few inches apart so they don’t touch while baking.
- Second rise: Gently flatten each ball with your palm to about a 3-inch diameter disk. Loosely cover the baking sheet with plastic wrap and let the buns rise again for 1 hour until puffy.
- Preheat and prep: Preheat the oven to 375°F (190°C). Brush the buns generously with melted butter. Whisk the egg with water to prepare the egg wash, brush this over the buns, then sprinkle with sesame seeds or Everything But The Bagel seasoning.
- Bake: Bake the buns in the preheated oven for 15 to 18 minutes or until they turn golden brown on top and look appetizing.
- Cool, slice, and enjoy: Remove buns from the oven and immediately brush with any remaining melted butter to keep them soft and flavorful, being careful not to dislodge the seeds. Cool completely on a wire rack before slicing horizontally with a serrated bread knife for your burgers or sandwiches.
Notes
- Store buns in an airtight container or bag at room temperature for 1 to 3 days to maintain freshness; refrigeration is not recommended as it dries them out.
- Freeze buns in a sealed bag for up to 2 to 3 months. Thaw at room temperature before use for best results.
- For smaller sliders, divide the dough into 16 pieces of about 50 grams each and reduce baking time to approximately 12 to 14 minutes.
Nutrition
- Serving Size: 1 bun (approx. 100g)
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
