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Homemade Soft Hamburger Buns Recipe

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3.9 from 9 reviews

These homemade hamburger buns are soft, fluffy, and perfect for burgers, pulled pork, or your favorite sandwich fillings. They have a superior flavor and texture compared to store-bought buns from a plastic bag. Despite taking almost 4 hours including rising times, the hands-on work time is only about 10 minutes, making them a great weekend baking project for fresh, delicious buns.

Ingredients

Yeast Mixture

  • 1 (.25 ounce) package active dry yeast (such as Fleischmann's Active Dry Yeast)
  • ½ cup all-purpose flour
  • 1 cup warm water (105°F / 41°C)

Dough

  • 3 cups all-purpose flour
  • 2 large eggs, separated
  • 3 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 1 ¼ teaspoons salt

For Rising Bowl

  • 1 teaspoon olive oil

Baking and Finishing

  • 1 tablespoon milk
  • 1 teaspoon sesame seeds, or as needed

Instructions

  1. Activate Yeast: Place the yeast in the bowl of a large stand mixer and whisk in ½ cup flour and warm water until smooth. Set aside in a warm place for 10 to 15 minutes until the mixture becomes foamy.
  2. Prepare Dough Mixture: Whisk one egg, melted butter, sugar, and salt thoroughly into the foamy yeast mixture. Then add the remaining 3 cups of flour to the bowl.
  3. Knead Dough: Using the stand mixer fitted with a dough hook, knead the dough on low speed for 5 to 6 minutes until soft and sticky. Scrape down the sides as needed. If the dough sticks heavily to the spatula when poked, add a bit more flour.
  4. Shape Dough: Transfer the dough onto a floured surface. Gently shape it into a smooth round ball, tucking loose ends underneath. The dough should be sticky but not stick to your fingers.
  5. First Rise: Wipe and oil the stand mixer bowl with olive oil. Place the dough inside, flipping it to coat all sides lightly with oil. Cover with aluminum foil and let it rise in a warm place for about 2 hours until doubled in size.
  6. Prepare Baking Sheet and Shape Buns: Line a baking sheet with a silicone mat or parchment paper. Transfer the dough to a floured surface, flatten out bubbles and form a slightly rounded rectangle (about 5x10 inches and ½ inch thick). Dust lightly with flour, cut into 8 equal pieces. Shape each piece into a round bun by tucking ends underneath and gently flatten into ½-inch-thick discs. Place buns ½ inch apart on the baking sheet.
  7. Second Rise: Cover the buns loosely with plastic wrap (do not seal tightly) and let rise in a warm place until doubled in size, about 1 hour.
  8. Preheat Oven: Preheat the oven to 375°F (190°C).
  9. Egg Wash and Seeds: Beat the remaining egg and milk together until combined. Very gently brush the tops of the risen buns with the egg wash, careful not to deflate them. Sprinkle with sesame seeds.
  10. Bake: Bake the buns in the preheated oven for 15 to 17 minutes until lightly browned on top. The buns may stick together slightly where they touch.
  11. Cool and Serve: Allow the buns to cool completely, then tear apart where stuck together and slice in half crosswise before serving.

Notes

  • When shaping, it is better to have dough slightly sticky rather than too dry; you can always add a bit more flour during kneading if needed.
  • Make sure not to seal the plastic wrap tightly during the second rise to allow airflow.
  • Brush the egg wash gently to avoid deflating the risen buns.
  • These buns keep fresh for a couple of days stored in an airtight container and can also be frozen for longer storage.

Find it online: https://cookedbygrace.com/homemade-soft-hamburger-buns-recipe/