Description
These homemade hamburger buns are soft, fluffy, and perfectly golden, made from scratch using simple ingredients and a straightforward yeast dough method. Ideal for burgers or sandwiches, they offer a tender crumb with a slightly sweet flavor and a crisp, egg-washed top sprinkled with sesame seeds or everything bagel seasoning.
Ingredients
Wet Ingredients
- 3/4 cup warm water (about 110 ̊F)
- 1 egg (room temperature)
- 3 Tbsp unsalted butter (softened)
- 1 egg (for egg wash)
- 1 Tbsp water (for egg wash)
Dry Ingredients
- 3 Tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 1 Tbsp instant yeast (rapid rise)
- 3 1/4 cups unbleached all-purpose flour (400g), plus more as needed
Topping
- 1/2 Tbsp sesame seeds or Everything Bagel Seasoning
Instructions
- Activate the yeast: In a large mixing bowl or stand mixer bowl, whisk together warm water, one egg, granulated sugar, sea salt, and instant yeast for 1 minute to hydrate the yeast and help it start activating.
- Mix and knead the dough: Add the softened butter to the yeast mixture, then gradually incorporate most of the flour (reserve 1-2 Tbsp). Mix using a firm spatula or dough hook attachment until the dough just begins to come together. Knead for 5-6 minutes until the dough becomes smooth, soft, and elastic but still slightly sticky to the touch without sticking to clean fingers. Add more flour as needed to achieve this consistency.
- First rise: Cover the bowl with oiled plastic wrap and place it in a warm spot (such as an oven with the light on, but not hotter than 100°F). Let the dough rise for 1 to 1 1/2 hours or until it has doubled in volume. Alternatively, let it rise at room temperature for about 2 hours.
- Divide and shape dough balls: Transfer the dough onto a clean surface and cut it into 8 equal pieces, about 100 grams each. Roll each piece into a smooth ball by cupping your hand over it and gently rotating it on the work surface or palm until the surface tightens and any dimples shrink.
- Second rise: Place the dough balls evenly spaced on a silicone or parchment-lined baking sheet. Flatten each ball evenly to about 3 to 3 1/2 inches in diameter. Cover loosely with plastic wrap and let rest at room temperature for 1 to 1 1/2 hours until visibly puffed. During the last 15 minutes of rising, preheat the oven to 400°F.
- Apply egg wash and bake: Beat together one egg and one tablespoon of water to make the egg wash. Brush it generously over the buns’ tops and sides, then sprinkle with sesame seeds or Everything Bagel Seasoning if desired. Bake at 400°F for 15 to 16 minutes or until the buns turn deeply golden brown on top.
- Cool and store: Remove the buns from the oven and transfer them to a wire rack to cool completely. Once cooled, cover and store until ready to use. Slice each bun in half lengthwise with a serrated knife just before serving.
Notes
- Ensure water temperature is around 110°F to properly activate the yeast without killing it.
- The dough should feel slightly sticky but not wet; add flour sparingly during kneading to reach ideal texture.
- Use unbleached all-purpose flour for best texture and flavor.
- Let the dough rise in a warm, draft-free place for optimal fermentation.
- Egg wash gives the buns a shiny golden crust and helps toppings adhere.
- Buns are best consumed within 2 days or can be frozen for longer storage.
