Description
These homemade hamburger buns are soft, fluffy, and flavorful, perfect for sandwiches and burgers. Made from scratch with simple ingredients and enriched with butter and egg, these buns have a tender crumb and a beautiful golden crust topped with sesame seeds or Everything But The Bagel Seasoning.
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, mix all dough ingredients together, including flour, water, sugar, butter, oil, yeast, egg, and salt.
- Knead: Attach the dough hook and knead the dough for about 6-8 minutes until it becomes soft, smooth, and slightly tacky but not overly sticky.
- Rise: Transfer the dough to a lightly greased or oiled bowl, cover with plastic wrap, and let it rise for 1 ½ to 2 hours or until it doubles in volume.
- Divide the dough: Gently punch down the risen dough and transfer to a clean surface. Use a bench scraper to divide it into 8 equal pieces, about 100 grams each.
- Shape the dough: Shape each piece into a smooth ball by pinching the bottom and rolling it under the palm of your hand.
- Place on baking sheet: Arrange the dough balls seam side down on a parchment-lined baking sheet, spaced apart so they don’t touch.
- 2nd rise: Flatten each ball slightly into approximately a 3 inch diameter. Loosely cover with plastic wrap and let rise again for 1 hour.
- Preheat and prep: Preheat your oven to 375°F. Brush the buns with melted butter, then brush with an egg wash (egg mixed with water) to help seeds stick. Sprinkle with sesame seeds or Everything But The Bagel Seasoning.
- Bake: Bake the buns for 15-18 minutes until golden brown and cooked through.
- Cool, slice, and enjoy: Brush any remaining melted butter on the hot buns, being careful not to remove seeds. Cool on a wire rack, then slice horizontally with a serrated knife before serving.
Notes
- Store buns in an airtight container or bag at room temperature for 1-3 days to maintain freshness. Refrigeration will dry them out.
- You can freeze the buns in a bag for 2-3 months; thaw at room temperature before use.
- For sliders, divide dough into 16 smaller portions (about 50 grams each) and reduce baking time to 12-14 minutes.
Nutrition
- Serving Size: 1 bun (approx. 90g)
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
