These homemade hamburger buns are the best hamburger buns you'll ever have: they're easy to make, they grow super tall and round, are perfectly browned on top (with toasted sesame seeds, yum) & have a pillowy soft inside. They're simply perfect!
1 and 1/2 cups + 1 tbsp(6.8 oz or 193 g)all-purpose flour
1 and 1/2 cups + 1 tbsp(6.8 oz or 193 g)bread flour
3 tbsp(1.3 oz or 38 g)white granulated sugar
2 tsp(0.2 or 6 g)instant yeast
3/4 cups(6.1 oz or 173 g)milkroom temperature
1eggroom temperature
1/4 cup(1.9 oz or 54 gr)vegetable oil
1 tsp(0.2 or 6 g)salt
For topping
1egg
Sesame seeds
Instructions
Combine all ingredients in a large bowl and, using your hand, mix until combined and a dough starts forming. Knead the dough until smooth and elastic (5-6 minutes by hand, it may take less time with a mixer fitted with a dough hook).
Shape dough into a ball and place in an oiled large bowl, then turn it over to oil the top. Both the bowl and the dough should be coated in oil.
Cover the bowl with plastic wrap and let rise until double in size (1-2 hours). You can speed up the rising time by heating the oven at the lowest setting for 2 minutes (the temperature should never exceed 90F), then turning it off and popping the bowl in the oven.
Line a large baking sheet with parchment paper. Once the dough has risen, divide it into 8 equal portions. Roll each bun into a ball and then shape by tucking under to create a perfectly smooth top. Cover the rest of the dough to prevent it from drying out.
Place the buns onto the baking sheet, cover with plastic wrap, and let rise until puffy (30 minutes to 1 hour). Preheat the oven to 400F.
Brush each bun with a lightly beaten egg and sprinkle with sesame seeds. Bake for 19-21 minutes or until browned on top. I like mine at exactly 21 minutes. A toothpick inserted in the center should come out clean, a few small crumbs are okay.
Notes
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