Homemade Hamburger Buns Recipe
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!
Ingredients
For the dough
- 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) milk room temperature
- 1 egg room temperature
- 1/4 cup (1.9 oz or 54 gr) vegetable oil
- 1 tsp (0.2 or 6 g) salt
For topping
- 1 egg
- 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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