Hamburger Buns
Bake your own bakery-quality, golden, and fluffy hamburger buns at home with this foolproof recipe.
Ingredients
- •3 1/2 cups all-purpose flour (420g)
- •2 1/4 tsp active dry yeast (1 packet / 7g)
- •1 cup lukewarm water (240ml)
- •3 tbsp granulated sugar (36g)
- •1 1/2 tsp salt (9g)
- •2 large eggs (divided: 1 whole for dough, 1 for egg wash)
- •3 tbsp melted coconut oil or vegetable oil (45ml)
- •1 tbsp sesame seeds for sprinkling (optional)
Instructions
- 1
In a large bowl, whisk together the lukewarm water, sugar, and active dry yeast, then let it sit for 5 to 10 minutes until the surface becomes frothy.
- 2
Add 1 whole egg, melted coconut oil or vegetable oil, and salt to the yeast mixture, and whisk to combine.
- 3
Gradually add the all-purpose flour, stirring with a wooden spoon or rubber spatula until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, or until the dough is smooth, elastic, and springs back slightly when poked.
- 5
Shape the dough into a ball and place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 6
Punch down the dough and divide it evenly into 8 equal portions.
- 7
Roll each portion into a tight, smooth ball using the palm of your hand on an un-floured surface, then flatten each ball slightly into a disc.
- 8
Place the flattened discs on a large baking sheet lined with parchment paper, leaving space between them for expansion.
- 9
Cover the buns loosely and let them rise a second time for 45 minutes to 1 hour, until puffy and soft.
- 10
Preheat your oven to 375°F (190°C).
- 11
Whisk the remaining egg with a splash of water and gently brush the tops of the risen buns, then sprinkle with sesame seeds if desired.
- 12
Bake for 12 to 15 minutes until the buns are deep golden brown on top, then transfer them to a wire rack to cool completely.
💡 Chef tips
- To make these buns dairy-free and pareve, use coconut oil or vegetable oil instead of butter, ensuring they can be served with any meal.
- Store cooled buns in an airtight container at room temperature for up to 3 days, or freeze them in a freezer bag for up to 2 months.
- For extra richness, you can substitute the water with dairy-free plant milk like unsweetened almond or oat milk.
✅ How it should turn out
The finished hamburger buns should be wonderfully golden brown on top, remarkably soft and pillowy on the inside, with a rich aroma and a tender crumb sturdy enough to hold a juicy burger.