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 (7g)
- •1 cup warm water (240ml)
- •3 tbsp warm unsweetened almond milk or water
- •2 tbsp granulated sugar
- •1 1/2 tsp salt
- •3 tbsp melted coconut oil or vegetable oil
- •1 large egg (plus 1 tbsp water for egg wash)
- •1 tbsp sesame seeds for sprinkling
Instructions
- 1
In a large bowl, whisk together the warm water, warm almond milk, yeast, and sugar. Let it sit for 5 to 10 minutes until the mixture becomes frothy.
- 2
Add the oil, half of the beaten egg (reserve the other half for the egg wash), and salt to the yeast mixture. Stir to combine.
- 3
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with the dough hook attachment until a sticky dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, or until it becomes smooth and elastic. It should be soft but not overly sticky.
- 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 pieces. Roll each piece into a tight, smooth ball between your palms.
- 7
Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Gently press down on each ball to flatten it slightly into a disc.
- 8
Cover the shaped buns loosely and let them rise for a second time for 45 to 60 minutes, until puffy.
- 9
Preheat your oven to 375°F (190°C).
- 10
Brush the tops of the risen buns gently with the reserved egg wash and sprinkle with sesame seeds.
- 11
Bake in the preheated oven for 12 to 15 minutes, or until the buns are golden brown on top.
- 12
Transfer the baked buns to a wire rack and let them cool completely before slicing.
💡 Chef tips
- To make these buns dairy-free and pareve, use coconut oil or a quality plant-based butter substitute.
- Store cooled buns in an airtight bag at room temperature for up to 3 days, or freeze them for up to 3 months.
- For extra shiny crust, you can spray the buns lightly with water right before they go into the oven.
✅ How it should turn out
The finished hamburger buns are tall, golden-brown, wonderfully soft and fluffy with a tender crumb that holds up to the juiciest burger without getting soggy.