Homemade Hamburger Buns
These soft, golden, and airy homemade buns are the perfect foundation for any gourmet burger night.
Ingredients
- •3 1/2 cups all-purpose flour (440g)
- •1 cup warm water (240ml)
- •2 tablespoons sugar
- •1 packet instant yeast (2 1/4 teaspoons)
- •1 teaspoon salt
- •3 tablespoons neutral oil (such as canola or vegetable)
- •1 large egg (for the dough)
- •1 tablespoon water (for the egg wash)
- •1 tablespoon sesame seeds (optional)
Instructions
- 1
In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy.
- 2
Add the oil, egg, and salt to the yeast mixture, then gradually stir in the flour until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60-90 minutes or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal portions. Shape each into a smooth ball and place them on a parchment-lined baking sheet.
- 6
Flatten the balls slightly with your palm, cover, and let them rise for another 30-45 minutes.
- 7
Preheat your oven to 375°F (190°C). Whisk the remaining egg with a tablespoon of water and brush the tops of the buns, then sprinkle with sesame seeds if desired.
- 8
Bake for 12-15 minutes until the tops are golden brown and the buns sound hollow when tapped on the bottom.
💡 Chef tips
- To make these ahead, bake the buns, let them cool completely, and store them in an airtight bag in the freezer for up to a month.
- For a richer flavor, you can substitute the neutral oil with melted margarine, ensuring it is a high-quality parve variety.
- If you want uniform buns, use a kitchen scale to weigh the dough portions so they are exactly the same size.
✅ How it should turn out
The finished buns should be beautifully golden-brown on top, incredibly soft and pillowy on the inside, with a slightly sweet, yeasty aroma that holds up perfectly to a juicy burger.