Homemade Hamburger Buns
These soft, buttery, and golden-brown buns are the perfect foundation for any gourmet burger, far surpassing anything you can find at the store.
Ingredients
- •3 1/2 cups all-purpose flour (440g)
- •1 cup warm water (240ml)
- •2 tablespoons unsalted butter, softened
- •1 large egg
- •2 tablespoons granulated sugar
- •1 1/2 teaspoons salt
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1 tablespoon milk (for egg wash)
- •1 tablespoon sesame seeds (optional)
Instructions
- 1
In a large bowl or stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy.
- 2
Add the softened butter, egg, salt, and flour to the yeast mixture. Mix until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for about 7-10 minutes until it is smooth, elastic, and springs back when poked.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet.
- 6
Gently flatten each ball with your palm to form a disc. Cover and let rise for another 30-45 minutes until puffy.
- 7
Preheat your oven to 375°F (190°C). Whisk the milk with a splash of water or an egg yolk and brush the tops of the buns, then sprinkle with sesame seeds if desired.
- 8
Bake for 15-20 minutes until the tops are a deep golden brown and the buns sound hollow when tapped on the bottom.
- 9
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- For an even richer flavor, replace the water with whole milk and add an extra tablespoon of melted butter.
- To store, keep the buns in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.
- If you want a professional bakery shine, brush the buns with a little melted butter immediately after taking them out of the oven.
✅ How it should turn out
The finished buns should have a soft, pillowy interior with a slightly golden, tender crust and a rich, buttery aroma that makes them the perfect vessel for a juicy burger.