Homemade Hamburger Buns
These soft and fluffy Homemade Hamburger Buns are the gorgeous, heavenly buns you've been dreaming of! Thanks to this foolproof recipe, your burgers will instantly skyrocket to the next level with these buttery buns holding them together!
Servings: 8 large buns
Ingredients
- 2 1/4 tsp. Active Dry Yeast
- 1 cup Warm Water
- 1 tablespoon + 2 teaspoons Granulated Sugar
- 1 Large Egg (lightly beaten)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Honey
- 1 1/2 teaspoon Salt
- 3 1/2 cups All Purpose Flour
- 2 teaspoons Avocado Oil or Olive Oil
- 1 Egg + 1 tbsp. Milk (or Water) + Pinch of Salt (for egg wash)
- Optional: 1 1/2 teaspoons Sesame Seeds, Minced Onion, or Everything Bagel Seasoning (for topping)
Instructions
- Gather your homemade hamburger buns ingredients.
- Add yeast, warm water, and 2 teaspoons sugar into your stand mixer’s bowl, and whisk until well combined. Allow to stand for 10 minutes.
- After 10 minutes, add beaten Egg, melted Butter, Honey, Salt, and 1 tbsp. Sugar into bowl, and whisk again until well combined.
- Carefully measure your Flour by spooning into a measuring cup, and leveling off with the back flat end of a knife. (The correct amount of flour will make all of the difference)
- Then add Flour into bowl.
- Using your stand mixer’s dough hook, knead dough on low speed (Level 2) for approx. 5 minutes, or until dough ball forms. (scrape down sides as needed to ensure all mixture is incorporated into dough.) Do NOT overmix.
- Brush 1 tsp. Avocado or Olive Oil onto bottom and sides of separate large glass or ceramic bowl (these types of bowls work best when proofing dough to retain heat and keep dough warm).
- Remove dough from stand mixer’s bowl, shape into ball using your hands, tucking sides underneath, and place into oiled bowl.
- Brush an additional 1 tsp. oil onto top and sides of dough ball.
- Cover bowl loosely with light tea towel or flour sack cloth, and allow dough to rise in a warm area of your home. (Dough loves temperatures around 75℉ - 80℉. If your home is on the cooler side, try placing your bowl on the top of your refrigerator or inside your 'turned off' oven with only the oven light on.)
- After dough has doubled in size (around 1 – 2 hours), you’re ready to make some buns!
- Gently punch (deflate) your fluffy dough ball, then transfer dough to a floured surface... like a countertop, large cutting board, or pastry mat.
- Now shape dough with your hands, or very gently roll out with a floured rolling pin, into a rectangular shape (around 6″ x 12″)
- Dust the top of the dough with some additional flour, and cut into equal portions. (8 for extra large buns, 10 for large buns, or 12 for standard buns) I like to use a bench scraper when cutting dough.
- Pick up one portion with well floured hands, form into a round disc, tucking the seams underneath. Then on well floured surface, if necessary... gently press down to about 1/2″ in height, while keeping edges formed in a circular shape.
- Transfer dough disc to parchment lined baking sheet, and repeat again until all discs of dough have been placed on the cookie sheet. Dust lightly again with flour, and gently cover cookie sheet with light tea towel or flour sack cloth, allowing dough to rise again for 1 hour.
- After 1 hour, preheat oven to 375 degrees.
- Now it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk (or Water) + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your buns.
- For plain buns, you can leave as is. Or if you’d like a topping, sprinkle top of each bun with Sesame Seeds, Dehydrated Onions, or Everything Bagel Seasoning.
- Bake for 13 – 17 minutes on center rack of oven, or until done and golden brown on top. As buns bake, they will spread out and connect.
- Once you remove buns from oven, transfer to a wire rack to finish cooling.
- After buns have cooled completely, you can cut them where they’ve connected or gently pull apart before slicing them lengthwise.
- Now use your homemade hamburger buns to build your delicious burgers, and ENJOY!
Notes
- For Smaller Buns: Divide dough into 10 or 12 portions, instead of 8, and slightly shorten the bake time by 1 - 2 minutes to create smaller burger buns.
- Storage Tip: Unsliced buns can be stored in an airtight container at room temperature for up to 2 days
- Freezing Tip: After your homemade hamburger buns have cooled completely, and before slicing, wrap each bun individually in plastic wrap. Then transfer wrapped buns to gallon freezer storage bag, removing as much air as possible from the bag. Store up to 2 months in the freezer.
- Reheating Tip: If reheating frozen buns, allow to come to room temperature on the counter, then slice and toast in the toaster or even better yet... slice buns, butter inside of each side, and grill face down over medium heat on a skillet on the stove. Grill for about 30 seconds - 2 minutes, until golden brown.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
