40-Minute Hamburger Buns
Preparation time: 20 minutes plus resting 10 minutes in the oven
1 dozen (dozen) I cook for three men who are huge fans of burgers here on our ranch. These fluffy hamburger buns are the perfect size for their large appetites. Because the buns are so wonderful, I sometimes just serve them with a meal on their own. The author, Jessie McKenney, of Twodot, Montana Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.
- Active dry yeast, 1 cup plus 2 tablespoons warm water (110 to 115 degrees Fahrenheit), 1/3 cup vegetable oil, 1/4 cup sugar, 1 big egg, room temperature, 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour
- Warm water and yeast in a large mixing basin until yeast is completely dissolved. Allow for a 5-minute resting period after adding the oil and sugar. Combine the egg, salt, and just enough flour to create a soft dough
- Set aside. Turn out onto a floured surface and knead for 3-5 minutes, or until the dough is smooth and elastic. Do not allow the sun to rise. Divide the mixture into 12 pieces and roll each piece into a ball. Place 3 inches apart on baking pans that have been buttered. Preheat the oven to 425 degrees Fahrenheit. Cover with plastic wrap and set aside for 10 minutes. Bake for 8-12 minutes, or until the top is golden brown. Remove the baked goods from the pans and place them on wire racks to cool.
Hamburger Bun Tips
yeast and warm water are combined in a large mixing dish. Allow for 5 minutes after adding the oil and sugar. Using enough flour to create a soft dough, combine the egg, salt, and oil; set aside. Toss the dough onto a floured area and knead for 3 to 5 minutes, or until it is smooth and elastic. Make sure you don’t let the sun go down! 12 parts should be divided and formed into balls. Place on buttered baking pans at a distance of 3 inches apart. 425 degrees Fahrenheit should be set for the oven.
8-12 minutes, or until the top is golden brown.
How do you store leftover yeast?
In this recipe, you will not be using an even number of packets when measuring the ingredients. Any unused yeast should be stored in an airtight container in the refrigerator for up to 4 months at room temperature. Are you unsure of the sort of yeast to use? In our yeast bread making tutorial, we’ve broken it down step by step.
Want a heartier sandwich?
Instead of 12 sections, divide the dough into 8 portions and then form the sandwiches whatever you want them to look. When you’re ready to bite in, don’t forget to put on the burger toppings as well!
How can I customize this hamburger bun recipe?
These hamburger buns may be made in a variety of shapes and sizes. In the Taste of Home Test Kitchen, we prefer to sprinkle sesame seeds or poppy seeds on top of our dishes. In order to include seeds, slather heated buns with melted butter and top with your preferred toppings. This recipe may also be used to make slider buns or rolls, which are both delicious. To create the rolls, divide the dough into 24 equal pieces and bake until golden brown, about 20 minutes.
1 each: 195 calories, 7 grams of fat (1 gram of saturated fat), 18 milligrams of cholesterol, 204 milligrams of sodium, 29 grams of carbohydrates (5 grams of sugars, 1 gram of fiber), and 5 grams of protein.
These Homemade Hamburger Buns are incredibly fast, easy and delicious! In less than an hour, you can have soft and fluffy hamburger buns without going to the store. Make this 40 minute hamburger bun recipe for your next cookout!
These Homemade Hamburger Buns are unbelievably quick, simple, and delectably tasty! Make smooth and fluffy hamburger buns without ever having to step foot in a grocery shop in less than an hour. For your next barbecue, try this 40-minute hamburger bun recipe from Food Network. In the interest of full disclosure, this post contains affiliate links, which means that if you purchase an item after clicking on one of the affiliate links, I will receive a small compensation at no additional cost to you.
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Hamburger buns are generally something I purchase, but I had a strong need for burgers lately and didn’t feel like going to the store.
Instead, I threw up this 40-minute hamburger bun recipe, and I was pleasantly surprised by how simple and tasty they were, not to mention how quickly they came together.
The best hamburger bun recipe
It took some convincing for me to believe that anything with such a quick rise time could be decent, but I was in a hurry and wanted burger buns fast. In spite of the fact that I have made these multiple times, as well as other recipes with lengthier rise times, my husband insists that this is the finest hamburger bun recipe he has ever tasted.
How do you make hamburger buns from scratch?
This recipe for hamburger buns is deceptively simple to make. Simply combine the yeast, warm water, sugar, and oil in a mixing bowl. After then, set it aside for 5 minutes. This phase “wakes up” the yeast, and the sugar serves as food for the yeast, which then begins to produce gas. When you check the mixture after five minutes, you will notice that it has foamed up. This indicates that your yeast is carrying out its intended function! After that, you’ll add an egg, the flour, and the salt. Make more additions of flour until you have a soft dough.
Then you’ll rapidly shape the dough into a ball and split it into eight pieces, as shown in the picture.
Form each piece into a ball and place it on a baking sheet that has been oiled or lined.
Preheat the oven to 425 degrees while the dough is rising.
How to make an egg wash
In order to create the most visually appealing burger buns, I opted to use an egg wash to give them a great shining and golden top that I then dusted with sesame seeds before baking. To prepare an egg wash, just combine one egg yolk with one tablespoon of water in a small mixing bowl. Sprinkle sesame seeds over the tops of the burger buns after brushing them with the mixture. The burger buns are ready to go into the oven after they have been allowed to rise for 10 minutes and then sprayed with egg wash and sesame seeds on top.
Next time you want to grill some burgers, create this 40-minute hamburger bun recipe first.
I recommend that you top your burger with my Best Ever Grilled Onions.
40 minute hamburger buns
- Course:Baked Goods and Breads PrintPinRate PrintPinRate Cuisine:American Breads, hamburger buns, and rolls are examples of this. Preparation time: 30 minutes Preparation time: 10 minutes Servings:8buns Calories:218kcal
- Active dry yeast, 1 cup plus 2 tablespoons warm water (approximately 110 degrees), 1/3cup vegetable oil, 1/4cup sugar, 1 big egg mixed with 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour
- In a large mixing basin, combine the yeast and warm water. Allow for a 5-minute resting period after adding the oil and sugar. After 5 minutes, the mixture should be frothy
- Add the egg and whisk well. Slowly incorporate the salt and flour into the batter. Maintain the consistency of the dough by adding flour as needed until it is soft
- Using a dough hook, knead in a mixer for 3-5 minutes, or until the dough is smooth and elastic
- (If you don’t have a mixer, you may knead the dough by hand on a lightly floured surface if you like.) Do not allow the sun to rise. Divide the dough into 8 equal pieces and roll each piece into a ball. Don’t allow the dough to rise. Preheat the oven to 425 degrees Fahrenheit. Place the dough balls on a baking sheet that has been oiled or coated with parchment paper. Allow for 10 minutes of resting time after covering with a kitchen towel. After 10 minutes, brush the buns with beaten egg and sprinkle with sesame seeds to finish them off. Bake for 8-12 minutes, or until the top is golden brown.
You may keep the buns fresh for up to 2 days in an airtight container. Alternatively, you can freeze for up to one month. 1 bun|218 calories|25 grams of carbohydrates|4 grams of protein|12 grams of fat|8 grams of saturated fat|45 milligrams of cholesterol|302 milligrams of sodium|52 milligrams of potassium|1 gram of fiber|6 grams of sugar|62 international units of vitamin A|29 milligrams of calcium|2 milligrams of iron The nutritional information is provided as a guideline for your convenience.
Please leave a comment, review, and spread the word! Please remember to tag me on Instagram @foxandbriarANDfoxandbriar so that I can see what you created! The following is an adaptation fromTaste of Home
Homemade Hamburger Buns
For up to 2 days, buns should be stored in an airtight container. Alternatively, you can freeze it for up to a month. a bun|218 calories|25 grams of carbohydrates|4 grams of protein|12 grams of fat|8 grams of saturated fat|45 milligrams of cholesterol |302 milligrams of sodium|52 milligrams of potassium |1 gram of fiber|6 grams of sugar|62 international units of vitamin A|29 milligrams of calcium|2 milligrams of iron| The nutritional information is provided as a guideline for your consideration.
Please leave a comment, rate, and spread the word about this video.
Tweaked from the television showTaste of Home
Most helpful critical review
Okay, so I believe they have excellent taste. There is, however, one minor issue. When the cling film is removed, the balloons deflate as a result of the adhesion. We finally settled on flat bread. well, perhaps you shouldn’t use cling film? One area of the body that was revealed was absolutely exquisite. More information can be found at
- 5star values totaled 772
- 4star values totaled 51
- 3star values totaled 13
- 2star values totaled 9
- 1star values totaled 4.
Chef John’s buns are a must-have! These finished out beautifully – light, with a delicious taste and texture. When cooked with whole wheat flour, it is even more delectable. It’s the only thing I changed about the recipe: I reduced the amount of sugar from 3 tablespoons to 1 tablespoon since 3 tablespoons is much too sweet for my (European) taste and adds extra calories. My first step was to whisk the egg, followed by tossing all the ingredients into my bread-making machine on the dough-making setting, bypassing stages 2 through 6 and starting again at step 7.
Hot dog buns are made by flattening each of the 8 pieces into 15x15cm (6×6-inch) rectangles in step 7, rolling them very tightly and pinning the ends and along the remaining edge, and laying them out on the baking sheet with the remaining side down.
- What a simple method to get started with yeast for those who are new to it!
- It took me 3.5 ounces to weigh the dough for each of the buns, and they were more than adequate for a quarter-pound hamburger.
- They were just wonderful.
- Last night, we enjoyed excellent hamburgers prepared by Costco using organic hamburger meat.
- Chef John, you’ve done it again!
- Put all of the ingredients in a large mixing bowl and set the bread machine to the dough cycle.
- I agree with the others who have stated that these are a little on the large side.
Soon after taking his first mouthful, my husband said that I should prepare them every time we eat burgers.
This recipe is a definite keeper!
Because I am a vegan health freak, I was unable to use eggs in this recipe, so I used good ole flax seed (1 tablespoon ground flax + 3 tablespoons water Equals 1 egg) instead.
Due to the fact that whole wheat is heavier than white flour, an additional 1/4 cup of water is required.
Read MoreThis recipe is simple to make and yields a delicious bun.
As others have pointed out, the buns are far too huge for the number of servings.
Size is a matter of personal choice, therefore an 8 may be plenty for you.
You will not be disappointed.
During the first rise, the dough was crawling out of the bowl after only one hour.
The number of regular-sized ones I could have obtained was probably close to 18.
spray the cling wrap!” at the same time.
It got trapped in my buns and deflated them!
We ate flatbread for lunch!
I did reduce the sugar to 1 tablespoon, as advised by another person.
This is a recipe that I will absolutely make again.
- So simple, and yet so good!
- I placed all of the ingredients in my bread machine and let it do its job, then proceeded to step 7 once the bread had risen.
- Thank you for the wonderful recipe!
- There is, however, one minor issue.
- We finally settled on flat bread.
- One area of the body that was revealed was absolutely exquisite.
- They are DELICIOUS as hamburger buns, sandwich rolls, or simply as a snack on its own.
I don’t bother with the egg beating.
Most of the time, I use olive or rice bran oil for butter simply because it is more convenient and is a little healthier than butter in terms of fat content.
In a nonstick cookie sheet or on a baking sheet coated with parchment paper, I place the dough (after it has been made into a roll).
Instead, I just wrap them in a thin cotton dish towel and set them aside.
as well as less trouble I’ve made these with and without the egg wash and sesame seeds, and they’re both delicious.
My children, on the other hand, love them without the seeds.
This dish is fantastic!
It doesn’t get any better than this one, believe me.
Beautiful Burger Buns
Images can be hidden.
- You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To prepare the dough, do the following: Prepare the dough by combining and kneading all of the ingredients (by hand, stand mixer, or bread machine) until it is soft and smooth. Allowing the dough to rise for 1 to 2 hours, or until it has about doubled in volume, is recommended. To form the buns, do the following: Gently deflate the dough and divide it into eight pieces (each weighing approximately 100g)
- For information on how to produce smaller or bigger buns, see the “tips” section below. Using your hands, roll each piece into a ball. Use the palm of your hand to flatten each dough ball so that it is approximately 3″ across
- Place the buns on a baking sheet that has been gently oiled or lined with parchment paper. Cover and allow to rise for approximately one hour, or until significantly puffy. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using about half of the melted butter, brush the buns with it. To prepare seeded buns, brush the egg white/water mixture directly into the melted butter
- This will help the seeds stick to the buns. Sprinkle the seeds of your choosing on top of the buns. To prepare the buns, follow these steps: Bake for 15 to 18 minutes, or until the buns are golden brown. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a satiny, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, use caution when applying the melted butter. Allow the buns to cool on a cooling rack before slicing them in half horizontally. Use it as a basis for burgers (beef or plant-based) or as a filler for your favorite sandwich. Information on storing leftover buns: Store leftover buns, well wrapped, at room temperature for several days
- Freeze for extended storage.
Tips from our Bakers
- You may either weigh your flour or measure it by carefully spooning it into a cup and then brushing away any excess flour. Here’s everything you’ll need to get the dough started: Knead all of the dough ingredients until they are soft and smooth (either by hand or in a stand-alone mixer or bread machine)
- Allowing the dough to rise for 1 to 2 hours, or until it has about doubled in volume, is recommended
- In order to form the buns, do the following. Allow the dough to deflate gently before dividing it into eight pieces (each weighing approximately 100g)
- For information on how to produce smaller or bigger buns, see the “advice” section further down this page. Create a ball out of each component. Use the palm of your hand to flatten each dough ball until it’s approximately 3″ across
- Prepare a baking sheet by gently greasing it or lining it with parchment paper. Place the cover on the pan and allow it to rise for approximately an hour, or until it becomes clearly puffy. Heat the oven to 375 degrees Fahrenheit toward the end of the rising period. Apply roughly half of the melted butter on the buns and set aside. For seeded buns, brush the egg white/water mixture directly onto the melted butter
- This will help the seeds adhere better. Using the seeds of your choosing, decorate the buns. Bake the buns according to package directions. The buns should be baked for 15 to 18 minutes, or until they are golden brown in color. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a silky, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, add the melted butter slowly and carefully. After allowing the buns to cool on a rack, cut them in half vertically. Burger patties (beef or plant-based) or any favorite sandwich filling can be made using this mixture. Extra buns may be kept at room temperature for several days if they are well-wrapped
- They can be frozen for extended storage.
Homemade Hamburger Buns
THE MOST DELICIOUS BUNS EVER! Perfect for any sandwich, because it’s so soft, pillowy, and light. You’ll never want to eat anything from the shop again! HOMEMADE. HAMBURGER. BURGER. BUNS. I’m suddenly doubting everything that is going on in my life. I’m not sure what took me so long to create these at home. Was it the fact that the ingredient list was so brief that made it seem so daunting? Was it the extended wait period, along with the 15-20 minutes of actual hands-on time, that made the difference?
But what I do know is that these buns are fantastic for a variety of other dishes, including cheeseburgers.
My favorite method to have these, though, is in the shape of bacon cheeseburgers with all of the fixings.
The baked buns just added to the enjoyment of the occasion.
Homemade Hamburger Buns
8 servings per recipe time required for preparation: 2 hours and 20 minutes Preparation time: 20 minutes the whole time is 2 hours and 40 minutes THE MOST DELICIOUS BUNS EVER! Perfect for any sandwich, because it’s so soft, pillowy, and light. You’ll never want to eat anything from the shop again!
- 3/4 cup warm water (100-110 degrees F)
- 3 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon salt 2 big eggs, at room temperature, divided
- 2 large eggs, at room temperature, divided
- 3 1/4 cups all-purpose flour, divided
- 3 1/4 cups sugar, divided
- One and one-quarter teaspoons kosher salt, two tablespoons milk, one tablespoon sesame seeds
- In a small dish, combine the water, sugar, and yeast
- Set aside for 5 minutes or until the mixture is frothy. The water mixture, butter, 1 egg, 2 cups flour, and salt should be mixed on medium-low speed until a smooth batter is formed, about 1-2 minutes, in the bowl of an electric mixer fitted with the dough hook attachment. 1/2 cup at a time, add the remaining 1 1/4 cups flour until a soft, smooth ball of dough is formed, about 5 minutes total. The dough should be elastic and slightly tacky to the touch when it’s finished baking. Improve the intensity of the beat to medium-high, and continue for 3 minutes. Lightly oil or coat a large mixing bowl with nonstick spray
- Place the dough in the bowl and turn to coat. Allow dough to rise in a warm place for 45 to 1 hour, covered with a clean dishtowel. Punching down the dough will help to gently deflate it. Separate the dough into 8 equal pieces, weighing each piece as necessary
- Shape each piece into a smooth ball on a lightly floured surface. Prepare a baking sheet by lining it with parchment paper. Place the rolls on the baking sheet that has been prepared, flattening each ball to 3 inches in diameter. Allow dough to rise in a warm place for 45 to 1 hour, covered with a clean dishtowel. Preheat the oven to 375 degrees Fahrenheit. In a separate bowl, mix together the remaining egg and milk until well combined. Tops of dough should be brushed with egg mixture and sprinkled with sesame seeds. Place in the oven and bake for 15-18 minutes, or until the top is golden brown.
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On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation.
Homemade Hamburger Buns
Once you’ve tried these homemade hamburger buns, you’ll never go back to using store-bought buns again! They’re fluffy and soft, and they’re surprisingly simple to create. If you had told me three months ago that Jack and I would be preparing handmade hamburger buns every week, I would have laughed in your face. But here we are. Hamburger buns looked to me to be something that only experienced bakers were capable of creating. However, given Jack’s recent baking prowess, the notion of making handmade hamburger buns began to sound less and less outlandish.
If we can make bagels and bread, why not hamburger buns?
They need less than 30 minutes of hands-on time, yet they are incredibly delectable to consume.
Hamburger Bun Recipe Ingredients
To prepare this hamburger bun recipe, you only need a few simple ingredients, including:
- Flour mixtures using both all-purpose flour and whole wheat flour produce very soft buns with a delightful whole wheat taste. The active dry yeast is responsible for the fluffy texture of these buns. To effectively activate the yeast, aim for water temperatures of between 105 and 115 degrees Fahrenheit. Sugar– It provides food for the yeast and lends a somewhat sweet flavor to the hamburger buns. Butter– You’ll want your butter to be at room temperature before you begin, so plan ahead! It is not possible to make light and fluffy hamburger buns if the temperature is too cold or the reverse – melting – An egg– It helps the buns puff up while also adding moisture and richness, resulting in buns that are extremely soft and sensitive. Instead of using eggs, you may use 3 tablespoons of water if you don’t have any on hand or if you prefer not to use any at all. The buns will be a little less puffy, but they’ll still be delicious regardless of how they look. Sea salt– to bring out the tastes in all of the dishes
We also like to top our handmade hamburger buns with an egg wash and sesame seeds to give them a nice finishing touch. What I really like about this recipe is how the crunchy, nutty seeds contrast with the pleasantly sweet, fluffy buns! The whole recipe, including measurements, may be seen below.
How to Make Hamburger Buns
This recipe for hamburger buns is quite simple to prepare. What you need to do is as follows: To begin, prepare the dough. Warm water and a spoonful of sugar are added to the yeast, which helps it to become active. Using a stand mixer fitted with a dough hook attachment, combine the yeast mixture and the flours, salt, butter, egg, and remaining sugar until the dough is smooth and somewhat stiff but not sticky, about 5 to 7 minutes. Remove the dough from the stand mixer and place it in a large mixing basin.
- Placing the dough in a large mixing basin and covering the bowl with plastic wrap, set it aside for an hour, or until the dough has approximately doubled in size.
- Using a clean, flourless work surface, turn the dough out into 8 pieces and distribute them equally among them.
- After that, move the dough balls to a baking sheet that has been coated with parchment paper.
- Cover the baking sheet with plastic wrap and let aside for another hour to allow the dough to rise.
- The dough balls will have become slightly puffier at this stage, but they will still be quite flat in appearance.
- In the oven, they’ll puff up even more.
After removing the baking sheet from the oven, brush the buns with the egg wash and sprinkle them with sesame seeds to finish them off. Return the pans to the oven and bake for an additional 2-5 minutes, or until the tops are softly golden brown. That’s all there is to it!
- Prepare your flour by weighing it. Because this hamburger bun recipe calls for a substantial amount of flour, it is recommended that you weigh it if at all possible. You’ll be able to gauge exactly how much flour you’re using this way. Cup measures are far less accurate, as they can vary depending on a range of circumstances, including the type of cup used (your specific measuring cups, how tightly you pack your flour, etc.). Even if you don’t have access to a kitchen scale, check out this post for my best recommendations on how to measure flour using measuring cups
- Allow the dough to rise in a warm place. Warmth stimulates the growth of yeast, so place the dough somewhere warm to ensure a more fruitful rise. We like to set ours on a sunny windowsill
- Don’t have a stand mixer? No problem. It’s not an issue. Making these hamburger buns in a stand mixer fitted with a dough hook attachment is the quickest and most convenient method, but if you don’t have one, that’s just OK! Basically, just knead the dough by hand until it’s firm but not sticky and forms a smooth ball, about 12-15 minutes
- Then, switch out the topping. However, if you don’t happen to have sesame seeds on hand, feel free to experiment with anything else instead. Both poppy seeds and everything bagel seasoning would be excellent choices. You may also omit the egg wash and the topping altogether and simply eat the buns as is
Hamburger Buns Serving Suggestions
These hamburger buns are best eaten the day they are cooked, but they may be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months after they have been prepared. Before serving, I recommend slicing them in half and roasting them in the oven. Fill them with your favorite condiments and whatever style of burger you like when you’re ready to devour them. Our favorite way to serve these handmade hamburger buns is with any of these recipes:
- Page 173 of Love and Lemons Every Day has recipes for the Best Veggie Burger, Black Bean Burger, Portobello Mushroom Burger, BBQ Jackfruit Sandwiches, and Chickpea Harissa Veggie Burgers.
Homemade Hamburger Buns
Preparation time: 15 minutes Cooking Time: 15 minutes 2 hours of resting time Serves8 These simple handmade hamburger buns are light, soft, and tasty – far superior to store-bought alternatives! Because it is more exact than measuring by volume, it is recommended that you weigh the flour in this recipe for the best results.
- 1/4c sugar, divided
- 360g (3 cups) all-purpose flour
- 60g (1/2 cup) whole wheat flour
- 1 1/4teaspoonsea salt
- 2 tablespoonsroom temperature butter or extra-virgin olive oil
- 1egg* (see note)
- 3/4c warm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4c sugar, divided
- 1 egg white plus 1 tablespoon water
- Sesame seeds for dusting
- 1 egg yolk plus 1 tablespoon water
- Prepare the dough as follows: To make the yeast, combine the water, 1 teaspoon of the sugar, and let it prove for 5 minutes, or until it becomes frothy. Place the flours and salt in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined. Briefly combine the flours, then add the remaining sugar, butter, egg, and yeast mixture, mixing until just combined. Work the dough on a medium-low speed for 5 to 7 minutes, or until it is smooth and well-formed around the dough hook. It may appear dry at first, but it should transform into a smooth, firm, but not sticky dough towards the conclusion of the process. Make a ball out of the dough and set it in a large mixing bowl. Transfer the dough to a clean work surface and knead until smooth. If the mixture is sticky, sprinkle a little flour on your work surface. Refrigerate for 1 hour, or until the dough has about doubled in size. Prepare a large baking sheet by lining it with parchment paper. Divide into 8 equal pieces the dough when it has been turned out onto a clean, unfloured work surface. Rolling each piece into a ball on the tabletop with a cupped palm can help to form the balls. Form 3-inch disks on a baking sheet by flattening the dough between your palms. Wrap the dish in plastic wrap and let aside for 1 hour to rise. The puffiness will be a little more noticeable, but the disks will still be rather flat
- That’s perfectly OK. Preheat the oven to 375 degrees Fahrenheit. Remove the lid and continue baking for 15 to 18 minutes, or until the tops are softly golden brown on top. Return the pan to the oven for another 13 minutes after brushing with the egg wash and sprinkled with sesame seeds
- Allow to cool on a wire rack before serving
The buns are at their finest the day after they are baked. Store them in an airtight jar for up to 3 days before gently warming or toasting them when you’re ready to serve them. They also store nicely in the freezer. If it’s very humid and your dough is too sticky in step 2, add a little more flour. *If you don’t have any eggs on hand, or if you choose not to use one, you may substitute 3 tablespoons water for the eggs in step 2. However, while the buns may be somewhat less fluffy, the flavor will not suffer in any way.
Simply Perfect Homemade Hamburger Buns
These delectable Homemade Hamburger Buns will take your burger game to the next level. These brioche-like buns have a light texture and a rich flavor that will leave you wanting more. Someone recently inquired as to whether or not I have a nice recipe for handmade hamburger buns. Yes, I certainly do! Because we are approaching the first long weekend of the Summer season in Canada, it seemed like a good time to offer this recipe, which has been my go-to for years for making hamburger buns. This dish initially appeared in the New York Times some years ago, under the title “Light Brioche Buns,” and has since gained widespread popularity.
Despite the fact that these buns are supplemented with eggs and a little amount of butter for flavor, they manage to be light in texture while being firm enough to handle the entire burger and all of its toppings.
They freeze nicely, so make a couple of batches and store them in the freezer so you’ll always be prepared for a lazy Summer barbecue.
- Notes on the ingredients
- Notes from the cook Instructions on how to roll dough into balls are demonstrated in this video. This recipe should be saved or shared
- Comments, questions, and reviews are welcome.
Bread flour: If you start with bread flour, you’ll receive the best results. Much better, if you start with unbleached bread flour, your results will be even better. That’s not the simplest thing to come across on the shelves of grocery stores here in Canada. Bulk Barn is where I acquire my. In the absence of this, bleached bread flour will suffice. You can also use all-purpose flour, but your buns may not rise nearly as high as they should. Inactive dry yeast must be proofed (soaked) in warm water before use.
I personally do not use dried active yeast and instead prefer to use Instant Yeast (such as SAF Brand).
Therefore, I prove the Instant Yeast in the same manner as instructed in the recipe, unless otherwise specified. Yeast that is instant, quick-rise, or rapid-rise will not function with these buns and is thus not advised.
The first thing you need know about this dough is that it is extremely wet and nearly sticky when prepared according to the directions. You want to avoid adding much more flour here if at all possible in order to achieve the best (lightest) outcome. Add only the very minimal amount necessary to ensure that you can handle the dough. This dough is also a slow riser, so be patient and allow it to rise for as long as it takes for it to double in size, or until it is doubled in size. When baking in a warm Summer kitchen, the dough may likely rise a little faster.
- I next divide the overall weight by eight to get at the weight of each roll’s dough mixture.
- It is important to brush the egg wash onto the dough evenly and completely, making sure to go all the way around the bun and all the way down to the bottom of the bun.
- If you’d want to add additional toppings to your handmade buns, sprinkle sesame seeds, poppy seeds, or a “everything” mix on top of the buns just after egg washing them and just before putting them in the oven right before baking them.
- Thaw the frozen food at room temperature in the freezer bag or storage container.
Video: How to shape dough into balls
My experience has been that the shape of “the ball” is the one thing that causes folks to get stuck while baking buns. If someone believes that all you have to do is grab a piece of dough and mold or squeeze it into a ball shape, that is understandable. Although it may not seem like it, when it comes to making a “ball” out of dough, there is a strategy to it that involves establishing what is known as surface tension or tightness on the top of the ball. It is this tension that causes the dough to rise higher and smoother on top, as well as to create a wonderful smooth top.
- It’s the quickest and most efficient method I can think of, and it provides excellent results.
- Smooth down the top by stretching it out as much as possible.
- Turn the piece over and squeeze the edges together as they stretch in toward the center.
- Continue to do this all the way around the edges, until the sides are smooth as well.
- Turn the ball over so that the pinched half is on the bottom.
- Recipe for handmade hamburger buns that are delicious. This recipe makes 8 buns. Exceptionally well-freeze
- Preparation time: 20 minutes Cooking Time: 15 minutes Time to Rise: 3 hours 3 hours and 35 minutes in total
- 1 cup water, warmed at around 105-110 degrees Fahrenheit
- 3 tablespoons milk, warmed to lukewarm
- 2 teaspoons active dry yeast or ordinary Instant yeast (not fast or rapid rise yeast)
- 1/2 cup white sugar
- 1 big egg, lightly beaten with a fork
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 2 1/2 tablespoons white sugar fine salt to taste
- 2 1/2 tablespoons unsalted butter, at room temperature
For egg wash:
- Warm the water, warmed milk, yeast, and sugar in a small mixing bowl or 2-cup measuring cup until well combined. Allow it stand for 5 minutes or until the mixture begins to bubble. Using a large mixing basin, whisk together the bread flour, all-purpose flour, and salt until thoroughly combined. Toss in the butter. By rubbing the butter into the flour mixture with your finger tips, you will get uniform crumbs. Add the yeast mixture and the beaten egg to the mixing bowl and stir until a wet, sticky dough forms, using a dough scraper or silicone spatula. Scrape the dough out of the bowl with a silicone bowl scraper and onto a counter or work surface that has been lightly floured. At this time, the dough is quite wet and sticky, and it is not really able to be kneaded in the manner in which it would normally be. You will be tempted to dust the surface with flour, but resist the temptation to do so. As an alternative to traditional kneading, use a dough scraper or silicone spatula to lift the dough off the counter and smack it back down on the work surface. (Don’t simply dump it
- Crash it into the ground.) It’s a healing experience:) Using your scraper, flip it over many times on the counter, then lift it up and smack it down on the floor once more. For a number of minutes, keep repeating the slamming/turning motion. You should see that it is adhering to the counter a bit less as time goes by. If the dough does not seem to be advancing after a couple of minutes (it is still quite sticky), softly sprinkle the counter with flour and turn the dough over it to lightly flour (not too much flour). It’s only a little sprinkling). Carry on performing the slam and turn movement for several additional minutes. After approximately 5 minutes or so of this procedure, your dough should be able to come away from the counter without adhering to it. Despite the fact that the dough will still be rather moist, you should be able to shape it into a ball. * Even after 5-7 minutes of labor, if the dough is still clinging to your hands, sprinkle it with a small bit more flour, if necessary, until it no longer sticks but is still lovely and moist
- Using your hands, roll the dough into a ball and lay it in an oiled basin. Cover with plastic wrap and allow it rise until doubled in size, about a half hour. It’s important to note that this dough is a little sluggish to rise. Allow it to rise until it has doubled in size, regardless of how long it takes
- Prepare a large baking sheet by lining it with parchment paper and setting it aside
- Divide the dough into 8 equal pieces by scraping it with a dough scraper. In order to determine the weight of each piece of dough, I like to weigh the dough ball and then divide that weight by 8. I then weigh each piece to that weight, resulting in eight pieces that are precisely identical in size. The individual balls in my most recent baking weighed 101g each. Yours may be a little different.)
- If your dough is still too sticky to mold into balls at this stage, gently sprinkle it with a little amount of flour. *For instructions on how to form each of the eight dough pieces into a ball, please refer to the video above the recipe card. Place the balls on a baking sheet lined with parchment paper, spacing them approximately 2-3 inches apart. Wrap it loosely with a clean kitchen towel and let it aside to rise until doubled in size, about 1-2 hours. On the bottom rack of the oven, place a big shallow roasting pan filled with water. Preheat the oven to 400 degrees Fahrenheit, with a rack in the middle of the oven as well
- After the buns have doubled in size, whisk up the remaining egg and 1 tablespoon water and brush the buns generously. Make careful to brush the whole bun, including the top and sides, as well as the bottom of the pan, because any places you miss will be pale in color once cooked. Alternatively, you might add sesame or poppy seeds on top at this time if you so wish. Bake for 15 minutes, rotating baking sheet 180 degrees halfway through, or until tops are golden brown
- Immediately remove buns to a cooling rack to cool fully.
- Ideally, buns should be consumed on the same day that they are cooked. When cooking ahead, it’s better to freeze the buns because they keep well in the freezer. Place in a freezer bag or container and freeze. The container should be left out at room temperature to thaw. Make sure to read the “Cook’s Notes” at the end of this post, where I give some helpful advice, alternatives, replacements, and modifications for this particular recipe! Calories:260kcal Carbohydrates:42g Protein:8g Fat:5g 2 g of saturated fat Cholesterol:62mg Sodium:462mg Potassium:89mg Fiber:1g Sugar:4g Vitamin A: 200 International Units Calcium:22mg Iron:0.9mg Nutritional information is supplied solely for the purpose of general instruction and should not be used to make personal health-related choices. CourseBreadCuisineAmerican, Canadian
- American, Canadian
- JOIN OUR MAILING LIST to receive updates! A variation on “Light Brioche Buns” by Jane Sigal, which was published in the New York Times. Meet the Author (Meet the Author) Hi! I’m Jennifer, and I’ve been a home cook for more than 30 years. I’ve learnt a lot in the course of putting supper on the table for so many years! I aim to share some of what I’ve learned, as well as some of my favorite recipes, in this blog! Most importantly, I appreciate demonstrating to others that cooking at home can be simple and pleasurable by creating recipes that are simple, tasty, and seasonally inspired. More information about me may be found here. Seasons & Suppers considers it an honor to have been included on these outstanding websites. Have you tried this recipe? Please tell me about it in the comments section below! Receiving input on a dish from someone who has tried it is always beneficial to other cooks:) You are not required to provide your complete name, and your email address will never be made public.
Super Soft Burger Buns
These incredibly soft burger buns are a lot of fun to prepare and are also quite simple. They make use of the Tangzhong process, which results in a very soft burger bun that remains soft for days after it is baked. It is possible to make these homemade burger buns in either bun rings or freeform, and they freeze incredibly well.
Super Soft Burger Buns
Hi! This is just a quick note to share the recipe for these very soft burger buns with you. I’ve been working on this homemade burger bun recipe for quite some time now, and I’ve done a lot of testing. I’m overjoyed to finally be able to share it with you! These buns are simple to prepare, and the dough is really soft and easy to deal with throughout the process. You may either use bun ring molds or freeform to create them, and you can scale them to whatever size that you like.
In the 10 years since I perfected the recipe, I’ve prepared it at least a dozen times, experimenting with different flavor combinations, and I’m confident that you will like them as much as I do.
The role of Tangzhong in bread dough
The Tangzhong method is an Asian technique that includes heating a portion of the flour and water in a bread recipe to make a thick paste, or roux, before adding it to the rest of the ingredients. Tangzhong is made by gelatanising part of the starch in the flour during the manufacturing process. This implies that the flour is able to absorb significantly more water and retains it during the dough-making process as well. This results in an extraordinarily soft loaf that stays soft for a much longer period of time than other types of bread.
The advantage of employing a roux is that the bread dough may be kept ‘lean’ – that is, with very little additional oil and other ingredients – while yet being incredibly supple and soft.
I’d been meaning to work on a burger bun recipe for quite some time, so here we go!
The Ultimate Homemade Burger Bun Recipe
It’s really simple to prepare these Homemade Burger Buns since your mixer performs all of the heavy lifting!
- Creating your own Tangzhong – Tangzhong is prepared by heating together bread flour and milk in a pan until they form a thick paste. In the bowl of a stand mixer, combine the ingredients. To cool down the hot Tangzhong, they add cold milk to it – this is a trick I learned from King Arthur – so that it is not too hot that the yeast is killed. Mix in the other ingredients – Combine all of the ingredients except the butter in a large mixing bowl and whip it up with your mixer. Allow for 10-15 minutes of mixing time, or until the dough is smooth and elastic and pulls away from the sides. Add the butter – Room temperature butter is added, and the mixture is mixed until it is well absorbed. It simply takes a few minutes to do this task. If your butter is too soft, it will melt and become mushy throughout this process. First rise – Form the dough into a ball and place it in a dish of warm water. Alternatively, you may rise it at room temperature, or check further down the text for instructions on how to make an overnight rise
- Using a pastry cutter, cut your dough into whichever number of buns you want and give them a fast pre-form. Then rest them for 10 minutes, quickly shape them again, and lay them aside for their second rise, either in rings or spaced on a baking sheet. Prepare for the second rise – This is another room temperature rise, during which the dough will become extremely puffy
- Egg wash and bake – The egg wash aids in the baking of the buns, which results in a gorgeous golden finish. If you like, you may substitute milk for the water. Egg wash is one of my favorite things. If you desire, you may also include seeds and other ingredients in this section. Then bake them until they are wonderfully brown, allow them to cool on a rack, and then serve them up.
Making Burger Buns with Burger Ring Molds
With the help of these extremely amazing ring molds that my friend Campbell produced for me, I created these burger buns! It is the perfect size for making burger buns, as they are 10cm in diameter and 3cm in height. With the ring, the bun rises uniformly while also developing a pretty attractive ring around the edge, which makes it ideal for burger buns and other bun-shaped items like sandwiches. You are not need to utilize the rings if you do not like to do so; the product will still function well.
How to know when bread is ready to bake
When baking bread, it is critical to judge the progress of the dough by its behavior rather than by the time specified in the recipe. However, while the recipe serves as a good general guide, the temperature of your dough when it is first made, as well as the weather and the temperature of your room, can all have an impact on how quickly it rises. In order to determine when the dough is ready to be baked, gently probe it with your finger is the best method. If it immediately springs back to life, it is not yet ready to be used.
Remember to preheat your oven approximately 30 minutes before you anticipate your dough will be ready to ensure that it has enough time to properly preheat.
There is nothing more frustrating than realizing your buns are ready to bake only to discover that your oven is still cold. If this does happen, simply place them in the refrigerator to prevent them from over proofing while you preheat your oven to 350 degrees.
How to tell if you have over proofed your buns
This does happen from time to time, and it’s a great disappointment. Either you forget about your buns rising and they overproof, or you leave them proving for an excessive amount of time. Because the yeast creates all of its gas while performing its second proof, it has nothing left to provide when the bread is baked in the oven. It’s a shame, but it does happen. It is likely that your buns will deflate during the egg washing process if you have over proofed them. Then, because there is no gas to raise the bread in the oven, overproofed dough doesn’t do much in the oven.
Scaling the recipe for larger or smaller burger buns
In order to save time, I produced 9 burger buns with my dough, each weighing around 90g in total. Making them in whatever size is completely up to you. To get the weight of each bun, weigh the entire batch of dough (it should weigh around 810g, but weigh yours just to be sure), then divide the total weight by the number of buns you want to make to get the weight of each ball of dough. Each bun would weigh 67.5g if you were to make 12 of them, for instance. It’s important to remember that if you make the burger buns smaller, the rising time for the second proof will be shorter.
Can you make Burger Buns ahead of time?
To get a head start on creating these soft burger buns, you may let them rise overnight in the refrigerator before baking them. My preferred method is to prepare the dough and then let it to rest on the counter for approximately 15 minutes before putting it into the refrigerator to begin the initial rising process. I tried it overnight, but you could probably get away with 3 hours in the fridge if you wanted to create the dough in the morning and use it later in the day for something else. When dealing with yeasted dough, keep in mind that the fridge is your best friend – if, for whatever reason, the dough is going to rise before you need it, simply drop it in the fridge to slow down the rising period until you are ready to use it.
You should be able to shape the dough into burger buns right out of the fridge, but if it seems a bit stiff, let it aside for about 10 minutes to soften.
Follow the dough’s appearance rather than the time specified in the recipe.
FAQ for Soft Burger Buns
Is it necessary to use bread flour? Yes. It is required for the dough’s strength. If you live anywhere other than the United States, bread flour is frequently referred to as high quality or strong flour. If bread flour is not readily accessible in your country, you might substitute some important wheat gluten to give the loaf more structure. Is it possible to create this recipe by hand? No. It is a very sticky dough that need the use of the mixer to generate strength. What is the best way to store Burger Buns?
- On the first day, I normally eat them raw, then lightly toast them the next day.
- Defrost at room temperature for best results.
- Is it okay to use active dry yeast?
- In order to make the tangzhong, you must first place it in the stand mixer bowl as you would normally, then add the cold milk.
- Add the sugar first, followed by the yeast, and allow it settle for 5-10 minutes, or until frothy.
- Is it possible that the heated Tangzhong will kill the yeast?
The ice-cold milk helps to chill it down.
If you are using active dried yeast, you will need to chill the tangzhong before activating the yeast in lukewarm milk and then continuing the recipe.
Take a look at the photographs for buns baked without rings; they are a little shorter, but they work just well.
It will fit neatly into a 9″x13″ (20x30cm) pan and will yield 12 sliders when baked in this size.
If you are utilizing the rings, you may notice that they have a slight fold around the edge and that the crust has become a bit wrinkled.
You didn’t do anything wrong, believe it or not.
Where did you acquire the rings that you utilized for your project?
Is it possible to include sesame seeds?
Place them on immediately after applying the egg wash.
Is it necessary for me to use the milk powder? You should be alright if you do not include it, however I have not tried it that way yet.
For more Bun and Roll Recipes, check out:
You may write a review below if you tried this dish and want to tell me how it turned out. I would much appreciate your feedback! Also, please remember to tag me on Instagram if you manage to make it there!
A note on salt and oven temperature
It is critical to pay attention to the sort of salt that is required for in a particular recipe. Unless otherwise specified, I use Diamond Crystal salt throughout my recipes; if you want to use another type of kosher salt or plain table salt, you will need to modify your measurements proportionately because some salt is’saltier’ than others. Morton’s salt is twice as salty as table salt, therefore you will only need half the amount. The same may be said for conventional table salt. I’m still working on obtaining gram measurements for salt across my recipes, but I’m getting closer to it.
Changing the temperature of your oven when using the fan or convection setting will be necessary.
Using the double / triple function in the recipe card
My recipe card has a ‘1X, 2X, and 3X button, which you can use to multiply the recipe by the number of times it has been multiplied. This can be used to multiply a recipe by two or three times. Please keep in mind that this simply doubles the amounts of the items shown in the ingredients list, NOT the quantities listed in the technique. If the procedure of the recipe calls for certain amounts or pan sizes (for example, weigh out 150g brown butter), you will need to scale this figure manually.
It is usually a good idea to thoroughly go over a recipe before doubling it to ensure that everything is correct.
You may find a list of my favorite tools and equipment in my blog article, which you can find here.
Why is this recipe in grams?
I give my baking recipes in grams since it is the most precise method to measure ingredients. Cups are not only wrong, but their volume varies from country to country. I’m not going to be able to supply a universal cup measure that will work for everyone. Posting in pounds, on the other hand, eliminates this problem. For those who would like to have the recipe in cups, you are welcome to convert it yourself using Google; but, please don’t ask me to do it since I am not comfortable offering a recipe using a method that I have not personally tried.
If you would want a recommendation, this is the scale that I use.
These incredibly soft burger buns are a lot of fun to prepare and are also quite simple.
They make use of the Tangzhong process, which results in a very soft burger bun that remains soft for days after it is baked. It is possible to make these burger buns in bun rings or freeform, and they freeze incredibly well both ways. Tangzhong
Dough for Burger Buns
- Tangzhong in its entirety
- 2 tablespoons (7 grams) instant yeast
- 30 grams (7.5 grams) milk powder
- 1 12 teaspoons (7 grams) kosher salt
- 1 egg, at room temperature
- 360 grams (7.5 grams) bread flour
- 45 grams (7.5 grams) salted butter, at room temperature Egg wash (one egg whisked with one tablespoon of water)
- In a medium saucepan, whisk together the milk and bread flour until smooth. Stir continually while cooking over medium heat until the mixture thickens and forms a paste, about 10 minutes. Remove the pan from the heat and transfer the contents to the bowl of a stand mixer.
BURGER BUN DOUGH
- Add the cold milk and stir to integrate, making sure the mixture is not hotter than lukewarm with your finger before serving (the cold milk should cool the hot tangzhong enough). Combine the sugar, yeast, milk powder, salt, egg, and flour in a mixing bowl. Transfer the mixture to a stand mixer fitted with a dough hook
- Mix the dough on medium speed for 12-15 minutes, or until it is smooth and elastic and has begun to pull away from the edges of the bowl. Remember that it is sticky, but if you have created it by weight, you will not have any problems with it. Make use of a timer and take a break from the mixer if you find it necessary. If the dough still isn’t coming together after that time and you’re concerned, add flour a teaspoon at a time until the dough just comes together
- Mix in the butter for a further 5 minutes, or until it is completely integrated. Smooth and elastic dough that passes the windowpane test should be used to make the doughnuts. Turn the dough out onto a work surface and lightly flour it if necessary before forming it into a tight ball with a bench scraper or your hands. Transfer to a greased mixing basin and enclose the mixing bowl in plastic wrap. Place the dough in a warm place and let it rise until it has doubled in size, about 1 12 hours. Prepare a lightly floured surface for the dough to be turned out on. If you are using bun rings (I used 100mm rings for 90g buns), gently lubricate the rings before using them. Divide the dough into 9 equal parts, with each component weighing around 90 grams. Take one piece of dough at a time and flatten it before tucking it into a ball, then turning it seam side down and rolling into a tight ball by cupping your hand to form a ‘claw’ shape and using the strain from the counter to roll it firmly. Place to one side and loosely cover with plastic wrap. Make a group of dough balls on your counter with a little space between them so that they don’t touch each other and repeat the process with the remaining dough pieces. Set aside the buns for 10 minutes, after which you should give them a brisk roll to tighten them back up. Place them in the rings that have been made or on baking sheets that have been spread apart. Due to their high rising nature, make sure they are placed far enough apart – you may put 5 on one pan and 4 on the other pan. Alternatively, you might space them closer together so that they bake together. The buns can be covered with a lid or some lightly greased plastic wrap, or a second sheet pan turned upside down can be used to serve as a lid. Allow the buns to rise for around 1 12 hours more. You want them to puff out and double in size, and when you softly touch on one of them, it should leave a slight depression that doesn’t quite spring back to its original shape. Take a look at the photographs to see how they seem just after rolling and then rising. Remember that rising time is dependent on your environment, so judge the dough by how it looks rather than by how long it has been rising. Approximately 20 minutes before the dough is ready to be baked, preheat the oven to 360°f / 185°c. Egg wash should be applied to the buns. If you’re baking in rings, only coat the visible portions
- If you’re baking plain buns, brush the corners as well as the center. then bake for 15-18 minutes, or until they are a rich golden brown color, until they are done. Remove the dish from the oven and, if applicable, remove the rings. Allow for 10-15 minutes of cooling time on the pans before transferring to a wire rack to cool fully before serving. While cooling, the buns will wrinkle a bit, and if you used the rings, the edge may not stay fully straight and may fold in on itself a little – this is typical owing to the fact that they are so soft and need not be worried about
Keep leftovers in an airtight jar at room temperature for up to 5 days; they should retain their delicate texture this way. These can also be stored in the freezer. After the first day or two, you can toast the buns if they are still too soft. Bread, Tangzhong, Burger Buns, Milk Bread, Soft Burger Buns are some of the keywords to remember.