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Homemade Hamburger Buns

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  • Total Time: 4 hours
  • Yield: 12 Hamburger Buns 1x

Ingredients

Units Scale
  • 2 tablespoons warm water
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons honey
  • 1 1/2 cups whole milk, at room temperature
  • 1 large egg, at room temperature
  • 2 1/4 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • cooking spray (for oiling bowl)
  • Egg wash (1 additional egg + 1 teaspoon water)
  • Sesame seeds

Instructions

  1. In a large bowl, add the warm water and yeast. Let sit 5-8 minutes, or until foamy.
  2. Whisk in butter and honey. Add milk and egg. Whisk until combined.
  3. In a medium bowl, sift/whisk together the bread flour, all-purpose flour, and salt.
  4. Add flour mixture to the milk mixture and fold together with a fork until a dough forms.
  6. Turn dough out onto a floured surface shape into a ball. Knead 6-8 minutes, adding only as much flour as necessary to prevent sticking. (You want the dough to be somewhat sticky.)
  7. Lightly coat the inside of a large clean bowl with cooking spray. Add dough to bowl and cover with a piece of plastic wrap sprayed with cooking spray. Lay a tea towel over the top of the plastic wrap. (Optional step, but I always like to cover my dough with plastic and a tea towel. It seems to help the dough rise better, especially in drafty/cool places.)
  8. Let rise 1 1/2-2 hours, or until doubled in size.
  10. Turn out risen dough onto a floured surface and divide into 12 equal portions. (You can just eyeball it, or if you're feeling really precise: Weigh the ball of dough and divide it by 12. This is the weight each individual portion of dough should weigh, then just weigh and portion your dough to match the desired weight.)
  11. Roll each portion of dough into a tight ball and place on two parchment or Silpat lined baking sheets. Cover again with sprayed plastic wrap followed by tea towels. Let rise again 1 hour, or until doubled in size.
  13. Preheat oven to 410 degrees F. Make the egg wash by beating together the additional egg and water.
  14. Brush tops of dough with the egg wash and sprinkle with sesame seeds.
  16. Bake 15-20 minutes until golden brown and sound hollow when tapped.
  17. Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely before slicing or storing.

Notes

For best results: Store cooled, unsliced buns in an airtight container or bag. Enjoy within 3-5 days, although they're best the day they were made.

Find it online: https://kitchenjoyblog.com/homemade-hamburger-buns-recipe/