Yes, I am using the exact same recipe for my homemade hamburger buns as the one for my soft garlic buns, which are always a success. I wanted the same soft, moist, somewhat chewy and slightly flaky quality in the hamburger buns, so I went for it. Same recipe, same process just different shape. The buns turned out amazing. There isn’t a thing that I would change about them.
Making these hamburger buns is very easy too. Simply combine all of the ingredients and knead for about 2 minutes. The dough should be soft and supple, and just slightly sticky.
Let the dough sit in a covered bowl in warm place for 1.5 hours. The dough should about double in size by then. Punch it down and cut into 6 equal pieces. Form 6 balls, put them in a buttered 9 by 12 inch cake pan, press on each one gently to flatten, and let rise for 40 minutes at warm room temperature.
They will increase in size by about 50% by that time, and will be ready for baking. Using egg wash is optional, but the appearance will definitely improve if one is used.
Put the pan in the oven preheated to 375 F and bake for about 20-25 minutes. If you don’t want the tops to dry out and harden, especially if you oven tends to be dry, cover with foil after about 15 minutes, or use a pan with hot water. I usually put a bread pan half-filled with hot water on the lower rack of my oven when I start pre-heating it. By the time I am ready to bake the water is boiling and i have a nice steady steam in the oven.
Hare they are, right out of the oven. The look absolutely delicious!
Nice open crumb, perfectly soft and moist. Nice texture, not too dense and not too airy. Pleasant chewiness that I like in a hamburger bun is definitely there, though not much of the flakiness as in the soft garlic buns. Another thing that I like about these buns is that they don’t feel rich and heavy like brioche hamburger buns. This is now my go-to recipe for burger buns.
- 450 g all-purpose flour
- 280 g water
- 25 g sugar
- 5 g salt
- 1 tsp lemon juice
- 2 Tbsp vegetable or olive oil
- 8 g active dry yeast
- For egg wash:
- 1 egg yolk
- 1 tsp milk or heavy cream
- Combine all ingredients in a bowl and let sit for about 5 minutes
- Knead the dough for about 2 minutes. You can do this right in the bowl. The dough should be smooth, soft and slightly tacky. If too wet and sticky, wait another 10 minutes and knead for 1-2 minutes more. At this point the dough should become less sticky as the flour takes in more water. If still feels too sticky, you can add more flour later when shaping buns
- Cover bowl with a damp kitchen towel or plastic wrap. Leave the dough rise in warm place for about 1.5 hours
- Punch the dough down and cut into 6 equal pieces
- Shape each piece of dough into a ball. If the dough feels too sticky shape the ball on lightly floured work surface
- Place dough balls, seam side down, in a buttered 9 x 12 inch cake pan, spreading them out evenly. Gently press each one to slightly flatten
- Cover the pan with a damp towel or plastic wrap and let proof for 40 minutes in warm place. They will increase in size by about 50%
- Preheat oven to 375F
- Whisk one egg yolk with a teaspoon of milk or heavy cream, until perfectly mixed
- Using a pastry brush paint the buns with a light, even coat of egg wash
- Place the pan in the oven and bake for 20-25 minutes until golden brown. Sometimes, depending on how dry your oven runs, you may want to cover the pan with foil after 15 minutes of baking to avoid hardening of the top surface, or use a water pan to produce steady steam
- Let the buns cool down and enjoy with your homemade hamburgers!