I don’t know about you but I rarely use store-bought hamburger buns any more. I just love the freshness, quality and taste of homemade burger buns. The eternal problem is finding a great recipe that works. The kind that gives you great tasting buns and that won’t let you down. For me, this recipe is it. It’s easy, it makes a tasty bun, and it works every time. It has been my go-to hamburger bun recipe for many years. I’ve tried many other recipes but I just keep coming back to this one.
What kind of burger buns are these?
These homemade hamburger buns are a hybrid of brioche buns and yeast rolls, like my vanishing yeast rolls. They are less rich and less filling than brioche buns, but richer than plain yeast rolls. They are more like Kaiser rolls, but a little bit saltier than the Kaiser rolls I know. That saltiness really adds unique character and makes the buns taste really awesome. No wonder as sugar, salt, and fat are the three ingredients that make food taste really good.
If you want your burger buns to be a little richer, add an egg. I prefer them eggless as I think they taste better that way. You can experiment and see which way you like better. Either way, the dough should be very soft, supple and barely tacky to touch.
Using egg wash on buns
Egg wash is a must. These hamburger buns looks so much more appetizing with deep golden brown tops. Otherwise they look pale and lifeless.
I’ve seen a number of hamburger bun recipes calling for egg washes made with a whole egg. Maybe it’s my oven, but an egg wash made with whole eggs gives me really poor color. An egg yolk, with a little bit of cream or milk to thin it out, results in an amazing color. And save that egg white or two for your next morning’s breakfast. Serve it on your homemade hamburger bun… add some veggies, a few thin slices of avocado… you will love it. I do.
Homemade Hamburger BunsPrint Pin Rate
- 3 1/3 cups all-purpose flour (500 g; use scoop and swipe method for cups; use bread flour if you want chewier buns)
- 1 cup warm milk (250 g; 105F)
- 1/4 cup warm water (50 g, 105F)
- 1 1/2 tsp traditional dry yeast (7 g)
- 2 tsp white sugar (12 g; plus a pinch for yeast activation)
- 1 1/2 tsp kosher salt (7 g; plus more to taste)
- 5 1/3 Tbsp butter (75 g; melted)
- 1 whole egg (optional)
For the egg wash
- 1 egg yolk
- 1 tsp heavy cream or milk
- Sesame seeds (optional)
- Pour warm water in a small container. Add the yeast and a pinch of sugar. Stir and let activate for 10-15 minutes. The yeast is ready to be used once a foam cap is formed on the surface.
- Whisk together the flour, salt and sugar in the bowl of stand mixer fitted with a dough hook. Add the rest of the ingredients except yeast. Mix the ingredients on low speed for about 1 minute, until the ingredients are somewhat mixed together.
- Add the yeast mixture and mix on medium speed for about 10 minutes, until the dough gathers into a ball and is soft and silky smooth. If doing by hand, follow the same sequence and knead in a bowl for about 10 minutes or so.
- Cover the bowl with a plastic wrap and let rise in warm place for about 1 hour and a half, until the dough about doubled in size. A cold oven with the light on is an ideal environment for dough fermentation.
- Cut the dough into 8 pieces and form balls. Place the balls seam side down on a parchment paper lined baking sheet and cover with plastic to prevent drying. Proof for about 30 minutes in a warm room. The balls will increase in size by about 50% or so. If not, let them proof longer.
- Preheat the oven to 400F.
- Prepare the egg wash by whisking one egg yolk with one teaspoon of heavy cream or milk. Remove the plastic wrap, score the buns, if desired, brush the egg yolk over each bun, sprinkle sesame seeds and/or poppy seeds.
- Bake at 400F for about 30 minutes, until the tops a deep golden brown.
This post was updated on February 20, 2019