Homemade Hamburger Buns are delightful. The aroma that fills the air when baking them pure Heaven!
I admit it, when I pulled my first batch of hamburger buns out of the oven I took a big fat bite of one immediately! I highly recommend doing that, btw.
Baking my own bread is a fairly new thing to me. I’ve made bread recipes here and there and had my share of flops (lots of flops happen in my kitchen!) but I’ve been working on my skills in this area and it’s paying off big time. Patience is the key.
I have zeroed my foodie eye in on hamburgers in the last year or so. I’m this (holding fingers in an itty bitty pinch) close to having my technique for grilling the burgers perfected and I’ll share that too. Finally, I’ve got the bun recipe down. They are so good!
The timing I have in this recipe for the buns, btw works out perfectly in between getting the grill set up, the burgers cooked and all the side dishes done.
One little cheater tip that I’d like to offer is this: Turn your oven on at the lowest temp you can possibly get it for about 5 minutes and then turn it back off. Put the dough for the buns in the oven with the door propped open just a smidge for the first rise. Then put them back in the oven with the door closed for the second rise.
I struggled with dough in the past because it’s drafty in my kitchen and the temperature isn’t always ideal. This little trick gave me that gorgeous set of buns you see in the picture. Pretty huh?
With this kind of scrumptious success, I am encouraged to try out lots of bread recipes! Persistence I tell you! Persistence!! If you’ve got a delicious bread recipe you’d like to share, you know how to let me know ~ much love, Connie
Hamburger Buns ~ Homemade
- 2 1/4 tsp dry active yeast
- 1 cup very warm water 105 degrees F.
- 2 tbsp sugar
- 1 large egg
- 3 tbsp butter softened
- 1 tbsp honey
- 1 1/4 teaspoons salt
- 1 1/2 C bread flour
- 2 C all purpose flour
- Oil to lightly coat the dough for rising
- 1 egg
- 1 tbsp milk
- sesame seeds
- In the bowl of a stand mixer with the dough attachment in place, combine the yeast, water and sugar. Allow to sit for 5 minutes or until the yeast begins to foam.
- Add the egg, butter, honey, salt and one cup of the flour.
- Start out on low speed and work up to medium while adding small amounts of the flour until all is incorporated. Mix for 8-10 minutes or until a ball of dough is formed and pulls away from the sides of the bowl.
- Drizzle the oil over the dough and turn to coat both sides. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 hour.
- Line a baking sheet with parchment paper or a Silpat mat.
- Divide dough into 8 equal parts, weighing them to ensure equal sizes. Shape each piece into a ball and roll on a lightly floured board. Flatten the dough balls into a disc shape.
- Place each piece onto the baking sheet and cover loosely with plastic wrap. Allow to rise in a warm place for 1 hours.
- Preheat oven to 375 degrees F.
- In a small bowl, beat the egg and milk together. Gently brush the mixture, very lightly over the top of each bun. Sprinkle the tops with sesame seeds.
- Bake 15 to 17 minutes or until golden brown on top. Transfer to a wire rack to cool.
- To store in freezer for later use, transfer cooled buns to a zip top bag and seal.