Description
These homemade hamburger buns are soft, fluffy, and perfectly golden, made from scratch with simple ingredients. Ideal for juicy burgers or sandwiches, these buns offer a tender crumb and a slightly sweet flavor enhanced by a butter and egg wash finish with optional sesame seeds or Everything But The Bagel seasoning on top.
Ingredients
Scale
For the Dough
- 3 1/4 cups all purpose flour, spooned and leveled
- 3/4 cups water, heated to 105°F
- 1/4 cup granulated sugar
- 2 Tbsp. unsalted butter, room temperature
- 2 Tbsp. vegetable oil
- 1 Tbsp. instant yeast (rapid rise)
- 1 large egg, room temperature
- 1 1/2 tsp. table salt
For Brushing Before Baking
- 3 Tbsp. melted unsalted butter
- 1 egg mixed with 1 Tbsp. water
- Sesame seeds or Everything But The Bagel Seasoning
Instructions
- Combine dough ingredients: In the bowl of a stand mixer, add all dough ingredients together — flour, warm water, sugar, unsalted butter, vegetable oil, instant yeast, egg, and salt.
- Knead: Attach the dough hook and knead the mixture for about 6-8 minutes until the dough is soft, smooth, and slightly tacky but not overly sticky.
- First rise: Place the dough in a lightly greased or oiled bowl, cover with plastic wrap, and let it rise for 1 ½ to 2 hours until it doubles in size.
- Divide the dough: Gently punch down the risen dough and turn it onto a clean surface. Use a bench scraper to divide it into 8 equal portions, each about 100 grams.
- Shape the dough: Pinch the bottom of each portion and roll under your palm to form smooth, round balls.
- Place on baking sheet: Arrange the dough balls seam side down on a parchment-lined baking sheet, spaced a few inches apart so they don’t touch.
- Second rise: Flatten each dough ball slightly to about 3 inches in diameter with your palm. Loosely cover with plastic wrap and let rise again for 1 hour.
- Preheat and prep: Preheat the oven to 375°F. Brush each bun with 3 tablespoons of melted unsalted butter, then with an egg wash made from 1 egg mixed with 1 tablespoon of water. Sprinkle sesame seeds or Everything But The Bagel seasoning on top.
- Bake: Bake the buns for 15-18 minutes or until they turn golden and look nicely puffed.
- Cool, slice, and enjoy: Brush the baked buns with any remaining melted butter to lock in moisture, being careful not to dislodge the seeds. Cool on a wire rack before slicing with a serrated bread knife and serving.
Notes
- Store buns in an airtight container or bag at room temperature for 1-3 days to maintain freshness; refrigeration will dry them out.
- Freeze buns in a sealed bag for 2-3 months; thaw at room temperature before use.
- For sliders, divide dough into 16 smaller 50-gram buns and reduce baking time to 12-14 minutes.
Nutrition
- Serving Size: 1 bun (approximately 100g)
- Calories: 210
- Sugar: 4g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
