Homemade Hamburger Buns

Homemade Hamburger Buns

152
Chef John 21724

"I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."

Ingredients

3 h 45 m servings 292 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  3. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
  4. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  6. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
  7. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
  8. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
  9. Preheat oven to 375 degrees F (190 degrees C).
  10. Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
  11. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Footnotes

  • Cook's Notes:
  • One pound of flour is equal to about 3 1/2 cups.
  • When in doubt, go for dough that's a little too sticky rather than too dry. You can always knead a little more flour into these.
  • profile image

Your rating

Cancel
Submit

Reviews

152
  1. 169 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Gotta love Chef John's buns! These turned out really well - light, lovely taste and texture. Also delicious when made with whole wheat flour. The only change I made to the recipe was to cut the...

These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beg...

Delicious! I put all of the ingredients into the bread machine and set it to the dough cycle. When it was complete, I proceeded with the rest of the recipe. I do agree with the others that said ...

This was a really fun and easy recipe to make,although I did make some changes of my own.You see,because I'm a vegan health nut I was unable to use eggs,so I substituted with good ole flax seed(...

This recipe is so easy and produces a great bun. Chef John comes through again. Like others have said, the buns at 8 servings are too large. I tried 10 and still felt the buns were a tad large, ...

My first time ever making hamburger buns, and I now know I will NEVER go back to store-bought! So easy, and so delicious! I agree that the buns are large, and you could easily shape 10-12 inst...

Not sure what I did... dough was crawling out of the bowl at 1 hour for the first rise! I got 12 HUGE buns! I think I could have gotten close to 18 regular size ones! Also, everything in me ...

This was my 2nd attempt at bread. My first batch of yeast didn't take so I had to start over. Other than that my only issue was that my dough didn't look like his in the video at all. It looked ...

Amazing! Will never buy store ones again... ever. So delicious and super easy. I sprinkle half mine with dried onions to make onion buns the others get the sesame seeds.