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Homemade Hamburger Buns

Homemade Hamburger Buns

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    3 h 45 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

s©tt
52

s©tt

8/14/2013

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 sugar down to 1 tblsp, because 3 tblsp makes it way too sweet for my (European) taste, and it adds unnecessary calories. I whisked the egg, then tossed all the ingredients into my bread-making machine on the dough-making setting, thereby skipping steps 2 through 6, resuming at step 7. I also use this recipe for hot dog buns, and the results are excellent. For hot dog buns, in step 7, flatten each of the 8 pieces into 15x15cm (6x6-inch) rectangles, very tightly roll each one, pinch the ends and along the remaining edge, then lay out on the baking sheet with the remaining edge down. In step 10, brush lightly with the egg-wash, but skip the sesame seeds.

Marianne
25

Marianne

10/5/2013

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 beginning. I weighed the dough of each of the buns at 3.5 ounces, and they handled a quarter pound hamburger perfectly. I think we would perhaps like them just a tad smaller, so next time I'll do what another suggested and make 10 buns from the recipe. They were perfect. I like to slightly undercook my rolls like this (see my photo) so that when I toast them with butter they don't get too dry. We had delicious hamburgers tonight with organic hamburger meat from Costco! Yum! Another winner, Chef John!

Christina
23

Christina

11/11/2013

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 these are a bit on the big side. I think next time I'm gonna make 10 buns, and that should be the perfect size for us. As soon as hubby took his first bite he said I should make these every time we have burgers. These have a wonderful flavor and texture...A definite keeper~YUM! Thanks for sharing. :)

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