Homemade Hamburger Buns
Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger! Do not be afraid of making these yeasted buns, they are super easy a breeze to work with, just like some of my other tried and true…
Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger!
Do not be afraid of making these yeasted buns, they are super easy a breeze to work with, just like some of my other tried and true yeasted loaves of bread. Try Challah, Homemade, and Naan!
Easy Homemade Hamburger Buns
We always grill our own hamburgers, but have you ever made homemade hamburger buns? I am here to tell you it is a game changer. Making your own buns takes your hamburgers to whole new level of awesomeness! These homemade buns are pillowy soft and tender and taste so much better than anything from the store. You are going to love how easy it is to make these too. Just a handful of ingredients, a little time and you will have the best homemade burgers EVER!
It is true that the bun makes the burger most of the time. You will love these because they do not fall apart on you. I especially like to lightly toast them under the broiler or with a bit of butter in a pan before putting the burger on them. It just adds that something extra. Making your own buns also means you can make sure your buns fit your burger. It is never fun to have not enough bun or too much. These will be perfect in every way!
Ingredients For Hamburger Buns
Simple ingredients turn into soft and tender hamburger buns in no time!
- Packet Dry Active Yeast: This recipe is written for dry active yeast, it is different from instant yeast.
- Warm Water: This will help to activate the yeast.
- Butter melted: Adds flavor and moisture.
- Sugar: Sugar is needed for the yeast to grow.
- Egg; Adds richness and helps the dough have a nice tender crumb.
- Salt: You cannot have a great tasting loaf of anything without salt. It adds flavor.
- Flour: Use unbleached flour or bread flour for best results. All-purpose can be used if that is all you have.
Egg Wash Recipe
- Egg yolk: Gives the buns a nice sheen and some golden color on top.
- Water: Mix with the egg to thin it out a bit.
- Sesame seeds optional: Every great bun has sesame seeds, but you can leave them off too!
Let’s Make Some Buns!
Super easy, super delicious and free from additives and preservatives! You are going to love these!
- Activate the yeast: In a mixing bowl mix together yeast, water, and sugar. Let sit for 5-7 minutes, until it begins to get frothy.
- Add: Whisk in egg and butter.
- Mix and knead: Add flour and salt and mix with a dough hook on medium-low speed for 6-7 minutes, until smooth and elastic.
- Let it rise: Oil a large bowl and transfer the dough into it. Spray plastic wrap with cooking spray and cover the bowl with the sprayed side facing the dough. Let rise until doubled in size, about 40-60 minutes.
- Prep: Preheat oven to 425.
- Cut and shape: When the dough has doubled in size, cut into 8-10 equal portions (you may use a kitchen scale for this, but I just eyeballed it). Form your dough into balls, keeping the seam at the bottom of the rolls. For flatter buns, use your hands to flatten and stretch into more of a disk shape than a round ball of dough. Place on parchment-lined sheet pans, leaving 2 inches between each bun.
- Rest: Let rest for 10 minutes.
- Egg Wash: Mix together egg yolk and water for the egg wash. Use a pastry brush to fully brush the top of each bun. Allow the buns to sit for a minute or two and then brush again with the egg wash to get darker color on them. Be sure the brush down the sides of them, too. Sprinkle with sesame seeds, if desired.
- Buns in the Oven: Bake for 10 minutes, rotate the pan and then bake for 2 more minutes. Allow to cool completely before serving.
The Best Homemade Hamburger Bun Tips
With just a few simple tips, you will forever be making your own hamburger buns. These are easy and so good!
- Yeast: There is a difference in yeast. Active dry yeast needs activation, that is why we let it sit in the warm water and sugar. This gets it going and it also lets you know it’s fresh and good. Instant yeast you do not have to activate and can add into the bread mixture with the other ingredients. However, you can also activate instant yeast with no issues. I like to activate just so I know it’s a good batch of yeast.
- Water: To keep from killing the yeast aim for temperature between 105-115 degrees.
- Egg: Have the egg at room temperature so it will mix in easily and thoroughly.
- Flour: Unbleached or bread flour will give you the best rise and the softest bread. All-purpose works, it just maybe a bit denser and not rise as much.
- Egg Wash: Completely cover the buns with the egg wash, along the sides, and down to the bottom. This will give the buns an all-over even golden color, without light spots.
- Roll the Dough: There are two ways to do this. Pinch the sides into the center, rotating and pinching till a nice ball is formed. Set the pinch together side on the bottom of the pan. Or using your hand in a cupping shape roll the ball of dough around on the counter until it forms the desired shape. You can flatten it if you want a big disc-like bun.
- Top it: You can kick up the topping a bit by adding to your sesame seeds, poppy seeds, onion flakes, or everything but the bagel seasoning.
Storing Your Quick Homemade Buns
I like to make a double batch and then I throw them in the freezer for another time. It is just as easy to make a double batch as it is one batch so it saves me time later.
- Store: If you do have leftover buns, keep them in an airtight bag at room temperature for 2-3 days.
- Freeze: To freeze, wrap them in plastic wrap or foil, and then place them in a freezer-safe bag. Keep for up to 3 months. Thaw at room temperature when ready to use.
- Toast: I like to toast my buns a bit before adding the hamburgers or fillings. This helps especially if they have dried out at all from storing.
These pillowy, soft buns are not just for hamburgers. Make a double batch and freeze some for later use. Thaw at room temperature when ready to use. We like to make sandwiches for school on these buns. They are light and so much better than a slice of bread. The flavor is there, the texture is amazing, these homemade buns are really going to liven up your sandwich repertoire. Here are some ideas to serve on top of these buns.
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