Hamburger Bun
Bake beautifully soft, fluffy, and slightly sweet hamburger buns from scratch. These golden-brown buns are sturdy enough for any filling, from juicy burgers to pulled pork, and are miles better than store-bought.
For 10 servings
7 steps.
- 1
Step 1
TIPIf the yeast doesn't foam, it may be old. Discard and start over with fresh yeast. - 2
Step 2
- a.To the yeast mixture, add the egg, melted butter, salt, and about half of the flour. Mix until combined.
- b.Gradually add the remaining flour, mixing until a soft dough forms.
- c.Knead on a lightly floured surface for 8-10 minutes, or with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic.
- 3
Step 3
- 4
Step 4
- a.Gently punch down the risen dough and transfer it to a lightly floured surface.
- b.Divide the dough into 10 equal pieces.
- c.Roll each piece into a smooth ball and flatten slightly into a 3-inch disc.
- d.Place the buns on a baking sheet lined with parchment paper, about 2 inches apart.
- 5
Step 5
- 6
Step 6
- a.Preheat your oven to 375°F (190°C).
- b.If desired, brush the tops of the buns lightly with milk and sprinkle with sesame seeds.
- c.Bake for 12-15 minutes, or until golden brown on top.
- d.The internal temperature should be around 190°F (88°C).
- 7
Step 7
TIPFor extra richness, you can brush the tops with melted butter as soon as they come out of the oven.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is lukewarm, not hot. Hot liquid can kill the yeast, preventing the dough from rising.
- 2For the softest buns, avoid adding too much extra flour during kneading. The dough should be soft and slightly tacky.
- 3A stand mixer with a dough hook makes kneading very easy, but kneading by hand is a great workout and works just as well.
- 4To check if the dough has risen enough, gently press two fingers into it. If the indentation stays, it's ready.
- 5Store leftover buns in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Adapt it for your goals.
Healthy
Replace half of the all-purpose flour with whole wheat flour for added fiber. You may need to add a little extra milk as whole wheat flour absorbs more liquid.
veganVegan
Use a plant-based milk like almond or soy milk, replace the butter with an equal amount of vegetable oil, and use a vegan egg replacer or omit the egg.
quickQuick
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients without activating it first, which can shorten the rising time.
kid friendlyKid friendly
Shape the dough into smaller slider-sized buns. Reduce the baking time by a few minutes as they will cook faster.
Why this is on our healthy list.
Source of Energy
The all-purpose flour provides carbohydrates, which are the body's primary source of energy.
No Preservatives
Unlike many commercial products, these homemade buns are free from artificial preservatives and additives.
Protein Boost
The inclusion of milk and an egg adds a modest amount of protein, which is essential for muscle repair and growth.
Frequently asked questions
One homemade hamburger bun from this recipe contains approximately 160-170 calories, depending on the exact size.