Best Homemade Hamburger Buns (Print Version)
# Ingredients:
01 -
3/4 cup (180 ml) warm water (about 43°C)
02 -
2 tablespoons warm milk
03 -
2 teaspoons active dry yeast
04 -
2 1/2 tablespoons sugar
05 -
1 large egg
06 -
3 cups (360 g) all-purpose flour
07 -
1 teaspoon salt
08 -
2 1/2 tablespoons unsalted butter, softened
→ For the tops (optional)
09 -
1 egg yolk + 1 tablespoon milk (for egg wash)
10 -
Sesame seeds or poppy seeds
# Instructions:
01 -
In a large bowl, combine warm water, warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
02 -
Add the egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then add the softened butter.
03 -
Knead the dough for 8–10 minutes (by hand or with a dough hook) until smooth, elastic, and slightly tacky. If the dough is too sticky, add 1 tablespoon flour at a time.
04 -
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours or until doubled in size.
05 -
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and place on a baking sheet lined with parchment paper. Flatten slightly.
06 -
Cover loosely and let rise again for 30–45 minutes until puffy.
07 -
Preheat oven to 190°C. Brush buns with egg wash and sprinkle with sesame seeds if desired.
08 -
Bake for 15–18 minutes until golden brown. Let cool on a wire rack.
# Notes:
01 -
For extra softness, add 1–2 tablespoons potato flakes to the dough.
02 -
Toast buns lightly before serving with burgers.
03 -
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.