Homemade Burger Buns Delight (Printable Version)
Make soft, fluffy burger buns at home, perfect for any burger meal.
# What You'll Need:
01 -
3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
02 -
1 cup (237 grams) warm water, between 105° and 120°F
03 -
2 ¼ teaspoons (8 grams) instant yeast
04 -
2 ½ tablespoons (31 grams) granulated sugar
05 -
1 large egg, at room temperature, slightly beaten
06 -
3 cups (382 grams) to 3 cups + 3 tablespoons (406 grams) bread flour
07 -
⅓ cup (43 grams) all-purpose flour
08 -
1 ½ teaspoons fine salt
09 -
3 tablespoons (43 grams) unsalted butter, at room temperature
10 -
1 large egg beaten with 1 tablespoon water (for topping)
11 -
Sesame seeds, optional (for topping)
# Steps to Follow:
01 -
In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
02 -
Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour to prevent tough buns.
03 -
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
04 -
Line two baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion into a ball and place four to a baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, about 1 to 1 ½ hours.
05 -
Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds if desired. Bake for about 15 minutes, rotating halfway through baking, until the tops are golden brown.
06 -
Transfer to a rack to cool completely. Serve fresh or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
# Additional Notes:
01 -
For active dry yeast, combine with warm water and milk and proof for 5 minutes until frothy before adding to other ingredients.
02 -
Adjust the amount of bread flour based on your kitchen’s humidity level; higher humidity requires more flour.
03 -
To check if the dough has risen enough, gently press two fingers into it. If the marks remain, the dough is ready for shaping.