Masterfully Soft Homemade Hamburger Buns
Elevate your burgers with these masterfully soft homemade hamburger buns! Perfectly shaped and golden, these buns are wonderfully airy, with just the right amount of chewiness to hold together all your favorite fillings. This recipe yields 12 standard size buns or 36 petite slider buns, making them ideal for backyard barbecues, family gatherings, or cozy dinner parties. Treat yourself and your guests to the delightful satisfaction of fresh, baked-from-scratch buns that outshine store-bought alternatives. Whether you're crafting classic burgers, gourmet sliders, or savory pulled pork sandwiches, these buns will be a hit!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
milk
1 1/2 cups (heated until butter is melted)
unsalted butter
8 tablespoons (cut into 8 pieces and melted with milk)
active dry yeast
4 1/2 teaspoons (mixed with cooled milk)
all-purpose flour
4 cups (plus more for dusting)
sugar
5 tablespoons (granulated)
kosher salt
1 tablespoon (fine)
egg
1 (beaten with 1 tsp. water for egg wash)
sesame seeds
to taste (for sprinkling on top (optional))
Instructions
1
In a small saucepan over medium heat, combine the milk and butter. Stir until the butter is melted, which should take about 7 minutes. Remove from the heat and allow to cool until it reaches a temperature between 105°F and 115°F. Once cooled, whisk in the active dry yeast until dissolved, and let it sit for about 10 minutes until it becomes frothy.
2
In the bowl of a stand mixer fitted with a dough hook, mix the all-purpose flour, sugar, and kosher salt. On low speed, combine the dry ingredients for about 30 seconds. Gradually add the milk mixture to the dry mixture and knead on low speed until a rough dough forms, which should take around 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, approximately 4 to 5 minutes.
3
Remove the dough from the bowl and lightly oil the inside of the bowl. Return the dough to the bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free area until doubled in size, about 1 hour.
4
Once risen, line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and roll it into a 10-by-7.5-inch rectangle. Using a ruler, cut the dough into squares that are approximately 2.5 inches in size. Transfer the squares to the prepared baking sheet, ensuring they are evenly spaced, and cover tightly with plastic wrap. Let them rise in a warm spot for another 30 minutes.
5
Preheat your oven to 400°F.
6
After the second rise, carefully remove the plastic wrap from the baking sheet. Brush the top of each bun with the egg wash, then sprinkle sesame seeds if desired. Bake in the preheated oven until golden brown, about 14 to 16 minutes. To check for doneness, an instant-read thermometer inserted into the center of a bun should read 190°F.
7
Once baked, transfer the buns to a wire rack and let them cool completely. Finally, cut each bun in half and enjoy them with your favorite burger creations!
8
For slider buns, follow the same instructions, but roll the dough into a 9-inch square and cut into 1.5-inch squares. Place them on two parchment-lined baking sheets, allowing them time to rise before baking as directed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many hamburger buns does this recipe make?
This recipe yields 12 standard-sized hamburger buns or 36 petite slider buns.
What is the texture of these homemade buns?
The buns are masterfully soft, wonderfully airy, and have just the right amount of chewiness to hold together your favorite fillings.
What temperature should the milk and butter mixture be before adding yeast?
The mixture should cool until it reaches a temperature between 105°F and 115°F before whisking in the active dry yeast.
How long should the yeast sit in the milk mixture?
Let the yeast sit in the cooled milk and butter mixture for about 10 minutes until it becomes frothy.
What type of flour is recommended for this recipe?
This recipe uses 4 cups of all-purpose flour, plus a little extra for dusting your work surface.
Should I use a stand mixer to make the dough?
Yes, using a stand mixer fitted with a dough hook is recommended for mixing and kneading the dough effectively.
How long do I need to knead the dough?
After a rough dough forms, increase the speed to medium-low and knead for approximately 4 to 5 minutes until the dough is smooth and elastic.
How long does the first rise take?
The dough should rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
How do I shape the standard hamburger buns?
Roll the dough into a 10-by-7.5-inch rectangle and use a ruler to cut it into squares that are approximately 2.5 inches in size.
How do I shape the slider buns?
For sliders, roll the dough into a 9-inch square and cut it into smaller 1.5-inch squares.
What is the duration of the second rise?
After cutting the dough into squares and placing them on a baking sheet, let them rise in a warm spot for another 30 minutes.
At what temperature should I bake the buns?
Preheat your oven to 400°F and bake the buns at this temperature.
How long do the buns need to bake?
The buns should bake for about 14 to 16 minutes until they are golden brown.
How can I tell if the buns are fully cooked inside?
An instant-read thermometer inserted into the center of a bun should read 190°F when they are done.
What goes into the egg wash?
The egg wash consists of one egg beaten with 1 teaspoon of water.
Are sesame seeds required for this recipe?
Sesame seeds are optional; you can sprinkle them on top of the egg-washed buns if desired.
What type of salt should I use?
The recipe calls for 1 tablespoon of fine kosher salt.
Can I use these buns for pulled pork?
Yes, these buns are sturdy enough to hold pulled pork, gourmet sliders, or classic burgers.
Should I oil the bowl for the first rise?
Yes, lightly oil the inside of the bowl before returning the dough to it for the first rise.
How do I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent the buns from sticking.
Do I need to cover the dough while it rises?
Yes, cover the bowl or baking sheet tightly with plastic wrap during both the first and second rise.
Can I make these for a party?
Absolutely! They are ideal for backyard barbecues, family gatherings, or cozy dinner parties.
How should I cool the buns after baking?
Transfer the baked buns to a wire rack and let them cool completely before cutting.
What type of yeast is used in this recipe?
This recipe uses 4 1/2 teaspoons of active dry yeast.
How much butter is needed?
You will need 8 tablespoons (one stick) of unsalted butter, cut into 8 pieces.
How much sugar is in the dough?
The recipe includes 5 tablespoons of granulated sugar.
How much milk is required?
The recipe calls for 1 1/2 cups of milk.
When should I cut the buns in half?
Wait until the buns have cooled completely on a wire rack before cutting them in half.
What speed should I use on the stand mixer?
Start on low speed to combine the ingredients, then increase to medium-low for the kneading process.
How do I know the milk and butter mixture is ready for the yeast?
The butter should be completely melted, and the temperature must be between 105°F and 115°F so it is warm enough to activate the yeast but not kill it.