The Best Hamburger Buns

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I have a great love for hamburgers, cheeseburgers to be more specific.  When I say that out loud, I wonder who doesn’t!? I am a tried and true meat and potato kind of girl and a juicy burger calls falls deeply into that category. Of course the quality and cook of your burger meat is very important, but the bun is often overlooked for rounding out the perfect bite. 

These are without a doubt, The Best Hamburger Buns, bar none!!

I am an avid baker, so I have happily tested many recipes for breads and buns, and I love this recipe. It tastes like a bun I had at an artisanal bakery a few years go.  It is a straightforward recipe, simple to make, but delivers big on mouth feel and taste. 

The Best Hamburger Buns have a slight golden color from the egg in the dough. They are very soft in texture, but still manages to hold up to a hot, cheesy, beef patty, topped with the works! The flavor is ever so slightly sweet, so much so, you almost don’t recognize it. 

The taste, smell and soft texture make these The Best Hamburger Buns you will ever eat!!

I like that I can make a double batch of buns and freeze what we don’t use. Sometimes I thaw them for pulled pork sandwiches, hoagies for lunch and I even make them into cheesy, garlic buns. The Best Hamburger Buns are so versatile that I use them for just about anything  

If you are a first time baker, The Best Hamburger Buns are very simple to make. The most important thing to remember is that you need to make sure your yeast is good (or your bread won’t rise). You do this by making sure you “proof” as in “to prove” the yeast is good. It is also known as “blooming.” This is when you add your yeast to a warm liquid (water or milk) to hydrate the powered yeast and activate it. I typically add sugar to the water and yeast mixture because active yeast will eat the sugar quickly and produce carbon dioxide, as seen by the bubbly texture on to top of your yeast liquid. If it bubbles up, you know the process to make your buns rise is good to go!

The other thing to remember when making The Best Hamburger Buns is to allow time for your mixed dough to rise for an hour or two, or until doubled in size.  This is done by placing your dough in a greased bowl and covering with a clean kitchen towel or Saran Wrap. After your dough has risen, gently deflate your dough by poking it with a few fingers, then divide the dough into 8 pieces and shape into slightly, flattened, round, balls.

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5 from 1 vote

The Best Hamburger Buns

The Best Hamburger Buns are soft in texture, taste amazing and versatile enough to be used for just about anything.
Prep Time25 mins
Cook Time15 mins
Rising time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast, Main Course, sandwich
Cuisine: American
Keyword: Baked goods, Hamburger Buns, Simple Recipes
Servings: 8
Calories: 250kcal
Author: Oma Darling

Ingredients

  • 3/4 cup lukewarm water
  • 2 tbsp room temp, butter
  • 3-4 tbsp granulated, sugar
  • 1-1/2 tsp salt
  • 1 large egg
  • 1 tbsp dry, instant yeast
  • 3-1/2 cups white, flour
  • 2 tbsp melted butter, to brush on top of rolls
  • 4 tbsp sesame seeds or poppy seeds to sprinkle on top

Instructions

  • Mix lukewarm water, sugar and instant yeast together, let sit until liquid is bubbly (several minutes)
  • Mix liquid yeast mixture and remaining dough ingredients in stand mixer with dough hook, until dough is mixed well and smooth.
  • Remove dough from mixing bowl and place in a greased bowl, cover dough with clean dish towel or saran wrap until doubled in size.
  • Remove dough from greased bowl, the dough will deflate when handled, and divide into 8 pieces. Shape each piece into a ball and place onto a cooking sheet covered in parchment paper or greased lightly.
  • Cover and let the dough balls rise for approximately 1 more hour or until almost doubled in size.
  • Brush melted butter over each bun and sprinkle with sesame seeds or poppy seeds.
  • Place buns in preheated oven at 375 degrees and bake for approximately 15 minutes, or until lightly, golden brown.
  • Cool buns on a baking rack, before cutting in half to use for burgers.

Once the dough is divided and shaped into balls, I place them on a lightly greased sheet pan, cover again and then let them rise for another hour or until they become almost doubled in size. I typically brush with melted butter or an egg wash, then sprinkle with poppy seeds or sesame seeds or even dried, onion pieces.

I then pop them in the oven to bake until lightly, golden, brown. Let cool and then you can cut in half to use for your burgers.  These are The Best Hamburger Buns you will ever be lucky enough to eat.  Enjoy friends!!

Do you have a dough recipe that always comes out perfect and oh, so satisfying!?

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