The Best Homemade Hamburger Buns Recipe

I would never say that homemade hamburger buns are becoming the norm in our kitchen. Here are the reasons that kept me away from this recipe:

• I thought that homemade hamburger buns are time-consuming and there would be a lot of work to do with them
• I did not expect a significant taste difference between homemade buns and buns from the store
• The process seemed quite complicated

Legitimate concerns? Not at all!

Not unexpectedly, I changed my mind immediately after the first baking. These are really the best homemade burger buns I have had the opportunity to taste. Once you try this recipe, you will only prepare hamburgers at home with these buns.

What led me to this recipe is the fact that I don’t always find buns that I like. It’s not just about taste, it’s also about size. Usual bread rolls are too small and not all supermarkets or bakeries have original hamburger buns. If you can find such buns in the supermarket, they certainly won’t even come close to these homemade buns.

At first glance, this recipe may seem tedious. However, this is not true, as your active work requires a total of maybe 20 minutes. The rest of the time is mostly just waiting for the dough to rise or baking itself.

The recipe is also not complicated at all and, most importantly, the resulting taste is incredible.

Do you know the difference (or rather bitter disappointment) when you order a burger and you know that you got a standard bought bun instead of a handmade one? Not that great, is it? This can be a thing of the past and you can prepare the best homemade buns in your kitchen!

What makes these hamburger buns so amazing?

An important part of this recipe is the so-called tangzhong. Tangzong (Asian yeast bread technique) is basically a mixture of flour, milk and water that we add to our dough. Thanks to tangzhong, we achieve excellent, delicate and fluffy buns.

Add milk, water and bread flour to a small saucepan. Mix, place on the stove and stir at approximately 65 °C (150 °F) until the mixture thickens. If you don’t have a kitchen thermometer, don’t bother. It is sufficient if the mixture thickens nicely while stirring on medium heat. This should take about 40 seconds.

Do not forget to give your buns a nice egg wash before baking. Thanks to this, your buns will have a beautiful golden color.

And what about sesame seeds? Some people like buns with sesame seeds and some don’t. But in my opinion, buns with sesame seeds look a bit more appealing. But it’s entirely up to you whether you use sesame or not.

Tips for the best homemade buns

• If your dough is too sticky, add a little more flour. But be careful. Better a sticky dough than too dry
• Take into consideration that the buns gain nicely in volume during fermentation and baking. If you place them on a baking tray at a smaller distance before baking, the buns will stick together. But this can give your buns a beautiful hamburger look
• Once your buns are finished and smell amazing in the whole kitchen, brush them with some melted butter and let them rest

The Best Homemade Hamburger Buns

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5 from 2 reviews

• Author: Cook Homey
• Total Time: 2 hours 20 minutes
• Yield: 6 buns 1x

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Description

If you want to enjoy the best hamburger from the comfort of your own home, homemade buns are a must. Relatively easy, fluffy and delicious!

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Ingredients

Scale 1x2x3x

THANGZHONG:

• 2 tbsp (25g) bread flour
• 5 tbsp (65ml) whole milk
• 2 tbsp (30ml) water

 

DOUGH:

• 2 and 1/2 cup (330g) bread flour
• 1 package (7g) dry instant yeast
• 2 tbsp (30g) sugar
• 1 and 1/2 tsp (10g) salt
• 1/2 cup (110ml) whole milk (temperature 35 °C or 95 °F)
• 1 whole egg + 1 egg yolk
• 3 and 1/2 tbsp 50g unsalted butter

1 egg yolk + 1 tbsp milk for eggwash

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Instructions

1. First, we need to prepare Tangzhong. Add 5 tbsp of milk, 2 tbsp of water and 2 tbsp of flour to a saucepan on medium heat (65 °C or 150 °F). Cook and stir until it thickens, cca. 40 seconds.
2. Combine yeast and 110ml of milk (temperature 30-35 °C). Let it rest for about 10 minutes.
3. In a bowl of the stand mixer, combine flour, salt and sugar. Add yeast and milk mixture together with your Tangzhong and start mixing. Add one egg and one egg yolk and knead for about 8 minutes. Then add butter and knead for a couple more minutes.
4. Form the dough nicely folding the sides in and rubbing around in a circle creating a nice ball. Lightly grease a bowl and place your dough in. Cover with a damp towel. Let it rise in a warm area for at least 1 hour.
5. Knock the air out of the dough and place it on a lightly flowered work surface. Divide your dough into 6 even pieces and make each into a little round mini loaf.
6. Place each ball on a rimmed baking sheet tray lined with lightly greased parchment paper. Give them a very light dusting of flour and cover with plastic wrap. Let them rise again for about 1 hour.
7. Preheat your oven to 190 °C (375 °F). Give each piece of dough a nice egg wash. Shake on some sesame seeds (optional). Bake them for 15-17 minutes or until golden brown. When they are finished, brush them with melted butter. Enjoy!

Notes

Remove the eggs from the refrigerator at least two hours before use. If the eggs are at room temperature, the dough will be more fluffy.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6 buns , Amount per serving:
• Calories: 341
• Sugar: 6.2g
• Sodium: 728mg
• Fat: 10.6g
• Saturated Fat: 5.8g
• Carbohydrates: 51.2g
• Fiber: 1.8g
• Protein: 9.7g
• Cholesterol: 119mg