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