Soft Hamburger Buns

Soft Hamburger Buns

from bakerbettie.com
58 min

These homemade hamburger buns are soft and fluffy but stand up to a hefty burger. Add sesame seeds for a classic burger bun look and taste.

Ingredients

  • 170 gramsmilk (skim, low fat, 1%, 2%, or whole)
  • 7 gramsactive dry or quick rise yeast
  • 50 gramsgranulated sugar
  • 360grams- 420 grams (3 - 3 1/2 cups) bread flour
  • 7 gramskosher salt or table salt
  • 57 gramsunsalted butter, very soft
  • 2 largeeggs, room temperature
  • 1 largeegg
  • 1 tablespoonwater
  • 7 gramssesame seeds, optional

Directions

  1. 1

    PROOF YEAST: Warm the milk to about 110-115°F/43-46°C. Add the yeast, and a large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.

  2. 2

    MIX DOUGH:  In a large mixing bowl combine 360 grams (3 cups) of flour, the rest of the sugar, salt, butter, eggs, and the milk/yeast mixture. Use clean hands to squeeze and pinch the dough all over until everything is hydrated.

  3. 3

    KNEAD DOUGH: The dough will likely be fairly sticky before kneading. Add more flour as needed up to 60 grams (1/2 cup). The dough should stay moist and a bit sticky, but you should be able to handle it. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. When the dough is finished being kneaded it will still be slightly sticky to the touch, but will feel smooth and elastic and should stand tall when rounded into a ball.

  4. 4

    BULK FERMENT (1ST RISE): Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 45 minutes for rapid rise yeast and 1 hour 15 minutes for active dry yeast.

  5. 5

    SHAPE: turn the dough out onto a lightly floured countertop and divide it into 8 equal pieces (they should weigh about 100 grams each). To shape the buns, pull the sides of the dough all the way around into the center, creating a seam. Place the piece of dough seam side down on a parchment-lined baking sheet or in an ungreased burger bun pan. Press down to flatten.

  6. 6

    PROOF: Cover the buns with plastic wrap. Proof the buns for about 45 minutes if using quick rise yeast and about 1 hour 15 minutes if using active dry yeast- until double in size.

  7. 7

    EGG WASH: Whisk an egg together with 1 tablespoon of water until very smooth. Set aside until ready to bake.

  8. 8

    BAKE: Position an oven rack to the center position. Preheat the oven to 350°F/175°C. Brush the buns with an egg wash and (optional) sprinkle with sesame seeds. Bake for 22-28 minutes, until golden brown.

  9. 9

    COOL: Move buns from the pan to a cooling rack to cool completely. Wait until right before serving to slice in half with a serrated knife.

  10. 10

    STORE uneaten buns in a zip top bag at room temperature for up to 3 days. Alternatively, slice the buns in half and store in the freezer for up to 3 months. Lightly toast to refresh.