Homemade Hamburger Buns
Have you ever made homemade hamburger buns? If not, you must do so as soon as possible. They are a thousand times better than store-bought ones.
After seeing these homemade hamburger buns on Anice e Cannella, I really wanted to make them. They looked amazingly delicious.
They are soft yet still sturdy and can hold any burger and toppings.
The recipe is pretty easy to make but, like any bread, you won’t be able to make these at the last minute. They take almost 4 hours until they’re done. I like to place the dough in the oven (switched off of course!) with the light switch on. If it’s really cold, put a bowl of hot water in the oven. Try it out next time, it speeds up the rising process.
If you’re not planning on making sliders or hamburgers but still want to make these buns that’s ok. Serve them as dinner rolls and don’t forget the butter!
Top your homemade burger buns with sesame seeds, poppy seeds, garlic powder or dried onion.
These buns freeze really well. I usually make 2 or 3 batches, it’s always so handy to have them in the freezer for a quick meal.
There’s nothing better than a homemade burger, so why not make homemade hamburger buns too?
These homemade hamburger buns are soft yet still sturdy and can hold any burger and toppings.
Preparation time doesn't include rising time. Rising times are only an estimate
- 500 grams (4 cups + 2 tablespoon) all-purpose flour
- 310 ml (1 1/4 cup+ 1/2 tablespoon) skimmed milk lukewarm (you can use full fat milk)
- 40 grams (1.41 ounces) butter at room temperature
- 20 grams (1 1/2 tablespoon) granulated sugar
- 3 grams (1 teaspoon) dry yeast
- 10 grams (1 1/2 teaspoon) salt
- 1/2 teaspoon barley malt syrup or honey
- You will also need:
- milk to brush
- sesame seeds or any other topping
- Dissolve the dry yeast and barley malt syrup in the tepid milk. Let it rest for 10 minutes.
- Put the flour in the bowl of your stand mixer, add the sugar and milk.
- Start mixing then add the butter and salt.
- Keep kneading until the dough is smooth and elastic (about 15 minutes).
- Make a ball and place it into a bowl covered with cling film. Let it rise until double in size (more or less one and a half hour).
- Gently stretch the dough into a rectangle and fold it. Fold the corners towards the center, then fold the four corners again and turn the dough seam side facing down.
- Cover the dough and let it rest for 20 minutes.
- Divide the dough into 10 pieces of approximately 88 grams (3.10 ounces) each.
- Shape each piece into a tight ball and place them on a baking tray lined with parchment paper.
- Brush the buns with milk and proof for about 1 hour or until the dough springs back very slowly when pressed with a fingertip.
- Preheat the oven to 180 degrees C (350 degrees F).
- Brush the buns again with milk and sprinkle with sesame seeds.
- Bake them for 15-20 minutes or until golden.
- Cool the homemade hamburger buns on a wire rack.
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