Homemade Hamburger Buns

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

Course Bread

Cuisine American

Prep Time 35

Cook Time 20

Total Time 55

Servings buns

Calories 230

4 cups+2 tablespoons (500 g) all-purpose flour
1 ¼ cup+ ½ tablespoon (310 ml) skimmed milk lukewarm (you can use full fat milk)
1.41 oz. (40 g) butter at room temperature
1 ½ tablespoon (20 g) granulated sugar
1 teaspoon (3 g) dry yeast
1 ½ teaspooon (10 g) salt
½ teaspoon barley malt syrup or honey

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 350° F (180° C).
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.
Enjoy!