Summer means barbecue season, barbecue season means burgers, and burgers means an excuse to make homemade burger buns! See what I did there? Chain of thinking. It’s a beautiful thing.
Despite the fact that I don’t really need a reason to bake anything, because Paul just accepts it and loves me anyways, one of his specialties is burgers. I’ve been playing around with recipes for hamburger buns for years, but none of them have ever been great. I’ve turned my soft pretzel recipe into buns, but as good as they are, they never seem to rise enough for me. I’ve used other recipes, but they also seem to fall flat. (Hah! I’m on fire today! My pun game is strong! Sorry…)
I came across this recipe, and I had to check it out. It’s originally from Allrecipes, but when a recipe says that almost a thousand people have tried it, and the review counter is a few hundred in the positives, AND every picture included from people who have also made these buns look incredible, I figured I was on to something.
Sure enough, I was. These buns are awesome, and can hold up well to a homemade hamburger. Give these buns a shot!
Yield: 8 buns
2¼ tsp. active dry yeast
3½ c. flour, divided
1 c. water, at 105°F
3 tbsp. butter, melted
3 tbsp. sugar
1¼ tsp. salt
1 egg beaten with 1 tbsp. milk, for garnish
Sesame seed, for garnish (optional)
In the bowl of a mixer, place the yeast. Whisk in ½ c. flour and the water, and let sit 10-15 minutes until foamy.
Whisk in the egg, butter, sugar, and salt until evenly incorporated. Switch to a dough hook, and add the remaining flour. Knead the dough on low speed 5-6 minutes, until soft, sticky, and cohesive.
The dough should be sticky and elastic, but not stick to your fingers. Once the dough has reached this consistency, take the dough out of the mixer bowl, oil the bowl, and form the dough into a smooth, round ball, kneading a bit more if necessary. Place the dough back into the oiled bowl, and turn to coat evenly. Cover the bowl with plastic wrap and leave in a warm place to double in size, about 2 hours.
Transfer dough to a lightly floured work surface and pat out to deflate. Cut dough into 8 equal pieces, then form into a round ball, tucking the ends underneath.
Pat the dough balls into rounds about a ½ inch thick. Line a baking tray with parchment paper. Place the dough balls a ½ inch apart on the baking tray. Dust buns very lightly with flour, and cover lightly with plastic wrap (this does not need to be a tight seal). Let buns rise until doubled in size, about 1 hour.
Preheat oven to 375°F.
Beat the egg and milk together. Very gently, brush the egg wash over the buns, being careful not to deflate them. Sprinkle each bun with sesame seeds, if using.
Bake in the preheated oven until light golden brown on top, about 15-17 minutes. Buns will have stuck together if they were touching. This is fine. Let the buns cool completely, then tear apart and cut in half to serve.