Burger Buns
Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger.
Servings 8 buns
Ingredients
- 3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
- 1 cup (237 grams) warm water, between 105° and 120°F
- 2 ¼ teaspoons (1 packet, 8 grams)
instant yeast 1 - 2 ½ tablespoons (31 grams) granulated sugar
- 1 large egg, at room temperature, slighten beaten
- 3 cups (382 grams) - 3 cups + 3 tablespoons (406 grams)
bread flour, approximately2 (do not substitute this) - ⅓ cup (43 grams) all-purpose flour
- 1 ½ teaspoons fine salt
- 3 tablespoons (43 grams) unsalted butter, at room temperature
For topping:
- 1 large egg beaten with 1 tablespoon water
Sesame seeds , optional
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast1, sugar, and egg.
- Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns; however, depending on climate and humidity, you may need to add up to an additional 3 tablespoons (24 grams) of flour. It’s better to be sticky than dense, I promise!
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours3.
- Line two baking sheets with parchment paper4. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
- Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
- Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Video
Notes
1. If using active dry yeast instead of instant yeast: Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy. Then add to the bowl with the other ingredients and proceed with the recipe as written.
2. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour listed (3 cups + 3 tablespoons, or 406 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed (3 cups, or 382 grams) and add additional flour by the tablespoon (8 grams) as needed.
3. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping into balls. If not, cover and let the dough rise longer until it is.
4. While silicone mats work with this recipe in a pinch, please note that the buns won't be as squishy and will have a firmer, slightly chewier bottom.
To Make Slider Rolls: Divide the dough into 15, place in a 9x13-inch metal pan, and bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.