Homemade hamburger buns
Soft and tasty, these hamburger buns are surprisingly easy to prepare at home.
For 8 Serving(s)
- 110 g butter
- 240 ml milk
- 2 tsp honey
- 7 g active dry yeast* (see the notes to halve the yeast)
- 1 tbsp sugar
- 1 egg
- 130 g bread flour
- 260 g all-purpose flour
- 2 tsp salt
- Vegetable oil to grease the bowl
- sesame seeds for garnish (optional)
Homemade hamburger buns Directions
- Melt the butter (except 2 tablespoons) on low heat with honey. Pour into a bowl and add the room temperature milk. Add the dry yeast, stir and let it become foamy for at least 5 minutes.
- Add the egg, flour, sugar and salt to the yeast mixture. Knead by hand or with a dough hook in the stand mixer for 8 - 10 minutes. The dough will be sticky.
- Lightly grease a bowl with the olive oil and transfer the dough in it. Cover the bowl with plastic wrap and let rise for 1 hour or until doubled the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough. Divide into 8 - 10 equal parts. Roll each piece of dough into a ball, flatten the ball and place on a baking tray (or two) lined with baking paper. Let enough space between a roll and the other. Melt 2 tablespoons butter that you have put aside. Spread the rolls with half of melted butter. Cover loosely with a plastic wrap and let rise until puffy for another hour.
- If you like sprinkle some sesame seeds on the buns.
- Bake in a preheated oven at 180 - 190° C for 18 - 20 minutes. Brush gently with the remaining melted butter as soon as they get out of the oven.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
The sesame seeds don't stick to the bun but they are quite soft. 4 stars - Monica B