Homemade Hamburger Buns

Ingredients

• 425 g (15 oz)plain flour, spooned into the measuring cup and levelled
• 38 g (3 Tbsp)granulated sugar
• 7 g (2¼ tsp)instant yeast
• 9 g (1½ tsp)salt
• 237 ml (1 cup), warmed to 43–49°C (110–120°F)water
• 1 large, at room temperatureegg
• 43 g (3 Tbsp), at room temperatureunsalted butter
• 1 large egg, mixed with 15 ml (1 Tbsp) wateregg for the wash
• About 13 g (1½ Tbsp), optionalsesame seeds
• Up to 45 g (6 Tbsp), if neededadditional plain flour

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, sugar, instant yeast and salt together in the bowl of a stand mixer.

2. 2

   Knead the dough

   Add the warm water, room-temperature egg and butter. Stir roughly with a spatula, then knead with the dough hook on medium-low until the dough is fairly smooth and elastic, about 3–5 minutes. If needed, add up to 45 g (6 Tbsp) more flour.

3. 3

   First rise

   Move the dough to an oiled bowl. Cover it with oiled cling film, oiled side down, and leave until doubled in volume, about 1–1½ hours.

4. 4

   Divide the dough

   Press the dough all over to release large air pockets, then divide it into 10 equal portions.

5. 5

   Shape the buns

   On a floured surface, pull and tuck the edges of each portion underneath several times to form a ball.

6. 6

   Flatten portions

   Arrange the 10 dough balls evenly on a baking sheet lined with baking parchment. Gently flatten each one with your hand into a circle about 6.8 cm (2⅔ inches) across.

7. 7

   Second rise

   Cover the buns, for example with an upside-down baking sheet, and leave until at least doubled or nearly tripled in volume, about 45–60 minutes.

8. 8

   Heat the oven

   During the final 15 minutes of rising, preheat the oven to 190°C (375°F). If your oven tends not to brown the tops well, move the rack one level above the centre.

9. 9

   Brush with egg

   Gently brush the tops evenly with the egg mixed with 15 ml (1 Tbsp) water, taking care not to deflate the risen dough.

10. 10

    Add sesame seeds

    If using, sprinkle sesame seeds over the tops.

11. 11

    Bake until golden

    Bake in the preheated oven for about 13–16 minutes, until the buns are golden on top and cooked through.

12. 12

    Cool and slice

    Transfer the buns to a wire rack to cool, then slice them in half when ready to serve.

What are hamburger buns?

Hamburger buns are soft, round bread rolls made to hold burger fillings. This American-style version uses an enriched yeast dough, with egg and butter lending tenderness to the crumb.

Two rises give the dough time to develop its airy texture. A light egg wash helps the tops bake golden, while sesame seeds add a little crunch if you choose to use them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 6g protein, 37g carbs, 5g fat.

Most of the carbohydrates come from the flour and sugar, while the butter and egg contribute much of the fat and the egg adds some protein. Pair a bun with a protein-rich burger filling and vegetables for a more balanced plate.

The dough ingredients

Flour: spoon it into the measuring cup and level it rather than packing it down, or weigh out 425 g. The recipe allows for up to 45 g extra if the dough needs it during kneading.

Enrichment: the egg and butter should be at room temperature so they mix more readily into the dough. Warm water at 43–49°C helps bring the dough together without making the butter difficult to incorporate.

Kneading for a soft crumb

Stand mixer: start by stirring the ingredients roughly, then use the dough hook on medium-low for 3–5 minutes. The dough should look fairly smooth and feel elastic rather than dry and crumbly.

Extra flour: add it gradually only if the dough is too sticky to work with. Too much can make the finished buns firmer, so stop as soon as the dough becomes manageable.

Shaping evenly

Portions: divide the dough into 10 equal pieces so the buns bake at a similar rate. Pulling the edges underneath helps create a rounded top.

Flattening: press each ball gently into a 6.8 cm circle before the second rise. Handle the risen buns carefully later, especially when brushing on the egg wash.

Reading the rises

First rise: give the covered dough about 1–1½ hours, or until it has doubled in volume. A cool room may make the rise take longer.

Second rise: allow about 45–60 minutes, until the shaped buns have at least doubled or are nearly tripled in size. Keep them covered so their surfaces do not dry out.

Baking and browning

Oven: heat it to 190°C (375°F), beginning during the final 15 minutes of the second rise. The recipe suggests moving the rack one level above the centre if your oven does not brown bun tops well.

Doneness: bake for 13–16 minutes, looking for golden tops and buns that are cooked through. Cool them on a wire rack before slicing so the crumb can settle.

Serving the buns

Fillings: split the cooled buns and use them for burgers, or serve them alongside grilled vegetables and salads. Their soft crumb is also handy for holding sauces and burger juices.

Topping: sesame seeds are optional; leave them off for plain buns or use them for a familiar burger-shop finish.

Recipe notes & tips

• Measure the flour by weight if possible for a more consistent dough.
• Use a lightly oiled cover so it does not stick to the dough as it rises.
• Add any extra flour a little at a time during kneading.
• Divide the dough evenly so all 10 buns bake on a similar schedule.
• Brush the egg wash on gently to avoid knocking air out of the risen dough.
• Let the buns cool on a wire rack before cutting them.

Variations

• Plain tops: leave off the sesame seeds for an unseeded finish.
• Seeded tops: sprinkle sesame seeds over the egg wash before baking.
• Smaller buns: divide the dough into more portions and keep an eye on baking time.
• Slightly larger buns: divide the dough into fewer portions for bigger rolls.
• Soft sandwich rolls: shape the dough into oval portions instead of round ones.

Common mistakes to avoid

• Packing the flour: it can make the dough too dry; spoon and level it or weigh it.
• Adding too much extra flour: the buns may turn out firm; add only what is needed to manage the dough.
• Rushing the rises: the buns may be dense; wait for the dough to reach the stated volume cues.
• Pressing too firmly: the dough can lose air; flatten and brush the buns gently.
• Cutting while hot: the crumb may be difficult to slice cleanly; cool the buns first.

How to store

Keep cooled buns in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven, or split and toast them before serving. Freeze well-wrapped buns for longer storage and thaw before use.

Frequently asked questions