These homemade burger buns are soft, fluffy, and the perfect addition to your favorite burger! With just a few simple ingredients, you'll have fresh buns that elevate any meal.
Tips for Perfect Buns
Make sure your liquids are warm but not hot to activate the yeast properly. Also, don’t be afraid of a slightly sticky dough; it’s key to those tender buns!
Why You'll Love Them
These buns are customizable and can be topped with sesame seeds for that classic touch. Trust me, you’ll love how they turn out!
Ingredients
- Wet Ingredients:
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- Dry Ingredients:
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- Topping:
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Instructions
- Prepare the Dough:
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Step 1- Mix Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast1, sugar, and egg.
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Step 2- Knead the Dough: 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. Avoid adding too much extra flour; it's better to be sticky than dense!
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Step 3- First Rise: 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.
- Shape the Buns:
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Step 4- Divide and Shape: 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. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
- Bake the Buns:
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Step 5- Preheat and Bake: 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, until the tops are golden brown. Transfer to a rack to cool completely.
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Step 6- Store or Serve: 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.
Nutrition
- Calories: 150, Fat: 2g, Carbs: 28g, Protein: 4g
Cooking techniques
Kneading the dough is essential for developing gluten, which gives the buns their structure. Be sure to knead until the dough is soft and slightly tacky.
Variations or substitutions
For a whole wheat version, you can replace half of the bread flour with whole wheat flour. Feel free to add herbs or spices for an extra flavor boost!
Storage tips
Store your buns in an airtight container at room temperature for a few days, or freeze them for longer storage. Just remember to defrost before reheating!
Notes
For best results, ensure your yeast is fresh and active. You can test it by dissolving it in warm water with a pinch of sugar; it should foam within 5-10 minutes.
