Easy To Make, Homemade Hamburger Buns
It takes just a handful of ingredients to bake up the softest, tastiest, fluffy hamburger buns at home. They taste so much better than anything you can buy at the store.
Equipment
- stand mixer with a dough hook
Ingredients
- 1½ cups warm water
- 2½ tsp active dry yeast, (or one packet of yeast)
- 1 tbsp sugar
- ¼ cup vegetable oil, plus more to grease bowl
- 5 cups all purpose flour
- 1½ tsp salt
- 1 large egg, beaten
- 1 tbsp water
- 2 tsp sesame seeds, optional
Instructions
- Add yeast and sugar to warm water in a small bowl. Stir to combine and allow it to sit for 5-10 minutes to activate the yeast.
- Pour activated yeast water into the bowl of a stand mixer.
- Add the oil and salt along with 2 cups of the flour.
- Using a dough hook combine the ingredients on low speed until combined.
- Continue adding two cups of flour at a time until all the flour is incorporated into a sticky dough.
- Increase the speed of the mixer to medium and knead the dough for 6 minutes or until you have a smooth, elastic dough.
- Remove the dough from the bowl and form it into a ball with your hands. Place ball of dough into a lightly oiled bowl.
- Cover loosely and allow dough to rise, until doubled in size, about 1-1½ hours.
- Punch down the dough and cover it. Allow dough to rise for 45 minutes to an hour.
- Divide dough into 12 equal sized pieces.
- Roll each piece of dough into a round ball.
- Flatten slightly forming the balls into a disc shape and place on a baking sheet.
- Allow the buns to rest for 30 minutes.
- Preheat oven to 350℉.
- In a small bowl whisk together the egg and water.
- Right before placing the buns in the oven, brush the tops of them with the egg wash.
- Sprinkle the buns with sesame seeds.
- Bake buns for 20-25 minutes or until they are a rich golden brown.
- Remove from the oven and transfer buns to a wire rack. Allow them to cool to room temperature before slicing them in half.
Notes
Storage Tip:
Keep extra buns in an airtight container at room temp for up to 2 days or slice them in half and freeze them for longer storage.