Homemade Hamburger Buns
You deserve so much more than those squished buns in a plastic bag! This Homemade Hamburger Buns recipe is simple, with detailed instructions, and is guaranteed to give even the most novice baker gorgeous, soft, perfect hamburger buns every time.
Nutrition Facts
Ingredients
Instructions
Whisk the yeast, water, and sugar together in a bowl or measuring cup. Allow the mixture to stand for 5-10 minutes, or until foamy.*
Add the flour and salt to the bowl of your mixer equipped with the dough hook. Give the flour a quick stir to evenly incorporate the salt. Add the yeast mixture, butter, and egg to the bowl of your mixer.
Start the mixer on low speed and slowly work up to medium speed. Mix for 5-10 minutes, or until a soft, supple dough forms that pulls from the bowl. Add more flour, 1 tbsp at a time, if needed.**
Remove the dough from the mixing bowl. Roll it into a ball, and transfer it to a greased mixing bowl. Cover the bowl with either plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 1 hour or until doubled in size.
Lightly dust your work surface with flour. Punch the dough down, and turn it out onto the work surface. Divide the dough into 8 equally-sized pieces; I used a scale to weigh out each piece.
Take one of the dough pieces and use your hands to flatten it out slightly on your work surface. Work around the diameter and pinch the edges of the dough together into the middle. Flip the piece over, cup your hand over the dough ball, and gently roll until smooth and even.
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Continue Reading at Messinthekitchen →Chef's Notes
Nutritional information is an estimate and may vary depending on the ingredients you use.
*If your yeast does not foam up, STOP and do not continue with the recipe. Refer to the “Troubleshooting your dough” section of the blog post.
**If your dough is feeling dry, mix in a splash of water at a time, until completely blended into the dough, until the right consistency is achieved.
If your dough is too sticky, add 1 tbsp of flour at a time, until completely blended into the dough, until the right consistency is achieved.
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