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#HOOK BURGER PROFESSIONAL#

This way, you’ll know exactly how much flour you’re using. Because this hamburger bun recipe uses a large amount of flour, you should weigh it if you can.

Return them to the oven and bake for 2-5 more minutes, until the tops are lightly golden brown. Remove the baking sheet from the oven, brush the buns with the egg wash, and sprinkle them with sesame seeds. Transfer them to a 375-degree oven and bake for 13 minutes. That’s ok! They’ll puff up more in the oven. When an hour has passed, bake! At this point, the dough balls will look slightly more puffy, but they’ll still be relatively flat. Cover the baking sheet with plastic wrap and let the dough rise for another hour. Next, transfer the dough balls to a parchment-lined baking sheet. Press each one down slightly to form it into a 3-inch disk. Roll each piece on the countertop with a cupped hand to form it into a ball. When the dough has risen, shape the buns! Turn the dough out onto a clean, unfloured work surface and divide it into 8 pieces.

Place it in a large bowl, cover the bowl with plastic wrap, and set it aside for an hour, until the dough has almost doubled in size. Then, transfer the dough to a clean work surface, and knead to form it into a ball. When the yeast mixture foams, add it to the bowl of a stand mixer fitted with a dough hook attachment, and mix it with the flours, salt, butter, egg, and remaining sugar until the dough is smooth, slightly stiff, and not sticky, about 5 to 7 minutes. Here’s what you need to do:įirst, make the dough. Activate the yeast by mixing it with warm water and a teaspoon of sugar. This hamburger bun recipe is super simple to make. We also like to finish our homemade hamburger buns with an egg wash and sesame seeds. I love the way the crunchy, nutty seeds contrast with the lightly sweet, soft buns!įind the complete recipe with measurements below.

Sea salt – To make all the flavors pop!.

The buns will be slightly less puffy, but they’ll still taste great. If you don’t have eggs on hand, or if you prefer not to use one, you can substitute 3 tablespoons water.

An egg – It helps the buns puff up and adds moisture and richness, making them super soft and tender.

Butter – You’re going to want your butter to be at room temperature, so plan ahead! If it’s too cold or the opposite – melted – the hamburger buns won’t be as light and fluffy.

Sugar – It feeds the yeast and gives the hamburger buns a lightly sweet flavor.

Warm water – Aim for it to be between 105 and 115 degrees to best activate the yeast.

Active dry yeast – It’s what makes these buns so puffy!.

All-purpose flour and whole wheat flour – This combination yields really soft buns with a lovely whole wheat flavor.

You only need a few basic ingredients to make this hamburger bun recipe: Light, puffy, and flavorful, they’ll take any burger to a whole new level. If we could make bagels and bread, why not hamburger buns too?Īfter testing and re-testing this recipe, I’m happy to report that homemade hamburger buns are surprisingly easy to make! They require under 30 minutes of hands-on work, and they’re absolutely delicious. But since Jack’s been baking up a storm lately, the idea of homemade hamburger buns started to seem less and less crazy.

#HOOK BURGER PROFESSIONAL#

To me, hamburger buns seemed like something that only professional bakers could make. Three months ago, if someone had told me that Jack and I would start making homemade hamburger buns every week, I would have laughed.