Elevate Your Burger Game with Homemade Hamburger Buns

Ingredients

• 1 cup Warm Water (heated to about 110°F (43°C))
• 1 large Egg (room temperature, divided (one for dough, one for wash))
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt
• 2.25 teaspoons Instant Yeast (one 0.25‑oz packet)
• 3 tablespoons Unsalted Butter (softened, room temperature)
• 3.5 cups All-Purpose Flour (plus extra for dusting, sifted)
• 1 large Egg Wash (Egg) (beaten with water, for brushing)
• 1 tablespoon Water (for egg wash)
• 2 tablespoons Sesame Seeds (for topping)
• 1 tablespoon Everything Bagel Seasoning (for topping)

Instructions

1. Combine Wet Ingredients

   In a large mixing bowl, add 1 cup warm water (110°F) and crack 1 large room‑temperature egg directly into the bowl, checking for shell fragments.

   Time: PT5M

2. Add Sugar, Salt, and Yeast

   Stir in 2 tbsp granulated sugar, 1 tsp salt, and 2.25 tsp instant yeast. Whisk for about 1 minute to dissolve and activate the yeast.

   Time: PT2M

3. Incorporate Butter and Flour

   Add 3 tbsp softened unsalted butter and about 3¼ cups of the sifted all‑purpose flour, leaving 1‑2 tbsp aside. Mix with a spatula or food scraper until a shaggy dough forms.

   Time: PT6M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 5‑6 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with the dough hook for the same time.

   Time: PT6M

5. First Rise

   Place the dough back in the bowl, cover loosely with plastic wrap, and let it rise at room temperature or in a warm oven with the light on until doubled, about 1 hour 30 minutes.

   Time: PT1H30M

6. Divide and Shape Buns

   Turn the risen dough onto a clean surface, scrape off the top, and cut into eight equal pieces. Shape each piece into a smooth ball by cupping it in your hand and rolling gently.

   Time: PT10M

7. Second Rise (Proof)

   Place the dough balls on a parchment‑lined baking sheet, then gently press each ball down to a 3‑3½ inch disc. Cover loosely with plastic wrap and let them puff at room temperature for about 1 hour.

   Time: PT1H

8. Egg Wash and Toppings

   Beat together the remaining egg with 1 tbsp water. Brush the egg wash generously over the tops and sides of each bun, then sprinkle with sesame seeds and everything bagel seasoning.

   Time: PT5M

9. Bake the Buns

   Bake in a pre‑heated oven at 400°F for 15 minutes, or until the tops are golden brown.

   Time: PT15M

   Temperature: 400°F

10. Cool

    Transfer the baked buns to a wire rack and let them cool to room temperature before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm Water: Milk (for richer flavor)
• Instead of Egg: Egg substitute (for vegan)
• Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
• Instead of Salt: Sea salt
• Instead of Instant Yeast: Active dry yeast (double proofing time)
• Instead of Unsalted Butter: Margarine, Vegetable oil (reduce butter flavor)
• Instead of All-Purpose Flour: Bread flour (for chewier texture), Gluten‑free flour blend (omit gluten)
• Instead of Egg Wash (Egg): Milk wash, Egg‑free wash (milk + oil)
• Instead of Sesame Seeds: Poppy seeds
• Instead of Everything Bagel Seasoning: Garlic salt + onion flakes

Equipment Needed

• Large Mixing Bowl
• Whisk
• Food Scraper / Spatula
• Stand Mixer with Dough Hook (optional)
• Plastic Wrap
• Baking Sheet
• Parchment Paper
• Wire Rack
• Oven
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensuring the water temperature is around 110°F to activate yeast without killing it.
• Kneading until the dough is smooth and elastic; under‑kneading leads to dense buns.
• First rise until the dough doubles in size; under‑rising results in flat buns.
• Second rise (proof) before baking; skipping this step yields a tight crumb.
• Applying egg wash while still wet for a glossy, golden crust.

Chef Tips from the Video

• Place the dough in the oven with just the light on for a gentle, consistent rise.
• Brush the buns with a little melted butter right after they come out of the oven for extra softness and flavor.
• Use a kitchen scale for flour (≈440 g) for more consistent results.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooled buns in a freezer‑safe bag for up to 2 months; reheat in oven or microwave before serving.

Room temperature: Best consumed within 4‑6 hours of baking; otherwise keep refrigerated.

Make-Ahead Tips

• Cool buns completely before freezing to prevent ice crystals.
• Reheat frozen buns at 350°F for 5‑7 minutes for a fresh‑out‑of‑the‑oven texture.

Frequently Asked Questions