Homemade buns to complete your summer barbecue. Can be used for hamburgers, sliders, sandwiches and more!
I’m currently melting into a puddle on my living room floor. It’s been over 100 degrees for four relentless days now and there isn’t relief in sight. Our little swamp cooler is trying its best but every day our indoor temperature climbs higher and higher, and my will to live do anything is sucked right out of me.
Over the weekend we bought a kiddie pool for the toddler, and it didn’t take more than 15 minutes for the hubby and I to join him in an attempt to stay cool. I’m seriously considering spending the rest of the summer in that tiny pool. (Let’s file this post under Annalise is a Big Sissy.)
We’ve been doing all of our cooking out on the grill the last several days and on Sunday we had our first official hamburger cookout of the summer, made complete with these homemade hamburger buns.
Before you start thinking that I actually turned on the oven to make these buns, let me just say that I’m not that crazy. I got creative and figured out how to turn my gas grill into an improvised oven! Look for more on that next week.
These homemade burger buns are fantastic. They’re soft and tender and have a lot of great flavor. No boring buns here! They’re just as tasty as the goods you plan to put in the middle.
Speaking of which, I searched the web for a few burger recipes worthy of these buns. And just like that, I’m hungry again.
Black and Blue Burgers from Foodiecrush
Mushroom, Onion and Swiss Burgers from Tide and Thyme
Quinoa Veggie Burgers from Love and Olive Oil
Queso Bacon Burgers with Avocado Salsa from Barbara Bakes
The Skillet Cheeseburger from Leite’s Culinaria
Umami Turkey Burgers from White on Rice Couple
Rosemary Lamb Burgers from Verses from my Kitchen
Spicy Black Bean Burgers from Eat Live Run
This post was originally published in July 2010. Pictures have been updated and slight improvements have been made to the recipe.
- 3 tablespoons (45 ml) milk
- 1 cup (235 ml) water
- 2 1/2 tablespoons (35 grams) unsalted butter
- 3 1/2 cups (420 grams) bread flour
- 2 1/4 teaspoons (1 envelope, 7 grams) active dry yeast
- 2 1/2 tablespoons (37 grams) sugar
- 1 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 egg, beaten with 2 tablespoons water, for egg wash
- Sesame seeds (optional)
- In a small saucepan, combine the milk, water, and butter. Warm over medium heat until butter is melted. Cool for about 5 minutes, or until temperature is 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if planning to mix by hand), combine 2 cups of the bread flour, the yeast, sugar and salt. Add the warm water mixture, followed by the beaten eggs, mixing on low speed until incorporated.
- Add the remaining bread flour 2 tablespoons at a time while mixing on medium low speed until dough almost clears the bowl and is only a slightly sticky to the touch (It's okay if some dough sticks to your fingers). You may not need all of the remaining flour, or you may need more than is called for. Knead until smooth and elastic, about 5-7 minutes more.
- Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and put in a warm place and allow to rise until doubled, 1 to 2 hours.
- Punch down dough and let rest for a few minutes. Divide dough into eight equal pieces and shape into balls. Place on a sheet pan lined with parchment paper. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise for an additional 30 minutes to 1 hour.
- When ready to bake, preheat oven to 400 degrees F. Brush buns with egg wash and sprinkle with sesame seeds, if desired.
- Bake until golden brown, about 10 minutes. Cool completely on a wire rack.