Burger Buns
Homemade buns to complete your summer barbecue. Can be used for hamburgers, sliders, sandwiches and more!
Ingredients
- 3 tablespoons (42 grams) butter
- ¼ tablespoons (56 grams) milk
- ¾ cup (170 grams) water
- 3-3 ½ cups (390-455 grams) bread flour
- 2 ¼ teaspoons (7 grams) active dry yeast (1 envelope)
- 2 tablespoons (37 grams) granulated sugar
- 1 ½ teaspoon salt
- 2 large eggs , beaten slightly to break up the yolks
- 1 large egg + 1 tablespoon water , whisked together for egg wash
- Sesame seeds , optional
Equipment
Instructions
- In a small saucepan, melt the butter. Add the milk and water, and warm over medium low heat until temperature is 120-130°F (use a thermometer for best results. If you don't have a thermometer, you can remove from heat as soon as mixture is steaming.)
- 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 ½ cups of the bread flour, the yeast, sugar and salt. Add the warm water mixture and the whisked 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 3½ cups of flour. Knead for another few minutes until dough is very smooth and elastic.
- Gather dough into a ball and cover bowl with plastic wrap. Put in a warm place and allow to rise until doubled, 1 hour or more.
- Punch down dough gently and let rest for a few minutes. Divide the 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 loosely place over the shaped buns.
- Return to a warm place and continue to rise for an additional 30 minutes to 1 hour. While buns are rising, very gently pat the tops with your hands 2-3 times to encourage the dough to expand outward instead of upward. (Be careful not to push the air out of the dough though, or you'll lose the rise and buns will be flat.)
- When ready to bake, preheat oven to 400°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.
Notes
- Use a kitchen scale to first weigh the bulk dough, then divide that number by 8. Use the scale to make sure each bun is the same weight and size. This way buns will be uniform!
- Be sure the warm liquid mixture does not exceed 140°F! Temps higher than that will kill the yeast and prevent it from creating rise in the dough and buns.
- I like to give a range for the flour required in recipes like this because there's so many factors that affect how much you'll actually need (how you measure flour, for example.) This way you know to look for how the dough should look and feel, instead of relying on a number.
Calories: 281kcal, Carbohydrates: 45g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 467mg, Potassium: 117mg, Fiber: 2g, Sugar: 4g, Vitamin A: 208IU, Calcium: 24mg, Iron: 1mg
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