Perfect Golden Hamburger Buns: Easy Recipe
Are you tired of your hamburger buns getting squished by the time you get home from the store? These golden hamburger buns are just what you need. Imagine sinking your teeth into a juicy hamburger, fully loaded with all your favorite toppings. The patty is sizzling hot, the cheese is perfectly melted, but the real star? A golden, fluffy hamburger bun that holds everything together without falling apart. As a home cook, I’ve always believed that a great burger deserves an equally great bun. After many tries (and a few tasty errors), I've come up with an easy recipe for hamburger buns that will take your burger game to new heights.
Ingredients
To make these perfect golden hamburger buns, you’ll need the following ingredients:
All-purpose flour:
This serves as the base for your dough. All-purpose flour provides the right balance of protein and starch to create a dough that’s easy to work with and results in a tender bun.
Warm milk:
The warm milk helps to activate the yeast. It also adds a bit of richness and a slightly sweet flavor to the dough, which complements the savory burger perfectly.
Rapid Rise Yeast:
This is the leavening agent that makes the dough rise.
Sea Salt:
Salt enhances the flavor of the buns and helps to strengthen the dough by tightening the gluten structure. This results in a better texture and helps the buns hold their shape.
Egg:
Eggs add richness, color, and flavor to the dough. They also help to bind the ingredients together and contribute to the buns’ tender crumb.
Unsalted butter:
Butter adds flavor and helps to create a soft, tender texture. It also makes the dough easier to handle and shape.
Egg (for egg wash):
Brushing the buns with an egg wash before baking gives them a beautiful golden color and a shiny finish. It also helps any toppings, like sesame seeds, to stick to the buns.
Equipment Needed
Before we dive into the process, make sure you have these tools on hand:
- Mixing bowls
- Baking sheets
- Parchment paper
- Dough scraper (optional but helpful)
- Kitchen scale (for precise measurements)
Preparing the Hamburger Dough
Mixing Ingredients:
Start by mixing in a large mixing bowl, the flour, rapid-rise yeast, and salt, making sure that the salt and yeast do not come into direct contact to avoid hindering the yeast's fermentation process.
Warm your milk to around 110°F. It should be warm to the touch but not hot. Add the egg to the milk and whisk together. Cut up the softened butter into cubes. Pour the milk and egg mixture and butter into the dry ingredients. Combine together until a shaggy dough is formed. Cover the dough with plastic wrap and a clean towel and allow to rest for 15 minutes,
Kneading:
Turn the dough out onto a lightly floured surface and knead and knead for about 10 minutes until it’s smooth and elastic.
First Rise:
Place the dough in a lightly greased bowl, cover it with plastic wrap and a clean kitchen towel, and let it rise in a warm dry place for 45-60 minutes, or until it has doubled in size.
Shaping the Buns:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 8 equal pieces. If you have a kitchen scale, each piece should weigh around 100 grams. Take each piece of dough and shape it into a ball. To do this, tuck the edges under and pinch them together at the bottom. Place the shaped buns on a baking sheet lined with parchment paper, spaced about 2 inches apart to allow room for rising.
Second Rise:
Cover the buns with plastic wrap and a clean kitchen towel and let them rise again for about 30-45 minutes, or until they’ve doubled in size. Halfway through the rise lightly press the tops of your buns down. This second rise is crucial for achieving that light, fluffy texture.
Baking the Buns:
Preheat your oven to 375°F (190°C) for about 20 minutes before the buns are ready to bake. In a small bowl, beat the remaining egg with a tablespoon of water. After the buns have risen, brush the tops of the buns with the egg wash to give them that beautiful golden color.
Baking Time:
Bake the buns in the preheated oven for 15-20 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom. Every oven is different, so keep an eye on them towards the end of the baking time.
Storage Tips:
Store any leftover buns in an airtight container at room temperature for up to 3 days. They also freeze well; just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. To reheat, simply thaw and warm in the oven for a few minutes.
Serving Suggestions
These buns are perfect for classic beef burgers, grilled chicken sandwiches, or even veggie burgers. The slightly sweet, buttery flavor complements a variety of fillings.
Troubleshooting Common Issues
Dense Buns: If your buns turn out dense, it’s usually because the dough didn’t rise enough. Make sure your yeast is fresh and that you’re allowing enough time for both rises.
Flat Buns: This can happen if the dough is over-proofed (rises too long) or under-proofed (not long enough). Keep an eye on the dough during both rises and use the finger-poke test: gently press your finger into the dough; if the indentation slowly springs back, it’s ready to bake.
Uneven Browning: To ensure even browning, rotate your baking sheet halfway through the baking time. If your oven has hot spots, this will help the buns bake evenly.
Making the perfect hamburger buns at home might seem daunting, but with a bit of patience and the right technique, it’s entirely achievable. These buns are not just a vessel for your burger—they’re an essential part of the experience. Give this recipe a try and see the difference homemade buns can make. We love to hear from fellow cooks so please comment below if you enjoyed the recipe. Happy Baking!
Additional Recipes:
Creating homemade hamburger buns is a rewarding experience that elevates any burger. These fluffy, golden hamburger buns are easy to make and perfect for holding all your favorite burger toppings. This simple recipe yields soft hamburger rolls with a beautiful golden color, thanks to an egg wash
- 700 g All Purpose Flour
- 462 g Whole Milk
- 63 g Unsalted Butter (Room Temperature)
- 70 g Whole Eggs
- 14 g Rapid Rise Yeast
- 12 g Sea Salt
- 1 Large Whole Egg (for egg wash)
In a large mixing bowl, carefully combine the flour, rapid-rise yeast, and salt, making sure that the salt and yeast do not come into direct contact to avoid hindering the yeast's fermentation process.
Thoroughly stir the ingredients, then whisk the egg with the warm milk and add it to the dough until a shaggy dough is created. Cube the room-temperature butter and mix it into the dough. Cover the dough with a clean towel and allow to rest for 15 minutes.Once the dough has rested, transfer it to a lightly floured surface and knead it for approximately 10 minutes. I recommend using the slap-and-fold kneading method for optimal results with this dough's higher hydration. You can also use stand mixer and knead for 8-10 minutes, then place on a lightly floured surface and knead by hand for an additional couple minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rise in a warm, dry area for 45 to 60 minutes until it has doubled in size.
After the dough has risen, gently deflate it and divide it into eight equal portions. I like to make each hotdog bun around 100-105 grams. Take each portion, roll it into a ball, and place it on a parchment-lined cookie sheet, about 2 inches apart. Then, lightly press each ball down using the palm of your hand. Loosely cover the buns with plastic wrap and a clean kitchen towel and allow them to rise for 30-45 minutes until they are puffed.
- Preheat your oven to 375°F (190°C) for about 20 minutes before the buns are ready to bake. In a small bowl, beat the remaining egg with a tablespoon of water. After buns have risen brush the tops of the buns with the egg wash to give them that beautiful golden color.
Place the baking sheet in the preheated oven and bake the buns for 20-25 minutes or until golden brown. Once the buns are baked, remove them from the oven and let them cool on a wire rack. Every oven is different, so keep an eye on them towards the end of the baking time.
Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy