Homemade Hamburger Buns
I am in big trouble… Hubby has proclaimed that these hamburger buns are so good we shouldn’t buy them at the store any more. While I agree that they are that good, I’m worried that he’s going to be expecting homemade hamburger buns around the house often…
It’s not that they’re difficult to make, they just take some time with the rising and whatnot. But boy are they worth it. And they freeze well. Each batch makes 8 buns, so they last a decent amount of time since we don’t keep much bread in the house.
This is definitely one of those foods that is worth the small amount of effort to make at home. So the next time you’ll be home for a few hours, make these buns. You’ll thank me.
Be sure to check back next week when I’ll be sharing some great ways to fill these buns!
Two Years Ago: Panzanella
Homemade Hamburger Buns
Yield: 8
Ingredients:
3 Tbsp warm milk
1 pkg (2 1/4 tsp) yeast
2 1/2 Tbsp sugar
2 eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 Tbsp unsalted butter, softened
sesame seeds (optional)
Directions:
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line two baking sheets with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball. Arrange 4 of the dough balls onto each baking sheet, 2 to 3 inches apart. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center.
If the buns have risen too much and are really flat, reshape into balls.
Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame seeds if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Recipe adapted from Smitten Kitchen, originally from The NY Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum! Those look terrific. Congratulations on a successful first challenge and welcome to the Daring Bakers. Great job 🙂
-jen at use real butter
You bread looks great! Congrats on overcoming your fear of yeast.
Congrats on your first challenge!! Looks great!
1st, congrats on your 1st DB challenge! 🙂 2nd, congrats on overcoming your fear of yeast! i recently overcame this fear and am so glad i did! 🙂
Congratulations on your 1st challenge! Your bread looks so great!
Great looking bread! Congrats on becoming a daring baker. Isn’t it fun?
you’ve inspired me to get over my fear of yeast as well!
Great job on your first challenge and on overcoming your yeast fear! Welcome to Daring Bakers!
Welcome to the DBs! You did a “wicked awesome” job!
wow.. looking at your bread really reminded me of how this first challenge was for me.
Great looking buns.
Bravo on your first challenge! You did fantastic! I loave how cozy the loaf looks, it must be great for sandwiches, and congrats on beating the yeast demons to a pulp this month!!
Wow, what a success! All looks great
You did a wonderful job on your breads. Congratulations on your first DBer challenge!
Natalie @ Gluten A Go Go
Nice job! Love the step by step photos!
See yeast is not as scary as you though it was, huh?
Congratulations on your first challenge. All of your goodies look wonderful!!
You did such a wonderful job on your first challenge!! Especially with accidentally adding the larger amount of potatoes.
I loved your step by step photos and your bread looks divine. Great job in telling the yeast who’s boss !!
Your bread looks great. I loved your post…funny and detailed! You succeeded with using yeast – great job! Congrats on your first DB challenge!
Hey, your breads look great! Thank goodness your first challenge with us wasn’t baked yeast jello … gross. Anyway, your rolls especially look nice and tender torn in half, just crying for butter. Job well done!
Congrats on your first challenge! Carrying heavy baking ingredients lets you burn calories so you can enjoy your creations! Yippee!
Your bread turned out perfect! and the pictorial post is an added bonus! Super first challenge!
Glad you showed that yeast who is boss!
Nice job and good for you for getting right to it!
xoxo
Gabi
Congratulations and welcome. It lookw from here like you successfully tamed the yeast beast! And thanks for the measuring-cup-in-the-colander tip!
your bread looks great, your slashes on the loaf are so perfect!
I must say, for someone who is fearful of yeast you really came out on top and produced both a stellar loaf and rolls. Great job!
Welcome to the DBers!
Christina ~ She Runs, She Eats
What a success story! From the storm to conquering of yeast … you did it all! Way to go on your first challenge!
This dough looks like it makes a REALLY good loaf. Welcome to DB’s! Nice job.