Description

These homemade hamburger buns are soft, fluffy, and perfect for your favorite burgers. Made with simple ingredients and enriched with butter and eggs, these buns boast a slightly sweet flavor and a tender crumb. Topped with sesame seeds or Everything Bagel Seasoning, they bake to a beautiful golden brown and offer an irresistible crust. Ideal for grilling season or anytime you want a fresh, bakery-style bun at home.

Ingredients

Scale

Dough

3/4 cup warm water (about 110 ̊F)
1 egg (room temperature)
3 Tbsp granulated sugar
1 1/2 tsp fine sea salt
1 Tbsp instant yeast (rapid rise)
3 Tbsp unsalted butter (softened)
3 1/4 cups unbleached all-purpose flour (400g), plus more as needed

Topping

1 egg
1 Tbsp water
1/2 Tbsp sesame seeds or Everything Bagel Seasoning

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Instructions

Activate yeast mixture: In a large mixing bowl or the bowl of your stand mixer, combine warm water, egg, sugar, salt, and instant yeast. Whisk these ingredients together for about 1 minute to hydrate the yeast, ensuring it starts to activate.
Mix and knead dough: Add the softened butter to the mixture, then add most of the flour, leaving out about 1-2 tablespoons. Using a firm spatula or dough hook attachment, mix the dough until it just comes together. Knead the dough for 5-6 minutes until it becomes smooth, soft, and elastic. It should feel slightly sticky to the touch but not stick to clean, dry fingertips. Add more flour if needed to reach this consistency.
First rise: Cover the dough with oiled plastic wrap and place in a warm spot—such as inside an oven with the light on but not exceeding 100°F. Let it rest for 1 to 1 1/2 hours, or at room temperature for about 2 hours, until the dough doubles in volume.
Divide and shape dough: Turn the risen dough onto a clean work surface. Use a food scraper or knife to cut it into 8 equal pieces, each about 100 grams. Shape each piece by cupping your hand around it and gently rolling it into a smooth ball, making sure the surface is taut and dimples underneath shrink.
Second rise shaped buns: Place the dough balls on a silicone or parchment-lined baking sheet, spacing them evenly. Flatten each ball to a diameter of 3 to 3 1/2 inches by gently patting them down. Cover loosely with plastic wrap and let them rest at room temperature until visibly puffed, about 1 to 1 1/2 hours. Meanwhile, preheat your oven to 400°F toward the end of this rising period.
Apply egg wash and bake: Beat together egg and water to make an egg wash. Brush it generously over the tops and sides of each bun. Sprinkle sesame seeds or everything bagel seasoning on top if desired. Bake the buns in the oven at 400°F for 15 to 16 minutes, or until they are deeply golden brown on top.
Cool and store: Transfer the baked buns to a wire rack to cool completely. Once cool, cover and store until ready to use. Before serving, slice each bun in half lengthwise with a serrated knife for easy sandwich assembly.

Notes

Use unbleached all-purpose flour for the best texture and rise.
The dough should be slightly sticky but manageable; adjust flour quantity carefully.
For an extra flavor boost, you can substitute unsalted butter with browned butter.
Ensure the water temperature is about 110°F to properly activate the yeast without killing it.
Letting the dough rise in a warm environment helps speed up fermentation and produces a fluffier bun.
Experiment with different toppings like poppy seeds or coarse sea salt for variety.
These buns freeze well—wrap tightly and thaw before slicing to serve.