The Bluster and the Burrow
Homemade Hamburger Buns
These homemade hamburger buns are soft, rich, and sturdy enough to hold even the juiciest burger. With a golden crust and tender crumb, they bring restaurant-quality flavor to every backyard dinner table.
Print Recipe
Equipment
- Dough Hook
Ingredients
Hamburger Bun Dough
- 1 cup milk
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 4 cups flour 480 g
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg large
- 4 tablespoons butter softened
Onion Poppy Seed Ingredients
- 1 onion
- 2 tablespoons butter
- ¼ teaspoon salt
- poppy seeds
Egg Wash
- 1 tablespoon milk or water
- 1 egg large
Instructions
Making the Dough
- Warm 1 cup milk to 105-110°F and add 1 tablespoon sugar, 2 teaspoons active dry yeast, and allow to foam for 5-10 minutes
- In a stand mixer bowl, mix 4 cups flour, ¼ cup sugar, and 1 teaspoon salt together
- Once the yeast mixture is foamy, mix 1 egg into it
- Slowly pour the yeast and egg mixture into the stand mixer while it is turned on
- Once the flour is moistened, add 4 tablespoons butter and mix on speed 4 for 2 minutes
- Allow the dough to rest and absorb the liquid for 5 minutes
- Mix on speed 4 for another 6 minutes and then allow to rise for one hour in the stand mixer bowl with a damp towel on top
- Once the dough has doubled in size, mix again to collect the dough into a bowl
Shaping the Dough
- Weigh the dough and divide it by 8-10 depending on how many burger buns that you want.
- Weigh out each ball into an even amount or you can just eyeball it
- Flatten the ball into a disk
- Pull the edges up and over into the center
- Flip the ball with the seam down and use your hands to gently shape it into a circle
- Flatten the disk and put it on a parchment lined baking sheet, cover with a damp towel and allow to rise until almost doubled in size, about 30 minutes
Baking the Buns
- Preheat the oven to 375°F
- If you want to add an egg wash (1 tablespoon milk or water mixed with 1 egg, now is the time.
- You can sprinkle with sesame seeds, caramelized onions, and poppy seeds
- Bake for 15-20 minutes, or until golden brown
- Move the buns to a cooling rack and let them come to room temperature
Caramelizing the Onions
- Preheat a skillet or small pan on medium heat
- Dice 1 onion and add to the pan with 2 tablespoons butter and ¼ teaspoon salt.
- Once the onion starts to sizzle, turn the temperature down and allow the onions to slowly caramelize
- Stir the onions occasionally so that they can brown evenly
Notes
Measure ingredients by weight if possible.
Bread baking rewards precision. Weighing your flour and liquid instead of scooping removes the guesswork and ensures the perfect texture every time.
Trust the dough, not the clock.
Dough doesn’t care what your timer says—it listens to temperature and humidity. Your best clue is how it looks and feels: soft, puffy, and doubled in size. Patience here is everything.Keep it tacky, not sticky.
A little stickiness means hydration, which equals a tender crumb. Resist the urge to add too much flour. The dough should cling lightly to your fingers before letting go.Develop that gluten net.
Gluten is your scaffolding for fluffiness. Knead or mix until the dough stretches thin like satin when you pull it between your fingers (the windowpane test). This is what traps air bubbles and gives the buns lift.Use room-temperature ingredients.
Cold milk, butter, or eggs slow yeast activity and can make your dough sluggish. Let everything warm up slightly so the dough rises evenly.Shape with tension, not force.
When shaping buns, gently stretch the dough surface down and around to create a smooth top, tucking the seams underneath. This surface tension helps them rise upward instead of outward.Proof until almost doubled before baking.
Under-proofed = tight buns that crack. Over-proofed = flat buns that collapse. The Goldilocks zone: when they’ve puffed noticeably and spring back slowly when poked.Egg wash is your secret weapon.
For that glossy, golden bakery finish, brush with beaten egg (and a splash of milk) right before baking. For a softer matte crust, try milk alone.Add toppings strategically.
For onion or seed-topped buns, press toppings gently into the dough after egg wash so they adhere during baking. Loose seeds burn; onions need slight moisture to caramelize, not char.Cool before slicing.
I know, the smell is unfair. But slicing hot buns lets steam escape, drying them out. Let them rest at least 20 minutes on a wire rack; your patience will be rewarded with pillowy texture.Nutrition
Calories: 362kcal | Carbohydrates: 59g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 449mg | Potassium: 158mg | Fiber: 2g | Sugar: 10g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
