These homemade hamburger buns are buttery, soft and will take your homemade burgers to the next level. This burger buns recipe is easy to make and they are even better than store-bought!
In the bowl of a standing mixer fitted with the dough hook (or a large bowl), combine water, sugar and yeast. Let stand for 5-10 minutes or until foamy.
Add melted butter, milk and egg and gently stir to combine.
Add 3 cups flour and sea salt and mix with the dough hook.
Add additional flour, ¼ cup at a time, and knead until dough forms a ball, is smooth, and slightly tacky to the touch.
Form the dough into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).
After the dough has doubled, punch it down and weight it, then divide by 12 and form into flat, round discs of equal size (about 2-3” in diameter).
Cover with a damp towel (don’t let the towel touch the rolls) and let rise again until doubled in size (30-60 minutes).
During the end of the rise, preheat oven to 375 degrees F.
Bake in preheated oven for 15 minutes
Brush the top of each roll with butter, then sprinkle with sesame seeds.
Serve warm with your favorite burgers, shredded chicken, etc.
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Notes
Serve with this delicious homemade burger recipe. StoreStore buns in an airtight container/bag at room temperature for up to 3 days.FreezeFreeze any extra buns in an airtight container or freezer-safe plastic bag for up to 1 month. How to Crisp BunsIf you want your buns a little crispy, you can use the oven, toaster, or grill. First, cut the bun in half, then do one of the following: 1. Place the bun halves facedown on a baking sheet. Warm in an oven preheated to 350 degrees for about 5 minutes. 2. Or place the halves in the toaster and toast to your desired crispiness. 3. Finally, put the bun halves face down on the grill for 30 - 60 seconds.Ingredient Substitutions
Granulated sugar. The sugar causes the yeast to rise, so I don't recommend leaving it out. You can use honey if desired.
Whole milk. Any percentage of milk works well (not fat free). My favorite is whole milk because it yields the best burger buns.
All-purpose flour. You can substitute up to 1/2 of the flour with whole wheat pastry flour or white whole wheat flour. However, as someone who usually makes this substitution as often as possible, I do not recommend it in this recipe. These hamburger buns are so delicious and are truly the best when made with a good all-purpose flour. You can use bread flour with great results too.