Hamburger Buns 2

Sure burger buns are easy to buy, but they’re not that hard to make. You’d be surprised by how little work this is, and you’ll get hot springy buns that are irresistibly pinch-able. These burger buns,  which I’ve adapted from King Arthur, have the perfect tight crumb that will hold up better than any store bought and not get soggy. Yet it’s still tender and you’ll still bite right through with the burger patty and all your toppings. The mellow onion flavor is a subtle hint to your guests; this is more than just another white bread.

inside Hamburger Bun 3

If you’re going to a barbecue for Labor Day, offer to bring the hamburger buns.

Big Burger Buns
~8 over-sized hamburger buns

  • 3 1/4 cups + 3 tablespoons all-purpose flour, divided
  • 1 cup water, room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • sesame seeds (optional)

Instructions –

1. In a large bowl or bowl of stand mixer, combine 3 1/4 cups flour, water, sugar, egg, butter, yeast, salt, and onion powder. Knead until it becomes a soft smooth dough either by hand or with dough hook. Add up to 3 tablespoons of flour if it is too sticky.

2. Place the dough in a lightly greased bowl, cover and let it rise for 1 hour.

dough risen dough

3. Divide the dough into 8 pieces flattened balls. Arrange on a greased baking sheet and cover, allowing to rise another 30 to 40 minutes. Preheat oven to 375 degrees F.

before baking Hamburger Buns 3

4. Now the buns should be quite puffy. Sprinkle sesame seeds if desired and bake for 12 to 15 minutes, or until golden brown. Remove from the oven and cool on cooling racks.

before baking Hamburger Buns

They’re best the same day but you can split them and toast them the next day.

Hamburger Buns 4

posted by jessica at 09:27 AM Filed under Bread, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.