The BEST Homemade Hamburger Buns!!!

Now that is what I call a hamburger bun!!!  It is not those wimpy things you find in the grocery store that are flat as a pancake.  And these were good!!!!  AND easy to make with ingredients you probably have on hand, so no mad dash to the grocery store!! 

I have been looking for a really good hamburger bun recipe.  I know I posted a recipe for buns several years ago, but my husband wasn't exactly thrilled with them.  So, yesterday I wanted to have hamburgers for dinner.  But, alas, no buns!! And I really didn't want to run to the grocery again.  So off to the Internet I went.  After searching and searching, I came upon this recipe which had glowing reviews.  

This recipe comes from the website www.allrecipes.com and the author is "Chef John".

Homemade Hamburger Buns by Chef John

 Ingredients:

1 packet of active dry yeast like Fleischmann's

3 1/2 to 4 cups of all purpose flour (as needed)

1 cup warm water (105 degrees)

1 large egg

3 T butter, melted (I always use unsalted)

3 T white sugar

1 1/4 t salt

olive oil

1 egg, beaten

1 T milk

sesame seeds

Directions:

Add the yeast into a large stand mixer bowl and whisk in 1/2 cup of flour with the warm water.  Let it stand for about 10 to 15 minutes until the mixture is foamy.

In a separate bowl, add the 1 egg, melted butter, sugar and salt stirring until completely mixed.  Stir into the yeast mixture.

Add the remaining flour, about 3 cups.  Using a dough hook, "knead" the dough on low speed for about 5 or 6 minutes.  The dough will be soft and sticky, but should not stick to your fingers.  If it does, add a little bit of flour at a time.

Dump the dough onto a floured surface, and form it into a smooth, rough shape.  Using a large bowl or the mixer bowl, drizzle olive oil into the bowl and turn the dough in the bowl so that all sides of the dough are covered.


Cover the bowl with saran wrap and set in a warm place to let the dough rise for about 2 hours.  I always put mine in the oven with the oven light on.  The dough should double in size.

After two hours, move the dough to a floured surface and pat it down to form a rectangle.  Cut it into about 8 equal pieces.  Form each piece into a round shape.

Using a parchment line baking sheet, place the buns about 1/2 inches apart.  Lay a piece of saran wrap lightly over the buns and let rise for another hour until they have doubled.  Again I use my oven with the oven light on to do my risings.

Remove the buns from the oven (if this is where you do your risings) and preheat the oven to 375.

Beat the egg with milk in a small bowl.  Lightly brush the tops of the buns with the egg wash and sprinkle each with sesame seeds (optional).

Bake for about 15 to 17 minutes until the tops are lightly brown.  Let cool completely.  Tear apart any buns that stick together.  Slice the buns in half crosswise to serve.

Entire Recipe:

Homemade Hamburger Buns by Chef John

 Ingredients:

1 packet of active dry yeast like Fleischmann's

3 1/2 to 4 cups of all purpose flour (as needed)

1 cup warm water (105 degrees)

1 large egg

3 T butter, melted (I always use unsalted)

3 T white sugar

1 1/4 t salt

olive oil

1 egg, beaten

1 T milk

sesame seeds

Directions:

Add the yeast into a large stand mixer bowl and whisk in 1/2 cup of flour with the warm water.  Let it stand for about 10 to 15 minutes until the mixture is foamy.

In a separate bowl, add the 1 egg, melted butter, sugar and salt stirring until completely mixed.  Stir into the yeast mixture.

Add the remaining flour, about 3 cups.  Using a dough hook, "knead" the dough on low speed for about 5 or 6 minutes.  The dough will be soft and sticky, but should not stick to your fingers.  If it does, add a little bit of flour at a time.

Dump the dough onto a floured surface, and form it into a smooth, rough shape.  Using a large bowl or the mixer bowl, drizzle olive oil into the bowl and turn the dough in the bowl so that all sides of the dough are covered.


Cover the bowl with saran wrap and set in a warm place to let the dough rise for about 2 hours.  I always put mine in the oven with the oven light on.  The dough should double in size.

After two hours, move the dough to a floured surface and pat it down to form a rectangle.  Cut it into about 8 equal pieces.  Form each piece into a round shape.

Using a parchment line baking sheet, place the buns about 1/2 inches apart.  Lay a piece of saran wrap lightly over the buns and let rise for another hour until they have doubled.  Again I use my oven with the oven light on to do my risings.

Remove the buns from the oven (if this is where you do your risings) and preheat the oven to 375.

Beat the egg with milk in a small bowl.  Lightly brush the tops of the buns with the egg wash and sprinkle each with sesame seeds (optional).

Bake for about 15 to 17 minutes until the tops are lightly brown.  Let cool completely.  Tear apart any buns that stick together.  Slice the buns in half crosswise to serve.

Enjoy!!!

Verdict:

Oh yes, these were good.  I could tell just from the feel of the dough.  Yes, they do take a little bit of time with all the risings, but they are worth it.  The only thing I might change is making the buns just a tad bit smaller.  Otherwise, we have a winner on our hands!!