Perfect Homemade Hamburger Buns

These Easy Homemade Hamburger Buns are made with milk and butter to make them soft and tasty. They are perfect to use as a classic burger or use them to make your favourite sandwich. You will never buy store bought again!

 

Being Canadian, it’s not all pasta and pizza in our house. Sometimes I like to bring out the burger and fries in me. And let me tell you this Burger Bun recipe is the perfect way to show off a classic burger. Of course the Italian also likes to fill them with prosciutto and a couple of slices of provolone!

Recipe Ingredients

• Flour – All purpose or even bread flour (at least 11% protein)
• Milk – I use 2% and of course lukewarm
• Sugar – granulated
• Yeast – Active dry yeast
• Butter or Vegetable Oil – I use salted butter (melted and cooled)
• Salt
• Seeds of choice – I used sesame and poppy seeds, or you could use linseeds or white chia seeds or even everything bagel seeds.

What is the best temperature for liquid in yeast bread?

I always make sure my water or milk is lukewarm between 98-105F (36-40C). The liquid shouldn’t be hot or it will kill the yeast. It can even be room temperature, although it may take a little longer for your dough to rise, although longer rising time results in a more flavourful dough.

How to make Hamburger Buns

In a small bowl combine the lukewarm milk and sugar, sprinkle the yeast on top and let sit 10 minutes, then stir.

Add the flour to the yeast mixture, start to knead for 30-60 seconds then add the salt and butter, continue to knead for 7-8 minutes.

Move the dough to a flat surface and form into a ball. Place in a lightly oiled bowl, cover and let rise in a warm draft free area for approximately 1-2 hours or until doubled in bulk.

Transfer the dough to a lightly floured flat surface, divide into 5 equal parts, form into balls, place them on a parchment paper lined cookie sheet well apart, slightly flatten the top so that they aren’t too rounded. Cover with a tea towel and let rise approximately 1 hour or until doubled in bulk.

Pre-heat the oven. Brush the tops of the buns with milk, then sprinkle with seeds if desired. Bake for about 18-20 minutes. Immediately move to a wire rack to cool completely.

What to use to cover the dough?

I actually bought re-usable plastic bowl covers from the dollar store that I wash and reuse rather than using plastic wrap every time. You could also use a clean cotton tea towel or even a cotton cover that is made for bread baking.

Recipe Tips

• If you prefer you can use instant yeast rather than active dry, the amount will be less so I advise using 3/4 teaspoon. And of course your double will rise much quicker, probably half the time, so keep your eye on it.
• If you don’t have a standup mixer than you can always make them by hand. Your kneading time will increase to about 12-14 minutes. It’s a good arm workout.
• I made 5 31/2 ounce (100 gram) buns, if you prefer you could make 10 smaller buns (sliders). Reduce the baking time to 12-15 minutes.

How to store the buns

I like to place the buns in a paper bag then in a plastic bag tightly closed. Keep at room temperature in a cooler part of the kitchen. They will keep for 3-4 days.

How to freeze them

Freeze the completely cooled buns wrapped in foil then place in a freezer safe container or bag. They will keep for up a month in the freezer. Thaw the frozen buns on the counter.

So if you are looking to make your own Homemade Hamburger Buns, I hope you try these and of course let me know what you think. Buon Appetito!

More Yeast Breads to try

• Fast & Easy No Knead Bread
• Homemade Cinnamon Raisin Bagels
• Traditional Italian Ciabatta Bread
• Refrigerator Bread Dough
• Overnight Italian Buns