Easy 1 - Hour Homemade Hamburger Buns Recipe
You'll love these easy 1-hour homemade hamburger buns that are soft, flavorful, and ready when you need burger buns quickly.
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Ingredients
Dough Ingredients
- 24 g dry active yeast 2 tbsp
- 275 g whole milk 1 cup + 2 tbsp
- 75 g butter ⅓ cup
- 50 g granulated sugar ¼ cup
- 1 large egg beaten
- 5 g salt 1 tsp
- 437 g all-purpose flour 3½ cups
Topping
- 1 egg yolk
- 1 tbsp water
- 2 tbsp sesame seeds
Instructions
Prepare
- Preheat the oven to 425 degrees.
- Line a baking sheet with a piece of parchment paper.
- In a medium size pot, heat the butter and milk over medium-low heat until the butter is melted and the milk is warm, but not boiling.
Hand Mixing Directions
- Pour the milk mixture into a large bowl. Test the milk temperature with a thermometer to make sure that it's not too hot to kill the yeast, roughly 105-110 degrees.
- Add the instant yeast to the milk mixture and whisk, incorporating it all together. Let the yeast rest in the warm milk mixture for 5 minutes. The top of the milk will become foamy and the yeast will start to puff a bit. This is a good sign, it means that the yeast is alive and active.
- Add the remaining ingredients to the yeast mixture and mix well with a wooden spoon. The dough will be shaggy and loose at first.
- Knead using the stretch and fold method for 5 minutes. Grab the edge of the dough on the sides of the bowl, lift it straight up, and then fold it over onto itself into the middle. Rotate the bowl a quarter of a turn and repeat. Continue to stretch and fold the dough until it transforms into a smooth ball of dough, which shows signs of proper gluten development.
Stand Mixer Directions
- Add the milk to a stand mixer bowl, fitted with a dough hook attachment. Add the yeast to the warm milk mixture and allow it to bloom in the same way as mixing by hand directions. Add the remaining ingredients to the yeast mixture and mix well. The dough will be shaggy and loose at first.
- Mix on low speed for 4-5 minutes until the dough transforms in the same way as if mixing by hand if you're using a stand mixer.
Shaping the Bread Dough
- Do not let the dough rise, but quickly move to the next step.
- Turn the soft dough ball out onto a lightly floured work surface and divide it into 8 equal pieces using a bench scraper. Shape each piece of dough into a ball by pulling the outer edges up and towards the center of the dough, all around. Gently pinch the pulled edges to seal together.
- Place the buns 2 inches apart on the prepared baking sheets. Cover the buns with a clean dish towel and let rise in a warm place for 10 minutes.
Egg Wash
- While the buns are rising, prepare the egg wash. Crack an egg into a small bowl and mix it with 1 tablespoon of water to thin it out.
- After 10 minutes, check on the buns. They should be puffy and visible risen by this point. With a pastry brush or basting brush, brush the egg mixture over the tops and sides of each bun. Sprinkle the sesame seeds over the tops of the buns.
Bake, Cool, and Store
- Bake for 10-12 minutes. The buns will rise and become golden brown.
- Remove the buns from the oven and place on wire racks to cool. For best flavor and texture, allow to cool completely before slicing in half.
- Store leftover buns in an airtight container at room temperature. For the best flavor and texture enjoy the buns within 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 348.1kcalCarbohydrates: 51.4gProtein: 9.6gFat: 11.7gSaturated Fat: 6.1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.2gTrans Fat: 0.3gCholesterol: 71.8mgSodium: 328.5mgPotassium: 161.5mgFiber: 2.5gSugar: 8.1gVitamin A: 356.3IUVitamin C: 0.01mgCalcium: 79.8mgIron: 3.1mg
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