Make Your Own Hamburger Buns Recipes

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

SOFT BURGER BUNS

Steps:

• Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
• Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
• Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

MAKE YOUR OWN HAMBURGER BUNS

Steps:

• Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110F).
• If using active dry yeast, dissolve the yeast in warm water in a warmed bowl and let stand for 10 minutes. If using instant yeast, just add it to the flour and mix it in before adding liquids.
• Add the lukewarm milk mixture and water to 4 ½ cups (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute. Continuing on speed 2, add remaining flour, ½ cup at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place dough in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about an hour.
• Punch dough down and shape it into hamburger buns, hot dog buns, or two bread loaves:
• *For hamburger buns, divide the dough into 2 ½ oz. portions and shape into balls. Rest the balls for 5 minutes and then flatten them with the heel of your hand. For hot dog buns, again divide the dough into 2 ½ oz. portions and shape into 5-6" long tubes. Place the buns on a baking sheet dusted with cornmeal (hot dog buns should be seam side down). Leave about 1" between the buns for expansion during proofing.
• *For two bread loaves, divide the dough in half, and shape the pieces into loaves. Place them in greased 8 ½ x 4 ½ x 2 ½-inch loaf pans.
• Cover the dough and let it rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
• Before loading in the oven, brush the buns with a whipped egg white-and-water mix and sprinkle with sesame or poppy seeds.
• Bake at 400F for 12-14 minutes for the buns and 30 minutes for the loaves. The internal temperature should be around 200F. Remove the baked breads and buns from their pans immediately and cool on wire racks.

40 MINUTE HAMBURGER BUNS

Steps:

• In a mixing bowl, dissolve yeast in warm water.
• Add oil and sugar and let stand for 5 minutes.
• Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
• Do not let rise.
• Divide into 12 pieces and shape each into a ball.
• Place 3" apart on greased baking sheets.
• Cover and let rest for 10 minutes.
• Bake at 425° for 8 to 12 minutes or until golden brown.
• Remove from pans to wire rack to cool.

HAMBURGER BUNS

Steps:

• In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
• Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

HOMEMADE HAMBURGER BUNS

Steps:

• Place 1 1/2 cups warm water (about 110 degrees), dry milk, butter, and sugar in a large mixing bowl and stir to combine.
• Sprinkle yeast over mixture, whisk, and let stand until yeast is dissolved and frothy, about 10 minutes. Add egg, 1 yolk, 2 cups of flour, and salt and whisk until blended and smooth. Add 2 1/2 cups flour and stir with a wooden spoon. When the mixture becomes too thick to stir, use your hands to continue mixing. Add up to another 1/2 cup flour to achieve the right consistency: dough should be just tacky when pinched but should not stick to your fingers. Turn out onto a lightly floured work surface; knead for 1 minute. Let dough stand 10 minutes.
• Knead until dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in bulk, 45 minutes.
• Punch down dough and halve. Cut each half into sixths and form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover with plastic; let stand to double in bulk, 45 minutes.
• Heat oven to 400 degrees. Whisk together remaining egg yolk and milk; brush lightly over buns. Distribute 1 tablespoon seeds or 2/3 cup caramelized onions over buns. Bake until golden and hollow sounding when tapped on the bottom, 13 to 15 minutes. Cool on wire racks. Use immediately or freeze the same day.

MINI BURGER BUNS RECIPE BY TASTY

Steps:

• Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5-10 minutes, until frothy and doubled in volume.
• In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough.
• Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
• Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet.
• Brush the tops of the buns with melted butter, then bake for 7-10 minutes, or until the tops are golden brown.
• Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving.
• Enjoy!