Recipe: Yummy Hamburger buns

Hamburger buns. Homemade hamburger buns can elevate any sandwich when made just right. These hamburger buns could not have turned out more perfectly, and I'm excited to keep them stocked for summer grilling! These hamburger buns are light yet sturdy, very tender and moist.

Hamburger buns Burger buns, specifically homemade soft hamburger buns that are almost like brioche, are the best in our book. These buttery, light, yet sturdy specimens are the most incredible we've ever had. This sourdough hamburger bun recipe makes buns with a sturdy crust that holds up to a hefty burger (or pulled pork, sloppy joes, veggie burgers, or a portobello burger). You can cook Hamburger buns using 10 ingredients and 14 steps. Here is how you cook that.

Ingredients of Hamburger buns

  1. You need 3.5 g of dry yeast.
  2. You need 225 g of all-purpose flour.
  3. It's 120 mL of warm water (about 41ºC).
  4. It's 1 of egg.
  5. You need 23 g of unsalted butter.
  6. You need 10 g of white sugar.
  7. Prepare 4 g of salt.
  8. Prepare of olive oil.
  9. It's 10 mL of milk.
  10. It's of sesame seeds.

A hamburger bun is a round, risen bread designed specifically to hold a hamburger patty and the accompanying toppings. The hamburger bun, when sliced in half, makes. They make great homemade hamburger buns or can be served with a salad. There are lots of reasons why that burger from your favorite restaurant is served on a brioche bun, but the main reason?

Hamburger buns instructions

  1. Whisk dry yeast, 30 grams of flour and the warm water into a bowl. Let stand until mixture is foamy (should be 15 minutes)..
  2. Beat the egg with a whisk and split it into two equal halves. Set one half aside to coat the buns later..
  3. Mix one half of the beaten egg with the melted butter, sugar and salt into the yeast mixture, then add the remaining flour (195g)..
  4. Knead the dough until soft and sticky, 5 to 6 minutes. You want a sticky, tacky dough, but not so sticky that big chunks stay attached to your spatula or fingers, so add flour or water if necessary..
  5. Form the dough into a smooth, round shape, tucking loose ends underneath..
  6. Coat a clean bowl with a drizzle of olive oil, set the dough ball in and rotate it a few times to cover it with a thin amount of oil. Cover the bowl with aluminum foil, then let rise in a warm place for about 2 hours (the dough volume should double)..
  7. Transfer the dough back to a lightly floured surface. (You don't want to use too much flour!) Pat it to flatten the air bubbles, then form into a shape, 1 to 2 cm thick, that you can easily cut into 4 equal pieces..
  8. Form each piece into a round shape, very gently tucking loose ends underneath. Then pat and stretch them into flat discs 1 to 2 cm thick..
  9. Arrange the buns on a baking sheet lined with parchment paper. Expect them to rise and double in volume, so space them enough. (You might want them to barely touch each other after rising, to get that typical hamburger bun look.).
  10. Dust very lightly with flour then drape with plastic wrap. (No tight seal!) Let buns rise for about 1 more hour (they should double in volume again)..
  11. Preheat oven to 190ºC..
  12. Mix thoroughly milk with the other half beaten egg. Using a brush, apply the egg wash very gently to lightly coat the top of the buns. Be careful not to deflate the risen dough! Sprinkle with sesame seeds..
  13. Bake in the preheated oven until lightly browned on top (should be 15 to 17 minutes). Let cool completely before tearing apart, slicing in halves and making burgers!.
  14. Time to make burgers!.

This is the BEST Homemade Vegan "Hamburger" Bun recipe that's vegan and egg-free. They are vegan buns just waiting for you to add a healthy and delicious veggie burger in between them. Once the Hamburger Buns are completely cooled, pre-cut each bun horizontally along the middle and place in a plastic bag until ready to use. These are my favorite hamburger buns. While the burger tradition has faded away, I've learned a thing or two about making not just buns, but the perfect buns.

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