Homemade Hamburger Buns

Name: Homemade Hamburger Buns
Prep time: 39 min
Cook time: 17 min
Total time: 56 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.06 cups (1 cup + 1 tablespoon) (255 ml) whole milk, warmed to 105–110°F (40–43°C), comfortably warm but not hot; 2¼ teaspoons (7 g) instant yeast; 3 tablespoons (38 g) granulated sugar; 4 cups (500 g) bread flour, spooned into the cup and leveled; 1½ teaspoons (9 g) fine sea salt; 1 large (50 g) large egg, at room temperature, lightly beaten; 4 tablespoons (57 g) unsalted butter, softened, cut into 4 pieces; 1 teaspoon (5 ml) neutral oil (such as canola), for greasing the rising bowl; 1 large (50 g) large egg, whisked with the water until no streaks remain; 1 tablespoon (15 ml) water; 2 tablespoons (18 g) sesame seeds; 1 tablespoon (14 g) unsalted butter, melted

From the MyKitchenBank Kitchen

Soft, golden, sesame-topped buns with a tender, slightly rich crumb that is still sturdy enough to hold a juicy burger. Bread flour gives them chew, while milk, butter and an egg keep them plush.

Prep: 39 min
Cook: 17 min
Wait: 2 hr 15 min
Total: 3 hr 11 min
Makes: 8 hamburger buns (about 4 inches / 10 cm wide)

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Ingredients

8 servings

1 cups (1 cup + 1 tablespoon) (255 ml) whole milk, warmed to 105–110°F (40–43°C), comfortably warm but not hot
2¼ teaspoons (7 g) instant yeast
3 tablespoons (38 g) granulated sugar
4 cups (500 g) bread flour, spooned into the cup and leveled
1½ teaspoons (9 g) fine sea salt
1 large (50 g) large egg, at room temperature, lightly beaten
4 tablespoons (57 g) unsalted butter, softened, cut into 4 pieces
1 teaspoon (5 ml) neutral oil (such as canola), for greasing the rising bowl
For the topping
1 large (50 g) large egg, whisked with the water until no streaks remain
1 tablespoon (15 ml) water
2 tablespoons (18 g) sesame seeds
1 tablespoon (14 g) unsalted butter, melted

Equipment (10)

Stand mixer with dough hook (or large mixing bowl and sturdy spoon)
Large bowl for rising, about 4-quart (4 L)
2 rimmed baking sheets, about 13×18 inches (33×46 cm)
Parchment paper
Kitchen scale
Instant-read thermometer
Pastry brush
Small bowl for egg wash
Clean kitchen towel or plastic wrap
Wire cooling rack

Steps

Before you start

Set out the egg and butter 30–60 minutes ahead so the butter is soft enough to press a finger into easily.
Plan on about 3 hours from start to finish, most of it hands-off rising and cooling.
Weigh the flour with a kitchen scale if you can; scooped cups can pack in up to 20% extra flour and give dry, dense buns.
Find a warm (75–80°F / 24–27°C), draft-free spot for the dough to rise, such as the oven with only the light on.

1
Activate the yeast
- Pour the warm milk (105–110°F / 40–43°C) into the bowl of a stand mixer.
- Whisk in the yeast and sugar.
- Let it sit for 5 minutes.
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Ready when: The surface looks slightly foamy and smells yeasty
Tip: Check the milk with a thermometer. Above 120°F (49°C) it can weaken or kill the yeast.
2
Mix the dough
- Add the flour, salt, beaten egg and softened butter to the bowl.
- With the dough hook on low speed, mix for about 2 minutes, until no dry flour remains and a shaggy dough forms.
- Scrape down the bowl once.
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Ready when: No dry flour is left and the dough looks rough and shaggy
Tip: Keep the salt on the flour side of the bowl rather than dropping it straight onto the yeast mixture.
3
Knead until smooth
- Knead on medium-low speed (speed 2 on most mixers) for 8–10 minutes.
- The dough will start sticky, then pull away from the sides of the bowl.
- By hand, knead on a lightly floured counter for 12–15 minutes.
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Ready when: The dough is smooth, elastic and slightly tacky. A small piece stretches into a thin, translucent window without tearing (windowpane test). It should read about 77–80°F (25–27°C).
Tip: Resist adding extra flour. A slightly tacky dough makes the softest buns. Add 1 tablespoon at a time only if it sticks stubbornly to the bowl.
4
First rise
- Grease a large bowl with the oil.
- Shape the dough into a ball, place it in the bowl and turn it once to coat.
- Cover with a towel or plastic wrap and let it rise in a warm spot for 60 minutes.
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Ready when: The dough has doubled, and a floured finger pressed in about 1 inch leaves a dent that springs back slowly
Tip: A cooler kitchen may need up to 90 minutes. Judge by the dough, not the clock.
5
Divide and shape
- Line two baking sheets with parchment.
- Turn the dough onto an unfloured counter and press down gently to release the large bubbles.
- Weigh it and divide into 8 equal pieces (about 115 g each).
- For each piece, pull the edges into the center to form a tight ball, flip it seam-side down and cup your hand over it.
- Roll in small circles against the counter until the surface is taut and smooth.
- Place 4 buns per sheet, at least 3 inches (7.5 cm) apart, then flatten each to a 3½-inch (9 cm) disc about ¾ inch (2 cm) thick.
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Ready when: Each bun is a smooth, taut disc with no visible seam on top
Tip: Work on an unfloured counter. A little friction helps the dough grip and tighten into a ball.
6
Second rise and preheatOven 375°F / 190°C
- Cover the buns loosely with a towel or oiled plastic wrap and let them rise for 45 minutes.
- After about 25 minutes, arrange one oven rack in the center and preheat the oven to 375°F (190°C).
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Ready when: The buns look puffy and about 1½ times taller. A gently pressed fingertip leaves a dent that fills back in slowly.
Tip: Underproofed buns bake up dense, while overproofed ones collapse. If the dent doesn't spring back at all, bake right away.
7
Egg wash and seeds
- Whisk the egg and water in a small bowl.
- Brush a thin, even layer over the tops and sides of the buns, without letting it pool at the base.
- Sprinkle about 1 teaspoon of sesame seeds over each bun.
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Ready when: The tops are evenly glossy and fully coated in seeds
Tip: Brush gently so you don't deflate the risen buns. Egg pooling under the edges can glue them to the parchment.
8
Bake the bunsOven 375°F / 190°C
- Bake one sheet at a time on the center rack at 375°F (190°C) for 16–18 minutes, rotating the pan front to back halfway through.
- Bake the second sheet the same way, keeping it covered until it goes in.
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Ready when: The tops are deep golden brown, the bottoms sound hollow when tapped, and the center of a bun reads 190°F (88°C)
Tip: If the tops brown too quickly before the buns are done, tent loosely with foil for the last few minutes.
9
Brush and cool
- As soon as the buns come out of the oven, brush the tops with the melted butter.
- Slide them on the parchment to a wire rack and cool for at least 30 minutes before slicing.
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Ready when: The buns feel just barely warm and the crust is soft and shiny
Tip: Slicing too early squashes the warm crumb and makes it gummy.

Good to know

Tips

Weighing each dough piece (about 115 g) gives evenly sized buns that bake at the same rate.
For softer, more tender crusts, brush with melted butter immediately after baking, while the buns are hot.
Toast the cut sides in a hot buttered skillet for 1 minute so the bun holds up to juicy burgers without getting soggy.
To make 12 smaller slider buns, divide the dough into 12 pieces (about 76 g each), flatten to 2½ inches (6 cm) and bake 12–14 minutes.

Make ahead

"After shaping (step 5), cover the buns tightly and refrigerate on the baking sheets for 8–12 hours. Let them stand at room temperature for 30–45 minutes until puffy, then egg wash, seed and bake as directed. Fully baked buns can also be made a day ahead and stored as below."

Storage & reheating

"Room temperature: keep in an airtight bag or container for up to 3 days. Freezer: slice, wrap well or bag, and freeze for up to 3 months. Reheat: thaw at room temperature, then warm in a 300°F (150°C) oven for 5–8 minutes, or toast the cut sides. Refrigeration dries buns out, so avoid it unless needed."

Substitutions

bread flour → all-purpose flour. Buns will be a little softer and less chewy. Reduce the milk by 1–2 tablespoons (15–30 ml) if the dough feels too wet.
instant yeast → active dry yeast, same amount. Proof it in the warm milk and sugar for 10 minutes first. The first rise may take 15 minutes longer.
whole milk → 2% milk or unsweetened oat milk. Gives a slightly less rich crumb but still works well.
sesame seeds → poppy seeds or omit. For a plain bun, skip the seeds. The egg wash still gives a shiny crust.