Hamburger Buns

Hamburger Buns

Bake soft, glossy Hamburger Buns at home for perfect weeknight burgers.

Prep Time92 minutes
Cook Time14 minutes
Total Time106 minutes
Yield8

Ingredients

Instructions

Step 1: Activate the Yeast

Warm the measured water to the temperature recommended on your yeast packet and pour it into a glass measuring cup. Add the two packets of active dry yeast (or instant yeast) and the granulated sugar, then stir gently and let the mixture rest for about two minutes. You should see the yeast foam and bloom at the surface — that light, frothy texture means it's alive and ready to leaven the dough.

Step 2: Combine Ingredients in the Mixer Bowl

In the bowl of a standing mixer fitted with a dough hook, add the all-purpose flour, softened butter, the large egg, and kosher salt. Pour the yeast-water mixture into the bowl and start mixing on low speed so the ingredients hydrate and begin to come together; after a minute or two increase to medium-high and knead until the dough is smooth, soft, and slightly tacky, about five minutes. If you don't have a mixer, combine in a large bowl and knead by hand on a lightly floured surface until you reach the same smooth, elastic texture.

Step 3: First Rise

Transfer the dough to a lightly oiled bowl, cover it, and let it rise undisturbed until doubled in bulk. This first rise usually takes roughly 30 minutes depending on kitchen temperature; the dough should look puffed, airy, and show gentle springs when pressed lightly with a fingertip.

Step 4: Divide the Dough

Turn the risen dough out onto a clean work surface and press down gently to deflate. Use a bench scraper or a knife to divide the dough into eight even pieces; the pieces should hold their shape and feel slightly elastic but soft when pinched.

Step 5: Shape into Buns

Shape each piece into a tight, smooth ball by pulling the dough edges into the center, flipping so the seam is on the bottom, and cupping the ball while dragging it slightly across the counter to create surface tension. Press each ball with your palm until it relaxes to about 1/2-inch thick, then arrange four buns per parchment-lined baking sheet, seam-side down, leaving ample space between each.

Step 6: Proof until Puffy

Cover the trays loosely with lightly oiled plastic wrap and let the buns rest until puffy and almost doubled in size, about 45 minutes; the surface will be taut, slightly glossy from the oil, and the buns should jiggle gently when the sheet is nudged. This is the key visual milestone — neat, round, tensioned dough balls sitting on parchment, ready for egg wash and sesame topping.


Step 7: Egg Wash and Toppings

Towards the end of proofing, preheat the oven. Beat the reserved egg with a tablespoon of water to make an egg wash and, with a pastry brush, gently paint an even glossy coat over each puffy bun. If you like sesame seeds, sprinkle them now so they adhere to the shiny surface created by the egg wash.

Step 8: Bake Until Golden

Bake the buns on the parchment-lined sheets until golden brown, rotating the pans and switching rack positions halfway through for even color. The finished buns should have a deep warm-brown dome, a slightly rustic surface texture with a clean, glossy sheen from the egg wash, and a soft springy interior when tested.

Step 9: Cool and Slice for Serving

Let the hamburger buns cool on the parchment until warm to the touch, then transfer to a rectangular serving platter or board. Slice each bun horizontally when cooled enough to handle and use immediately for burgers or store in an airtight container.

Notes