Homemade Hamburger Buns (AKA Mom’s Buns)
A million times better than anything store-bought. This beloved family recipe is easy to make but will wow everyone at your next BBQ!
Ingredients
- 1 cup warm water between 100-110 degrees F
- 2 and 1/4 teaspoons (one packet) instant or active dry yeast see notes below
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter very soft
- 1 large egg
- 1 teaspoon table salt
- 3 cups bread or all-purpose flour plus more for sprinkling, see notes below
- 1 egg yolk plus 1 tablespoon water or milk optional, for egg wash
- sesame or poppy seeds optional
Instructions
- If using active dry yeast, start by measuring warm water into a liquid measuring cup and sprinkling yeast on top. Set aside for 5-10 minutes. Meanwhile, measure and combine the sugar, butter, egg, and salt in a large mixing bowl or stand mixer. Add the yeast-water mixture, and stir briefly to mix.
- If using instant yeast, simply combine water, yeast, sugar, butter, egg, and salt in the large bowl and stir briefly to mix.
- Add 3 cups flour. Stir vigorously by hand, or knead with the stand mixer’s dough hook, until the flour is incorporated and the dough has an even texture and forms a smooth ball. If stirring by hand, you’ll probably need to turn the dough out onto a work surface once the flour is mostly incorporated but the dough is still a little lumpy. Knead it by hand for 1-2 minutes until it’s smooth and even. When finished, the dough should be feel tacky but barely stick to your fingers. If it’s too wet and sticky, add up to 1/4 cup of additional flour.
- Place dough in a lightly greased bowl. Set aside in a warm spot to rise until doubled in size, roughly 1-2 hours.
- After the dough has doubled, punch it down and turn it out onto a lightly floured work surface. Using a bench scraper or knife, divide the dough into 8 equal pieces. (Use a kitchen scale if you have one and want to be sure the pieces are very evenly-sized.) Stretch and shape each piece into a round ball, and space them a few inches apart on a baking sheet, lined with parchment or silicone mats if you have them.
- Loosely cover the baking sheets with a clean kitchen towel, and set aside once more to rise for about 45 minutes. Toward the end of the rising time, preheat the oven to 400 degrees F.
- Once the buns are puffy and the oven is preheated, combine the egg yolk and water or milk in a small bowl to make an egg wash. Lightly brush the egg wash over the top of each bun, and sprinkle with sesame or poppy seeds if desired.
- Bake buns for 12-14 minutes. If using more than one baking sheet, check halfway through the baking time and rotate the pans to ensure even browning. Remove buns and let cool on a wire rack until ready to use. Enjoy with your favorite burger or sandwich!
Notes
- Instant and active dry yeast are interchangeable, but active dry yeast needs to be proofed as a first step. Either works really well in this recipe as long as you take the extra step if needed.
- If you have bread flour on hand, use it here for the best result; it helps develop gluten in the dough, which leads to the best structure and sturdy buns. However, I’ve made these many, many times with all-purpose and been very satisfied, so don’t shy away from using it!
- If you want to make these partially ahead of time, make and knead the dough, then transfer it in the bowl to the fridge overnight. Allow 1-2 hours for the refrigerated dough to return to room temperature, then shape the buns and proceed with the second rise as directed.
- Extra buns keep well on the counter in a zip-top bag for 3-4 days. Check the bag periodically, and if condensation is building up on the inside, leave it open a crack to let some of the moisture out. Buns can also be frozen for 2-3 months; defrost on the counter overnight.
Nutrition Estimate
Serving: 1 bun, Calories: 226 kcal, Carbohydrates: 40 g, Protein: 7 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 303 mg, Potassium: 90 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 117 IU, Calcium: 10 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!