Homemade Hamburger Buns
Soft, fluffy homemade hamburger buns with a rich brioche-like texture that are easy to make in a stand mixer. These bakery-style buns stay soft for days and are perfect for burgers, sandwiches, or sliders.
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Ingredients
- 4 cups all-purpose flour 580g
- 1½ cups warm milk 355g
- 1 packet active dry yeast 2¼ teaspoons or 7g
- ¼ cup granulated sugar 50g
- 1 teaspoon salt 6g
- 1 egg 50g
- ¼ cup vegetable oil 55g
- 1 egg for egg wash
Instructions
- Microwave milk for 2–3 minutes or until scalded. Cool to 110–130°F.
- In the bowl of a stand mixer, combine milk, yeast, and 1 tablespoon of sugar. Let sit 5–10 minutes until foamy.
- Add remaining sugar, egg, oil, salt, and flour.
- Knead using the dough hook attachment for 3 minutes on low speed and 5 minutes on medium speed.
- Dough should pull away from the sides of the bowl. If needed, add flour 1 tablespoon at a time.
- Transfer dough to a greased bowl. Cover and proof for about 45 minutes or until doubled.
- Divide dough into 12 equal pieces and shape into smooth balls.
- Place on a parchment-lined baking sheet. Cover and allow to rise until puffy.
- Brush with egg wash and add sesame seeds if desired.
- Bake at 350°F for about 20 minutes until golden brown.
- Cool on a cooling rack before serving.
Notes
- This dough will feel sticky at first. Try to avoid adding too much extra flour or the buns can turn out dense.
- The dough should pull away from the bowl after the full kneading time.
- If your yeast does not foam during activation, the yeast may be expired or the milk may have been too hot.
- These buns stay soft for 1–2 days stored in an airtight container.
- Freeze fully cooled buns for longer storage.
- This recipe doubles well in a large stand mixer.
