hamburger bun recipe

Super soft and buttery burger buns made completely from scratch! No bread machine and no stand mixer required, this dough is simple to make and you&#039;ll never want storebought hamburger rolls again! Recipe includes a how-to video!

Burger Buns Recipe

water ((236 milliliters))

milk ((60 milliliters))

dry yeast

Tablespoons sugar

Tablespoons unsalted butter (melted)

salt

bread flour² ((500 grams) + additional

cornmeal (optional)

Sesame seeds (for sprinkling (optional))

Combine water and milk in a microwave-safe bowl and heat to 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.

Pour warmed water/milk into large bowl (or you may use a stand mixer) and add yeast and a generous pinch (about 1 teaspoon) of granulated sugar. Stir briefly and allow mixture to sit until foamy (about 5-10 minutes). If yeast does not become foamy, it may be dead or your liquid may have been too hot or not hot enough. You will need to discard and start over.

Once yeast is foamy, add 2 Tablespoons granulated sugar, melted butter, egg, egg yolk, and salt. Stir until well-combined. Gradually add flour and stir (use a spatula or wooden spoon or the dough hook attachment on your mixer) until you have a soft, slightly sticky/tacky, but still manageable dough. Scrape down the sides and bottom of the bowl as needed.

Transfer the dough to a clean, lightly floured surface and knead for several minutes until you have a smooth, elastic ball. If dough is too sticky to manage you may add more flour, but do so sparingly. You want the dough to be somewhat sticky! (If using a stand mixer, you can knead with the dough hook and your mixer on a medium-low speed for several minutes.)

Transfer dough to a large, clean, lightly oiled bowl, turn to coat the dough with oil. Cover with plastic wrap and let rise until doubled (this could take 1-2 hours depending on the temperature of your kitchen).

After rising, gently deflate the dough and transfer to a lightly floured surface. Divide into 8 even pieces (see note 1. I form the dough into a ball, divide the dough in half and repeat until I have 8 even pieces). Form each piece into a smooth ball.

Line a standard-sized cookie or baking sheet with parchment paper, dust the parchment lightly with corn meal (this will keep the rolls from sticking), then transfer rolls to prepared sheet, spacing them evenly. Cover lightly with plastic wrap and let rise until increased in size 50%. Meanwhile, preheat oven to 375F (190C).

Once rolls have risen (it’s OK if they’re lightly touching each other, you’ll just cut them apart after baking) and oven is preheated, remove plastic wrap and lightly brush rolls with reserved egg white³ and sprinkle with sesame seeds. If you notice any bubbles forming on the surface of the buns, take a toothpick and gently pierce the bubbles so they deflate.

Transfer to oven and bake on 375F (190C) for 20 minutes or until golden brown.

Allow rolls to cool completely and then use a sharp serrated knife to cut in half lengthwise. Enjoy!

https://embed.mediavine.com/videos/dymguryl6rtiau4jgadp

Super soft, buttery, and rich burger buns made completely from scratch!

Hamburger Buns

Ditching processes bread products has never been easier with this homemade einkorn hamburger bun recipe! With only 15 minutes of hands on time, this recipe is easy and delicious!

Einkorn Hamburger Buns

einkorn flour

water

milk

eggs

tbsp melted butter (room temperature)

sugar

active dry yeast

butter

Sesame Seeds (optional)

Lightly grease a large mixing bowl and set aside.

In the bowl of an electric mixer, place 2 cups of Einkorn flour and the salt. Add yeast to flour mix.

Melt butter in pan, add milk. Leave over heat and sir until milk and butter are well combined.

Remove from heat and add sugar and water. Stir until well combined.

Slowly pour liquids over the flour in mixer. Mix on low with the whisk attachment.

Add eggs. Mix briefly.

Add remaining flour and mix until well combined, switch to dough hook and mix on low for 5 minutes.

Transfer dough to greased bowl, cover with cling wrap. Allow to rise for 1.5 hours.

Remove dough from bowl, place on floured surface, punch down, and roll into a ball.

Divide dough equally into 12 balls, place on a greased and floured surface.

Cover with a kitchen towel and allow to rise an additional 1.5 hours.

Preheat oven to 350°.

Once second rise is complete, remove towel and brush with melted butter. Sprinkle with sesame seeds, if desired.

Bake for 15-20 minutes, until golden brown.

Allow to cool for about 30-60 minutes before slicing (or they will crumble).

Tonight, these came out perfectly!!  
I've made these buns a few times. It took a couple times to get used to the process. They never flopped, but sometimes it was difficult. 

My 12 yr old daughter has also made them. 
It's not super quick and easy, but the extra effort is so worth it! 

I don't want to eat store bought buns ever again! 

Thanks so much for this perfect recipe!

I'm going to want to make these with fresh milled einkorn flour some day. Do you have a recipe for that?

Can you use coconut sugar instead of sugar or will that affect rising? I haven't used regular sugar in more than 3 years so we don't even keep it in the house.

Oh no! That is so frustrating! There is a note on my troubleshooting einkorn page that talks about the measurements for recipes that haven't been updated with exact weights yet, and I am working through them as quickly as I can! I just did 2 more yesterday and this one is on my list. I will bump it up! 

However, even if the flour was off, it should have still risen (in fact, it would have been an even better rise, as einkorn loves to be wet!). Are you using all purpose einkorn or whole wheat, or freshly ground einkorn? All of those things make a difference, and this recipe is for AP einkorn. 

You can use instant yeast as well. It's winter, so how was the temp of your kitchen? I'm happy to try to troubleshoot more with more information!

Evidently this is an older recipe as it does not list the ingredients by weight but measurement.  I made these today and they were a complete flop!  The first rising was great but I had a very hard time handling the dough to make balls for the second rise.  It just stuck to my hands so I ended up greasing my hands in order to form the balls.  I let them rise for another 1.5 hours and they didn't raise all that much so I thought they would finish rising in the oven - nope!  They stayed were they were.  So I may have to put two together to make one bun!  Can you use "Instant" yeast for a better rise?  What did I do wrong?  I'm getting very frustrated with this Einkorn flour!

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Burger Buns Recipe

Einkorn Hamburger Buns

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