Hamburger Buns
Soft, round hamburger buns made with milk and butter, brushed with egg and sprinkled with sesame seeds. Makes 8 in 48 minutes plus proving.
The shop-bought bun is mostly air, and the homemade one has crumb. It holds a burger without collapsing and tastes of bread, which is reason enough.
The dough is a soft enriched one, with milk and butter, and an egg for colour. It should be sticky at first and smooth after 10 minutes of kneading.
Shape each portion into a tight ball, then flatten gently with your palm to 2 cm thick. A bun that is too thick bakes up tall and tips off the burger, while a bun flattened too much loses its shape.
Prove on the tray, covered, until puffy and nearly doubled. Brush with beaten egg and scatter the seeds on. Bake until deep golden, and cool on a rack. Split and toast the cut sides before serving. Homemade buns freeze well, and can be split before freezing so they go straight into the toaster. They are sturdier than shop buns, so they hold up against a juicy burger without falling apart.
Questions About Hamburger Buns
How long does Hamburger Buns take to make?
About 48 minutes of hands-on work — 30 minutes of preparation and 18 minutes of cooking — plus 1 hour of proving, so allow 1 hour 48 minutes from start to finish. The recipe serves 8.
What are the key tips for making Hamburger Buns?
Flatten the balls to a 2 cm thickness before proving. Weigh the dough for even buns. Toast the cut sides before serving.
What should I serve with Hamburger Buns?
Burger patties; Pickles; Coleslaw; Fries.
Can Hamburger Buns be made ahead or frozen?
Best within 2 days. Keep in a bread bin. Freezes for up to 2 months.
Is Hamburger Buns suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Hamburger Buns?
About 257 kcal per serving, with 8 g protein, 36 g carbohydrate and 9 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Hamburger Buns
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Mix the flour, yeast, salt and sugar. Add the milk, water and butter and mix to a dough. Knead for 10 minutes until smooth.
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Put in an oiled bowl, cover and prove for 1 hour until doubled.
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Divide into 8 balls, flatten each to 2 cm thick and set on lined trays. Cover and prove for 20 minutes.
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Brush with egg, sprinkle with the seeds and bake for 18 minutes until deep golden. Cool on a rack.
Worth Getting Right
- Flatten the balls to a 2 cm thickness before proving.
- Weigh the dough for even buns.
- Toast the cut sides before serving.
What to Serve With It
Burger patties · Pickles · Coleslaw · Fries
Leftovers and Storage
Best within 2 days. Keep in a bread bin. Freezes for up to 2 months.
Hamburger Buns Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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