Homemade Hamburger Buns
Homemade Hamburger Buns is a yeast-bread recipe built around egg, water and Sesame seeds. Plan on 10 buns and about 138 minutes.
- Yield 10 buns
- Ready in 138 minutes
- Prep 30 minutes
- Cook 18 minutes
Ingredients
Egg Wash + Topping
- 1 large egg
- 1 tablespoon water
- Sesame seeds, optional
Instructions
- In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, sugar, oil, yeast, egg, salt and 2 cups of the flour.
- Start the mixer on low speed. Continue adding flour gradually until the dough forms a soft ball and pulls away from the sides/center of the bowl. Knead for five minutes (if the dough starts clinging to the sides again during kneading, add a few tablespoons flour at a time until it clears the sides of the bowl). The dough should feel soft and sightly tacky to the touch but shouldn't leave a lot of dough residue on your fingers.
- Cover the bowl and let the dough rise until doubled in a warm, draft-free spot, 45 to 60 minutes.
- Line two half sheet pans with parchment paper. Lightly grease with cooking spray and set aside.
- Lightly punch down the dough and turn it out onto a lightly greased countertop.
- Divide the dough into 10 equal pieces (about 4.5/4.7 ounces each). Roll each piece into a ball and place the rolls on the prepared pans - five rolls for each pan spaced several inches apart.
- Lightly press each ball of dough into a thick disc about 1/2-inch tall and 2 to 2 1/2 inches across. If the dough springs back after being lightly pressed, let it rest for 5 to 10 minutes to help the gluten relax and press again.
- Cover and let rise in a warm, draft-free spot until noticeably puffy, about 45 minutes.
- Preheat oven to 375 degrees.
- For the egg wash, whisk together the egg and water. Lightly brush (so as not to deflate the risen buns) the top and sides of each bun with the egg wash. Sprinkle the top with sesame seeds, if desired.
- Bake for 18 minutes until golden.
Cool the bake on a rack until the crumb sets, then slice.
