Best Hamburger Bun Recipe – With Instructions for Bread Machine, Mixer and Hand

 

 

Best Hamburger Buns

Now that the summer is upon us and grilling season is here, we need hamburger buns which will hold up to the stuffing of the bigger homemade hamburger which we tend to load up with all different kinds of condiments. You want a big firm bun, none of the light airy small buns from this store. Make this recipe are you will be set to go.

Making the Best Hamburger Bun

I’m am a lazy cook. And I love to use a bread machine to mix my dough since it keeps the mess down to a minimum. My Wolfgang Puck 2lb. Programmable Electronic Breadmaker BBME0070.

Proofing the Yeast

Remove the pan from the bread machine and add the water, sugar, yeast and optional diastatic malt powder if using and mix together to dissolve the yeast. After 10 to 15 minutes the yeast should become frothy and foamy indicating the yeast is alive. While you are waiting, measure the dry ingredients and mix together.

Once the yeast mixture has become frothy/foamy, add the milk, egg, melted butter and the honey. Pour the dry ingredients on top. Place the pan back into the bread machine and select the ‘Dough Only’ cycle and press start. After 5 minutes check on the dough and adjust by adding 1 tablespoon of water or flour as needed. Allow to mix in for 2 – 3 minutes before rechecking. Let the bread machine complete its cycle.

Dividing and Shaping the Dough into Best Hamburger Buns

I try not to use any flour when I turn out my dough. If it sticks to the table very lightly sprinkle some flour.

Risen dough.

Dough after first rise – just out of bread machine.

No matter how careful I am when measuring out my ingredients, I always find the variations in water and flour needed require me to adjust the size of the buns each time. Weigh you dough and do a simple calculation to see what your dough should weigh. (If you choose not to weigh it, you can divide it in 4 pieces and then cut each piece into 3 more for a total of 12 pieces.) Also take into consideration that the home scales we use are not always accurate so consider dropping 5 or so a piece to allow for scale errors.

Zero the scale first, then weigh the dough. It was 1235 grams. Wanting 12 rolls, I figured 100 grams each would work out best. If all things worked out perfectly there would be a piece of 35 grams left over, but alas my 12th piece only weighed in at 80 grams so I had to steal from other pieces to equalize it.

Let’s portion the dough.

Once all portions are weighed, roll each into a round ball and place on a parchment paper lined baking sheet. Allow to rest 5 minutes then flatten into a disc on the baking sheet.

Cover the buns with an oil piece of plastic wrap or a damp towel and allow to double in size about 30 minutes to an hour. Meanwhile, preheat the oven to 400°/205°C.

Baking Best Hamburger Buns

Once the buns have proofed, top with an egg wash (gives it a beautiful shine and holds the toppings on) and sesame seeds. (Poppy seeds, onion flakes, wheat germ, oatmeal also work).

Place in a preheated 400ºF(205ºC) oven and back for 10-15 minutes until light brown (or desired color is achieved). Remove from the oven and move to a cooking rack. For softer buns, cover the buns with a clean towel and allow to cool. The towel will help keep the buns softer. Allow to cool before using.

 

 

Specialty and Optional Products Used in This Recipe

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Hamburger Buns
Best Hamburger Buns - With Instructions for Bread Machine, Mixer and Hand
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Votes: 1
Rating: 5
You: 5
Rate this recipe!
It is your choice on mixing the dough, Using a stand mixer takes a little time but is the standard way. Making the dough by hand is the old standby, you can not go wrong there. Get a work out while making some dough. And of course there is the automatic bread machine, on the dough cycle, to make hamburger buns keeps the mess down and make the process so easy. Once the dough cycle has completed, the dough is divided into equal pieces, rolled in ball and placed on a baking sheet allowed to proof a few minutes before flattening then proofing before baking. These will turn out better than any buns you can buy from the grocery store and will make a great addition to any celebration. Dough yield is about 1200 grams / 42 ounces / 2-5/8 pounds.
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
12 minutes 120 minutes
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
12 minutes 120 minutes
Hamburger Buns
Best Hamburger Buns - With Instructions for Bread Machine, Mixer and Hand
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
It is your choice on mixing the dough, Using a stand mixer takes a little time but is the standard way. Making the dough by hand is the old standby, you can not go wrong there. Get a work out while making some dough. And of course there is the automatic bread machine, on the dough cycle, to make hamburger buns keeps the mess down and make the process so easy. Once the dough cycle has completed, the dough is divided into equal pieces, rolled in ball and placed on a baking sheet allowed to proof a few minutes before flattening then proofing before baking. These will turn out better than any buns you can buy from the grocery store and will make a great addition to any celebration. Dough yield is about 1200 grams / 42 ounces / 2-5/8 pounds.
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
12 minutes 120 minutes
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
12 minutes 120 minutes
Ingredients
Yeast Proof
Bread Machine Additional Ingredients
  • 1 cup whole milk warmed to 110 to 120ºF (43 to 48ºC) (235 mLs or 235 grams or 8.3 ounces by weight)
  • 1 each large egg room temperature (1/4 cup or 60 mLs or 50 grams or 2 ounces by weight)
  • 4 tbsp butter melted (1/4 cup or 60 mLs or 60 grams or 2 ounces by weight)
  • 1 tbsp honey (I like a dark colored organic wildflower honey) (15 mLs or 20 grams or 0.7 ounces by weight)
  • 1-1/4 tsp salt (6.5 mLs or 7 grams or 1/4 ounce by weight)
  • 4-1/2 cups all-purpose flour (or as needed) (1065 mLs or 540 grams or 19.1 ounces by weight)
  • 1 Tablespoon Honeyville® Vital Wheat Gluten (optional) (15 mLs or 9 grams or 1/3 ounce by weight)
  • 1 Tablespoon Honeyville® Dough Conditionert (optional) (15 mLs or 8 grams or 1/4 ounce by weight)
  • 1/4 teaspoon Hoosier Hill Farms® Diastatic Malt Powder (optional) (1-1/4 mLs or 1 grams or 0.04 ounce by weight)
Egg Washing and Optional Toppings
Servings: Buns
Units:
Instructions
Yeast Proofing
  1. In a 1 cup measuring cup, add the warm water, yeast, sugar and optional diastatic malt powder is using. Stir to combine. Allow to sit for 10 minutes to proof. It should become foamy and nearly fill the cup.
Dough Mixed in a Bread Machine
  1. In the bread machine pan, add the warm milk, melted butter and egg. Stir to combine. Add the proofed yeast and stir to mix. Add flour, salt and (optional dough conditioner, vital wheat gluten and diastatic malt powder if using) on top of the liquid. Set Automatic Bread Machine to 'Dough Only' cycle and press the start button. Check the progress after a few minutes to make sure everything is mixing well. If necessary push down any flour sticking on the sides of the bowl. If necessary, add additional flour. The dough will be on the wet side but should not be sticky. The dough will come together and not be very sticky if needed properly. Allow the dough to complete its cycle and to double in size. Proceed with Forming Buns and Baking
Dough Mixed in a Stand Mixer
  1. Place the flour, salt and (optional dough conditioner, vital wheat gluten and diastatic malt powder if using) in the bowl of the stand mixer and mix together. Fitted with a dough hook. With the mixer running at low speed, slowly add the warmed whole milk, the large egg, melted butter and the yeast mixture. Add additional flour or water one tablespoon at a time until desired dough consistency is reach. The dough should not be sticky and not stiff. Continue to knead on speed 2 (low) for 5-7 minutes until it becomes smooth and elastic. Turn the dough out onto a lightly floured surface and hand knead 10-15 times to form a ball. Place the ball in a lightly greased bowl, turning the dough to coat all sides. Cover and place in a warm draft free place to double in size, about 60 minutes to 2 hours. Proceed with Forming Buns and Baking
Dough Mixed by Hand
  1. Place two cups of flour, salt and (optional dough conditioner, vital wheat gluten and diastatic malt powder if using) and mix together. Add the warmed whole milk, the large egg, melted butter and the yeast mixture; stir. Continue to add the flour until the dough comes together. Add the oil and continue mixing. Turn the dough out onto a floured surface and continue hand kneading for 10 to 15 minutes until the dough become smooth and elastic. Form the dough into a ball and place in a greased/oiled bowl, turning the dough to cover all sides with oil/grease. Cover with a damp cloth and place in a warm draft free place and allow to double in size, about 60 minutes to 2 hours. Once the dough has doubled in size. Proceed with Forming Buns and Baking
Forming Buns and Baking
  1. Prepare a baking sheet by lining with a piece of parchment paper, silicone baking mat or greasing the sheet.
  2. Turn the dough out onto a clean surface. Knead it 5 times to deflate and form into a log. Divide the dough into 12 equal pieces (about 3-1/2 ounces (100-grams)). (I try not to use any additional flour, the dough may be slightly sticky but is workable. Sometimes I lightly oil the surface and hands to keep the dough from sticking.) For instructions on making Hot Dog Buns see notes.
  3. Roll each piece into a ball by cupping the dough ball under you cupped hand and shaping the dough into a tight ball. Place equally spaced on backing sheet. Allow to rise on the baking sheet for 10 minutes, then flatten the balls with you hand. Cover with a clean towel and allow the rolls to rise until about double in size, about 30-45 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
Egg Wash and Baking
  1. Prepare egg wash while the buns are proofing by mixing 1 egg and 1-2 teaspoons of water in a small bowl. Set aside until needed. Gather optional topping you will be using.
  2. Brush the risen buns with the egg wash and the sprinkle desired topping on top.
  3. Place in a preheated 400ºF(205ºC) oven and back for 10-15 minutes until light brown (or desired color is achieved). Remove from the oven and move to a cooking rack. For softer buns, cover the buns with a clean towel and allow to cool. The towel will help keep the buns softer. Allow to cool before using.
Recipe Notes

Note on Optional Ingredients - Vital Wheat Gluten, Dough Conditioner and Diastatic Malt Powder are not necessary to make great hamburger buns, but they the combination of the three make for a softer bun and one that tends to last a little longer. If you make bread on a regular basis it is well worth the money. For the occasional baker just leave it out, you will be ok.

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