These hamburger buns are so soft and amazing! You are going to LOVE them! I also use this recipe for rolls. They are so quick and easy to throw together, too. If you have a stand mixer, throw the ingredients in and let the machine do the hard work for you while you prepare the rest of the meal.
Start by preparing the wet ingredients: 3 Tablespoons melted butter (or oil), 1 large egg, beaten and 1 cup warm water.
A tip for melting your butter in the microwave: place the amount of butter you need in a microwave-safe bowl and cover it with the paper butter wrapper. It will save you from wiping butter from the ceiling of your microwave!
Get out your awesome Bosch mixer, or KitchenAid, or your super-strength bicep power! Add 2 cups flour, 1 Tablespoon instant yeast, 2 1/2 Tablespoons white sugar and 1 teaspoon salt to the mixing bowl. Add your butter (or oil), egg and water to the dry ingredients and mix well. It will be very wet.
If you are using traditional yeast, let this mixture rest 10 minutes. This is called “proofing.” In other words, you are testing the yeast to make sure it is still active and to give it a head start. If you are using instant yeast (link button at bottom of page), you can skip this step.
Go ahead and add 1 more cup flour and mix in well. If the dough is still very droopy, add more flour, 1/2 cup at a time, till it stays together in a ball, but doesn’t stick to the sides of the bowl anymore.
Here you can see that my dough was a bit too stiff! If this is the case with you, too, just add a bit of warm water, a couple of Tablespoons at a time, and knead till it is mixed in well, repeating till you get a good, soft consistency that doesn’t stick to the sides of the bowl. It takes some time for the dough to accept the water, so keep mixing!
Once you are happy with the consistency, cover and let rest till doubled, about 20 minutes.
Oil a clean surface and dump the dough onto it. Knead it with your hands a few times to get all the air bubbles out.
Divide the dough in half, then divide each half into 4-8 equal pieces. 8 total for hamburger buns, 16 total for rolls.
Here you can see that I divided half the dough into hamburger buns and half into rolls. Wait! That doesn’t add up with the picture! Oh, I doubled the recipe, by the way! We usually eat one whole batch for dinner and save the other batch for another meal later in the week. 😉 We had chicken patty sandwiches the first night and pulled bbq chicken sandwiches on rolls later in the week.
After you have divided the dough into your desired sizes, shape them by pinching the bottoms together. Place on oiled cookie sheets and flatten the balls of dough with the palm of your hand. Cover with plastic wrap and set aside to rise till doubled, about 20 minutes. I like to set my oven to the warm setting (170 F) for a quick 10-minutes rise. Prop your oven door open with a wooden spoon so your plastic wrap doesn’t melt!
While your dough is rising, make your egg wash by beating together 1 egg with 1 Tablespoon of milk.
When your buns are light and puffy, gently brush with the egg wash and sprinkle with sesame seeds.
Bake in a preheated 375 F oven till golden brown and hollow sounding when tapped, about 15-20 minutes, depending on size of buns.
These are so soft and amazing! The 2nd day, they aren’t quite as soft, but if you warm them slightly, either in the microwave or oven, you can recapture their freshly-baked texture. Also, freezing them will help retain their freshness if you plan to save them for a few days.
Try them out, and let me know what you think! They are oh, so much better than store-bought hamburger buns, I promise!
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