When it comes to bread, fresh is just so much better. I don’t always have the time but I try to make these whenever we have burgers. My youngest won’t eat the store bought buns anymore. I’m afraid I may have spoiled him a little too much with the good homemade variety. These are golden and soft. You can also shape the dough into buns for hot dogs or bratwursts.
I buy active dry yeast in a one pound pouch. I keep it in an airtight container in the freezer and it will last for over a year. I almost always use it all before then. It is much less expensive to buy it a pound at a time when you start making breads more frequently. If you only make bread once in a great while, the small packets are a convenient option. A three pack strip of 3 is what I usually find at any store in the U.S. The small ready to use packets contain 2 1/4 tsp of yeast each. (.25 oz or 7 grams)
Golden Hamburger Buns
These are soft and golden and perfect for burgers, bratwursts or hot dogs.
- 1 cup warm water – divided (1/4 first, 3/4 later)
- 2 1/4 tsp active dry yeast
- 1 large egg (at room temperature)
- 2 ounces unsalted butter (room temperature)
- 1 tsp salt
- 2 tbsp granulated sugar
- 3 cups all purpose flour (384 grams or 13.5 ounces)
Egg wash
- 1 egg
- 1 tbsp cool water
- 1 tbsp sesame seeds (optional)
Add 1/4 cup of lukewarm water (around 110F or 43C) to the bowl of a stand mixer. (If you don’t have a kitchen thermometer, you want the water to feel slightly warm to touch. It should be just above body temperature. Sprinkle the yeast over the top of the water and gently stir it in.
Let the yeast sit for about 5 minutes until it starts to foam.
Add the rest of the water, egg, butter, salt, sugar and flour to the bowl. (I find it easiest to stir it together a little first with a spoon before starting the mixer)
Using the dough hook, knead the dough. Start on low speed and gradually increase to medium speed. (you can also knead the dough by hand)
It should take around 5-8 minutes to knead the dough. If it is too sticky you can add a little flour at a time to the dough. You will know when the dough is ready because it will start climbing up the dough hook.
Form the dough into a ball and place it into a lightly oiled or buttered bowl. Turn the dough over once to coat it and cover the bowl. Let the dough rise in a warm place until it has doubled in size. (45 minutes-1 hour.)
Punch down your dough in the bowl. You will be dividing it into 12 pieces. First divide it in half and then half again. You should now have 4 pieces. Divide each of these quarters into 3 pieces.
Roll each piece of dough into a ball and place evenly spaced on a the parchment lined baking sheet pan. (16 x 12)
Loosely cover the rolls with a tea towel and let them rise in a warm place for about 20 minutes.
Preheat your oven to 375F/190C
Whisk an egg with a tbsp of cool water.
- Gently brush each roll with the egg wash. You will have a lot leftover. You just want a thin coat of egg wash on each roll. This helps your rolls turn a nice golden color and also serves as glue for your sesame seeds.
Optional – Sprinkle the tops of the buns with sesame seeds. (I usually make half with seeds and half without)
- Bake for 10-12 minutes until they are golden brown. Keep an eye on them the last couple of minutes.
Enjoy!
