Here’s a tried-and-true recipe for soft, velvety hamburger buns that stay fluffy and golden—perfect for homemade burgers.
Ingredients (Makes 8 buns)
- 3 ½ cups (440 g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup (50 g) sugar
- 1 tsp salt
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 1 large egg
- 3 tbsp unsalted butter, softened
- 2 tbsp vegetable oil (for the dough)
Optional for topping:
- 1 egg (for egg wash)
- Sesame seeds
Instructions
1. Activate Yeast
- In a small bowl, mix warm milk, sugar, and yeast.
- Let sit for 5–10 minutes until frothy.
2. Make Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture, egg, softened butter, and oil.
- Mix until a sticky dough forms.
3. Knead
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Or use a stand mixer with a dough hook for 5–6 minutes.
4. First Rise
- Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled in size.
5. Shape Buns
- Punch down dough, divide into 8 equal portions.
- Shape into smooth balls and place on a baking tray lined with parchment.
- Flatten slightly for classic hamburger bun shape.
6. Second Rise
- Cover with a clean towel and let rise 30–40 minutes until puffy.
7. Bake
- Preheat oven to 375°F (190°C).
- Optional: Brush tops with beaten egg and sprinkle sesame seeds.
- Bake for 15–18 minutes until golden brown.
8. Cool
- Let buns cool on a wire rack before slicing to keep them soft.
Tips for Extra Soft Buns
- Use milk and butter for richer, tender crumb.
- Don’t overbake—pull them out when just golden.
- Brush with butter while warm for extra soft, shiny tops.
💡 Pro tip: These buns are perfect for juicy burgers, sliders, or even breakfast sandwiches—the texture is soft but holds together well.
If you want, I can also give a “super fluffy, bakery-style hamburger buns” version that uses a tangzhong (water-roux) method—it’s unbelievably soft and stays fresh for days. Do you want me to do that?
