Jump to RecipeI’ll admit, I struggled with perfecting the perfect hamburger buns. I’ve made all the recipes but they were always way too big or not soft enough. And they didn’t even come close to how soft store bought ones are. But I know how to make bread and we’re trying to cut out processed food. I don’t know why I thought making my own brioche buns would be hard. It was incredible simple. And this recipe whips up 10-12 good sized hamburger buns. You can freeze them too if you’re not going to finish them before they spoil. Because homemade bread does not have preservatives, you will want to use them within a few days of baking them. I plan on making burgers with them tonight and another sandwich type meal tomorrow so they don’t go to waste.

Ingredients

400 g (1⅔ cups) Warm milk

2 Eggs

5 tbsp Melted butter

3 tbsp Sugar

3 tsp Instant dry yeast

750g (6 cups) flour

2½ tsp Kosher salt

Egg Wash

Mix Your Ingredients

Start by creating your yeast mixture. Combine yeast, milk, eggs, butter and sugar. I just do this in my stand mixer.

Then weigh your flour. When making bread, it is important to actually weigh your ingredients. I weigh my milk and flour in this case. Add it to your yeast mixture along with the salt.

Knead Knead Knead

This part is super important for super soft hamburger buns. You need to let your mixer and dough hook knead for 18-20 minutes. I don’t care if you have to set a timer, leave it alone. And let it do it’s business. Your dough should be sticky but formed into one large dough ball. If it’s too sticky, add some more flour.

I was making cinnamon bread at the same time so I just let that be my timer.

Rise Time

Now that your dough is kneaded, it’s time to let it rise. Take your dough ball and transfer it to a large greased bowl at least double its size and cover with a cloth. Let it rise for 30-60 minutes. It should double in size!

Finishing Your Hamburger Buns

Take your risen dough and punch it down. Then roll it into one large log on a floured surface and cut it in 10-12 even slices. Roll these into balls and place on a parchment lined baking sheet. You can let them rise for an additional 10 minutes if you’d like. Mix 1 egg with 2 tbsp water and brush this over the tops of your buns. Add sesame seeds if this is your preference. We feel like they make them fancy so I add them.

Bake at 350° for 10-20 minutes until bottoms start to just brown. Let cool and slice in half.