“How to make homemade hamburger buns from-scratch! And easy recipe with simple ingredients!”
Visual learner? Watch me make these homemade hamburger buns from start to finish!
I have three uncles that are very near and dear to me. They all have various talents that they are known for.
My uncle BB is the cook. He inherited his mama’s (Grandma Barb’s) culinary skills because whatever he touches turns into something so mouth-watering.
We both LOVE all things food and cooking, so whenever I’m in town, our conversations usually turn into something food related.
I always come away with some kind of cooking tidbit like flouring the pan for my red velvet cake and chocolate cakes with unsweetened cocoa powder instead of flour or adding cabbage to collard greens to takes them over the top.
He is just full of useful cooking tips and amazing recipes. Last time I was visiting, he let me sample his famous smoked salmon deviled eggs and Lord have mercy! They were amazing!
Last week I made hamburger buns, and they reminded me so much of something my uncle BB would make. He is a 100% from-scratch kinda guy down to the condiments.
Have you ever made homemade hamburger buns? It’s one of those recipes that you don’t often think to make from scratch but my oh my, what a difference.
A dry, crumbly hamburger bun can make even the tastiest burgers a flop. What a let down when this happens!
These hamburgers buns are so delicious! If you’ve ever had a hamburger made from a restaurant the actually makes their own bread, then you already know that fresh, yeasty, gourmet hamburger bun taste! It’s incredible.
It’s been YEARS since I’ve made my own hamburger buns, but I’m so glad I remembered to make these. I’ve already got them on my menu twice this month.
I remember when I started this blog, I hated making anything with yeast because it never turned out right. Now I really enjoy baking bready, yeasty things. There is something therapeutic about the entire process.
I’m living, blogging proof that you CAN become semi-good at yeast recipes after totally sucking for many years.
These homemade hamburger buns are GREAT for burgers, chicken sandwiches, you name it! My kids like to eat them plain, and Ethan coined these “the best buns of all times.”
Ha! I’m not sure if I’d call them that but I’m sure glad he thinks so, and I’m so looking forward to having these with our pulled smoked chicken BBQ sandwiches this week!
Homemade Hamburger Buns
By Divas Can Cook
Recipe type: bread
- 3½ cups all-purpose flour, divided
- 3 tablespoons sugar
- 1½ teaspoons salt
- 1 packet (.25 oz) Rapid Rise Yeast
- ¾ cup warm water (between 105-110 F)
- ¼ cup buttermilk or milk (warm)
- 4 tablespoons butter, melted
- 1 eggs, beaten
- EGG WASH
- 1 egg
- 1 tablespoon water or milk
- seasame seeds
- In a large bowl, sift together 1 cup flour, 3 tablespoons sugar, 1½ teaspoon salt, and the yeast.
- Stir in the warm water, warm buttermilk, melted butter and egg.
- Mix until combined.
- Gradually add remaining flour until a dough begins to form. (this is where I switch from the mixer to my rubber spatula)
- Once all the flour in incorporated, turn dough onto a floured surface.
- Knead for 5 minutes or until dough is soft and pliable. (use extra flour if needed but it's best to have a slightly sticky dough as opposed to a drier one.)
- Oil a large bowl and place dough into bowl.
- Turn dough so that all sides are coated with the oil.
- Cover with plastic wrap and place into the oven with the pilot light on or in another warm, draft-free location.
- Let dough rise for 1 hour or until doubled in size.
- Punch dough down to remove the air.
- Divided the dough into 10 even sized balls.
- Flatten each dough ball into ½ inch thick disks.
- Place on a baking sheet lined about 2-3 inches apart on greased parchment paper.
- To make the egg wash, mix together the egg and 1 tablespoon of water.
- Brush the surface of each roll with the egg wash and sprinkle on the sesame seeds.
- Bake for 10-12 minutes or until lightly browned (I like to toast it for the last few minutes)
- Place the rolls on a cooling rack to finish cooling. (You can brush them with butter if you'd like)
- Slice and serve!