Homemade Burger Buns

Homemade Burger Buns | Cookie Monster Cooking

I have been making these homemade burger buns all summer long.  And I never thought to post them here on the blog until now.  Shame on me.  I’ve tried a few recipes over the last year or two, but none ever seemed to warrant being made over and over.  Oh, but this one does.  Yes indeed.  I have an entire extra batch in my freezer ready to go … you know, in case of a burger emergency.  A girl needs to be prepared at all times.

Homemade Burger Buns | Cookie Monster Cooking

These buns are light and fluffy, yet still sturdy and can hold any burger and toppings you please.  They have a just a little hint of butter and sweetness, and are just so so much better than anything you can buy at the store.  Absolutely worth the time … and they’re not all that difficult.  Just some down time like with any yeasted bread.

Homemade Burger Buns | Cookie Monster Cooking

So just trust me and give these burger buns a whirl.  And go ahead and make an extra batch.  Just incase.

Yield: 8 burger buns

Homemade Burger Buns

Recipe for homemade burger buns. Soft and fluffy, with a hint of butter and sweetness. Sturdy enough to hold your favorite burger and plenty of toppings.

Ingredients:

For the buns:

  • 3 tablespoons warm milk (approx. 115 degrees)
  • 1 cup warm water (approx. 115 degrees)
  • 2 teaspoons instant yeast
  • 2 ½ tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • 1 large egg, lightly beaten
  • 3 cups bread flour
  • ⅓ cup all-purpose flour
  • 2 ½ tablespoons unsalted butter, softened

For topping:

  • 1 large egg
  • 1 tablespoon water
  • sesame seeds
  • poppy seeds

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, yeast, sugar, salt and egg. Mix on low speed for a few seconds to combine. Add in the bread flour and all-purpose flour and mix until incorporated. Add in the butter and mix again until incorporated. Switch to the dough hook. Mix on low speed for about 6 to 8 minutes, until it is smooth and elastic. The dough will be fairly sticky compared to other yeasted breads, but try to avoid adding too much additional flour (as this will make the buns tough).
  2. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in bulk, about 1 to 2 hours (it usually only takes 1 hour in my house).
  3. Line a baking sheet with parchment paper. Using a dough scraper or lightly floured hands, divide the dough into 8 pieces. Shape each into a ball and place on the baking sheet about 2 to 3 inches apart. Lightly spray a piece of plastic wrap with nonstick cooking spray and cover the buns. Let rise again for about 1 hour, until puffed and almost doubled.
  4. Set a large shallow pan of water on the lowest rack in the oven. Preheat the oven to 400 degrees with a rack in the center. Beat together the egg and 1 tablespoon of water in a small bowl and then lightly brush the tops of the buns with this mixture. Sprinkle with sesame and poppy seeds as desired. Bake for about 15 minutes, rotating the pan halfway through baking, until the tops of the buns are golden brown. Transfer to a wire rack to cool completely.

Barely adapted from Annie’s Eats. Originally from The New York Times via Smitten Kitchen.