Homemade Hamburger Buns – Mel’s Kitchen Cafe

These homemade hamburgers buns are very easy to make at home, and come together and rise quickly! They are soft and spongy, but resistant enough for a juicy hamburger.

This recipe works very well for hamburger buns, hot dog buns, sliding buns or sandwiches buns and is perfect for beginner or advanced bread bakers. The buns are so simple to do and so delicious!

Make buns of homemade hamburgers

The dough for these hamburger buns is very easy! It can be done in a standing blender or hand.

Hamburger buns size: For a easier division, each piece of dough will weigh 4.5/4.7 ounces. This recipe manufactures buns that have approximately 3.75 to 4 inches in diameter After baking. If you want larger or smaller buns, divide the dough accordingly.

Forming and pressing buns

1. Shape each piece of dough in a round ball.
2. Place the dough balls several inches away in medium leaf molds lined with parchment paper.
3. Press each dough ball in a thickness of the disc, approximately 1/2 to 3/4 inches thick.
4. Let up until they are remarkably swollen.
5. Brush slightly with an egg and sprinkle with sesame seeds (optional).
6. Bake until golden brown.

Advice: If the dough turns back after being pressured slightly, let it rest for 5 to 10 minutes to help gluten relax and press again.

The picturesque buns of homemade hamburgers who come with this easy recipe! As, wow. These buns are perfection.

They are perfectly soft and spongy while keeping a hamburger and a large number of ingredients incredibly well.

Because the dough is made from scratch, you can easily adapt the size of these buns to what you choose to serve in them! The dough is perfect for hamburgers, sliding controls, sandwiches and more!

Certainly, homemade buns cannot be achieved for every occasion (chaotic dinners during the week, I’m looking at you!), But when you do Have a little more time and want to feel like a total rock star, these homemade buns are the ticket!

A year ago: Dutch oven lasagers
Two years ago: BBQ chicken pineapple skewers
Three years ago: Cherry cheese cake
Four years ago: Double chocolate cookies s’Mores
Five years ago: Cherry chocolate shoemaker
Six years ago: Summer vegetable lasaña from pan
Seven years ago: Cherry cake cookie bars
Eight years ago: Tender grill salmon
Nine years ago: Homepperoni pizza rolls
Ten years ago: Strawberry Shortcake Bars

Homemade hamburger buns

Produce: 10 buns

Preparation time: 30 minutes minima

Cooking time: 18 minutes minima

Ascending time: 1 hour hour 30 minutes minima

Total time: 2 hours hours 18 minutes minima

• 1 ½ Cups warm water, 105 to 110 degrees F
• 2 tablespoons sugar or honey
• 2 tablespoons olive oil
• 1 tablespoon Instant yeast (see note)
• 1 big Egg (see note for the eggless version)
• 1 ½ teaspoons table salt
• 4 Cups All use or bread flour (see note)

Egg washing + coverage:

• 1 big egg
• 1 tablespoon water
• Sesame seeds, optional

• In the bowl of a standing blender equipped with the dough hook or in a large bowl, combine warm water, sugar, oil, yeast, egg and 2 cups of flour.

• Start the mixer at low speed. Continue adding flour until the dough forms a soft ball and moves away from the sides/center of the bowl. Knead for five minutes (if the dough begins to hold on to the sides again during the kneading, add some tablespoons of flour at the same time until the sides of the bowl are cleared). The dough should feel soft and sticky to the touch, but should not leave many mass residues in the fingers.

• Cover the bowl and let the dough increase until it doubles into a warm and outdoors without an air, 45 to 60 minutes.

• TWO MEDIUM SHEEPING PERSONS WITH PLADAMIN PAPER. Gate slightly with cooking spray and reserve.

• Punga slightly by the dough and gy it on a slightly greased countertop.

• Divide the dough into 10 equal pieces (approximately 4.5/4.7 ounces each). Roll each piece in a ball and place the rolls in the prepared pans, five rolls for each pan spaced several inches away.

• Press each ball of dough on a thick disc of approximately 1/2 inch high and 2 to 2 1/2 inches wide. If the dough turns back after being pressured slightly, let it rest for 5 to 10 minutes to help gluten relax and press again.

• Cover and let up in a warm and draft place until they are remarkably swollen, approximately 45 minutes.

• Preheat the oven at 375 degrees.

• For egg washing, mix the egg and water. Brush slightly (not to deflate the resurrected buns) the upper part and the sides of each bun with egg washing. Sprinkle the upper part with sesame seeds, if you wish.

• Bake for 18 minutes until golden brown.

Yeast: To undermarine the active dry yeast for instant yeast, add water, sugar, oil and dry yeast active to the blender. Mix briefly. Let the mixture stand until the yeast is foamy and bubbling before continuing with the recipe.
Egg: To make the eggless buns, omits the egg and add 2 to 3 tablespoons of additional water (and omits egg washing). The buns will be a little less resistant without the egg, but they will continue to function very well for hamburgers.
Flour: It can underwater half of the whole wheat flour (preferably variety of white wheat). Knead for 1-2 more minutes. Judge the exact amount of flour for the appearance of the dough. The amount of flour can vary slightly depending on the elevation, humidity, how the flour is measured.
Bun size: These buns have approximately 3.75 to 4 inches in diameter once they are baked (the size is variable depending on how flat the buns are pressed before the increase and the oven).

Course: Bread

Kitchen: American

Method: Bake

Service: 1 bun, Calories: 232Kcal, Carbohydrates: 41gram, Protein: 7gram, Fat: 4gram, Saturated fat: 1gram, Cholesterol: 37mg, Sodium: 366mg, Fiber: 1gram, Sugar: 3gram

Recipe source: From Mel’s Kitchen Cafe (he took my dear recipe of Roll of French bread and adapted to be a little more resistant while staying soft and spongy)