Description
Soft, pillowy homemade hamburger buns that are incredibly cheap to make and stay fresh for days. Perfect for BBQs, sliders, or everyday meals.
Ingredients
Scale
- 2 cups warm milk (whole or 2%)
- 2 packets active dry yeast (14g)
- 1 tablespoon granulated sugar (for yeast)
- 4.5 to 5 cups all-purpose flour (approx. 560g – 625g)
- 1/4 cup granulated sugar (remaining)
- 1.5 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 tablespoon vegetable oil or shortening
- 1 egg mixed with 1 tablespoon water (for egg wash)
Instructions
- Activate the yeast: Warm the milk to bathwater temperature (105°F-115°F). Pour into a large bowl, sprinkle in yeast and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Mix wet ingredients: Add melted butter, remaining sugar, salt, and beaten egg to the yeast mixture. Stir until well combined.
- Add flour: If using a stand mixer with a dough hook, add 3 cups of flour and mix on low for 1 minute. Gradually add remaining flour, one half-cup at a time, until dough pulls away from sides but remains slightly tacky.
- Knead dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, turning to coat.
- First rise: Cover bowl with a towel or plastic wrap. Let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Shape buns: Punch down dough and divide into 12 equal pieces. Roll into smooth balls and pinch seams closed. Place on parchment-lined baking sheets, spacing 2 inches apart.
- Second rise: Cover buns loosely and let rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C) during the last 15 minutes.
- Bake: Brush tops with egg wash. Bake for 15-18 minutes until golden brown and hollow when tapped.
- Cool: Remove from oven and brush tops with melted butter. Transfer to a wire rack and cool for at least 15 minutes before slicing.
Notes
Ensure milk is warm but not hot to avoid killing the yeast. Do not over-flour the dough; it should be slightly tacky. Store in an airtight container at room temperature for up to 3 days. Do not refrigerate as it accelerates staling. Can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 130
- Sugar: 4
- Sodium: 180
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: homemade hamburger buns, budget baking, yeast bread, soft dinner rolls, crowd feeder, easy bread recipe