Skip the store and make fresh hamburger buns at home! This recipe starts with my basic bread recipe made with fresh milled flour which transforms into a soft, delicious bun.
Clever ways to use hamburger buns:
- pulled chicken sandwiches
- hamburger bun pizzas
- cold deli meat sandwiches
Things you’ll need:
- 1 batch of my basic bread recipe
- Egg: Egg wash helps your hamburger buns brown and if you use any toppings like everything seasoning, etc. it acts as a glue to help it stay on.
- Baking Sheet: I use a half sheet size and fit 8 buns.
- Olive Oil: For spraying your work surface.
- Seasoning: Optional, but here are some ideas- sesame seeds, everything seasoning, onions, garlic, etc.
How to shape a hamburger bun:
After the first rise I like to weigh out 90 grams for each bun. You can do more or less depending on your preference. I then tuck and pinch all of the seams to the bottom. It’s kind of a strange process to describe so you can see at 1:50 on my Homemade Hamburger Bun video visually how I do it.
Then to get them to rise in the shape of a bun you just set your dough balls on the baking sheet and cover with plastic wrap, set another baking sheet over it with something heavy on it that distributes the weight evenly. I’ve used big books and even our laptop. Leave it on for the whole second rise. This helps them rise sideways and they will do the upward rise in the oven.
Why do an egg wash?
The egg wash is totally optional, but if you’re looking for that beautiful, golden brown bun then don’t skip it. It will also help your toppings stick to your bun while it’s baking.
How do I store my hamburger buns?
You can store them at room temperature in an airtight container or bread bag. You can freeze them, just know that it may change the overall texture.
Try my homemade mayo recipe to go with your hamurgers!
Homemade Hamburger Buns with Fresh Milled Flour
- 1 batch Basic Bread Recipe Dough
- 1 Egg for egg wash
- Olive Oil for spraying work surface
- Your choice of toppings for the buns I used Everything Seasoning
- Once your basic bread dough has finished its first rise, preheat your oven to 375 degrees F. Punch your dough down.
- Oil your work surface and your hands. Then divide into equal portions or weigh out each ball on a food scale. I weigh mine out to around 90 grams for each bun.
- Work with 1 piece of dough at a time and form each piece into a ball, tucking the ends underneath.
- Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat about ½" apart. Cover lightly with seran wrap and place another baking sheet or something similar over them and place a heavy object such as a book on the top baking sheet so your buns rise sideways and up. Allow to rise about 1 hour or until doubled.
- Bake your buns in the oven for 17-20 minutes. Remove, let cool, slice and serve!
Even if you’re leaving yours plain you can still egg wash for a nice browned top, but feel free to leave that out if needed.