Burger Buns Recipe
The Mister and I love hamburgers. We tend to eat them at least a couple times a month for a quick lunch or dinner, usually with some french fries or potato chips. Since we eat them so rarely, it isn’t really practical for us to buy large quantity packages of buns at the store to freeze for who knows how long – taking up valuable freezer space. Since I enjoy making bread, I started making hamburger buns.
I’ve been making a recipe known as “Moomie’s Burger Buns”, I found on a recipe exchange forum years ago. I’ve modified it for our tastes using honey instead of sugar, sea salt instead of regular, and have modified it for use with regular active dry yeast instead of instant yeast. Although I prefer using instant yeast for this recipe, active dry yeast tends to be easier for most people to find. This recipe makes a perfect amount of burger buns for our family. They’re great for all kinds of burgers or sandwiches for breakfast, lunch or dinner.
- 3 1/4 cups all-purpose flour plus more as needed
- 2 tablespoons honey
- 3 teaspoons instant yeast or 2 1/2 teaspoons active dry yeast
- 1 teaspoons sea salt
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1 cup lukewarm water plus more as needed
Add the flour, instant yeast* (see note below), and sea salt to a stand mixer bowl and combine with the paddle attachment. Add the honey, egg and melted butter, and combine on low speed with the paddle attachement. Add the water, and mix dough until it’s well combined. Switch over to the dough hook and knead for 6 minutes. Add additional flour or warm water as needed in small amounts as needed; enough so that the dough becomes soft, smooth and elastic. Shape the dough into a ball and place dough into a greased bowl. Cover with plastic wrap and set it aside in a warm place for 1-2 hours, until doubled in size.
Add flour, instant yeast* (see note below), and sea salt to mixing bowl and combine with a whisk. Add the honey, egg and melted butter, and combine. Add the water, and mix dough until it’s well combined. Add additional flour or warm water as needed in small amounts as needed; enough so that the dough becomes soft, smooth and elastic. Knead for 6 minutes. Shape the dough into a ball and place dough into a greased bowl. Cover with plastic wrap and set it aside in a warm place for 1-2 hours, until doubled in size. I have found that a danish dough whisk is very useful for hand mixed doughs, but you can use a spoon.
Divide the dough into 8-10 portions for hamburger buns. Slap the dough 4-5 times to flatten it into bun shape, around 4″ in diameter. Place the buns on a greased baking sheet. Cover and let rise for 30-60 minutes. The buns will be light and puffy in appearance.
Bake in 375°F oven 15-18 minutes or until golden. Cool on a wire rack. Split buns and toast as desired for your favorite burger or sandwich.
Note about yeast
You can use instant yeast, or active dry yeast. Instant dry yeast can be added directly into dry ingredients, allowing you to skip the proofing step, which activates regular yeast. To use active dry yeast instead, it must be proofed first. Instead of adding the active yeast to the dry ingredients, add the yeast to the warm water in a bowl and allow it to proof for about 10 minutes, until it’s foamy, then proceed with the recipe.