This Homemade Burger Buns made my day. They turned out soft and fluffy and nicely browned. I had been looking for a small batch recipe for buns for a long time, and I couldn’t be even happier when I found this. For someone like me who lives alone, buying 6 or 12 pieces of buns are just too much. Of course I can freeze them for months, but I don’t need to if don’t buy much. Besides, nothing compares to freshly baked bread.
As I always say, bread making takes a lot of patience, and some people might argue that it’s not worth waiting for hours for 4 pieces of bread. No worries, I also have All Around Bread Dough recipe posted in my website and they are big batch, in case you need more. I used that quite a lot too when I want to share it with my friends.
But this Homemade Burger Buns are my recent favorite when I am making it only for myself. Even this four pieces could last days for me to finish, but at least no months. The process of making this is very simple, the ingredients are very basic, it is the rest period of the bread that takes awhile, which is common for yeast bread. That part, we cannot do the shortcut.
The preparation and mixing is around 30 minutes, and you can just leave the bread to rise while you do other stuff. We need 2 rise, then in to the oven. One thing that made this Burger Buns stands out is the glossy and nicely surface topped with sesame seeds. Do not be tempered to skip brushing the surface with egg wash, this is key to the brown and glossy top, I assure you taut you will not regret doing it. Let’s get started and make these beautiful Burger Buns!
- 1/2 cup whole milk
- 1 tablespoon water
- 1 teaspoon active dry yeast
- 1 tablespoon softened butter
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon salt
- 1 tablespoon sugar
For the top:
- 1 large egg yolk, beaten
- 3 tablespoons sesame seeds (optional)
- In a small saucepan, scald the milk (Scalding is heating until small bubbles form around the edges of the pan and steam rises from the surface, but never boiling).
- Remove the milk from the heat, and then add the water. Stir, and let sit until it registers about 105-degrees F.
- Once the milk-water mixture is the right temperature, stir in the yeast and a pinch of the sugar. Let the yeast mixture bloom, about 5 minutes. It should be foamy on the surface.
- To the milk and yeast mixture, stir in the butter and egg. (Don’t worry if the butter doesn’t melt all the way immediately).
- In a mini stand mixer fitted with the dough hook, add the liquid ingredients, and beat briefly to combine.
- In a small bowl, whisk together both flours with the salt and tablespoon of sugar.
- While the mixer is running, add the dry ingredients in two batches.
- Crank the mixer to medium-high, and knead for 8-10 minutes. The dough will be sticky.
- Place the dough in a well-oiled bowl, turning it to coat with oil. Cover loosely with plastic wrap, and then let rise in a warm place for about 2 hours, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled).
- Punch the dough down very well, and gather it into a ball.
- Weigh the dough, and divide it by 4–each dough ball should be between 95 and 97 grams.
- Roll each dough piece into a ball, and then use your fingers to pinch the edges under until the seam is on the bottom (see photo for reference). Then, cup your hand over the dough ball on the counter, and make circles on the counter with the dough to roll it into a perfect ball.
- Repeat with the other 3 pieces of dough.
- Place the 4 dough balls on a baking sheet, and cover loosely with plastic wrap. Place in a warm place to rise for 1 hour. They will be puffy when ready.
- Meanwhile, preheat the oven to 375F.
- Finally, make the topping: whisk the egg yolk with a splash of water. Brush generously on each bun, covering the entire surface, and then sprinkle with sesame seeds.
- Bake for 16-19 minutes, until deeply golden brown.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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Recipe adapted from: DessertforTwo.com