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My review
Homemade Hamburger Buns
68k
Chef John
"I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."
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Ingredients
3 h 45 m servings 292Original recipe yields 8 servings (8 buns)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
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Footnotes
- Cook's Notes:
- One pound of flour is equal to about 3 1/2 cups.
- When in doubt, go for dough that's a little too sticky rather than too dry. You can always knead a little more flour into these.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 425511 Ratings
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Most helpful positive review
8/14/2013
Gotta love Chef John's buns! These turned out really well - light, lovely taste and texture. Also delicious when made with whole wheat flour. The only change I made to the recipe was to cut the...
Most helpful critical review
4/22/2015
Ok so I reckon they have a great taste. One wee problem though... The cling film sticks and they deflate when removed. Ended up with flat bread.. hmmm maybe don't use cling film?? One part that ...
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8/14/2013
Gotta love Chef John's buns! These turned out really well - light, lovely taste and texture. Also delicious when made with whole wheat flour. The only change I made to the recipe was to cut the...
10/5/2013
These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beg...
11/11/2013
Delicious! I put all of the ingredients into the bread machine and set it to the dough cycle. When it was complete, I proceeded with the rest of the recipe. I do agree with the others that said ...
10/31/2013
This was a really fun and easy recipe to make,although I did make some changes of my own.You see,because I'm a vegan health nut I was unable to use eggs,so I substituted with good ole flax seed(...
8/17/2013
This recipe is so easy and produces a great bun. Chef John comes through again. Like others have said, the buns at 8 servings are too large. I tried 10 and still felt the buns were a tad large, ...
12/20/2013
Not sure what I did... dough was crawling out of the bowl at 1 hour for the first rise! I got 12 HUGE buns! I think I could have gotten close to 18 regular size ones! Also, everything in me ...
4/22/2015
Ok so I reckon they have a great taste. One wee problem though... The cling film sticks and they deflate when removed. Ended up with flat bread.. hmmm maybe don't use cling film?? One part that ...
4/4/2014
This was my 2nd attempt at bread. My first batch of yeast didn't take so I had to start over. Other than that my only issue was that my dough didn't look like his in the video at all. It looked ...
11/16/2013
My first time ever making hamburger buns, and I now know I will NEVER go back to store-bought! So easy, and so delicious! I agree that the buns are large, and you could easily shape 10-12 inst...