Recipe: Homemade Burger Buns

Homemade burger buns may sound like a lot of work, but this recipe is only about 20 minutes of hands-on time, and the rest is rising and baking.  If you enjoy the flavor and texture of homemade bread, these buns are worth the little bit of planning for a delicious end result!  We mixed all-purpose and whole wheat flours to add a boost in fiber while keeping the buns mild in flavor and soft in texture.  The added butter, oil, and egg yolk also keep the crumb tender and add a rich flavor.

This recipe can easily be doubled to make 8 or 9 buns.  They are best enjoyed fresh or for up to 3 days after baking.  Store extras in the freezer instead of the fridge to prevent them from drying out.

Homemade Burger Buns

Serves 5

Ingredients:

• 1 C all-purpose flour, plus more for shaping
• 2/3 C whole wheat, or white whole wheat, flour
• 6 Tbsp (or 1/4 C + 2 Tbsp) water, heated to 105° Fahrenheit
• 2 Tbsp sugar
• 1 Tbsp butter, room temperature
• 1 Tbsp avocado or olive oil
• 1/2 Tbsp instant yeast (rapid rise)
• 1 egg yolk, room temperature
• 3/4 tsp salt
• 1 Tbsp melted butter, for brushing before baking

Directions:

1. To the bowl of a stand mixer, combine dough ingredients: flour through salt.
2. Using the dough hook attachment, knead the dough at low-medium speed for about 6-8 minutes.  The dough should be smooth and soft.  It will feel slightly moist and tacky, but shouldn’t feel sticky.
3. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.  Place the bowl in a warm place and allow to rise for 1 1/2 to 2 hours, or until doubled in size.
4. Gently punch down the dough and transfer it to a clean, lightly floured surface.  Use a long, sharp knife to divide the dough into 5 equal portions.  Alternatively, weigh the dough into 5, 75-80 gram portions.
5. To shape the dough, pinch the bottom together and gently roll the dough into a ball using the palm of your hand and cupped fingers to shape it.
6. Place shaped dough onto a lined baking sheet, about 2 inches apart.
7. Using the palm of your hand, gently press each ball to flatten the top and create a 3-inch round bun.  The buns will spring back up as they bake, so this pressing to shape ensures the perfect rounded top.
8. Loosely cover the shaped dough pieces with plastic wrap and allow them to rise in a warm place for another hour.
9. Near the end of the rising time, preheat the oven to 375° Fahrenheit.
10. Before baking, brush the melted butter over each bun.
11. Place the buns in the oven and bake for 14-17 minutes or until they look golden.
12. Cool buns on a wire rack, and when ready to serve, slice in half horizontally with a sharp or serrated knife.

Tips:

• Spoon your flour into the measuring cup and level it off to prevent overpacking flour – which can lead to dense buns.
• Test the temperature of the water with an instant-read thermometer to ensure it’s not too hot.
• If the dough appears too sticky 5 minutes into mixing during step 2, add 1/2 tablespoon of flour.  If it’s looking too dry midway through step 2, add 1/2 Tbsp water (this may vary due to types of flour used).

Swaps:

• For the wheat flour: more all-purpose flour

Recipe modified from: Kroll’s Korner Homemade Hamburger Buns