Hamburger Buns
Ingredients
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- 1 cup whole milk
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 3 tbsp unsalted butter – melted and cooled
- 1 egg
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1 tsp neutral oil
- all-purpose flour – for dusting
- 1 egg – beaten with water (for egg wash)
- 1 tbsp water
- sesame seeds – sprinkled on top (optional)
Instructions
1. Warm the whole milk to 105–110°F in a small saucepan or microwave-safe cup; whisk in the granulated sugar, then sprinkle the active dry yeast over the surface and let stand until foamy, 5–10 minutes.
2. Whisk in the melted and cooled unsalted butter and the egg until smooth.
3. In a large bowl, whisk together the all-purpose flour (3.25 cups) and kosher salt. Add the dry mixture to the wet ingredients and stir until a shaggy dough forms, then knead on the counter or with a mixer until smooth and elastic, 8–10 minutes by hand or 5–7 minutes on medium speed.
4. Lightly coat a clean bowl with the neutral oil, place the dough inside, cover, and let rise at warm room temperature until doubled in size, 60–90 minutes.
5. Line a baking sheet with parchment. Turn the dough out onto a work surface lightly dusted with all-purpose flour (for dusting), divide into 8 equal pieces, and shape each into a tight ball. Arrange on the sheet, spaced apart, and gently flatten each to about 3.5 inches wide.
6. Cover and let rise until noticeably puffy and nearly doubled, 45–75 minutes. Meanwhile, heat the oven to 375°F.
7. Beat the egg with the water to make an egg wash; brush the tops of the buns, then sprinkle with sesame seeds (optional).
8. Bake until deep golden brown and the centers register 190–200°F, 15–18 minutes.
9. Transfer buns to a rack and cool completely, about 30 minutes, before slicing.
Hamburger buns are soft, slightly sweet enriched rolls designed to cradle a juicy patty without falling apart. They balance tenderness with enough structure to hold toppings and sauces, offering a delicate crumb and thin, glossy crust. The mild dairy and butter notes complement savory fillings while sesame seeds add aroma and a gentle crunch.
The bun as we know it emerged alongside the American hamburger in the early 20th century, when street vendors and diners needed portable bread that could be split and griddled. Over time, bakers developed enriched doughs with milk, egg, and fat to improve flavor and shelf life, and sesame-topped versions became iconic in mid-century burger culture. Today, variations range from brioche-like buns to potato and whole-wheat styles, but the classic American white bun remains the standard bearer.