These hamburger buns are the quintessential backyard buns, hearty and white and speckled with sesame seeds. We developed this one to be tender and moist but with enough structure to hang in there with the juiciest of burgers. These take very little effort but are head-and-shoulders above store-bought buns.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 30 min |
| Yield: | 8 buns |
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups warm water
- 1 large egg, at room temperature
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, at room temperature
- One 1/4-ounce packet (2 1/4 teaspoons) instant yeast
- 2 teaspoons kosher salt
- 1 large egg white, lightly beaten
- 2 tablespoons sesame seeds, optional
Instructions
- Combine the flour, water, egg, sugar, butter, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Transfer to a large bowl and cover tightly with plastic wrap. Let rise in a warm place until puffy and nearly doubled in size, about1 hour.
- Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces, about 4 ounces each, and form each into a neat ball. Transfer to the baking sheet, making sure they are evenly spaced apart. Cover with plastic wrap and let rise until puffed, 30 to 45 minutes.
- Preheat the oven to 375 degrees F. Carefully remove the plastic wrap and brush each bun with the egg white and sprinkle with sesame seeds if using. Bake until golden, about 25 minutes. Transfer to a wire rack to cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 311 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 35 mg |
| Sodium | 286 mg |
Reviews
Very easy, and delicious! I will definitely make them again.