Hamburger Buns Recipe

Name: Hamburger Buns Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8
Ingredients: ¾ cup warm water ((105°F to 110°F), (180mL)); ¼ cup granulated sugar ((50g)); 1 (0.25-ounce/7g) envelope active dry yeast; 3½ cups all-purpose flour ((420g)); 2 tablespoons unsalted butter (softened); 1¼ teaspoons salt; 2 large eggs (room temperature, divided (114g)); 1 tablespoon water; 2 teaspoons sesame seeds

Prep 45 min Cook 15 min Serves 8 Source

Ingredients

¾ cup warm water ((105°F to 110°F), (180mL))
¼ cup granulated sugar ((50g))
1 (0.25-ounce/7g) envelope active dry yeast
3½ cups all-purpose flour ((420g))
2 tablespoons unsalted butter (softened)
1¼ teaspoons salt
2 large eggs (room temperature, divided (114g))
1 tablespoon water
2 teaspoons sesame seeds

Steps

1
In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for about 5 minutes, or until foamy.
2
To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs. Knead the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.
3
Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it doubles in size, 1 to 1½ hours.
4
Punch down dough and turn it on to a lightly-floured surface. Divide the dough into 8 equal pieces. Pinch the corners of each piece together at the center, then flip them over. On a clean surface, cup the ball with your hands and move it in a tight circular motion to shape each bun. (This will create a tight ball with a smooth top.)
5
On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3 inches apart.
6
Using the palm of your hand, flatten each ball to be 3 inches wide. Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly puffed, 45 minutes to 1 hour.
7
After 25 minutes of proofing, preheat the oven to 375°F.
8
Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and the remaining 1 egg until combined. Brush the tops of the buns with the egg wash, then sprinkle them evenly with the sesame seeds.
9
Bake for about 15 minutes or until golden brown. Remove the buns from the baking sheet and let them cool completely on a wire rack, for about 30 minutes.