Best Burger Buns
There are lots of burger bun recipes out there. What makes this one the "best"? Not only are these buns beautiful and tasty, but they're wonderfully unfussy: all the ingredients go in one bowl. They freeze well, make lovely sandwich rolls, and are largely foolproof. And that, to me, shoots them right up the chart to "best" status. I hope you'll try them; I bet you'll like them as much as I do.
Best Burger Buns
Soft, buttery burger buns with a beautiful crumb.
Yield: 9 buns
- 6 to 8 ounces warm water
- 1 ounce (2 tablespoons) butter, room temperature
- 1 large egg, room temperature
- 31/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 11/4 teaspoons salt
- 1 tablespoon instant yeast
- 1 egg beaten with 1 tablespoon cold water
- Sesame seeds or poppy seeds to garnish
- Combine all ingredients in the bowl of a stand mixer. Use a spatula to combine ingredients so that all dry ingredients are moistened. Start with 6 ounces of water and add additional water as needed, to 8 ounces.
- With dough hook attachment, knead dough on medium speed for three to four minutes, until dough is smooth and elastic and clings to the bottom only of the mixing bowl.
- Cover the dough with a kitchen towel or plastic wrap and let rise for about an hour, until doubled.
- Scrape dough out of bowl onto floured surface and divide into 9 even pieces (approx. 3.25 ounces each). Form each piece into a round and flatten to a disk about 3" in diameter. Line a baking sheet with parchment and arrange the 9 buns on the baking sheet. Cover buns with a tea towel and let rise for about an hour.
- Preheat oven to 375 degrees F. Gently brush buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake buns at 375 degrees F for 13 to 15 minutes, or until tops and bottoms are golden brown. Remove buns from pan and let cool on rack. Enjoy warm or cold.
If you don't have a stand mixer, you can knead this by hand or even bread machine.