Homemade Hamburger Buns

98 mins
Serves 8
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Directions

  1. 1Prepare the sandwich bread dough using either a bread machine or a KitchenAid mixer.
  2. 2Prepare the sandwich bread dough using either a bread machine or a KitchenAid mixer.
  3. 3Prepare the sandwich bread dough using either a bread machine or a KitchenAid mixer.
  4. 4Lightly flour your surface.
  5. 5Lightly flour your surface.
  6. 6Lightly flour your surface.
  7. 7Use a pastry scraper to cut the dough into eight approximately equal-sized pieces.
  8. 8Use a pastry scraper to cut the dough into eight approximately equal-sized pieces.
  9. 9Use a pastry scraper to cut the dough into eight approximately equal-sized pieces.
  10. 10Take a blob of dough, fold it into the center, and tuck it to form a ball.
  11. 11Take a blob of dough, fold it into the center, and tuck it to form a ball.
  12. 12Take a blob of dough, fold it into the center, and tuck it to form a ball.
  13. 13Flip the ball over onto the counter, cup your hand over it loosely, and roll it in a circle until it forms a nice ball.
  14. 14Flip the ball over onto the counter, cup your hand over it loosely, and roll it in a circle until it forms a nice ball.
  15. 15Flip the ball over onto the counter, cup your hand over it loosely, and roll it in a circle until it forms a nice ball.
  16. 16Press the ball down with your fingers to flatten it into a thin pancake, releasing air pops.
  17. 17Press the ball down with your fingers to flatten it into a thin pancake, releasing air pops.
  18. 18Press the ball down with your fingers to flatten it into a thin pancake, releasing air pops.
  19. 19Place the flattened dough onto a cookie sheet.
  20. 20Place the flattened dough onto a cookie sheet.
  21. 21Place the flattened dough onto a cookie sheet.
  22. 22Continue to press the dough down on the cookie sheet to make it even flatter, using the friction to create a perfect circle.
  23. 23Continue to press the dough down on the cookie sheet to make it even flatter, using the friction to create a perfect circle.
  24. 24Continue to press the dough down on the cookie sheet to make it even flatter, using the friction to create a perfect circle.
  25. 25Repeat the forming and flattening process for all eight pieces of dough.
  26. 26Repeat the forming and flattening process for all eight pieces of dough.
  27. 27Repeat the forming and flattening process for all eight pieces of dough.
  28. 28Cover the cookie sheet with a large towel and set a timer for about 45 minutes for the dough to rise.
  29. 29Cover the cookie sheet with a large towel and set a timer for about 45 minutes for the dough to rise.
  30. 30Cover the cookie sheet with a large towel and set a timer for about 45 minutes for the dough to rise.
  31. 31Preheat the oven to 350°F (175°C).
  32. 32Preheat the oven to 350°F (175°C).
  33. 33Preheat the oven to 350°F (175°C).
  34. 34Bake the hamburger buns at 350°F (175°C) for 18 to 20 minutes.
  35. 35Bake the hamburger buns at 350°F (175°C) for 18 to 20 minutes.
  36. 36Bake the hamburger buns at 350°F (175°C) for 18 to 20 minutes.
  37. 37Flip the buns about two-thirds of the way through the baking time to ensure even browning.
  38. 38Flip the buns about two-thirds of the way through the baking time to ensure even browning.
  39. 39Flip the buns about two-thirds of the way through the baking time to ensure even browning.
  40. 40Once baked, remove the buns from the oven and let them cool on the pan for about 30-45 minutes until completely cool to prevent sticking.
  41. 41Once baked, remove the buns from the oven and let them cool on the pan for about 30-45 minutes until completely cool to prevent sticking.
  42. 42Once baked, remove the buns from the oven and let them cool on the pan for about 30-45 minutes until completely cool to prevent sticking.
  43. 43Once cooled, place four buns into each gallon ziplock bag, leaving a small gap in the seal to release any moisture.
  44. 44Once cooled, place four buns into each gallon ziplock bag, leaving a small gap in the seal to release any moisture.
  45. 45Once cooled, place four buns into each gallon ziplock bag, leaving a small gap in the seal to release any moisture.

Ingredients

  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 0.25 cup warm milk
  • 0.25 cup warm milk
  • 0.25 cup warm milk
  • 2.25 teaspoons yeast
  • 2.25 teaspoons yeast
  • 2.25 teaspoons yeast
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • 3.33 cups bread flour
  • 3.33 cups bread flour
  • 3.33 cups bread flour
  • flour
  • flour
  • flour

Equipment

bread machineKitchenAid mixerpastry scrapercookie sheetoventowelgallon ziplock bags

Tips

  • Do not overcomplicate the process.
  • Flatten the dough significantly before baking to prevent overly large buns.
  • If you want soft buns, allow them to cool completely on the pan before removing.
  • Allow any remaining moisture to escape when storing in ziplock bags by leaving a small gap.
  • The buns last easily four to five days.