Sunday, January 7, 2024

Hamburger Buns



3 T. warm whole milk, between 105° and 120°F
1 C. warm water, between 105° and 120°F
2 ¼ t. (1 packet) instant yeast
2 ½ T. granulated sugar
1 large egg, at room temperature, slightly beaten
3 C. - 3 C. + 3 T. bread flour, approximately
⅓ C. all-purpose flour
1 ½ t. fine salt
3 T. unsalted butter, at room temperature
For tops:
1 large egg beaten with 1 tablespoon water
Sesame seeds, optional


  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
  2. Add the flour to the bowl, and mix until incorporated. 
  3. Mix in the salt and butter. 
  4. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky).
  5. Transfer the dough to a lightly oiled bowl. 
  6. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
  7. Line two baking sheets with parchment paper. 
  8. Divide the dough into 8 equal parts. 
  9. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. 
  10. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. 
  11. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
  12. Preheat the oven to 400°F. 
  13. Brush the tops of the buns lightly with the egg wash. 
  14. Sprinkle with sesame seeds. 
  15. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. 
  16. Transfer to a rack to cool completely.

Serve or store in an airtight container in the freezer for up to one month. 

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