Store-bought hamburger buns are always a huge disappointment. It seems such a shame to go make fabulous patty, top it with fresh veg and a slice of good cheese… then stick it between two washing-up sponges.
So I forgo the bun, but that’s not entirely satisfying either. With a bit of planning, you can make a batch of hamburger buns that are so delicious, you might decide to forgo the patty…;-)
Homemade hamburger buns
- 4 cups strong white flour
- 1 1/2 tsp salt
- 3 Tb caster sugar
- 1 sachet (2 tsp) instant yeast
- 2 eggs
- 1/4 cup butter, melted
- 1 1/2 cups milk (or buttermilk)
- sesame seeds, to sprinkle on top
- In a large mixing bowl, combine the flour, salt, sugar and yeast.
- Add one egg, the butter and milk, and mix until the dough forms a ball. (If the dough seems stiff or dry, add a bit more milk.)
- Knead the dough on a floured surface until smooth and elastic. Lightly oil a large bowl and place the ball of dough in it, turning to coat. Cover with clingfilm, and leave to rise for 1 1/2 to 2 hours, or until doubled in size.
- Divide the risen dough into twelve pieces, and shape each into a tight round. Place on baking sheets lined with baking parchment, with a couple of inches between each bun.
- Press the tops to flatten slightly, then cover with clingfilm again. Leave to rise for about an hour, or until doubled in size.
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk the remaining egg with a splash of water to make a wash. Brush the buns with egg wash, and scatter with sesame seeds.
- Bake for fifteen minutes, or until they are a lovely golden brown colour. Leave to cool on a wire rack before serving.