Love a buttery roll with your dinner? Then you will definitely want my Garlic Butter Dinner Rolls! I suspect that, for many of us, making our own homemade hamburger buns doesn’t seem to be a necessity when they are so easy to come by in grocery stores. But I’ve been waiting for far too long for barbecue season to come along, and I want to do it right! And doing it right means big, juicy burgers that store bought buns just can’t handle! That’s when I turn to my own buns, which I know are up to the task. This simple recipe always gives me the best burger buns, soft and fluffy on the inside but a lovely chew on the crust. Plus they taste amazing, and are so much more than just packaging for the burger and toppings. Better yet, these soft and delicious hamburger buns take 2 hours from start to finish!
Hamburger Bun Recipe
This recipe comes from my mother as all best recipes do. I took her master yeasted dough recipe and tweaked it a tiny bit to fit my purposes. And we were absolutely smitten with the results! These buns are all you want to cradle your burger. They boast a sturdy and glossy exterior with soft and fluffy interior crumb. The most important quality in a burger bun to me is to to be able to soak up the juices without falling apart in your hand while not being unyielding to the bite! Right there is the perfect balance for me.
How to Make Them
This recipe is not too dissimilar to a brioche recipe, and that is why it creates a soft and buttery bun. Essentially it’s an enriched with eggs and oil yeasted dough. I don’t want you to be afraid just because I mentioned the word “brioche”, which is strongly associated French bakeries and might sound intimidating. This dough recipe is seriously simple! The main difference is the process has been simplified by adding vegetable oil straight to the dough instead of incorporating soft butter slowly. The yeast amount has also been increased to create a fast rising dough. So you can have your buns ready in 2 hours flat.
What flour should I use?
For best results I recommend using strong bread flour for its higher protein content. Protein is essential for gluten to develop properly, and gluten is essential for bread that has a fluffy interior with a pleasantly chewy crust. However all purpose flour for the US and Canadian readers will also work. Plain flour will be an acceptable substitute for the UK readers if no bread flour is available. Although it’s worth noting that it will produce a tighter crumb. You can also use whole wheat or spelt flour to make these hamburger buns. Or use a half and half combination of the white and whole wheat flour.
Serving suggestions
I made these buns with burgers in mind, so I would start by pairing them with:
Best Homemade Burgers Smash Burger Salmon Burgers Halloumi Burgers
But why stop there? They are just as perfect for sandwiches made with Asian Pulled Pork with Carrot, Zucchini and Radish Slaw! Or fill these buns with a fried egg, tomato and a slice of cheese to also make the best breakfast sandwich.
Storage and leftovers
Wondering if you can freeze these buns? Yes, you absolutely can! You can easily double the recipe and freeze half of it for another day. If you do double the recipe, all you have to do is to double all ingredients. Everything else remains the same.
Easy Bread Recipes to Try
2 Hour Dutch Oven Bread No Knead Farmhouse Bread Honey Buckwheat Soda Bread (No Yeast) Rye Bread
