Ingredients
Check off ingredients as you go
For 6-8 large buns or about 20 mini buns
- 500g sifted flour (4 cups)
- 250ml warm water (1 cup)
- 50g neutral oil such as sunflower or grapeseed (¼ cup)
- 20g fresh yeast (1 cake) or 7g dry yeast (2¼ tsp)
- 25g brown sugar (1 tbsp)
- 1 egg
- 1 tsp salt (10g)
For the egg wash
- 1 beaten egg or 1 yolk + 1 tbsp water
For topping
- Sesame or poppy seeds (optional)
Preparing the hamburger buns
In the bowl of a stand mixer, dissolve the crumbled yeast in the warm water, let foam for a few minutes, then add the oil, egg, and sugar. Add the flour and salt. Knead for 10 minutes until you have a smooth, elastic dough. Lightly oil it, then let rise for 1 to 1½ hours or until doubled in volume.
Form 8 balls, place on a baking sheet lined with parchment paper, flatten them slightly, and let rise again for 45 minutes.
Baking the hamburger buns
- Preheat the oven to 180°C (350°F) with convection. Brush with egg wash and sprinkle with sesame or seeds of your choice, then bake in the middle of the oven for 15 to 18 minutes, until golden. Let cool on a wire rack.
Serve with the toppings of your choice. Here we love: mustard, ketchup (or barbecue sauce), caramelized onions, mushrooms, pickles, patty, tomato, lettuce, parve (vegan) cheese, or my vegan cheese sauce.
Tips
- If you have large patties (180-200g/6-7 oz), I recommend making 120-150g (4-5 oz) buns, otherwise the bun will be a bit small for the patty. For kids, 80-100g (3-3.5 oz) buns are plenty. For an appetizer version, make 30g (1 oz) balls and adjust baking time accordingly.
- For an express version: let rise for 20 minutes in the turned-off oven (at 30-35°C/85-95°F), then shape and let rise another 20 to 30 minutes before baking.
- For maximum softness: place a small bowl of water in the oven at the start of baking. The steam effect will prevent the bread from drying out.