Ingredients
Check off ingredients as you go
- Makes 6-8 large buns or about 20 mini buns
- 500 g (4 cups) sifted all-purpose flour (plain flour)
- 250 ml (1 cup) lukewarm water
- 50 g (¼ cup) neutral oil (sunflower, grapeseed)
- 20 g (0.7 oz) fresh yeast (or 7 g / 2¼ tsp active dry yeast)
- 25 g (2 Tbsp) light brown sugar
- 1 large egg
- 10 g (1 tsp) salt
For the egg wash
- 1 beaten egg, or 1 yolk + 1 Tbsp water
For topping
- Sesame or poppy seeds (optional)
Making the hamburger buns
In the bowl of a stand mixer, dissolve the crumbled yeast in the lukewarm water, let it foam for a few minutes, then pour in the oil, egg and sugar. Add the flour and salt. Knead for 10 minutes, until you have a smooth, elastic dough. Oil it lightly, then let it rise for 1 to 1½ hours, or until doubled in volume.
Shape into 8 balls, place them on a baking sheet lined with parchment paper, flatten them slightly and let them rise for another 45 minutes.
Baking the hamburger buns
- Preheat the oven to 180°C (350°F) fan/convection. Brush the buns with egg wash, sprinkle with sesame or the seeds of your choice, and bake in the middle of the oven for 15 to 18 minutes, until golden. Let cool on a wire rack.
Serve with the fillings of your choice. Here we love: mustard, ketchup (or barbecue sauce), caramelized onions, mushrooms, pickles, a burger patty, tomato, lettuce, parve (vegan) cheese or my vegan cheese sauce.
Tips
- If you have big patties (180-200 g / 6-7 oz), I recommend making 120-150 g (4-5 oz) buns, otherwise the bun will look a little small next to the patty. For kids, 80-100 g (3-3.5 oz) buns are plenty. For a party version, make 30 g (1 oz) balls and adjust the baking time.
- For a quick version: let the dough rise for 20 minutes in the turned-off oven (at 30-35°C / 85-95°F), then shape and let rise for another 20 to 30 minutes before baking.
- For the softest buns possible: put a small bowl of water in the oven at the start of baking; the steam will keep the bread from drying out.