Simple ingredients, patient kneading, and a shaping technique create the perfect homemade burger bun that’s fluffy on the inside, chewy and golden on the outside, and can stand up to the juiciest burgers.
75gramsfat*plus extra for greasing pans and kneading
500 mililiterswarm waterNo hotter than 110°F, 2 cups
1tablespoonhoney
1tablespoon yeast
1tablespoonmilk
Instructions
Hamburger Bun Dough
Combine the honey, yeast, and warm water and stir to dissolve honey. Let proof 5-10 minutes until bubbly.
Combine flour, salt, and fat into a large bowl.
When yeast mixture is proofed, pour it into the dry ingredients and begin mixing.
Once most of the flour has been absorbed, turn out the dough onto a lightly oiled surface and begin kneading.
Knead for 10 minutes until dough is soft, tacky, and elastic. You should be able to stretch it gently for several seconds without it ripping.
Form into a ball and place in a large, oiled bowl. Cover and let rise for 1-1.5 hours.
Shaping Burger Buns
When doubled and the dough does not bounce back with poked, punch it down and turn it out onto a clean surface.
Divide the dough into 8 equal pieces measuring about 135 grams each.
Form each chunk into a ball by pulling the edges down to the bottom and pinching it underneath.
Place it seam side down on the counter and roll between your forefinger and thumb in a circle so the ball tightens and smooths out.
Place on a baking sheet and repeat.
Cover buns and let rise for another 1-1.5 hours until puffy and risen.
Baking Burger Buns
Preheat oven to 425°F and place a large, oven safe dish on the lowest rack of your oven.
Warm up a few cups of water in the microwave or a kettle.
Brush the buns with milk and place on a rack in the upper 1/3 of your oven.
Pour the warm water in the dish on the bottom rack and shut the oven door quickly.
Bake for 20-25 minutes, or until golden brown.
Transfer to a cooling rack. Once cooled, store at room temperature for 4 days, or the freezer for 3 months.
Video
Notes
*Weight is an accurate measurement, if using volume, spoon and level it into the measuring cup to prevent compaction, it should be about 6 cups.*I like to use rendered bacon fat because I save my drippings and love the flavor it brings. You can also use softened butter, lard, shortening, or olive oil.**135 grams per bun makes large buns ideal for burgers, but I often make them smaller for my kids or for sliders. Feel free to cut each ball in half for a mini size and bake for 15-20 mins instead.