Homemade Burger Buns
The burger bun is traditionally an enriched brioche-like bread. A product of the American melting pot, the hamburger marries two cultures: French (the bread) and German (the meat patty). A home-baked bun can, without a doubt, elevate any burger. Pair a large burger with a thick, hearty bun, one that will absorb all its juices without disintegrating. For a large burger, divide the dough into 8 balls so you get the right sized bun. Otherwise, make 12 or 20, for sliders.
- 4 cups plus 4 tablespoons (500 grams) all-purpose flour
- 4 tablespoons sugar
- 2 packets (2 tablespoons or 15 grams) active dry yeast
- 1–1¼ cup warm water
- 1 large egg plus 1 yolk (reserve white for egg wash)
- ¼ cup oil
- 2 teaspoons sea salt
- Egg Wash
- 1 egg white
- 1 teaspoon water
- 1 tablespoon sesame seeds (optional)
- Place flour and sugar in a mixing bowl of a stand mixer and mix to combine. Create a well in the center, place the yeast and mix it a bit with the flour mixture. Pour 1 cup of the warm water and let stand for 5 minutes to froth. Add egg and yolk, oil and salt and mix with dough hook on low for 10 minutes, until the dough is smooth and elastic. Add more water, 1 teaspoon at a time, if the dough seems too dry. The dough should be a bit sticky and should feel like it would be easier to handle it with oiled hands. Place in an oiled bowl and turn over to coat. Cover and place in a warm, draft-free spot to rise for 45 minutes, or until it doubles in bulk.
- Oil or flour your work surface and divide dough into 12 equal parts (about 76 grams each). Cupping your palm, press down to flatten and roll each part into a ball. Flatten the ball into a disk, about 4 inches in diameter. Transfer to a parchment-lined baking sheet and let rise for 45 minutes in a warm, draft-free spot.
- Preheat oven to 350 degrees. Paint the top of the buns with egg wash, sprinkle with sesame seeds, if desired, and bake for about 25 minutes. The buns are ready when they produce a hollow sound when tapped on the bottom with your fingers. If not ready, bake for 5 more minutes and check again. Cool on a rack before serving.