Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

What makes the best burger bun? ›

The ideal burger bun is pillowy soft, squishy and tender. It needs enough structural integrity that it will hold strong with a juicy burger, but should never be tough and chewy - that would distract from all the other delicious flavours and textures in a perfectly crafted burger.

Inject flavor right into burger buns by basting them with a seasoned butter mixture. "I like to create fun, flavored butters and baste all my breads," said Formicola. "Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun."

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

To get the toasted seeds to adhere to the bread, a light brushing of oil may be the quickest and easiest method, but some opt for using butter instead of oil for additional flavor.

Brioche buns are rich, buttery, and slightly sweet, thanks to their high egg and butter content. They practically melt in your mouth, creating a heavenly contrast with the savory burger fillings. Think of them as the velvet robe of burger buns – luxurious and utterly satisfying.

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

Sesame seeds add texture, visual appeal, flavor and contrasting color to a plain brown bun. They give the impression that the burger is more interesting than an average burger and therefore more appealing to diners.

Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why do my homemade buns taste yeasty? ›

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

It is used to prevent the uncooked dough from sticking. You will sometimes see the same on the bottom of bread loaves. It is the same reason that homemade pasta is lain on flour dusted pans or pastry makers sprinkle flour on the work surface before working with their dough.

While some loaves go into the oven with no embellishment, others get an egg wash or butter brushed on and a sprinkle of seeds or herbs. Egg Wash: Whisk an egg or egg white with 1 tablespoon water, and brush it on the loaf just before baking for a shiny, golden crust.

To make red blood cells, your body needs several nutrients — including ones found in sesame seeds. Soaked, roasted, or sprouted sesame seeds may increase absorption of these minerals (15).

At least in the US, at both fast food places and in grocery stores, sesame seeds seem to be the go-to topping/style for hamburger buns. You can buy other varieties — poppy seed and onion spring to mind — but sesame seed feels like the default.

For a thick burger patty, you need a firmer brioche bun to hold it. But for a think smash burger, a potato bun is just right.

The buns used at McDonald's are 100% vegetarian. There is no rubber added, the natural and soft texture of the buns is due to the combination of a wheat variety, gluten yeast, and the baking process.

Every day, BURGER KING^® restaurants receive their signature sesame seed buns from their local bakery. Restaurant team members inspect each shipment to ensure the buns are delivered in the best condition. Our sesame seed buns are always fresh, never frozen.