
My favourite bun recipe! Nice and soft buns.
This is my ‘go to’ bun recipe.
Those hamburger buns you get at the supermarket simply won’t compare to these soft and fluffy buns. These burger buns can be frozen after you make them but for best results, cook and eat them on the same day.
I usually bake my hamburger buns about a half hour before I start serving up my burgers. They will be still warm from the oven.
I like to slice them in half and then toast them in a pan with a little butter.
This bun recipe will make eight large buns or 16 normal sized hamburger buns. I like them big!
Note: Unless you want to give yourself a very tiring workout, you will need an electric mixer with a bread hook.

Allow the dough to rise for about 90 minutes. It will double in size.

The dough will be sticky and difficult to handle. Better too sticky than not sticky enough. This is what make them fluffy when cooked.

Separate the dough into eight or sixteen dough balls.

Carefully work them with your hands into smooth bun shapes.

rush with the remaining whisked egg. Be careful not to push down on the buns or they will deflate

The optional sesame seeds make these buns!
How To Make Hamburger Buns
Ingredients
Instructions
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