Homemade burger buns.
What Is Included in This Post:
Burger Buns Recipe Tutorial
The First Rise
The Second Rise
Baking the Homemade Burger Buns
Slicing the Homemade Burger Buns
Ready to Serve the Best Homemade Burger Buns
Storing the Homemade Burger Buns
Freezing the Dough
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Homemade Burger Buns Recipe Tutorial
Have you always wanted to make your own burger buns, but thought that they would be too difficult to make? I make a ton of bread and I have always wanted to challenge myself to make my own burger buns. Like you perhaps, I thought it would be difficult to achieve that perfectly round bun top that is perfectly browned with a flat bottom, you know like real burger buns.
I set myself up for the challenge to make my own homemade burger buns, I mean how hard could this really be, right? I found it to be extremely simple and I documented the whole process just in case they turned out perfect. After all, if they turned out perfect, I wanted to replicate them again. So I made this post on how to make the best burger buns ever!
Follow along and you can make the best burger buns ever too!
The First Rise
Proofing the yeast is the most important step in this recipe, in all bread recipes actually. This is important in order for the bread to rise. Let’s get started in proofing some yeast.
Ingredients:
- Lukewarm water.
- Dry active yeast.
- Sugar.
- All-purpose flour.
- Sea salt.
- Melted butter or oil.
Proofing the Yeast: To proof the yeast, place 1 cup of lukewarm water in a bowl. Stir in 2 1/4 tsp dry active yeast and 2 tbsp of sugar. Allow the yeast to sit in a warm place for about 15 minutes until yeast is activated and becomes bubbly and frothy.
For the Dough: Next, add 4 1/2 cups all-purpose flour, 1/2 cup lukewarm water, 1 1/2 tsp sea salt, 2 tbsp sugar, and 2 tbsp melted butter or oil. Mix all of the ingredients well.
Kneading the Dough: Knead the dough for approximately 10 minutes until a smooth and slightly sticky consistency. This will help the gluten to form nicely for the bread to hold together well in the end result.
Place the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise for about 30 minutes to 1 hour until it has doubled in size.
When I know I want to make this recipe or any bread recipe, I allow enough time for it to rise on the counter in the morning while doing other things. Or if I was awesome and prepped ahead, I will just pull out the prepared frozen dough to rise on the counter for two to three hours. I usually pull out frozen dough when I am making my morning coffee.
Once the dough has risen and doubled in size, punch it down in the middle to deflate it. This is always the fun part!
The Second Rise
Take the deflated dough out of the bowl and divide the dough into 8 equal parts. This batch will make 8 burger buns.
Roll each of the equal parts into dough balls as if making bread rolls.
Place each dough ball onto a greased or parchment-lined baking sheet (I used my round cast iron baking griddle). Since we are not making bread rolls, gently squish each dough ball a bit flat, barely like a pancake. Do not squish too much though, we do not want flat disks.
This will help shape the dough into burger buns with a flat bottom and rounded top!
Cover them with a lightly sprayed plastic wrap, just lying loosely on top to keep them from drying out. Allow the burger buns to rise a second time until doubled in size. This should take approximately 30 minutes, depending on the temperature of the room. The warmer the room is, the faster the rise will be.
Baking the Homemade Burger Buns
Preheat your oven to 350 degrees and place the burger buns in the center and bake for 25-30 minutes. Mine took 30 minutes to get that golden glow that burger buns have.
Remove from the oven and allow the burger buns to completely cool before slicing. Remove them from the baking sheet onto a cooling rack to prevent burning the bottoms.
Slicing the Homemade Burger Buns
Once the burger buns are cooled, turn them sideways and hold the top rounded part in your left hand and slice the bun in half starting at the closer side of the flat end, the bottom. Do not slice the bottom end too thinly! You want it thick enough to hold the sandwich ingredients, like a hot juicy burger!
It is best to use a bread knife with a serrated edge.
Check the above photo for guidance on where to slice.
Slice all of the homemade burger buns and set them on a serving tray.
Ready to Serve the Best Homemade Burger Buns
These burger buns taste amazing! I am sure you and your family will enjoy them.
Storing the Homemade Burger Buns
You can store the homemade burger buns in bread bags. You can find them at your local grocery store or on Amazon. I like to keep a box of bread bags in my pantry since I make a ton of homemade bread.
I buy my bread bags in 100 packs!
Freezing the Dough
This dough recipe can be frozen for future use. I like to make a double batch or triple batch of bread dough and keep it in my freezer because I do not always like getting out all of the bread ingredients and making a mess in the kitchen all the time. I can always have fresh bread whenever I want if I have prepared enough dough to keep in the freezer.
Before the second rise, roll the dough into a log and wrap it in parchment paper and place them in a gallon-sized ziplock bag. You can fit three to four dough logs in a gallon-sized ziplock bag.
Just pull out a dough log and thaw at room temperature. Keep an eye on it and ensure it does not fully rise. You want to shape the dough just after it has thawed. Shape the dough in a greased loaf pan or divide it up for dinner rolls or burger buns. Allow the dough to rise the second time until doubled in size. Then bake according to what you are making.
The Best Homemade Burger Buns Ever
Ingredients
Proofing the Yeast
- 1 cup lukewarm water.
- 2 ¼ tsp dry active yeast.
- 2 tbsp sugar.
For the Dough
- 4 ½ cups all-purpose flour.
- ½ cup lukewarm water.
- 1 ½ tsp sea salt.
- 2 tbsp sugar.
- 2 tbsp melted butter or oil.
Instructions
Proofing the Yeast
- Place 1 cup of lukewarm water in a bowl. Stir in dry active yeast and sugar. Allow the yeast to sit in a warm place for about 15 minutes until yeast is activated and becomes bubbly and frothy.
For the Dough
- Next, add the flour, lukewarm water, sea salt, sugar, and melted butter or oil. Mix all of the ingredients well.
Kneading the Dough
- Knead the dough for approximately 10 minutes until a smooth and slightly sticky consistency. This will help the gluten to form nicely for the bread to hold together well in the end result.
The First Rise
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise for about 30 minutes to 1 hour until it has doubled in size.
- Once the dough has risen and doubled in size, punch it down in the middle to deflate it.
The Second Rise
- Take the deflated dough out of the bowl and divide the dough into 8 equal parts.
- Roll each of the equal parts into dough balls as if making bread rolls.
- Place each dough ball onto a greased or parchment-lined baking sheet (I used my round cast iron baking griddle). Since we are not making bread rolls, gently squish each dough ball a bit flat, barely like a pancake. Do not squish too much though, we do not want flat disks. This will help shape the dough into burger buns with a flat bottom and rounded top!
- Cover them with a lightly sprayed plastic wrap, just lying loosely on top to keep them from drying out. Allow the burger buns to rise a second time until doubled in size. This should take approximately 30 minutes, depending on the temperature of the room. The warmer the room is, the faster the rise will be.
Baking the Buns
- Preheat your oven to 350 degrees and place the burger buns in the center and bake for 25-30 minutes. Mine took 30 minutes to get that golden glow that burger buns have.
- Remove from the oven and allow the burger buns to completely cool before slicing. Remove them from the baking sheet onto a cooling rack to prevent burning the bottoms.
Slicing the Buns
- Once the burger buns are cooled, turn them sideways and hold the top rounded part in your left hand and slice the bun in half starting at the closer side of the flat end, the bottom. Do not slice the bottom end too thinly! You want it thick enough to hold the sandwich ingredients, like a hot juicy burger! It is best to use a bread knife with a serrated edge. Check the above photo for guidance on where to slice. Slice all of the homemade burger buns and set them on a serving tray.
Serving the Buns
- Place the sliced buns on a serving tray and enjoy making your burgers!
Summary
I hope I have inspired you to bake your very own burger buns to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Self-Sufficiency Academy for fun free printables, planners, and charts.
ENTER MY FREE SELF-SUFFICIENCY ACADEMY HERE
Here are some more of my bread-making inspiration posts to check out!
Artisan Bread: How to Make Artisan Bread
White Bread: How to Make White Bread
Sweet Bread: How to Make Sweet Bread
Blessings,
The Off Grid Barefoot Girl
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