Hamburger Buns

Name: Hamburger Buns
Prep time: 25 min
Total time: 2 h 55 min
Yield: 8 to 10 buns
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 teaspoons honey; 1 cup whole milk; 1 (1/4-ounce) package active dry yeast; 1 large egg, lightly beaten; 3 cups all-purpose flour, plus more for dusting the work surface; 2 tablespoons granulated sugar; 2 teaspoons kosher salt; Vegetable oil, for greasing the bowl; 2 tablespoons sesame seeds (optional)

Grilling BBQ Burgers Picnic Bread From Scratch Easy

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8 to 10 buns Easy

(7) Total: 50 mins, plus about 2 hrs rising time Active: 25 mins

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Ingredients (10)

8 tablespoons (1 stick) unsalted butter
2 teaspoons honey
1 cup whole milk
1 (1/4-ounce) package active dry yeast
1 large egg, lightly beaten
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons granulated sugar
2 teaspoons kosher salt
Vegetable oil, for greasing the bowl
2 tablespoons sesame seeds (optional)

Nutritional Information

Calories725
Fat61.89g
Saturated fat10.48g
Trans fat0.8g
Carbs37.56g
Fiber1.34g
Sugar5.59g
Protein6.29g
Cholesterol50.52mg
Sodium329.96mg
Nutritional Analysis per serving (9 servings) Powered by

Tip

How to Freeze Burgers

Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.

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Next: How to Thaw Burgers

Tip

How to Thaw Burgers

Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.

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Next: How to Store Burgers

Tip

How to Store Burgers

Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.

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Next: How to Freeze Burgers

Homemade buns take hamburgers from delicious to unforgettable. Milk, butter, and egg enrich this simple yeast dough, to yield soft, tender buns that manage to hold up to juiciness and condiments.

Special equipment: Though not essential, both an instant-read thermometer and a food scale make working with yeast doughs easier.

by Kim Laidlaw

Instructions

1Melt 6 tablespoons of the butter with the honey in a medium saucepan over low heat. Whisk in the milk and gently heat the mixture to 110°F, or until it feels very warm to your finger. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, stir, and let stand until foamy, about 5 minutes.
2Add the egg, flour, sugar, and salt. Attach the dough hook and knead on medium speed for 5 minutes—the resulting dough will be soft and sticky. Dump the dough onto the counter, form into a ball, and place in a medium bowl that you’ve previously oiled. Cover the bowl with plastic wrap and set aside in a warm, draft-free spot until the dough has doubled in volume, about 1 hour.
3Line a large rimmed baking sheet with parchment paper. Dump the dough onto a floured work surface. Divide it into 8 to 10 equal pieces (8 pieces will be generous-sized buns, 10 will be a bit smaller; a scale is great for dividing the dough into perfectly equal pieces). Roll each piece into a ball, flatten the ball, then place on the prepared baking sheet, spacing them evenly.
4Melt the remaining 2 tablespoons of butter. Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and set aside to rise until puffy, about 1 hour.
5Heat the oven to 375°F and arrange a rack in the middle. If you like, sprinkle the buns with sesame seeds. Bake until the buns are golden, about 18 minutes. Brush with the remaining melted butter as soon as they come out of the oven.