Small Batch

Homemade Burger Buns

By • July 2, 2013 • 11 Comments

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It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Kelly Senyei of Just a Taste shares a recipe for homemade burger buns -- and a clever trick for proofing them.

Homemade Burger Buns

The proper burger bun plays a supporting role to the perfect patty. It’s present but not overpowering, complementary but not controlling. Much like the ideal clutch, it’s capable of carrying the essentials without distracting from the overall outfit. So when it comes time to dress up my burgers, I skip the store-bought varieties and bake up these homemade Parmesan hamburger buns instead. 

More: Pair your buns with a classic grilled burger and spicy slaw.

This recipe originated from King Arthur Flour’s no-knead burger buns, one of my all-time favorite takes on DIY dough. The simple yeasted dough is proofed twice for extra-tender results, but I use a trick my mom taught me to get the dough to rise in half the time: transform your dryer into the ultimate proofing box. Simply run your dryer (free of clothes) for a few minutes, turn it off, and then stash the covered dough inside and close the door. The dryer provides a warm, dark environment perfect for doubling the size of your dough. A final egg white wash creates a vibrant sheen atop the sesame-studded golden brown crowns.

Burgers with homemade buns

Easy Homemade Parmesan Hamburger Buns

Makes 6 buns

For the buns

2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan cheese
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons unsalted butter, softened
1 large egg
2/3 to 3/4 cups lukewarm water
Vegetable oil, for greasing

For the topping

1 large egg white
2 teaspoons sesame seeds

Dough

Combine all of the ingredients for the buns in the bowl of a stand mixer fitted with the dough hook attachment. Beat the ingredients at high speed for 2 minutes until they begin to come together around the dough hook. Gather the dough into a ball and transfer to a greased bowl, allowing it to rise for 60 to 90 minutes in a warm, dark place -- like your dryer! -- until visibly puffed.

Burger Buns Proofing in the Dryer

Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 6 equal pieces for regular-sized buns or 12 equal pieces for slider-sized buns. Shape them into balls, tucking the edges under to make smooth tops, and then place them on the baking sheet, spacing them apart so they don't touch. Cover the baking sheet with plastic wrap and let the dough rise for an additional 60 to 90 minutes (I put them back in the warm dryer) until the buns are noticeably puffy. 

Buns

Preheat your oven to 350° F, and then apply an egg wash and a dusting of sesame seeds if you like. Bake the buns for 20 minutes, or until they're a light, golden brown. Let them cool completely before slicing. Then fire up your grill!

Buns, Done

See the full recipe (and save and print it) here.

Photos by Kelly Senyei

Jump to Comments (11)

Tags: small batch, buns, burgers, burger buns, baking, DIY, how-to & diy

Comments (11)

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5 months ago Miles

I have been looking for the "perfect" home-made hamburger bun recipe - this looks promising - question - can I use a bread machine using the dough only cycle and keep the knead time as short as you say? Thanks!

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5 months ago Maria

Hello Daria
Would like to also make hotdogs bun.
From Maria

Stringio

about 1 year ago Daria Holcomb

Made these today! Turned out beautiful! Next time, might try a different flavor, like crushed garlic cloves and dry oregano mixed in w/dough. Thanks a lot for sharing this!

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about 1 year ago KellySenyei

I'm so glad you enjoyed the recipe, Daria!

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about 1 year ago Dima Haddad

Ok so I would never consider making my own burger buns, but your recipe looks very easy, so I have 3 questions: 1- can I omit the cheese and onion powder from the buns, as i want the meat to shine. 2- Is there a particular way to form the balls, to ensure they are fluffy from the inside? 3- I don't have a dough hook, can i knead them like i would for a pizza dough or pita bread (arabic bread)?

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about 1 year ago KellySenyei

Hi Dima! Yes, you can omit the cheese and onion powder, however they provide a very subtle flavor enhancement. The dough will remain fluffy as long as you don't roll it too much, and I would recommend kneading them as little as possible to avoid making them too tough. Hope this helps!

Me

over 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I'd consider squeezing a dryer into my tiny apartment for this.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Going to double this recipe and make them for the 4th, they sound fantastic.

Baci1

over 1 year ago HalfPint

HalfPint is a trusted home cook.

OMG. I'm going to need to use my dryer as a proofing oven now.

What is the texture of these buns?

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about 1 year ago KellySenyei

Yes, the dryer works like a dream! The texture of the buns is very soft and doughy -- ideal for hamburgers. Enjoy!

Baci1

about 1 year ago HalfPint

HalfPint is a trusted home cook.

Perfect. Thank you.