Homemade Hamburger Buns Recipe
These fantastic homemade hamburger buns are perfectly moist, round, and golden brown for the best bun recipe for your hamburgers.
Ingredients
- 8- to-10-ounce russet potato
- 4 cups all-purpose flour
- ½ cup water
- ¾ cup whole milk
- 1/3 cup sugar
- 1 packet active yeast
- 1 ½ teaspoons coarse salt
- 1 large egg
- 1/3 cup softened unsalted butter
Instructions
- Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes.
- In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined.
- Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature.
- Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside.
- In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes.
- In the meantime, whisk together the flour, remaining sugar, and salt until combined.
- Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed, and then add in the mashed potato and then slowly add in the flour mixture.
- Then, immediately add in the egg and tangzhong and mix on low to medium speed.
- Once the dough starts pulling away from the bowl and adheres to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in.
- The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled.
- Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each.
- Fold and shape the dough into balls by pushing the center of it through the middle, creating a taught ball.
- Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour.
- Add water to a small pan, place it on the bottom rack in the oven, and then preheat the oven to convection 375°.
- After the hour rise, make the egg wash by whisking together 1 large egg yolk and 2 tablespoons of milk until combined, then brush the dough balls and bake at 375° for 17-20 minutes or until golden brown.
- The buns will be 208° internally once they’re done. Remove them from the oven and cool to room temperature before serving or storing.
Notes
Make-Ahead: You can make these hamburger buns up to 2 days ahead.
How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze these hamburger buns for up to 6 months. Thaw them at room temperature until thawed before serving.
If you only have all-purpose flour, remove 1 tablespoon from the milk and 1 tablespoon from the water before mixing it with the sugar and yeast in procedure six.
You can brush melted unsalted butter on the buns once they’re finished.
If you do not have a ricer or food mill, thoroughly mash the peeled baked potato with a fork.
When using instant yeast, you do not need to wait for a raft to form.
Nutrition
Calories: 296kcalCarbohydrates: 50gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 413mgPotassium: 179mgFiber: 2gSugar: 8gVitamin A: 243IUVitamin C: 1mgCalcium: 38mgIron: 3mg