Description
These homemade hamburger buns are fluffy, slightly sweet, and sturdy enough to hold loaded burgers without falling apart. Using a milk bath technique, they achieve a shiny, golden crust and a tender crumb that rivals high-end burger joints.
Ingredients
Scale
- 1 ¼ cups warm water (divided, 1 cup for milk bath)
- 2 ¼ teaspoons active dry yeast (or 1 packet)
- ¼ cup granulated sugar
- 1 cup whole milk (divided, 1 cup for milk bath)
- 4 tablespoons unsalted butter, melted (plus extra for brushing)
- 2 large eggs (1 for dough, 1 for egg wash/milk bath)
- 3 ½ to 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm water (105°F-115°F), sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, 1 egg, salt, and 3 ½ cups of bread flour. Mix on low speed for 2 minutes. Gradually add remaining flour until dough pulls away from sides but remains slightly sticky.
- Knead the dough: Knead on medium speed for 5-7 minutes until smooth and elastic. If kneading by hand, knead for 10 minutes.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare milk bath: While dough rises, bring 1 cup water and 1 cup milk to a boil in a saucepan, then remove from heat to cool slightly.
- Shape the buns: Punch down dough and divide into 8 equal pieces. Roll into smooth balls and place on parchment-lined baking sheets, leaving 2 inches of space.
- Second rise: Cover buns loosely and let rise for 30-45 minutes until puffy and nearly doubled.
- Milk bath dip: Preheat oven to 375°F (190°C). Dip each bun in the warm milk bath for 5 seconds per side using a slotted spoon.
- Bake: Bake for 15-18 minutes until golden brown and hollow when tapped. Rotate pans halfway through.
- Butter brush: Immediately after baking, brush tops with melted butter. Cool on a wire rack for at least 15 minutes before slicing.
Notes
Ensure water temperature is between 105°F and 115°F to activate yeast without killing it. Do not over-flour the dough; it should be tacky like a Post-it note. The milk bath is crucial for achieving a shiny, professional crust. Buns freeze well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 6
- Sodium: 250
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: homemade hamburger buns, burger buns, yeast bread, milk bath buns, copycat recipe, soft buns, baking