Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

What makes the best burger bun? ›

The ideal burger bun is pillowy soft, squishy and tender. It needs enough structural integrity that it will hold strong with a juicy burger, but should never be tough and chewy - that would distract from all the other delicious flavours and textures in a perfectly crafted burger.

Steaming or air-frying buns can improve their texture. Adding herbed butter or mayonnaise can add flavor and moisture to stale buns.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

Store the homemade hamburger buns in an airtight container or wrapped in foil at room temperature for up to five days. Avoid short term refrigeration, as this will dry them out.

Brioche buns are rich, buttery, and slightly sweet, thanks to their high egg and butter content. They practically melt in your mouth, creating a heavenly contrast with the savory burger fillings. Think of them as the velvet robe of burger buns – luxurious and utterly satisfying.

Alternatively, burger lovers can apply a light egg wash to the top of the buns, sprinkle on sesame seeds, and pop them in the oven for a few minutes to finish.

Here are a few tips that might be of some help inshaAllah. Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. So inshaAllah next time when you knead the dough, follow these tips: 1.

To keep your burger buns fresh, store them in air-tight containers at room temperature. Avoid letting any moisture creep in to avoid them from getting soggy and mouldy.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

What are McDonald's burger buns made of? ›

Ingredients: Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Yeast, Soybean Oil, Contains 2% Or Less: Salt, Wheat Gluten, Potato Flour, Vinegar, Dextrose, Corn Starch, Modified Food Starch, Vegetable Proteins (pea, Potato, Rice And/or Faba ...

Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg.

Depending on how airy bun gets I would say 120-150g is great weight. I scale my normal burger buns between 95-100g. I flatten them when putting them on the pan and gently again when they are starting to pop up again. Then I let them rise fully.

To make these buns using our hamburger bun pan: Divide the dough into six pieces (about 128g each) and shape them into balls. Place the balls into the lightly greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they're about 3 1/2" to 4" wide.

Most classic burgers simply call for a plain white bun. Even Anthony Bourdain dismissed other types of buns like brioche in favor of a heartier and sturdier white bun. There's still a wide range of quality when it comes to white buns and not all bread is created equal.

A classic burger bun is a soft, yeast-risen bun typically made from white flour. But that's not the *only* bun you can use to house a burger. Potato buns are another popular choice, as well as brioche and sesame seed buns. They all share a few characteristics, like a soft, even, interior crumb and yielding outer crust.

In my opinion, the best buns for a hamburger are brioche because, not only are they sturdy and spongy, they have a light sweetness, ideal for your savory protein of choice — like cheeseburgers, hamburgers, sloppy joes, portobello mushroom burgers, pulled pork, fried fish, or fried chicken.

Flavor is another essential aspect of any burger or greasy sandwich experience, and the bread's taste shouldn't distract from the overall enjoyment. For instance, while some may find brioche to be too sweet for a burger bun, a potato roll offers a more neutral taste.