Easy Burger Buns
The true origin story of the hamburger bun itself is debated—the only thing generally agreed upon is that it was created in America. The concept of a minced beef patty, can be traced back to the city of Hamburg, Germany. In the 19th century, the "Hamburg steak," a seasoned, minced beef patty, became popular in German cuisine. In turn, German immigrants brought this culinary tradition to the United States.
This is where sources claim that two possible people can lay claim to the invention of the modern burger bun we know and love today. Some say the creator is Oscar Weber Bilby from Tulsa, Oklahoma—he served his first hamburgers on yeasted buns his wife baked on July 4, 1891. Others say that Walter Anderson, the co-founder of White Castle burgers, created it in 1916. Fast forward to the 21st century, and we have fast food chains like McDonald's that have helped this dish gain popularity around the world.
Whenever our family decides to grill, I often make homemade buns in tandem because they’re really fresh, require few ingredients, and are super quick to make. My husband and I avoid store-bought hamburger buns like the plague. He describes them as "stale and foam-like" due to being overly processed. I tend to avoid store-bought buns because they often contain ingredients that I have to google.
For a great burger bun presentation when hosting guests, the key is to add a generous amount of egg wash and sesame seeds to the tops of the buns right before putting them in the oven.
Baking Tip: Measure your flour with a scale to avoid inaccurate measurements and ensure consistent baking results. Flour settles in bags or containers, and its volume can vary greatly depending on how it's scooped.
Ingredients:
575 g (4 3/4 cups) flour
7.5 g (1 1/2 tsp) salt
7.5 g (2 1/2 tsp) yeast
70 g (5 tbsp) butter at room temperature
235 ml (1 cup) warm water
100 ml (1/2 cup) milk
Eggwash:
15 ml (1 tbsp) water
1 egg
Garnish:
White Sesame Seeds
Directions:
Add flour to a large mixing bowl. Next, add yeast on one side and salt, sugar, and butter on the other. Gradually incorporate room temperature water and milk. Mix with a spoon until the dough starts to form.
Knead the dough for 10-15 minutes either in a freestanding mixer with a dough hook attachment or on a lightly floured surface until it becomes smooth and elastic.
Place the dough in a bowl, cover it with a towel or cling film, and let it rise for 1 hour in a warm place or until it doubles in size.
Prepare 2 large baking trays by lining them with parchment paper. Punch the air out of the dough, form, and roll into 8 tight balls. Evenly place 4 on each of the pre-lined trays. Let it sit uncovered for 1 hour or until the buns double in size.
While waiting for the dough to prove, preheat the oven to 400°F/205°C.
In a small bowl, whisk together egg wash ingredients. Lightly brush the top of the buns with your egg wash and garnish with sesame seeds.
Bake in the preheated oven for 35-45 minutes until the the tops are golden brown.
Allow the buns to cool on a wire rack before slicing and enjoying. If you want to enjoy them at a later date, cut each bun in half, place them into a Ziploc bag, and keep them in the freezer. (If you do this, make sure the bread completely cool and try to remove as much air from the bag as possible.)
“Life is too short to miss out on the beautiful things like a double cheeseburger.”