Update: These are still good hamburger buns, but I think my more recent recipe might be even better!
Since I have been making all of our family bread for the past 7 months, it was only logical that I would look to make our own hamburger buns now that bbq burger season is here.
I tried several recipes before trying this one. All of the others I tried were not the light bun I was looking for. This one hits the mark perfectly, with an easy to work with dough that bakes up tasty and light!
This recipe works equally well for hot dog buns. Simply follow the recipe but shape into hot dog shape instead.
Homemade Hamburger or Hot Dog Buns
1 tablespoon instant yeast
3 1/2 cups all-purpose flour (14 3/4 oz.)
1/4 cup sugar (1 3/4 oz.)
1 1/4 teaspoons salt
3/4 to 1 cup lukewarm water (6 to 8 oz.)
2 tablespoons butter (1 oz.)
1 large egg
For egg wash (if using):
1 Tbsp. water
Mix and knead all of the dough ingredients by hand, mixer, or bread machine—to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour or until it’s doubled in bulk.
Remove the dough to a lightly floured cutting board. Gently pat down the dough and divide it into 8 pieces. (Try shaping dough into 8-inch long log, cutting eight 1-inch slices and then shaping each slice into a ball). Flatten balls to about 3″ across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
If desired, brush buns with melted butter (will give them a soft, light golden crust) or brush lightly with egg wash (1 egg beaten with 1 tablespoon water) for a darker, shinier crust. Sprinkle with sesame seeds (or poppy seeds, if you prefer) after washing with egg wash (so they’ll stick).
Bake the buns in a preheated 375° F. oven for 12 to 15 minutes or until golden. Cool on a rack.
Adapted from a King Arthur Flour recipe