Homemade Herbed Hamburger Buns
If you are like me and have held off making hamburger buns for years; you need to grab some yeast and quickly try this recipe.
Seriously, I can’t believe I waited this long to make homemade hamburger buns. Nothing is better than homemade. Especially this recipe.
They will take a little time to make but you will be so happy you went for it.
Do you need more convincing?
Anika from Guard My Heart (Crystal Shores Book Two) agrees with me. Nothing is better than homemade bread. She would know since she’s the bread queen.
She usually likes to work with sourdough starters, but she does serve yeasted bread at her bakery. She has a little bit of everything to make our hearts and tummy’s happy.
Did we convince you?
It’s funny, I didn’t plan to fall in love with homemade hamburger buns, but it happened. Several years ago, when I first had my blog, I had on my food bucket list to make homemade hamburger buns. I’m not sure if fear stopped me. I can honestly say I was nervous because I thought they would be really hard to make.
Confession: They are NOT hard to make.
They do take time but that’s a bonus. Then you can enjoy more time in the kitchen relaxing and doing what you love: baking.
Here is a YouTube video if you are still feeling unsure. I realized with all the steps, having a video would be super helpful.
Now go have fun making your own hamburger buns!
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Herbed Hamburger Buns
Recipe by Terra Kelly
Prep: 25-30 minutes
Inactive: 1 hour
Bake: 20-25 minutes
Makes: 8 Buns
Ingredients
1 cup lukewarm water (112-116 degrees Fahrenheit)
1 packet (1 ½ Tbsp) dry active yeast
1 large egg
2 Tbsp salted butter, melted (+2 Tbsp for brushing on buns)
2 Tbsp sugar
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp red pepper flakes
1 ¼ tsp salt
3 cups all-purpose flour
1 Tbsp olive oil
Directions
In a measuring cup or small bowl, add lukewarm water and yeast. Let it sit for 10 minutes before adding it to the dough mixture. Note: If you don’t have a thermometer, you will want the water to be warm or almost hot to the touch. The specific temperature will help the yeast activate and grow in the water.
Melt two tablespoons butter in your microwave or stovetop in a small saucepan. Let the melted butter cool.
In a medium bowl, add one cup of flour, yeast/water mixture, egg, melted butter, sugar, garlic powder, Italian seasoning, red pepper flakes, and salt. Mix the ingredients together well. Then add remaining flour and mix well. The dough will be sticky but it’s ready for you to knead.
Add dough to floured surface and knead for 8-10 minutes. You can continue to add small amount of flour to surface while kneading until the dough feels smooth and is easy to knead.
Form the dough into a ball. Add olive oil to a medium bowl, then place dough ball into bowl and cover all sides with the oil. Cover the bowl with a damp towel or damp paper towel. Sit the bowl in a warm area and let it proof for about 1 hour or until the dough triples in size.
Place dough on a sheet pan with Silpat or parchment paper. If you have a scale, you will cut off dough that is about 100 grams each. Note: If you don’t have a scale, you will want to cut the dough into eight equal pieces.
Once the dough is cut into eight pieces, now you can roll then into balls. Separate each ball on the sheet pan to give the dough room to grow. Sit them in a warm area to proof for another 30 minutes. Note: I placed a second sheet pan on top to cover the dough, but it also gives the dough enough space to rise.
Preheat oven to 375 degrees Fahrenheit.
Melt another two tablespoons butter. Once the dough balls have doubled in size, brush each ball with melted butter and bake for 20-25 minutes (or until golden brown and 200 degrees F inside the cooked bun).
You can let the hamburger buns cool or enjoy them immediately.
Store the buns in an airtight container at room temperature for 3-5 days.
