Today at Paulina Cocina, we have a homemade hamburger bun recipe that I swear you'll never buy supermarket-baked bread again. This recipe will change your life . It's a turning point. In 10 years, you'll look back on your days of store-bought bread and say how naive I was. I'm truly in love with this homemade hamburger bun. Fluffy and tender forever.
About this hamburger bun recipe
This recipe allows us to eat healthier bread, without preservatives or additives, and you can also eat it fresh and freshly baked. Nothing beats freshly baked hamburger buns. As a fan of easy bread recipes, finding and perfecting this hamburger bun recipe was destiny for me.
The truth is that it can also be used as a wildcard homemade bread recipe, because if you change the shape a little and add seasonings, you can make any type of bread: homemade sandwich bread, or whatever you can think of.
I never thought a hamburger bun would be so superior to processed food. Anything that makes a burger feel like homemade food is a real winner for me. Here's another great recipe for homemade pita bread —this one is Arabic, in case you were confused about the kneading.
Ingredients
half a dozen comes
- 500 gr of flour
- 2 gr. of dry yeast or 6gr. of fresh yeast
- Half cdita. salt
- 2 Cditas. full of sugar
- 100 ml. of warm water
- 40 ml. of warm milk
- 1 egg
- 40 gr. of butter
- Sesame and poppy seeds to decorate
How to make this homemade hamburger bun
it's really very easy
- The first thing we'll do is place the flour in a bowl and make a hole in the center, spreading it to the sides of the bowl, forming a crown. We'll also add salt to the sides.
- In the center, we'll pour the warm water and warm milk. We'll also add the egg, then the butter, and finally the yeast, breaking it up so it blends better into the dough.
- We begin to slowly incorporate the flour into the liquid part of the center. This procedure is inevitably done by hand; any other utensil will be cumbersome and will make everything dirty. It's really not recommended. Use your hands. It's a little disgusting, but find that part of you that's still 5 years old and enjoys getting dirty and playing with dough.
- Once the ingredients are well combined and we have a ball of dough, we will remove it from the container.
- Now it's time to knead properly. Sprinkle a little flour on the counter and on top of our dough and begin to knead it carefully. Keep an eye on the moisture content of the dough. It should be fluffy but not too wet. If you find it too sticky, add as much flour as you need while kneading. Don't overdo it with flour, as it will end up lumpy and hard.
- We'll put a splash of oil in a bowl and let our dough ball rest, covered with plastic wrap, for about an hour.
- When we see that the dough has doubled in size, we'll remove it from the bowl and degas it. What does this mean? A gentle kneading will cause the rising gas to escape. Be careful not to overknead; it's just a little.
- We divide the bun into 6 equal parts. You can do this by eye or weigh them to make sure they're even. We'll round each part to give it a neater, smoother shape.
- We place them on a baking tray coated with oil and cover them with a tea towel to give them a second rise.
- Once the buns have doubled in size, we'll brush them with a little egg and top them with the seeds we chose to decorate them.
- So, they go into the oven at 200ºC for about 12 to 15 minutes. Once they're done, we take them out, let them cool a bit, and they're ready to use.
Hello Paulina!!! Thank you so much for the recipe, the dough following the recipe comes out spectacular, the only thing I changed was 150 grams of common flour for whole wheat flour to experiment 😅 a beauty to the point and exquisite, quick to make... without a doubt I won't buy any more, from now on they will be homemade ✨
Hello, the instructions don't mention sugar. It's added with the salt, along with the water, isn't it? Please clarify!
Spectacular, I wouldn't tire of making them and recommending them.
With that amount of flour in proportion to how many loaves it is more or less (e.g.: 10, 15, how many come out)
And how do you add dry yeast?
Paulina, in the video the amount of flour is 250g, and here it's 500g. What would that be?
Thanks!
I forgot to add the seeds. Can I add them after they're cooked? How do I make them stick?
Make the video again, you're missing things.
Can the dough be made in a food processor?
They came out bland. They lacked salt.
Hello, the written recipe shows the quantities, and it says 500g of flour.
Oh, I didn't put in the sugar! When was I supposed to?
Hello! The sugar goes in the center, with the yeast. And I personally let it activate with a little milk and sugar before adding the yeast. Another tip: To make it rise properly, you can let the dough rise in the oven with a fairly warm pan of water. The heat and humidity will help it rise!
Hi Paulina, I've seen several times that things differ between the video and the written text. Don't act so smart and list all the information at once! You're the best!
They are the best!!! I made them, they weighed 150g and they were quite large but delicious...ahhh and they add whole wheat flour and brown sugar, skimmed milk...deadly
Why do they ask about the quantity of flour, when the list of ingredients CLEARLY says 500 GR???? Are they or are they made?
Hi Paulina, while I was trying to knead the dough, I remembered your whole family, haha! Because the recipe calls for 250g of flour, and in the video you say 500g. Since there's always time to add more, I ended up with 250g, and it turned out a bit tacky. It's rising now, so we'll see what happens. Cheers!
It came out very rich and pretty.
HELLO!!!! I loved it, it came out delicious.
Flour 250g as in the ingredients or 500g as in the video??
Sugar when??? ??
Can someone clarify the amount of yeast for me, please? Thanks.
Hahaha…I don’t want to have any more pets…I’m getting off the sourdough starter!
Hello! For those who have already done this, could you tell me what measurements you have left? Thanks.
Can I let them rise overnight so I can bake them the next morning?
It's 500g the amount of flour I checked!
It would be nice if the recipe were updated. There's always someone who starts cooking, and sometimes accuracy is better.
I made one of your mixes with 450g of whole wheat flour and 50g of all-purpose flour. I used the dough from the whole wheat dairy bread. They turned out delicious! Thanks Paulina for your kindness!
I almost forgot about the sugar. The sugar isn't mentioned anywhere in the written explanation or the video. I added it along with the salt, so I hope I get it right. I was also confused about the flour quantity. Thanks for the recipe. I hope it turns out well.
Spectacular! I add Provençal herbs and oregano, make them smaller, and with 250 grams of flour, I get 12 rolls, and I have flavored rolls. Great. Thanks, Paulina!
I like it because several people ask about the amount of flour but I don't see that the cook has answered even half a word hahaha