Introduction

Who doesn’t love a good hamburger? After trying this recipe (from The New York Times Cooking), we never again purchased buns.

You’d need to plan a bit more ahead because there are few resting steps along the recipe to let the buns rise, but it’s worth the wait!

You can also freeze the buns so that you have some ready whenever you need!

We use these buns to make hamburgers but also for breakfast, with some butter & jam 🤤

<aside> 👉 Follow us on Instagram

</aside>

Ingredients

• Milk: 44ml | 3 tbsp
• Active dry yeast: 14 g | 0.5oz | 2 tsp
• White Sugar: 32g | 1.1oz | 2 & 1/2 tbsp
• Egg: 2
• Bread flour: 360 g | 12.75oz | 3 cup
• All-purpose flour: 40g | 1.4oz | 1/3 cup
• Salt: 9g | 0.3oz | 2 tsp
• Butter at room temperature: 35.5 g | 1.2oz | 2 & 1/2 tbsp
• Warm water: 227g | 8oz | 1 cup
• Optional Add-Ins

Nutrition

<aside> 🧐 Serving: 105g Calories: 267kcal Total Fat: 4.9g (6%) Saturated Fat: 2.7g (14%) Cholesterol: 51mg (17%) Sodium: 483mg (21%) Total Carbohydrate: 44.7g (16%) Fiber: 0.4g (1%) Sugar: 5.8g Protein: 9.1g

</aside>

Preparation

1. In a bowl, mix together warm water, milk, active dry yeast & sugar. Set aside until it becomes foamy - *about 5 minutes.*
2. Meanwhile, in a separated bowl, beat 1 egg.
3. In a large bowl, whisk bread flour, all-purpose flour & salt. Add butter & with your fingers press the butter into the flour until you get crumbs. Add the foamy yeast mixture & the beaten egg to form the dough.
4. Transfer from the bowl to a lightly floured surface & knead the dough until it becomes smooth & elastic (about 10 minutes). *If you have a Thermomix, instead of steps 3 & 4, place bread flour, all-purpose flour, beaten egg, butter, yeast & salt in the bowl and then use the knead function for few minutes.*
5. Shape the dough into a ball & transfer to a clean bowl, cover with a damp cloth or a plastic wrap & let rise for 1 to 2 hours, preferably in a warm place. The dough should double in size.
6. Transfer the dough to a lightly floured surface or a baking sheet, divide in 8 equal parts. Roll each part into a ball & place on a baking sheet 2 to 3 inches apart. Cover with a kitchen towel & again let the dough balls rise for 1 to 2 hours, preferably in a warm place *- a trick I often use is to place the dough on the stove on top of the oven, turn on the heat of the oven for 15 minutes & then turn it off.*
7. Preheat oven to 400 F (205 C) & place a pan with water at the bottom of the oven. This will create steam & help the buns rise.
8. Beat remaining egg with a little bit of water & spread on top of buns (ideally with a small brush). *Optional: add some sesame seeds on top of buns*
9. Bake the buns until tops are golden brown, about 15-20 minutes. For a even baking, turn the sheet halfway through the baking.
10. Transfer to a cooling rack until it completely cools down.