DIFFICULTY LEVEL: EASY
Hamburger Buns
Ingredients
Sponge
- 177 g ABC+
- 109 g Water
- 1/16 tsp Instant Yeast
Final Dough
- 522 g ABC+
- 331 g Water
- 6 g Instant Yeast
- 14 g Salt
- 27 g Sugar
- 27 g Milk Powder
- 282 g Sponge Almost everything from above
- 53 g Butter, unsalted
Instructions
Make the sponge
- Mix together ⅛ instant yeast in 218g water. Then use half this water (109g) to mix with the flour (net result is 1/16 tsp yeast). Use a KitchenAid mixer, speed 2, for about 2 minutes or until everything comes together. Cover and allow to ferment 12 hours overnight.
Mix the final dough
- Mix together everything EXCEPT for the butter until the dough comes together – 5 minutes on KitchenAid speed 2 or spiral mixer on lowest speed.
- Add softened or pounded butter. Mix until you achieve an improved mix. This varies based on your mixer. On my spiral mixer, this takes 4 minutes on speed 2 (high). On a KitchenAid, it might take longer.
- Divide into 100g (3.5oz) pieces, roll into a ball and allow to rest covered for 15 minutes.
- Roll out the balls into flattened discs (approximately 1/4" thick). Place into the baking tray.
- Egg wash the buns and place inside a sealed bag to prevent drying. Proof for 2 hours at 80°F.
- Set your oven to 350°F about an hour before baking.
- Egg wash a second time. Garnish with sesame seeds (optional). Bake for 18-20 minutes (350°F, convection). Rotate in the oven once or twice during the bake for more even browning.
- Allow to fully cool out of the pan before slicing.
DETAILED INSTRUCTIONS
Hamburger buns are not hard to find at any store, but they are usually flat, flimsy and have all sorts of additives. This is my favorite recipe for strong, thick and hearty buns made with organic ingredients and nothing you can’t pronounce.
Make the sponge
Start by mixing your sponge. A sponge is a type of preferment which is much stiffer than a poolish. Although there is some debate on whether the consistency of the preferment has any real impact, many bakers believe that a stiff (low hydration) preferment will impart strength to the final dough. We want strength so that the bun rises high and stays stiff.
For this recipe, you need a tiny, tiny amount of instant yeast (1/16 tsp). Unless you have tiny mice living in your kitchen with tiny spoons, no one has a 1/16 tsp version. Solution: put 1/8 tsp in twice your needed water and then use half the water. For this to work, you need to make sure your yeast is fully dissolved in that larger quantity of water.
Since the sponge is quite stiff, I like to use my stand mixer (KitchenAid) for a few minutes to get most of it together. Sometimes, I hand knead it at the end. Cover the bowl and let it stay at room temperature until risen and bubbly – about 12-16 hours.
FINAL DOUGH
Mix your sponge with all the other ingredients except the butter. Five minutes of kneading is usually enough to fully hydrate the flour and for all the ingredients to come together.
Pound the butter flat (or soften slightly) and add it to your dough. Continue mixing until you achieve an improved mix. Open a gluten window to check your consistency. On my spiral mixer, this take about 4 minutes on speed 2 (high speed). On your KitchenAid, it might take longer.
Roll out 100g balls (3.5oz), cover and allow to rest for 15 minutes. This is important so that the balls are easier to roll out. Once ready, I roll them to approximately 1/4″ thick.
Place the flattened balls into a bun tray. I use these trays and they are truly excellent: https://www.usapan.com/mini-round-cake-pan-6-well-1240hm
And don’t worry, these trays are also useful for other things, like these phenomenal cinnamon buns!
Use a brush to place egg wash. This helps to bring out the color and shine on the top of the bun. To make the egg wash, simply mix one whole egg with 1/2 of a yolk.
Place the pans in a plastic bag to prevent drying and allow to proof for 2 hours at 80F. You can proof a little longer if your kitchen is a lot cooler than that.
Preheat your oven to 350F an hour ahead of time. Brush on another layer of egg wash just before inserting into the oven. You can also sprinkle sesame seeds on the top if you desire.
Once out of the oven, immediately transfer to a cooling rack. Allow the buns to fully cool before cutting them open. If you use the pans I recommend, there will be a distinct line in the bun which is the perfect place to make a cut.
VARIATION
Not everyone has bun pans and not everyone wants to invest in them. You can also make these buns on a regular sheet pan, but they will not rise as high and they will not be as perfectly round. To get that professional look and feel, the special pans are essential.
I hope you enjoy making these hamburger buns. They are real crowd pleasers. If you have questions or suggestions, please comment below.