Name: Perfect Burger Buns
Prep time: 25 min
Cook time: 15 min
Total time: 3 h
Yield: 8 to 12 buns
Ingredients: 1 cup (240 ml) warm water (about 110°F / 43°C); 2 teaspoons instant yeast; 3 tablespoons warm milk; 2 1/2 tablespoons (30 g) sugar; 1 large egg; 3 to 4 cups (360 to 480 g) bread flour; 1/3 cup (40 g) all-purpose flour; 1 1/2 teaspoons salt; 2 1/2 tablespoons (35 g) unsalted butter, softened; 1 large egg; 1 tablespoon water; Sesame seeds

These buns sit between a sandwich roll and brioche: an egg, a little butter, milk and sugar make them tender and lightly rich, while bread flour gives them enough structure to stand up to a burger and its juices. An egg wash and sesame seeds give the classic shiny top.

A long-time favorite from the KitchenSimplicity archive, they are worth making for cookouts and summer weekends. Shape eight for big restaurant-style burgers or twelve for smaller patties and kids, and bake them the morning of your barbecue.

Tips

Stick with bread flour for the bulk of the flour; its higher protein gives the buns their lift and chew. All-purpose flour alone makes a softer, flatter bun.
Weigh the dough and divide by 8 or 12 so every bun is the same size and bakes evenly.
No stand mixer? Mix the dough with a wooden spoon, then knead by hand on a lightly floured counter for 10 to 12 minutes.
The buns keep in an airtight bag for 2 days or can be frozen for up to 3 months. Toast the cut sides before building burgers.

Perfect Burger Buns

Prep

25 min

Cook

15 min

Total

3 hr

Yield

8 to 12 buns

Ingredients

For the dough:
1 cup (240 ml) warm water (about 110°F / 43°C)
2 teaspoons instant yeast
3 tablespoons warm milk
2 1/2 tablespoons (30 g) sugar
1 large egg
3 to 4 cups (360 to 480 g) bread flour
1/3 cup (40 g) all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons (35 g) unsalted butter, softened
For the topping:
1 large egg
1 tablespoon water
Sesame seeds

Steps

In the bowl of a stand mixer, stir the yeast into the warm water. Add the milk, sugar and egg and mix with the paddle attachment until combined.
Add 3 cups (360 g) of the bread flour, all of the all-purpose flour and the salt. Mix on low until well blended, then beat in the softened butter.
Switch to the dough hook. Add more bread flour, a few tablespoons at a time, just until the dough comes together and pulls from the sides of the bowl but still feels slightly tacky. Knead on medium-low for 6 to 8 minutes, until smooth and elastic.
Place the dough in a large greased bowl, cover and let it rise in a warm spot until doubled, about 1 hour.
Line one or two baking sheets with parchment. Divide the dough into 8 equal pieces for large buns or 12 for medium buns. Shape each into a smooth, tight ball and press it down gently to flatten slightly. Arrange them about 3 inches apart.
Mist the buns lightly with cooking spray, cover loosely with plastic wrap and let rise until nearly doubled, about 1 hour.
About 20 minutes before baking, set a pan of water on the lowest oven rack and heat the oven to 400°F (200°C).
Whisk the egg with the tablespoon of water. Brush it lightly over the risen buns and sprinkle generously with sesame seeds.
Bake for about 15 minutes, turning the pan halfway through, until deep golden brown (an instant-read thermometer should read about 190°F / 88°C in the center). Cool on a wire rack before slicing.