Hamburger Buns

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

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There is nothing quite like the smell of homemade hamburger buns wafting through the kitchen. These soft, pillowy rolls offer a rich flavour and golden crust that shop-bought versions simply cannot match. By using a enriched dough with whole milk and butter, you achieve a light, airy texture that is sturdy enough to hold all your favourite burger fillings without falling apart.

This vegetarian baking recipe is an excellent project for home cooks looking to master yeast-based breads. These versatile buns are perfect for a family barbecue, a casual weekend dinner, or even toasted for breakfast. Because they freeze beautifully, you can prepare a batch in advance, ensuring you always have high-quality, artisanal bread ready for your next vegetarian burger or savoury sandwich.

Ingredients for Hamburger Buns

475 مل حليب كامل الدسم
60ml warm water (105-46°C)
2 (5g) packages active dry yeast
50g plus 1/2 teaspoons sugar, divided
1/2 stick unsalted butter, cut into tablespoon pieces and softened
2 بيضات كبيرة، مخفوقة بخفة
1 ملعقة طعام ملح
750g plain flour, divided
1 large egg mixed with 1 tablespoon water for egg wash
a stand mixer with paddle and dough-hook attachments
a 3-inch round biscuit cutter

How to make Hamburger Buns

Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 46°C.

Meanwhile, stir together warm water, yeast, and 1/2 teaspoons sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Add butter, warm milk, and remaining 60ml sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 500g flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.

Switch to dough hook and beat in remaining 250g flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 tablespoon at a time. Beat 5 minutes more. (Dough will be sticky.)

Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.

Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.

Preheat oven to 191°C with racks in upper and lower thirds.

Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.