These Homemade Burger Buns Will Make Your Jaw Drop
When I tried these homemade burger buns for the first time, I knew I could never go back to store-bought again. The difference in flavor was massive – like it often is when you compare homemade and store-bought bread. We were having dinner guests that night and they all said these were the best burgers on the planet. And it’s not even an exaggeration, these really are outstanding!
Many people seem to think it’s somehow difficult to make burger buns yourself. That’s not true at all; once you’ve learned the steps, you can whip these up easily! You just need to be patient when letting the dough rise. It needs to rest for about 2 hours, to get that amazing consistency. Once you sink your teeth into these, you’ll know it was worth the wait!
These aren’t just great for your regular burgers; if you want to make mind blowing sliders, you can use this same recipe! Just cut the dough into smaller pieces.

To amp up the flavor even more, you could use warm water as your base for the dough. However, these still turn out awesome even if you’re using water.
Top these with sesame seeds (or any kind of seeds you prefer) or just omit them, if you’d like. My kids do not like sesame seeds so I always leave them out. That’s actually one of the reasons I try to avoid store-bought burger buns – for some reason all of them have been topped with sesame seeds.

Ingredients

• 2 1/4 teaspoons active yeast (1 envelope)
• 3 1/2 cups Gold Medal all-purpose flour, divided
• 1 cup warm water (105° F/41° C)
• 1 large Eggland’s egg
• 3 Tablespoons Land O’ Lakes butter, melted
• 2 Tablespoons Domino white sugar
• 1 teaspoon salt
• vegetable oil (for brushing bowl and dough)
• 1 Eggland’s egg
• 1 Tablespoon McArthur milk
• 1 teaspoon sesame seeds or other bun topping (optional)

Instructions:
Stir together yeast, 1/2 cup flour and water in the bowl of a stand mixer or a large bowl. Let sit until mixture becomes foamy, 10-15 minutes.
Stir the melted butter, egg, sugar and salt into the yeast mixture. Add the remaining flour and knead with a dough hook, or by hand until smooth and elastic.
Form dough into a ball and brush lightly with oil. Place in a lightly oiled bowl and let rise for about 2 hours.
Form dough into a thick rope and cut into 8-14 pieces (see note). Work with 1 piece of dough at a time, and keep the remainder covered. Form each piece into a ball, tucking the ends underneath. Slightly flatten the ball with the palm of your hand. Place dough patties on a baking sheet lined with parchment about 1/2″ apart. Allow to rise about 1 hour, until doubled.
Heat oven to 375°F. When buns have risen, whisk together egg and milk. Lightly brush the egg mixture on top of each bun, being careful not to collapse the dough. Immediately sprinkle with sesame seeds or other toppings if desired.
Bake buns for 15-17 minutes, or until golden brown. Cool. If you aren’t going to use the buns within 2 days, freeze leftovers.