Chinese
Hamburger Bun Recipe

This hamburger bun recipe is super easy to make with regular pantry ingredients and the result is a SOFT bun that stays soft!

All you need is milk, an egg, a little sugar, 00 flour, yeast and salt. Sesame seeds are optional! With summer just around the corner, I know this recipe will come in handy all season long.

The recipe that keeps on giving

Our beloved milk bread is the recipe that keeps on giving. Since we first launched it in January 2015 (almost 10 years ago), we've developed tons of recipes using it as a base.

There are Bill's Milk Bread Croissants, Kaitlin's Fluffy Cinnamon Buns (like these burger buns, they stay soft and fluffy), and a whole collection of Chinese Baked Buns. I think there are more than 20 recipes on our blog that start with this quick and reliable dough.

This time I adapted it to make soft homemade hamburger buns. As in the original recipe, just pour all the ingredients into a bowl at the same time. This recipe, however, is even simpler, because it is a lighter dough.

Instead of cream I used milk, which many of us already have on hand. Instead of a mix of bread flour and cake flour, you can use 00 flour. (After further testing, I found it to be a great substitute for all our milk bread recipes.) I also added less sugar, since these rolls aren't as sweet.

A recipe for a soft hamburger

Thanks to the enriched dough (a dough with added dairy and eggs), these hamburger buns are super fluffy and soft.

squeeze sides of freshly baked homemade hamburger roll

The key to a soft, non-dry hamburger bun is to avoid drying out the dough, and this is stickier. When you mix it, it should only stick to the bottom of the bowl and not the sides.

I know working with stickier dough can sometimes be difficult, but avoid adding extra flour. If you follow the recipe and save the flour when kneading the dough, you will get excellent results.

The consistency of the dough will also change depending on the humidity in your kitchen. In summer, when it is very humid, you may need a little extra flour on your hands.

That said, this recipe is really pretty simple in the grand scheme of bread baking. Again, whether you use active dry yeast or instant yeast, you don't need to activate the yeast in warm water first. The ingredients are added to the mixer all at once! Just make sure you add them in the order listed and that the milk and egg are at room temperature.

These soft and fluffy buns are not just great for burgers, but for any sandwich. And you know exactly what's inside.

Hamburger bun

Sometimes, instead of buying the ingredients in the store, I prefer to simply make them from scratch. Especially with prices so high, it can be a rewarding way to save money and avoid preservatives and other unwanted additives.

The trick to preserving sesame seeds on bread

We also have a fun and handy technique for keeping sesame seeds securely on your buns. Bill discovered this little secret while he was developing his recipe for Chinese sesame balls.

The key is to wet the sesame seeds, not the dough. After briefly soaking the sesame seeds, strain them and then press the mixture into the soaked seeds.

If you brush the dough with water and then sprinkle the sesame seeds on top, they will fall out! Believe me, I've already tried.

Storage and advancement

To store: Keep leftover sandwiches covered to prevent drying out, on a covered stand or in a closed container or resealable bag.

Due to the risk of over-rising, the dough should not sit there overnight. If you want to make them ahead of time, these hamburger buns will keep for a few days on the counter and in the refrigerator for 7-10 days in a resealable bag.

Don't store them on the counter if you plan to take more than a few days to eat them, as the bread goes moldy faster in the summer heat than in the fall or winter.

Soft hamburger buns recipe instructions

In the bowl of a stand mixer fitted with a dough hook, add the ingredients in the following order: milk, eggs, sugar, 00 flour, yeast and salt. Turn on the mixer to “mix” and knead for 15 minutes, stopping the mixer from time to time to combine the dough.

If the dough sticks to the sides of the bowl, add a little more flour 1 tablespoon at a time until it comes away from the sides (it should stick to the bottom of the bowl, but not the sides). If mixing and kneading by hand, extend the kneading time by 5-10 minutes.

Milk bread dough in mixer, thewoksoflife.com

Next, cover the dough with a damp cloth and place it in a warm place until the dough has doubled in volume (about 1-2 hours). Check after 1 hour, as you don't want to over-rise the dough. (We like to test the dough in a closed microwave with a cup of freshly boiled water next to it.)

leavening of milk bread dough

Meanwhile, add the sesame seeds to a small bowl with a little water. Then filter them through a fine mesh strainer. Shake off excess water, then transfer to a medium bowl or shallow plate (large enough to comfortably hold a ball of dough). Set aside.

When the dough has doubled in volume, return it to the mixer and knead at low speed for another 5 minutes to eliminate air bubbles. Then transfer the dough to a lightly floured surface and cut it into 10 equal pieces (about 100-110 g each). Divide the dough into 12 equal pieces if you want slightly smaller rolls, or into 20 equal pieces if you want slideable rolls.

Take a ball of dough and knead it with the palm of your hand about a dozen times to remove any more air bubbles. Then shape it into a ball, making sure the top is as smooth as possible.

knead the ball of dough with the heel of your hand

Then lower the smooth side onto the sesame seeds, patting the dough into the seeds to get even coverage in a single layer.

Pat the sesame seeds into the dough, gently reshaping it as needed to keep it a round ball.

Place it on an ungreased baking sheet. Repeat the operation with the remaining dough balls, spacing them about 5 cm apart. (When they bake, it's okay if they end up touching each other slightly, as you can separate them easily.)

hamburger buns on the baking sheet before rising

Next, cover the dough balls with a dry cloth for the second leavening. Let rise on counter for 30-60 minutes (depending on ambient kitchen temperature), until rolls have increased 1.5 times in size.

Hamburger buns after rising

When the rolls have almost finished rising, place a rack in the center of the oven. Preheat to 350°F/175°C. Bake for 15 minutes or until golden brown. (If making smaller rolls, reduce cooking time by a few minutes as needed.) Remove from oven.

Cool them before cutting them.

Hamburger bun cut in half

Hamburger bun

This hamburger bun recipe is super easy to make with regular pantry ingredients and the result is a SOFT bun that stays soft!

Hamburger sandwich recipe

serve: 10

Instructions

  • In the bowl of a stand mixer fitted with a dough hook, add the ingredients in the following order: milk, eggs, sugar, 00 flour, yeast and salt. Turn on the mixer to “mix” and knead for 15 minutes, stopping the mixer from time to time to combine the dough. If the dough sticks to the sides of the bowl, add a little more flour 1 tablespoon at a time until it comes away from the sides (it should stick to the bottom of the bowl, but not the sides). If mixing and kneading by hand, extend the kneading time by 5-10 minutes.

  • Next, cover the dough with a damp cloth and place it in a warm place until the dough has doubled in volume (about 1-2 hours). Check after 1 hour, as you don't want to over-rise the dough. (We like to test the dough in a closed microwave with a cup of freshly boiled water next to it.)

  • Meanwhile, add the sesame seeds to a small bowl with a little water. Then filter them through a fine mesh strainer. Shake off excess water, then transfer to a medium bowl or shallow plate (large enough to comfortably hold a ball of dough). Set aside.

  • When the dough has doubled in volume, return it to the mixer and knead at low speed for another 5 minutes to eliminate air bubbles. Then transfer the dough to a lightly floured surface and cut it into 10 equal pieces (about 100-110 g each). Divide the dough into 12 equal pieces if you want slightly smaller rolls, or into 20 equal pieces if you want slideable rolls.

  • Take a ball of dough and knead it with the palm of your hand about a dozen times to remove any more air bubbles. Then shape it into a ball, making sure the top is as smooth as possible. Then lower the smooth side onto the sesame seeds, patting the dough into the seeds to get even coverage in a single layer.

  • Pat the sesame seeds into the dough, gently reshaping it as needed to keep it a round ball. Place it on an ungreased baking sheet. Repeat the operation with the remaining dough balls, spacing them about 5 cm apart. (When they bake, it's okay if they end up touching each other slightly, as you can separate them easily.)

  • Next, cover the dough balls with a dry cloth for the second leavening. Let rise on counter for 30-60 minutes, until rolls have increased 1.5 times in size.

  • When the rolls are almost finished rising, place a rack in the center of the oven and preheat to 350°F/175°C. Bake for 15 minutes or until golden brown (if making smaller rolls, reduce the baking time by a few minute as needed). Remove from the oven and let cool before cutting.

nutritional values

Calories: 235kcal (12%) Carbohydrates: 44G (15%) Protein: 7G (14%) Fat: 3G (5%) Saturated fats: 1G (5%) Polyunsaturated fats: 1G Monounsaturated fat: 1G Trans fats: 0.001G Cholesterol: 17mg (6%) Sodium: 370mg (15%) Potassium: 131mg (4%) Fiber: 2G (8%) Sugar: 6G (7%) Vitamin A: 84UI (2%) C vitamin: 0.001mg Soccer: 75mg (8%) Iron: 3mg (17%)

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