I absolutely LOVE bread! Which is why showing you how to make Homemade Burger Buns from Scratch gets me all giddy inside! It’s just that there are SO many varieties between the different shapes, textures, smells and tastes that it’s truly my Achilles heal. I recently went into a bakery section of a Wegmans that opened near my apartment and I’m fairly certain I just stared at all of the loaves drooling for probably a solid 5 minutes like I was a kid in a candy shop. Not going to lie. It was fantastic! I wonder if they’re hiring…. haha. But seriously…
But back to the buns, my fav part (rarr). I love being hands-on (if you couldn’t tell from my blog about scratch cooking…). If it’s something I can figure out or look up and do myself, I much rather prefer that option. Specifically with bread, I love the creation process, where I get my hands dirty by kneading the soft and fluffy dough. I love the proofing process, where the dough rises and I get to watch the yeast to do it’s thing. And I love the satisfaction when I bake the bread and the aroma fills the house. Let’s not forget being able to cut into the bread and tasting the masterpiece that you’ve created! Plus, it’s a great feeling when you get to share something you’ve made with your own two hands with other people.
I know, I know. You’re probably thinking, “this won’t be good for my waistline.” But I’m not saying you need to eat all of the buns. You can make these for your next BBQ or family night dinner. Instead of going out and buying the processed ones that stay “fresh” for longer than they should, I’m suggesting you break out of the mold (literally and figuratively) and try something new! With the day-to-day grind of our regular routines, it’s nice to do something different.
If you are unsure about how to knead dough or shape burger buns, I’ve added links to some amazing YouTube tutorials from my favorite flour provider: King Arthur Flour. I have faith in you! You can do this!
I hope you enjoy this recipe! Please feel free to share your pictures of your own Homemade Burger Buns from Scratch on Instagram and tag me @starknakedcooking! I’d love to see how they come out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend. Until next weekend when our food adventures continue!
- 2.25 tsp. Active Dry Yeast
- 1/4 Cup + 1 1/4 Cups Warm Water (about 100F)
- 2 T. Butter, room temperature
- 2 T. Honey
- 2.5 tsp. Salt
- 4 1/4 Cups Bread Flour
- 1 T. Olive Oil
- 1/2 tsp. Corn Meal
- 1 Egg, for egg wash
- 1-2 T. Everything Seasoning
- Combine the yeast and the 1/4 cup of water in a large mixing bowl. (Preferably for a standing mixer.) Set aside for 5 minutes.*
- Add the butter, honey and salt into a small bowl and microwave for 15-30 seconds, then whisk together. Let cool for 5 minutes before adding it to the large mixing bowl with the yeast.**
- Next, add the additional 1 1/4 cup of water and all of the bread flour. Using the dough hook attachment on your kitchen mixer, mix together until the dough is combined. ***
- For those using a mixer, once the dough has combined in the mixer, turn the mixer off and take out the dough. Place it on a floured surface and knead it until the surface is no longer tacky, about 5-7 minutes.****
- Once the ball of dough has a relatively smooth surface (it shouldn't be too sticky), then lightly coat it with the olive oil and place back into the large mixing bowl. Cover with plastic wrap and let sit for 1 hour. This will allow the dough to rise (aka proof).
- After the hour has passed, gently turn out the dough onto a clean working surface. Roll it into a log about 12-16" in length.
- Using a bench scraper or knife, cut the dough into 2" width sections. I like to cut the dough in half first and then depending on how many rolls I'm looking to make, I'll evenly divide up each half and cut accordingly.
- Once the dough is evenly divided, shape it into balls.*****
- In a 13" x 9" x 2" rectangular baking pan, sprinkle the corn meal on the bottom. Then evenly space the rolls. When I did mine, I did 3 across the top, then 3 across the bottom.
- Cover with plastic wrap and let sit for 45 minutes.
- While the rolls are proofing this second time around, create the egg wash. Crack an egg into a bowl, then add a teaspoon of water. Whisk together.
- Once the 45 minutes of proofing has been completed, use a basting brush to brush the tops of the buns with the egg wash. Then sprinkle the everything seasoning on top.
- Bake at 400F for 16 minutes, until the tops have turned a beautiful golden brown color.
- Just a Little Tip (JLT): *Make sure to use WARM water and not HOT water, otherwise the hot water will kill the yeast. The warm water should be around 100F. A great way to tell this is by running the water over your hand first. If it feels just slightly above your body temp (which is usually around 98.6F) then you are good to go! If it's hotter than that, then you know it's too hot for the yeast.
- **Microwaving the butter and honey allows them to become less viscous, making it easier to whisk together.
- ***If you don't have a kitchen mixer, that's totally fine! You can make a small mountain of the bread flour on a clean working surface and create a little hole in the middle. (It'll look like a little volcano! The kids will love it!) Then pour in the liquid ingredients from the mixing bowl into the center hole and slowly combine the flour and liquid together by hand, kneading it until it turns into a ball of dough.
- ****Kneading: Here's a link to a YouTube kneading tutorial by King Arthur Flour - https://youtu.be/5ZqJyalYqKU .
- *****Shaping burger buns: Here's a link to a YouTube shaping tutorial by King Arthur Flour - https://youtu.be/ktWciCa_UDg .