If I was tied down by pirates and forced to pick, I would have to say that my top two favorite kitchen activities are baking and grilling. (This is really hard for me to narrow down as I enjoy all sorts of kitchen-related activities!) Just recently, I’ve put in some quality time in front of the grill making these Fall Off the Bone Pork Ribs and Smoky Whiskey Barbecue Burgers. Likewise, the oven has been working overtime lately, and one of my favorites is this French Herb Bread. So today’s Homemade Hamburger Buns post is particularly exciting as I get to combine my love of baking with my love of grilling!
Once you start making your own Homemade Hamburger Buns, you’ll never go back to the store-bought version. These buns also store well in the freezer (up to a couple weeks), so I typically make extras and then freeze a few for later. I’ve used these buns for hamburgers, but they are also great for cold cut sandwiches, grilled cheese, and pulled pork. And the best part about these buns is that you can play around with the spices that you add on top. (Or you could get really crazy and mix the spices directly in with the dough!)
Like any homemade bread, these Homemade Hamburger Buns require a bit of time. But I would guess that the process only requires about 30-45 minutes of actual work. The rest of the time, the yeast is just hanging out and having a party while the dough rises. This recipe does include a small amount of butter, which I have found adds to the overall flavor and texture of the finished buns. Homemade bread is an amazing thing. It’s awesome to see what happens when just a few basic ingredients are mixed together and given some time to do their work!
And here’s a fun baking tip: if you want your buns to have softer edges, then just place the unbaked buns about ½” to ¾” apart. The buns will expand during the 2nd rise and also during baking, so they will end up touching on the sides. Then you can simply rip them apart once baked, and you’ll end up with wonderfully soft edges. But if you prefer buns with a uniformly harder crust all the way around, then just spread the unbaked buns apart a bit more (1.5”-2” should be plenty). One more baking tip for you: spray a little bit of water across the tops of the buns before adding the seeds. Your goal here is not to soak the buns, but rather give them a light misting. The little bit of water will help the seeds stick to the dough.