Hamburger Buns - Best Recipes. How to properly and tasty prepare hamburger buns

Ingredients and preparation

Kitchen appliances:

• deep bowl for kneading dough;
• ladle;
• whisk;
• sieve for sifting flour;
• cling film;

• parchment paper;
• two baking sheets;
• small bowl;
• oven.

Ingredients:

For the test:

For glazing:

• a tablespoon of milk;
• egg.

For sprinkling:

• sesame to taste.

Homemade black hamburger buns

Black burgers appeared not very long ago and immediately attracted the attention of fast food lovers. Of course, no one had seen anything like this before. Everyone is wondering what this culinary miracle is made from. But in fact, everything is simple - a black hamburger bun at home can be prepared with the addition of activated carbon.

Products:

• flour – 250 g;
• yeast – 1 teaspoon;
• water – 125 ml;
• sugar – 40 g;
• apple juice – 50 ml;
• oil – 1 tbsp. spoon.
• activated carbon – 6 pcs.;
• sesame.

How to make black hamburger buns at home:

Pour flour into a separate bowl. In another container, mix warm water with granulated sugar, dry yeast, and a pinch of salt. Mix thoroughly and pour the prepared mixture over the flour. Mix powdered activated carbon with apple juice and add to the dough. Mix.

Leave in a warm place for one hour to rise. Divide the resulting yeast dough into 4 parts and form hamburger buns.

Place the pieces on a baking sheet, grease with water or oil, sprinkle with sesame seeds and leave in a warm place for 45 minutes. Bake black burger buns for 25 minutes in an oven preheated to 180-190 degrees. When ready, remove from the oven, cool and begin cooking the burgers.

Recipe for hamburger buns like McDonald's, step by step

To prepare the right dough for tender buns that are perfect for hamburgers, you will need to remove all the necessary ingredients from the refrigerator in advance. They should be at room temperature. If you didn’t have time to prepare and immediately started cooking, it doesn’t matter, do it right now.

Dough

1. Take the bowl in which you will knead the dough, pour hot water over it until it becomes warm. Then wipe dry.
2. Remove the egg from the refrigerator and place it in warm water for a couple of minutes to bring it to room temperature.
3. Pour milk and water into a ladle in equal proportions (you can only use water) and heat to body temperature.
4. Pour the milk and water mixture into a warm, dry bowl, add half a cup of flour and a tablespoon of sugar.
5. Stir with a whisk to dissolve the sugar and add a packet of dry yeast (7 grams).
6. Stir gently, cover with a kitchen towel or lid and leave in a warm place for 10-15 minutes to activate the yeast.
7. When the yeast cap with bubbles rises on the dough, you can continue. Add two tablespoons of sugar, a tablespoon of salt and an egg to a bowl. Mix well.
8. Take a sieve and sift the flour into a bowl to oxygenate the dough and get rid of any lumps. Mix the dough with a spoon.
9. Melt the butter (in the microwave or on the stove) and add to the dough.
10. Stir and start kneading the dough with your hands for 2-3 minutes. Good dough will not stick to your hands and will be light and elastic. Cover it with a kitchen towel or lid and leave the dough in a warm place for 20 minutes to allow it to rise.

Forming and baking buns

1. Remove the dough from the bowl and place it on a clean counter. Form a small rectangle with your fingers. Divide the dough into eight equal parts (if you like small burgers, divide by ten).
2. Mash each piece, roll it on the table and form smooth, beautiful balls. Cover the balls with cling film and leave to “rest” for ten minutes.
3. Line baking sheets with parchment. Remove the film from the dough balls, knead each one again, then return them to their previous ideal shape and place on baking sheets. Please note that the buns will still grow in volume. To ensure they retain their round shape, place four buns on each baking sheet.
4. Cover them with cling film and leave them in a warm kitchen for about an hour. During this time they should increase two to three times.
5. Preheat the oven to 180°C.
6. In a separate bowl, mix the egg with a tablespoon of milk.
7. Stir well and spread this mixture on the buns.
8. Sprinkle sesame seeds on top - this is the best topping for a hamburger.
9. Place the buns in the preheated oven for 15 minutes. Once the top is golden brown, turn off the heat and open the door slightly. Leave the buns in the oven for another 3-5 minutes until they are well baked inside.
10. Take out the baking sheets with the prepared, rosy, fragrant buns and cover them with a thin towel. Let them breathe in the steam a little and cool down.

I hope you are happy with the result. If you are not going to use the buns right away, store them in plastic bags to prevent them from hardening. Follow this link to read about how to make delicious jelly rolls and cinnamon rolls.

Burger buns recipe

Ladle, stove, rolling pin, flour sieve, whisk, bowl or pan, baking sheet, baking paper, oven, silicone brush.

Ingredients

Preparing the dough for classic burger buns

1. Pour 120 ml of water and 120 ml of milk into a ladle. We send the resulting liquid to the stove and heat it until warm, about 40 degrees. You can also use the microwave.
2. Place 20 g of fresh yeast into heated milk. By the way, if you don’t have fresh yeast on hand, you can easily replace it with a tablespoon of dry yeast.
3. Also add 10 g of sugar to the ladle with milk.
4. Whisk the resulting mixture until the sugar and yeast are completely dissolved.
5. Sift wheat flour through a sieve.
   In this recipe, you should not skimp on flour; use a premium product, otherwise the buns may not turn out so fluffy and voluminous. By the way, sifting is also necessary, since in this way the flour is saturated with oxygen, and the baked goods made from it will be very soft and fluffy.
6. Add one tablespoon of sifted flour to the milk, whisk the contents of the ladle and leave this mixture for 15 minutes, remembering to cover with a lid.
7. Pour 5 g of salt into the remaining flour and mix everything well.
8. After the allotted time, a fluffy cap will appear in the ladle, and the entire mixture will significantly increase in volume.
   This means that the yeast is fresh, active and completely suitable for making hamburger bun dough. It is worth noting that this is one of the main stages in the preparation of these buns, since the appearance of this yeast cap is very important. If it does not appear, this means that the yeast is not fresh, and you can give up on further preparation of buns from it. Therefore, make sure that the yeast is as fresh as possible.

Preparing the dough

Forming buns

1. Take out the dough that has grown significantly in size and place it on a clean table. Knead it again with your hands for 30 seconds.
2. Divide the dough into 6 equal parts.
3. From each piece of dough you need to form balls, which will go into our oven. First, you need to wrap a piece of dough around the edges from the bottom inward, then place it on the table and lightly roll it out with your hands. As a result, we will get a ball of the ideal shape for making hamburger buns from it. If you do not fully understand this step, I advise you to watch the video recipe below. It clearly demonstrates the entire process of forming the dough before sending it to the oven.
4. Cover all formed dough balls with cling film and leave in a warm place for 10 minutes.
5. After 10 minutes, these balls will become slightly larger. Remove the cling film and repeat the same manipulation with each piece of dough. We wrap the edges under the bottom, and then roll it out on the table.
6. We cover a baking sheet with baking paper and place our formed dough balls on it, each of which needs to be slightly flattened. It is best to bake the buns in two batches, placing three pieces on a baking sheet. Since they will expand during cooking, they need to be placed away from each other so that they do not stick together and bake evenly.
7. Cover the buns again with cling film and leave for about 20 minutes, during which time they will become even fluffier.
8. Pour a tablespoon of milk (25-30 g) into a mug or plate, break a chicken egg crosswise and separate the white from the yolk. Place the yolk in a container with milk and beat the mixture with a fork until smooth. We arm ourselves with a silicone brush, dip it in the egg-milk mixture and lubricate the surface of each workpiece with it.
9. Sprinkle our preparations with sesame seeds.
10. Preheat the oven to 180 degrees and place a baking sheet with buns in it. Bake for about 15 minutes until deliciously golden brown. Remove the finished buns from the oven, now they are suitable for making hamburgers!

Video recipe for making classic burger buns

If you have any difficulties while preparing these buns, be sure to read this clear and visual recipe that will answer absolutely all your questions.

Options for preparing buns

To prepare the buns, we used milk and water 1:1. You can make buns exclusively with water, milk, kefir, curdled milk, sour cream or yogurt. The cooking principle is approximately the same. Delicious buns can be made without yeast. To do this, first mix flour, sugar, salt and baking powder. Then pour in kefir mixed with egg white and knead the dough. Form buns and bake in the same way as in our recipe. You can also experiment with adding bran, buckwheat or rye flour to wheat flour.

Kefir hamburger buns without yeast

Ingredients (for 5 servings):

• 1 glass of kefir or sour cream;
• 1/3 cup vegetable oil (less possible);
• 1/2 teaspoon salt;
• 1/2 teaspoon of soda;
• 1/2 teaspoon sugar;
• 1.5-2 cups sesame flour (1/2 cup for dough (optional) + for sprinkling).

Preparing yeast-free buns:

Mix butter with sour cream or kefir in a bowl. Add salt, sugar and soda. Beat a little. Add sesame seeds and flour. Knead a very soft dough. Form round buns.

Spread a thin layer of sour cream on top (conveniently using a brush) and sprinkle with sesame seeds. Bake on a baking sheet at 180-200 C for about 25 minutes. That's all!

Next, use the resulting soft buns to make delicious homemade hamburgers.

Video recipe for hamburger buns

This video has a very good and accessible recipe for wonderful buns.
These same buns can also be used for cheeseburgers. And here, read our articles on how to quickly and easily make hot dog buns and garlic buns. Let us know if you liked my buns recipe. Perhaps there is something you would like to add or change. We are waiting for your letters. Cook with love. I wish you happiness!

Other bun recipes

Buns with jam Butter dough for buns Buns for hot dogs Kefir buns Buns with raisins Bon appetit!

Reader reviews

Nobody has written anything yet. Be the first!

Hamburger buns made from rye flour without yeast

Fragrant and airy rye buns with onions are a wonderful base for any hamburgers. Buns with rye flour are very good for the stomach.

Ingredients:

• rye bran – 14 g;
• yeast – 12 g;
• kefir (1%) – 100 g;
• 1 onion (onion);
• granulated sugar – 5 g;
• 50 g protein isolate;
• wheat gluten – 100 g;
• 7 g baking powder;
• raw chicken eggs – 2 pcs.;
• olive oil – 10 g;
• salt.

Step-by-step instructions for making rye hamburger buns:

Pour granulated sugar and a packet of dry yeast into warm kefir and stir. Then add half the rye bran, mix again and set aside.

Chop the onion (as you like) and lightly fry without oil until golden brown. Grind the cooled onion in a special blender bowl.

Add onion gruel and all the dry ingredients of the recipe to the yeast starter, knead well with your hands, the result will be rye crumbs.

Next, break the eggs and pour in the oil. Knead the dough with your hands until elastic. Cover the container with the dough and leave for 40 minutes. After time has passed, divide the dough into portions the size of a small palm.

Cover a baking sheet with parchment, distribute the buns, coat with yolk and sprinkle with sesame seeds. Bake at 200 degrees (30-40 minutes). Airy kefir buns for making hamburgers at home are ready.

Recipe 1: Hamburger buns (step by step photos)

It is not at all necessary to buy these tasty and satisfying sandwiches at fast food establishments - they can easily be prepared at home from simple and affordable ingredients.

Opara:

• premium wheat flour - 75 g
• water - 50 ml
• instant yeast - 1 pinch

Dough:

• premium wheat flour - 220 gr
• water - 140 ml
• instant yeast - 1 pinch
• sugar - 12 g
• table salt - 6 g
• powdered milk - 11 g
• butter - 23 g
• white sesame - 1 tbsp.

The hamburger bun recipe includes the following ingredients: all-purpose wheat flour, water, instant yeast, granulated sugar, salt, milk powder, white sesame seeds and butter. Instead of instant yeast, you can use dry (same amount) or fresh/pressed (exactly 3 times more) yeast. In this case, they will need to be first diluted in water, and only then added to the flour.

So, first of all, let's make a dough. You may be asking what dough is and what it is needed for. I won’t write long and hard about the fact that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve a more tender and porous crumb, as well as a richer taste and aroma of the finished baked goods. We will make a thick dough, for which we sift 75 grams of premium wheat flour into a bowl and add a pinch of quick-acting yeast.

Mix everything thoroughly and pour in 50 milliliters of water. The water should not be warm, but preferably a little cool so that the dough does not ferment very quickly.

Mix everything by hand until the flour is completely moistened and there are no dry lumps left. There is no need to stir for a long time, just until it is relatively homogeneous. You should get a slightly sticky and fairly dense dough that comes together well into a ball. Cover the bowl with cling film or cover with a lid and leave for 12-16 hours at 18-20 degrees for fermentation. It's best to steam the dough in the evening so you can bake homemade hamburger buns in the morning. Depending on the room temperature, fermentation time may vary.

A sign that the dough has fermented will be its appearance. First of all, the initially rather thick dough will noticeably thin out, greatly increase in volume, it will be riddled with bubbles and begin to settle.

If you start mixing the dough, the dough will stretch in long threads - this is well-swollen and gluten has developed, which is responsible for the porosity and airiness of the crumb of future hamburger buns.

Pour 140 milliliters of warm water into the dough and knead everything with a fork to get such a heterogeneous mass.

Now in another bowl suitable for kneading dough, combine 220 grams of sifted premium wheat flour, 1 gram (one-third of a level teaspoon) of quick-acting yeast, 11 grams of milk powder, 6 grams of salt and 12 grams of sugar. It is clear that you will need a kitchen scale, but you can’t do without it.

Mix everything so that the dry ingredients for the dough are evenly distributed throughout the mixture. Then we pour in the dough, which we have already mixed with water.

Now you can stir the dough with a fork or spoon so that the flour absorbs the liquid. Of course, you can immediately knead the dough with your hands if it is more convenient for you. And if you want, you can use a food processor (hook attachment) or a bread maker. When the flour absorbs water, begin to add soft butter into the dough.

You need to knead the dough for buns long enough and intensively - about 10 minutes exactly. It turns out unusually soft, delicate, completely homogeneous and smooth. Round it into a bun and leave it in a bowl, covered with cling film or covered with a lid, for 45-60 minutes in a warm place for fermentation. You can put the bowl in the microwave with a glass of boiling water, then you don’t need to cover the dough - it won’t dry out. Or place the dish with the dough in the oven with the light on, but cover the dough so that it does not dry out and become crusty.

When the dough has doubled in volume, you can move on to the next step - forming hamburger buns.

To do this, sprinkle the table with a little wheat flour (the amount is not indicated in the ingredients) and divide the dough into 6 equal-sized pieces. I weighed the dough on a scale, it turned out to be 6 pieces of 88 grams. Why is it so important that the buns are the same size? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made homemade hamburger buns will be just right.

Forming such buns is very simple and straightforward. Sprinkle a piece of dough with a little wheat flour so that it does not stick to your hands. Then, using the palm of your hand, beat the dough into the flatbread several times to remove excess air - there is no need for large pores in the finished buns.

Now we round the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not spread back.

We carefully pinch the seam so that the workpieces do not become deformed during the proofing process.

Turn the ball of dough over, seam side down, and round the future buns. It’s quite difficult for me to show the process without a video, but I’ll try to describe it. We squeeze our working palm, spreading our fingers, as if holding a large orange. Cover the workpiece with your palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward a little with 4 fingers, but without pressing.

In this way we roll out all 6 buns. They turn out so neat and smooth.

We transfer the balls to a baking sheet, which I recommend covering with baking paper. Leave a decent distance between the pieces, as the dough will increase in volume very much. I had new parchment that I hadn't worked with yet, so I sprinkled it with extra flour. As it turned out, I was worried in vain - the paper is of excellent quality. Cover the workpieces with film, which must be rubbed with flour so that the dough does not stick, and leave at 27-29 degrees for one and a half to two hours. Proofing time for hamburger buns depends not only on the strength of the yeast, but also on the room temperature.

This is what the pieces looked like after 1 hour and 40 minutes - it’s time to bake them. In advance, we did not forget to turn on the oven to warm up at 200 degrees.

Spray the preparations with warm water from a spray bottle and sprinkle with white sesame seeds - just like at McDonald's. By moistening the surface of the workpiece, the sesame sticks perfectly.

We bake our homemade hamburger buns for 20-25 minutes at 200 degrees until nicely golden brown.

Remove the finished buns and let them cool completely on a wire rack so that the bottom part does not get wet from condensation.

This is the kind of delicate, evenly porous, fine-mesh crumb that these lovely beauties produce. The thinnest crust is practically absent. You can cook homemade hamburgers, cheeseburgers and fishburgers.

By the way, here I want to show you the most convenient way to store preparations for cutlets, which you can then fry at any time and make a hamburger. I peppered the minced beef, added a little salt and, dividing it into equal portions, gave it the shape of flat cutlets. I layered it with pieces of baking paper and froze. This way they don’t stick together and keep their shape perfectly.

Try making hamburger buns at home. I believe that the result will pleasantly surprise you!

With a special aroma, with an expressive taste - all these are wonderful qualities of a rye bun, but if you serve it along with a burger with a beef patty and lingonberry sauce - you will understand that you cannot think of a better combination! Rye bun For 22 servings: Dough: • Barley malt – 60 g • Wheat flour – 814 g • Fresh yeast – 30 g • Butter – 91 g • Salt – 24 g • Granulated sugar – 115 g • Water – 545 g Liezon: • Egg • Sprinkles: • Peeled flour • Assorted cereals • Sesame

• Linen

1. Take barley malt, wheat flour, fresh yeast, butter, sugar, combine salt, pour in water. First, knead the dough by hand, then transfer the dough into a dough mixer and knead. 2. Place the dough in a bowl and let it rest at room temperature for 30 minutes. We form portioned buns of 80-90 grams from the risen dough. We transfer the blanks into silicone molds (you can use metal molds, in which case they need to be greased with vegetable oil), the buns should be slightly smaller than the size of the mold, and leave for proofing for 20 minutes, it is advisable to have an air temperature of 35-40 ° C at the place of proofing and humidity 70-80%. 3. The dough should rise, lightly press it with your hands and distribute it throughout the silicone mold. And again we put it in proofing for 25-30 minutes. 4. Prepare the lezon: mix the eggs. We cover the tops of all buns with lemonade and sprinkle with various toppings: wholemeal flour, assorted cereals, flax, sesame. Set to bake at 170-175°C for 15 minutes. Bon appetit! A rye bun goes well with a Russian burger with homemade cutlet and lingonberry sauce.