Best Soft Hamburger Buns Recipes

Soft-N-Fluffy Hamburger Buns image

Provided by What's for dinner, mom?

Time 3h45m

Yield 12

Number Of Ingredients 7

Steps:

Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g

Soft Hamburger Buns image

Provided by Jen in Victoria

Categories Breads

Time 2h54m

Yield 8-10 buns

Number Of Ingredients 9

1 1/2 cups warm milk
1/4 cup butter, melted
1 large egg
3 -4 tablespoons sugar
1 tablespoon instant dry yeast
1 teaspoon salt
4 cups flour
1 egg
2 tablespoons water

Steps:

Place all dough ingredients into the bowl of a stand mixer. Knead for 4-5 minutes.
Let rise, covered, for an hour, or until doubled in size.
Punch down dough and divide into 10-12 pieces. Let rest for 10 minutes.
Shape each piece into a ball and place on a greased cookie sheet, fairly close to each other. Squish the tops down gently with your hand. The buns will look small but they will get much bigger during their second rise.
Let rise for 45 minutes to an hour. Preheat oven to 375 degrees.
Make the egg wash by mixing the egg and water. Brush over the tops of the buns (helps with browning) and sprinkle with sesame seeds, if desired.
Bake for 20-24 minutes.

Big Soft Hamburger Buns image

Provided by Debs Recipes

Time 2h40m

Yield 9-12 serving(s)

Number Of Ingredients 10

1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4 -4 1/2 cups flour (I use part whole wheat flour)

Steps:

Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.