The Best Hamburger Buns

By The Canadian Living Test Kitchen

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The Best Hamburger BunsStep aside, store-bought buns — here are the finest homemade hamburger buns you'll ever taste.4 out of5based on4 ratings. 9 user reviews.

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This recipe makes 16 servings

Nutritional Info
Per bun: about	-
cal	174174 cal
pro	5 g5g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	32 g32g carb
fibre	1 g1g fibre
chol	18 mg18mg chol
sodium	239 mg239mg sodium
% RDI:	-
calcium	22 calcium
iron	1212 iron
vit A	33 vit A
folate	2525 folate

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Step aside, store-bought buns — here are the finest homemade hamburger buns you'll ever taste.

Ingredients

2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 cup warm water 1 1cup cupwarm water
1 pkg active dry yeast , (or 2-1/4 tsp/11 mL)1 1pkg pkgactive dry yeast, (or 2-1/4 tsp/11 mL)
1 cup milk 1 1cup cupmilk
2 tbsp butter 2 2tbsp tbspbutter
1-1/2 tsp salt 1-1/2 1-1/2tsp tsp salt
5 cups all-purpose flour , approx5 5cups cupsall-purpose flour, approx
1 egg yolk 1 1egg yolkegg yolks
Sesame seeds , (optional)Sesame seeds, (optional)

Preparation

In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle yeast over top; let stand until frothy, about 10 minutes.

Meanwhile, in saucepan, heat milk, remaining sugar, butter and salt over low heat just until butter is melted; let cool to lukewarm. Add to yeast mixture.

Using electric mixer, beat in 3 cups (750 mL) of the flour, 1 cup (250 mL) at a time, until smooth. Using wooden spoon, stir in enough of the remaining flour to make stiff dough.

Turn out onto lightly floured surface. Knead, adding more flour if necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Roll into log and divide into 16 pieces; shape each into ball, stretching and pinching dough underneath to smooth tops. Place, 2 inches (5 cm) apart, on greased baking sheet; flatten slightly. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.

Whisk egg yolk with 1 tbsp (15 mL) water; brush gently over tops; sprinkle with sesame seeds (if using). Bake in centre of 400°F (200°C) oven until golden and buns sound hollow when tapped on bottoms, 20 to 25 minutes. Transfer to rack; let cool. (Make-ahead: Freeze in airtight containers for up to 1 month.)