Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

How to make hamburger buns taste better? ›

Try basting your buns for moisture and flavor.

"Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun." Use a small kitchen syringe or plastic pipette to insert the butter mixture into the buns.

The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal.

You want the dough to be manageable, but don't add so much flour that it's no longer a bit sticky, or the rolls will be denser and tougher than is desirable. Bread flour > all-purpose flour.

Burger buns should first be placed on a microwave-safe dish and covered with a damp paper towel to soften them. 10-second intervals in the microwave until warm and pliable. Eat them right away to avoid them becoming bad again. Place the buns on a platter that can be heated in the microwave.

Store bread cut-side down

This completely surrounds the interior with the (relatively) thick crust, keeping it from drying out excessively. The crust is a natural bag of sorts, keeping moisture in and dryness out.

Brioche buns are light and fluffy and are full of eggs and butter, making them extra delicious. They are the perfect bun for burgers as they can hold up to burgers piled high with toppings without falling apart or getting too soggy.

Instead of simply slapping the dry buns down on the grill, spread some softened butter on the grilled side of the bun to add another layer of flavor to your meal and will yield beautifully browned and crispy results.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What is the secret of soft buns? ›

You may need to add a bit more flour if the dough is not coming together and too much is sticking to the side. Add only a tablespoon at a time, until the dough starts to just pull from the side of the bowl. The 10 minute mixing period allows the gluten to form and creates a soft dough.

Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.

Before warming the store-bought rolls in the oven, brush them generously with melted butter. As the rolls warm, they'll soak some of that luscious flavor, making them extra moist and tender.