⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns.

Ingredients

Dough

  • 10 g fresh yeast (5 packets instant yeast) or 3 g instant yeast
  • 350 g cold water (3.5 dl)
  • 15 g butter (1 tbsp)
  • 15 g honey (2 tsp)
  • 100 g whole spelt flour or graham flour (2 dl)
  • 400 g bread flour (6½ dl)
  • 10 g salt (1½ tsp)

For Brushing

  • 1 egg, whisked
  • 1 tbsp water (15 ml)
  • pinch of salt
  • optional: sesame seeds to sprinkle on top

Instructions

  1. Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed (cut the butter into thin slices to make it easier to incorporate into the dough). Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 45 minutes.

  2. Scrape the dough onto a floured work surface and divide it into 12 or 16 pieces. Form into balls and place on a baking sheet with parchment paper. Let the balls rest for 5 minutes, then flatten them with your hands so they are 1.5 cm thick. Cover the buns with a tea towel and let them proof until doubled in size, about 1 hour.

  3. Set the oven to 225°C (435°F) well in advance, at least 30 minutes before baking.

  4. Mix egg, water, and salt and brush the buns. Sprinkle with sesame seeds if desired. Place the sheet in the middle of the oven and bake until the buns have a nice color, about 15 minutes. Let cool on a rack wrapped in a towel for a while before putting them in a plastic bag.

Notes

Softness is key: The main requirement for a good hamburger bun is softness - you should be able to bite through the bun and burger in one bite without the bun being tough.

Whole grain option: The whole spelt or graham flour adds nutrition and a slight nuttiness. For completely white buns, use the hot dog bun dough recipe instead.

Size choice: Make 12 larger buns for big burgers or 16 smaller buns for sliders or regular burgers.

Flattening technique: Let balls rest 5 minutes before flattening - this makes them easier to shape and prevents them from springing back.

Thickness: Flatten to 1.5 cm thick - they’ll puff up during proofing and baking to the perfect hamburger bun height.

Egg wash: The egg wash gives them a beautiful golden-brown color and slight shine. The pinch of salt in the wash enhances browning.

Sesame seeds: Classic hamburger bun topping, but entirely optional.

Storage: Freeze the buns you don’t use immediately, but split them first so they thaw even faster. Store in plastic bag to keep soft.

Effort level: 2 out of 5 - simple and straightforward.

Towel wrap: Wrapping in a towel while cooling creates steam that keeps the crust soft and tender.

Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson