Why make your own Hamburger Buns when you can just go to the store and buy them?
The recipe for my Homemade Hamburger Buns came out necessity. I wanted to recreate “Big Macs” at home but couldn’t find store-bought buns that would work. Either too small or too big. All of which had loads of ingredients that I don’t have in my pantry or want to feed to my family or friends.
I wanted a bun that could hold up to my vision of a “Big Mac Sesame Seed Bun.” Tall enough to split into 3 even layers (the crown, the club, and the heel), sturdy enough to hold up to all fillings, and tender enough to not get in the way of the texture of the 2 beef hamburger patties, special sauce, lettuce, cheese, onions, and pickles. Allowing the marriage of all the parts to come together for a delightful dining experience. Check out my blog post “Homemade “Big Mac” – Including the Special Sauce! to make your own.
The ingredient and their proportion are key to creating a Hamburger Bun that has the right flavor, texture, and body. I recommend with all baking recipes to use a scale to weigh out the ingredients. That ensures your success when baking. Also note: “THIS IS A STICKY DOUGH!” So don’t panic and add any extra flour. The dough will develop strength as you knead, stretch, and fold it.
I looked for baking forms for the Big Mac “Club” Bun online. All were too small and cost way too much for this endeavor. Luckily there is “YouTube.” After some research, I found “ChefSteps” YouTube channel which showed how to make your own Aluminum Foil Forms. Click here to check out their video “Foil Rings.” Making my Foil Rings taller and larger in diameter to hold the 125 grams of dough. I also lined the Aluminum Forms with Parchment Paper Collars. Making it easy for the buns to release from the pan and forms.
UPDATE: I have found the perfect size baking pans for baking the Big Mac “Club” Buns in. Here is the link to purchase them on Amazon: https://amzn.to/2JJBxwj
As with all baking recipes I recommend you weigh the ingredients for the Homemade Hamburger and Big Mac “Club” Buns. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.
Equipment: (Shop my Amazon Page for Ingredients & Equipment)
- 8 Quart Mixing Bowl
- Rubber Spatula
- Plastic Scraper/Metal Bench Scraper
- Measuring Cups and Spoons or an Electronic Scale
- Plastic Wrap
- Non-stick Spray/Oil
- 2 – Half Sheet trays lined with Parchment Paper
- 6 Aluminum Baking Rings 1-½” tall x 4-½ diameter (4cm x 11.5cm) (Click to learn how here!)
- 6 Parchment Paper Collars 1-¾” tall x 16″ long (4.5cm x 40cm)
- Pastry Brush
Hamburger Buns (yields 12)
- Measured Weight Grams Ingredients
- ¾ cup 0.38 lb. 180 g. Water (room temp.)
- 2 tsp. 0.02 lb. 8 g. Instant Yeast
- ¾ cup 0.38 lb. 180 g. Whole Milk (room temp.)
- ¼ cup 0.15 lb. 70 g. Canola Oil (or vegetable)
- 4 each 4 each 227 g. Eggs (large, room temp.)
- ¼ cup 0.12 lb. 55 g. Granulated Sugar
- 5-¾ cups 1.73 lb. 800 g. Bread Flour (King Arthur)
- 2-½ tsp. 0.04 lb. 18 g. Sea Salt (fine)
- ¼ cup Natural Sesame Seeds for Topping the Buns
Mixing the dough:
- In the mixing bowl combine the water, instant yeast, whole milk, canola oil, eggs, granulated sugar, and half of the bread flour. Using a rubber spatula, stir the ingredients together until it forms a thick batter.
- Add the remaining bread flour and sea salt mixture to the mixing bowl and fold the ingredients together until the dough become a shaggy mass.
- Scrape down the spatula and the sides of the bowl with a plastic scraper. Scrap the dough out of the bowl and on the work surface. The dough will be sticky. Do not add any flour to the work surface while kneading.
- Knead the dough with one hand while using your plastic scrape to gather the dough from the work surface and your hand. Kneading for 4 minutes to incorporate the ingredients and develop the gluten.
- After 4 minutes of kneading the dough will be strong enough to start stretching and folding using the plastic scrape.
- Stretch and fold the dough for 6 – 8 minutes or until the dough become smooth and elastic. The dough should be strong enough to pull away from the table in one piece. The dough will be slightly sticky at the end of the kneading process.
- Lightly spray or coat the mixing bowl with vegetable oil.
- Form the dough into a ball and place it into the oiled mixing bowl. Turn the dough over in the oil to lightly coat the dough.
- Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C – 23°C). The dough will grow 1 time the original size.
- Uncover the bowl and turn the dough onto a lightly oiled work surface.
- Fold the dough in 3rds from top to bottom and left to right.
- Place the folded dough back into the bowl that has been lightly sprayed or oiled. Lightly spray or oil the top of the dough.
- Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C – 23°C). The dough will grow 1-½ times the original size.
Pre-shaping, Final Shaping, and Proofing the buns:
- After 1 hour. Uncover the bowl and turn the dough onto a lightly oiled work surface. Deflate the dough lightly with your hands.
- Using a bench scraper divide the dough into 12 pieces each weighing 125 grams.
- Shaping each piece into a tight round ball, place on a lightly oiled surface and lightly coat the tops with oil, and loosely cover the dough with plastic wrap. You can use a half sheet tray for this step if you don’t have the counter space.
- Rest and ferment the pieces of dough at room temperature for 15 minutes. (The resting period is import to allow the final shaping of the buns into a tight round without tearing the surface)
- After 15 minutes, uncover the rounded dough and lightly sprinkle the tops with flour.
- Reshape each bun into a tight round and place 6 buns on to a half sheet tray that has been lined with parchment paper. Leaving at least 4 inches of space between the buns.
- For Big Mac “Club” Buns Aluminum Forms click this link to the video. Making each ring 1-½” tall by 4-½” diameter (4cm x 11.5cm).
- Evenly space the Aluminum Forms on the parchment paper and line each form with a parchment paper collar. Place the remaining 6 buns into each form.
- Lightly spray with oil and loosely cover with plastic wrap.
- Proof the Hamburger Buns for 1-½ hours or until tripled in size.
Preheat the oven to 375°F (190°C) for 20 minutes before baking
Topping with Sesame Seeds and Baking:
- ½ cup water
- ¼ cup Natural Sesame Seeds
- Using a pastry brush. Lightly brush each Hamburger Bun with water.
- Sprinkle the tops evenly with Sesame Seeds.
- Bake the Classic Hamburger Buns first. Leave the Big Mac “Club” Bun on the counter uncovered.
- Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning the pan if necessary to get even browning.
- Remove the Classic Hamburger Buns from the oven and place it on a wire rack to cool.
- Bake the Big Mac “Club” Buns next.
- Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning the pan if necessary to get even browning.
- Cool the Hamburger Buns completely before using it.
Hamburger Bun Storage and Shelf Life:
- The Hamburger Buns can be eaten fresh or store cooled Hamburger Buns in an airtight plastic bag at room temperature for up to 2 days.
- The Hamburger Buns can be frozen in an airtight plastic bag for 2 months. Thaw the Hamburger Buns in the airtight plastic bag at room temperature.
- Split and griddle each Hamburger Bun before using it. Big Mac “Club” Bun is split twice before griddling. This creates the crown, the club, and the heel.
Debby
Is it possible to use the ring without parchment paper? And if so, how to make it not sticking to the ring after? I tried putting oil but some still stuck. Please help!
Alejandro Ramon
Hello Debby, If you live in the United States you can use Reynolds Wrap “Grill” Heavy Duty Non-Stick Aluminum Foil to make the baking rings. Make sure to have the dull side that is stamped with non-stick-side on the outside of the ring. Please let me know if you should hav any other questions.
P.S. You can also purchase the perfect-sized non-stick baking pans for the Big Mac “Club” Buns on Amazon. https://amzn.to/3yZ8X2s
Richard
Followed the recipe adding an autolyse stage for 30 minutes prior to adding the salt and yeast with the rest of the instructions followed exactly. The dough handles fine if using a bench scraper and a marble surface, but one should be familiar with sticky doughs (as I am) prior to trying this recipe, Buns came out perfect.
Alejandro Ramon
Hello Richard, It is nice to meet you. Congratulations on your results in making the Homemade Hamburger Buns. I appreciate you taking the time to share your experience and thoughts about how to work with and handle the dough with the Just One Bite, Please? community. It is always wonderful to have those who have made the recipe engage and share their experience with others. Thank you for writing. Have a great day!
Maya
Hi Sir,
I halved the recipe and tried. I had to replace some of the bread flour with AP since I was running low on it.The buns were very good.Thank you for the recipe.
Alejandro Ramon
Hello Maya, It is nice to hear from you. Congratulation on your baking success making the Homemade Hamburger Buns! It is great you forged ahead using the flour you had on hand. Thank you so much for taking the time to write and share your experience with me and the Just One Bite, Please? community. Have a wonderful day!
Dot
Hi! I’ve been using this recipe for at least 5 times already and they turned out great! However, the process of making it isn’t. Haha. Every time I made the bread, I had to knead it for at least an hour, and honestly I think I only managed to get a smooth dough like yours on my last attempt recently. Surprisingly even though I failed to get the kneading part right, it always came out fine after the second proofing. What did I do wrong? I’m using a high protein flour, 12% protein, 0.4% ash.
Thank you so much for the wonderful recipe!
Alejandro Ramon
Hello Dot, It is so nice to meet you. Congratulations on your baking success making the Homemade Hamburger Buns. I’m so glad you have forged ahead through the kneading process each time you made the recipe. When handling sticky doughs I have found it good to knead for 4 to 5 minutes to incorporate the ingredients fully round up the dough and then cover it and leave it for 30 minutes. This will give the flour time to fully hydrate and when you return to finish the kneading you will find the dough has become smoother and stronger and will only need to knead for a few more minutes until smooth and elastic. I appreciate you taking the time to share your experience with me and the Just One Bite, Please? community. Thank you and have a wonderful weekend!
Syariati Shahar
Thanks for the reply! Yes, I noticed that it was much easier to knead after leaving the dough to rest for several minutes whenever I took some rest myself haha. But I wasn’t sure if it was okay to leave the dough rested for too long, in case it will ruin the fermentation process. So thanks for the tips! This is very helpful.
Another question, is it okay to oil my hand a bit while handling the sticky dough at the beginning stage? Or will it change the texture of the bread, maybe?
Have a nice weekend too!
Alejandro Ramon
Yes, it is fine to oil your hands to reduce the dough from sticking to you.
Rashi
Hello Mr. Ramon…
Your classic white bread recipe is my only bread recipe and everybody loves it…
Thank you so much for sharing it with us…
I was wondering if I could make this dough in my stand mixer, like the bread dough…?
Alejandro Ramon
Hello Rashi, It is my pleasure to meet you. Yes, you can mix and knead the Homemade Hamburger Bun dough in your stand mixer. I would recommend using the paddle attachment for mixing the first part of the flour into the ingredients and then switching over to the dough hook when you add the remaining flour to knead the dough. Have a great time making your buns!
Rashi
Perfect… Do just like the bread recipe… Thank you for replying and for the great recipe
Alejandro Ramon
My pleasure, Rashi!
Simon
I added an extra 40gms of flour, flour is not an exact science as there is so many variables 👍 used a kenwwood mixer for 12 minutes
Alejandro Ramon
As with all baking recipes I recommend you weigh the ingredients for the Homemade Hamburger and Big Mac “Club” Buns. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.
van zele dirk
Hi Sir
I tried now for the 3rd time your recipe. I ‘m sorry but i have to say that this is dough is not workable in my hands. And even if i say so, as an amateur, i’m 100% sure it will for the most of us. As i can read on the comment section. Exept may be a pro baker.
I have experience with home bread baking and pizza’s neapolitan style with high hydration. But this is nothing compared to this dough. I had a good taste though, but i won’t try this a 4th time.Still having the same way too sticky not workable dough.
I ‘m honest. Could be maybe of interest to give better explanations of how to manage this.
I let it rest for multiple times 25-20’ but nothing helps. I keeps sticking onto the table.
Just for your information
reagrds
dirk van zele
Belgium
dot
Try to half the recipe, it’s much easier to handle a half a kilo of sticky dough. Slightly oil your hands help as well. Honestly I never really managed to knead the dough as smooth as shown in the clip, but the slap and fold will do the trick. This dough is harder than others that I always work with, but this recipe is just too good for me to pass. Hope this helps!
Alejandro Ramon
Hello Dot, It takes practice to learn how to handle stickier doughs. Thank you for sharing your tips with us.
Ramya
I halved the recipe and tried it. A big success. Thanks for a perfect recipe.
Alejandro Ramon
Hello Ramya, Congratulations on your baking success! It is wonderful to hear about your experience and results in making the Homemade Hamburger Bun Recipe. Thank you for taking the time to write. Have a great day!