Homemade Hamburger Buns – Classic & Big Mac “Club”

Homemade Hamburger Buns - Classic and Big Mac "Club" Buns

Classic Hamburger and Big Mac “Club” Buns

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 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 the 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 is key to creating a Hamburger Bun that has right flavor, texture, and body. I recommend with all baking recipes to use a scale to weight out the ingredients. That insures 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 to 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.

Oh, yeah! I almost forgot. I have a video for you to follow this time. This is my first “YouTube” instructional video on my “Just One Bite, Please?” channel. Please check it out, let me know what you think, and give it a thumbs up if you “Like” it.” The video is below.

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Equipment: (Shop my Amazon Page for Ingredients & Equipment)

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:

  1. In the mixing bowl combine the water, instant yeast, whole milk, canola oil, eggs, granulated sugar, and half of the bread flour.  Using rubber spatula, stir the ingredients together until it forms a thick batter.
  2. 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.
  3. 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.
  4. 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.
  5. After 4 minutes of kneading the dough will be strong enough to start stretching and folding using the plastic scrape.
  6. 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.
  7. Lightly spray or coat the mixing bowl with vegetable oil.
  8. Form the dough into a ball and place into the oiled mixing bowl.  Turn the dough over in the oil to lightly coat the dough.
  9. 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 times the original size.
  10. Uncover the bowl and turn the dough onto a lightly oiled work surface.
  11. Fold the dough in 3rds from top to bottom and left to right.
  12. Place the folded dough back into the bowl that has been light sprayed or oiled. Lightly spray or oil the top of the dough.
  13. 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:20130908_140650

  1. After 1 hour. Uncover the bowl and turn the dough onto a lightly oiled work surface. Deflate the dough lightly with your hands.
  2. Using a bench scraper divide the dough into 12 pieces each weighing 125 grams.
  3. 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.
  4. 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)
  5. After 15 minutes, uncover the rounded dough and lightly sprinkle the tops with flour.
  6. 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.
  7. 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).
  8. 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.
  9. Lightly spray with oil and loosely cover with plastic wrap.
  10. 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
  1. Using a pastry brush. Lightly brush each Hamburger Bun with water.
  2. Sprinkle the tops evenly with Sesame Seeds.
  3. Bake the Classic Hamburger Buns first. Leave the Big Mac “Club” Bun on the counter uncovered.
  4. 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.
  5. Remove the Classic Hamburger Buns from the oven and place on a wire rack to cool.
  6. Bake the Big Mac “Club” Buns next.
  7. 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.
  8. Cool the Hamburger Buns completely before using.

Hamburger Bun Storage and Shelf Life:

  1. The Hamburger Buns can be eaten fresh or store cooled Hamburger Buns in a airtight plastic bag at room temperature for up to 2 days.
  2. The Hamburger Buns can be frozen in a airtight plastic bag for 2 months. Thaw the Hamburger Buns in the airtight plastic bag at room temperature.
  3. Split and griddle each Hamburger Bun before using. Big Mac “Club” Bun is split twice before griddling. This creates the crown, the club, and the heel.
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97 thoughts on “Homemade Hamburger Buns – Classic & Big Mac “Club”

  1. Pingback: Homemade Hamburger Buns – Classic & Big Mac “Club” | Straight Dough Method | Trendy this week

  2. Samuel Rausseo

    Excelente! de los 12 solo 1 salio perfecto solo a ese le puse el foil ring, cometí algunos errores al bolear y no respete los tiempos de fermentación pero de sabor estan del 10!, seguire practicando, gracias!

    para esta masa puedo usar harina de fuerza, media fuerza o normal, que me recomiendas?

    1. Alejandro Ramon

      Hola Samuel,

      Felicidades por tu éxito al hacer los bollos de hamburguesas. Estoy tan feliz de que hayas disfrutado el sabor de los panecillos que hiciste. Sigue practicando y perfeccionarás el proceso de hacer los mejores bollos posibles.

      Recomiendo usar harina de pan (harina fuerte) para esta receta. Cuanto mayor sea la proteína, la harina produce la mejor estructura de migajas en esta rica masa. Te agradezco por tomarte el tiempo de escribir y compartir tus pensamientos conmigo. Por favor, hágamelo saber si tiene alguna otra pregunta.

      Gracias,

      Alejandro Ramón, Just One Bite, Please?

  3. Dimitris Sayegh

    Hello Alejandro! I came by your YouTube channel only recently. Love your videos and instructions – especially the one for Tortillas and the other for White Bread… and basically everything else! Could I ask about hydration % for this hamburger bun recipe? It seems low if you only calculate milk and water only, so I am assuming you factor in the eggs… Not sure though: if you could shed light on this would appreciate it 🙂

    1. Alejandro Ramon

      Hello Dimitris, It is nice to meet you! I really appreciate your kind comments and your enthusiasm for my videos and recipes. I’m so glad you asked about the hydration for the Homemade Hamburger Buns. I wanted to update whole large eggs into weight rather than each as on the recipe. It is now updated.
      Yes, the eggs count for hydration of the dough and here is the math formula:
      • Milk (180 g.) + Water (180 g.) + Eggs (227 g.) = 587 g.
      • Liquid (587 g.) + Bread Flour (800 g.) x 100 = 73 % hydration
      Please let me know if you have any other questions. Thank you so much for taking time to write and share your comment and question with the Just One Bite, Please? community.

      1. Dimitris Sayegh

        Thanks for the reply! With hydration over 70%, it’s no wonder it’s such a sticky dough! I guess it’s safe to assume that you could replace the eggs with equal parts milk and water so long as you get 73% hydration. That said, I am sure it won’t have the “brioche” taste nor texture. Would be more like white bread shaped like a bun… just thinking out loud.

        I do have a separate query though: maybe if you could do a basic recipe with purely whole wheat flour? I know this type of flour needs a lot more hydration than AP or Bread flour. I ask because I have been watching a lot of South Asian YouTubers making whole wheat Roti/Phulka/Chapati and all they manage to say is “add water as needed”. Needless to say, I find this advice rather pointless… In my mind, baking is chemistry, and it has to be exact – that’s why I was so happy with your tortilla recipe with exact measurements (and hydration of 67%).

        Anyway, looking forward to more of your videos and content.
        Cheers

        1. Alejandro Ramon

          Hi Dimitris, I would recommend using just whole milk for the best flavor if you want to replace it for the eggs. You are right the flavor will be much more like a white bread without the egg yolks rich flavor and color.

          You are so right about baking being a science with weight formulations, baker’s percentages, mixing procedures, fermentation, etc… This is why I stress to weigh the ingredients rather than measure by volume. Not to add any extra flour when kneading even though the dough is sticky because it will change the hydration of the dough and produce a very different baked good. Unfortunately there is a myth of “the weather effects how much flour or water you add to a recipe.” If the recipe is written well and the baker weights out the ingredients accurately
          the result will be consistent. As bakers we are striving for consistent result each and every time. Varying from the process or trying to take shortcuts leave us with completely different results. I appreciate you understand this.

          I do have a bread recipe that uses 100% whole wheat. I’m currently consulting on two culinary projects in California. A new bakery and a new restaurant. It will be a few day until I can send it to you. If you could email me at: justonebiteplease@hotmail.com
          and put your name in the subject head so I send it directly to you.

          1. Dimitris Sayegh

            Thanks for the recommendation; and you’re right, going with partly milk and partly water will only thin out the flavor of the milk. For the sake of flavor, you’d want to have one pronounced more than the other I suppose, and in this case going milk all the way will yield better flavor.

            I couldn’t agree more – consistency is the name of the game: I have a scale at home to measure my ingredients in hopes , unfortunately, it’s not good enough to measure small particles such as salt and yeast – my latest dough had so much yeast, it was a disaster! Should invest in another one which could read 0.01g or so…

            I sent you an email a few moments ago for the recipe request. Thanks again Alejandro, and best of luck in your projects.

            Cheers

          2. Alejandro Ramon

            Hello Dimitris, I received your email. I will be getting back with you later this week as my consulting project is taking up a lot of my time. I believe in find one recipe that you enjoy and making it once or twice a week for at least 8 weeks. You’ll find the recipe become easier and easier to make through this process your skills set will increase also. I like that you’re taking notes for future reference when making this recipe. That is a good thing. I hope you have a good rest of your weekend. Expect an email by Friday of this coming week. Take care my friend.

  4. Richard Lindarte

    Thanks Bro!! I view many Hamburger Buns, but you video I really like me! Sorry by my english, i from Venezuela, I dont´t speak very well!
    With your directions i make my Hamburger buns! Best Regards!!

    1. Alejandro Ramon

      Hola Richard, es un placer conocerte. Te agradezco por compartir tu experiencia con la receta del Bollo de hamburguesas. Me alegra que hayas tenido éxito al hacer la receta. Gracias por escribir y, por favor, avíseme si alguna vez tiene alguna pregunta.

      1. Richard Lindarte

        Gracias Nuevamente! Le comento que mis hijos fueron los que dieron la mejor evaluación de los panes! Mi esposa por otra parte si desea saber si ud posee una receta para las donas, que no la vi en su blog! Saludos Cordiales!!

  5. Gul

    Hello,im from india and im bignner in baking
    Pllz tell wich heating mode (lower,upper or both)
    Need to bake buns !!!!!

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