Lykkers, today we’re going to make something truly delightful—soft, fluffy homemade hamburger buns. These buns are perfect for sandwiches, burgers, or breakfast treats.

While it may seem like bakery-level buns are hard to make, with simple ingredients and a little patience, we can create fresh buns that are soft on the inside, lightly golden on the outside, and irresistible. Let’s enjoy this step-by-step guide and bake together.

What We’re Making

We’re aiming to bake tender, fluffy buns with a slightly shiny surface. These buns are versatile, so we can use them for hamburgers, egg sandwiches, or even as a snack with butter or jam. Homemade buns are fresher, lighter, and more satisfying than store-bought ones, and the process of making them is incredibly enjoyable. Watching the dough rise and transform is part of the fun—it’s a rewarding experience for anyone, whether new to baking or experienced.

Ingredients (makes about 6 buns)

Here’s what we need:

- High-gluten flour: 300 g (for soft and springy texture)

- Warm milk: 130 g (around 30–35°C, just warm to touch)

- Sugar: 50 g (for slight sweetness and browning)

- Active dry yeast: 4 g

- Salt: 2 g (to balance flavors)

- Egg: 1 large (for the dough)

- Egg: 1 large (for brushing the buns before baking)

- White sesame seeds (optional, for topping)

Tip: Use warm milk, not hot, to avoid killing the yeast.

Step 1: Mixing the Dough

1. In a large mixing bowl or bread machine pan, add the ingredients in this order: milk, 1 egg, sugar, salt, flour, and yeast. Adding the yeast last helps it activate properly.

2. Mix until all ingredients come together. If using a bread machine, choose the kneading program.

3. For hand kneading, knead the dough for 8–10 minutes until smooth, elastic, and slightly glossy. A well-kneaded dough is key for soft, airy buns.

Tip: The dough should stretch slightly when pulled without tearing—this indicates good gluten development.

Step 2: First Rise

1. Cover the dough with a clean kitchen towel or plastic wrap.

2. Place it in a warm, draft-free spot for about 1 hour, until it doubles in size.

3. This first rise is crucial. As the dough ferments, it develops flavor, and the texture becomes soft and light.

Tip: If the room is cool, we can place the dough in an oven with the light on, or near a warm spot, to help it rise properly.

Step 3: Shaping the Buns

1. Gently press down the risen dough to release trapped air.

2. Divide the dough into 6 equal pieces (about 80–85 g each).

3. Shape each piece into a smooth, round ball, tucking the edges underneath for a neat top.

4. Place the shaped buns on a baking tray lined with parchment paper, leaving space between them so they can expand evenly.

Tip: A smooth, round shape ensures the buns bake evenly and look appealing.

Step 4: Second Rise

1. Cover the shaped buns lightly and let them rest for 20 minutes.

2. During this short second rise, the buns become fuller, softening even more, and are ready for a shiny finish before baking.

Tip: Don’t rush this step. Even a few extra minutes help the buns become fluffy and tender.

Step 5: Preparing for Baking

1. Preheat the oven to 160°C (320°F) using top and bottom heat.

2. Beat the second egg and lightly brush the tops of the buns. This gives them a beautiful golden shine.

3. Sprinkle white sesame seeds on top if desired. This adds a subtle crunch and a mild nutty aroma.

Tip: Brushing lightly ensures the buns shine without forming a thick coating.

Step 6: Baking

1. Place the tray in the preheated oven.

2. Bake for 25 minutes until golden brown on top.

3. Remove the buns and let them cool on a wire rack for 10 minutes before serving.

Tip: Avoid cutting the buns immediately. Cooling slightly ensures the interior stays soft and the texture settles.

Step 7: Enjoying the Buns

Our buns are now soft, airy, and slightly golden on the outside. They’re perfect for homemade burgers, sandwiches, or just enjoying plain. Each bite is tender and fluffy, giving a satisfying, bakery-quality experience at home.

- Tip: These buns taste best the day they are made, but we can store them in an airtight container for 1–2 days or freeze them for longer storage.

Happy Baking!

Lykkers, making hamburger buns at home is more than just following steps—it’s about enjoying every moment in the kitchen. With simple ingredients, a bit of patience, and these clear instructions, we can bake bakery-style buns anytime. The smell of fresh buns, their soft, fluffy texture, and the golden tops are all little rewards we earn with love and care.

Let’s keep baking, experimenting, and sharing these tasty homemade treats together. Our kitchen adventures are just beginning, and every batch brings more joy for us to enjoy!