Hamburger buns

Hamburger buns

Chill the dough overnight (up to 4 days) and bake the buns either in whole or in part of the dough.


  • 1 tablespoon (9 g) instant yeast
  • 430 ml lukewarm milk
  • 800 g all-purpose flour
  • 2 teaspoons salt
  • 80 g sugar
  • 85 g melted butter (or vegetable oil)
  • 1 egg And
  • olive oil
  • beaten egg
  • sesame seeds


Mix yeast with lukewarm milk and let stand for 5 minutes. Sift flour into a bowl, add salt, sugar, butter or oil, and egg. Stir with a spoon, then pour in the milk with yeast. Mix for 2 minutes with a wooden spoon or beat with a mixer at the lowest speed for 2 minutes.

Knead by hand on a floured surface or countertop for 5 minutes, or knead with a mixer hook on medium-low speed for 5 minutes, until the dough is soft, smooth, and elastic. Regardless of the kneading method chosen (by hand or mixer), transfer the dough onto a surface and knead it by hand for 1 minute.

Shape the dough into a ball, place it in an olive-oil greased bowl, brush the top of the dough with olive oil, cover tightly with plastic wrap, and refrigerate overnight or for up to 4 days. If planning to bake the buns in batches, divide the raw dough into portions and place them in separate bowls.

On baking day, remove the dough from the fridge and divide it into pieces weighing about 85 grams each. Knead each piece in your hands for about half a minute until warm, smooth, and soft.

Shape into balls and place them on a baking sheet lined with parchment paper, spacing them at least 7 cm apart.

Set aside in a warm, draft-free place for about 2 and 1/2 hours, until the buns have risen.

Preheat the oven to 200 degrees Celsius. Brush the tops of the dough with beaten egg and sprinkle with sesame seeds. Place in the preheated oven on the middle rack and bake for 14-15 minutes until golden brown.

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