Homemade Hamburger Buns

I am in big trouble… Hubby has proclaimed that these hamburger buns are so good we shouldn’t buy them at the store any more. While I agree that they are that good, I’m worried that he’s going to be expecting homemade hamburger buns around the house often…

It’s not that they’re difficult to make, they just take some time with the rising and whatnot. But boy are they worth it. And they freeze well. Each batch makes 8 buns, so they last a decent amount of time since we don’t keep much bread in the house.

This is definitely one of those foods that is worth the small amount of effort to make at home. So the next time you’ll be home for a few hours, make these buns. You’ll thank me.

Be sure to check back next week when I’ll be sharing some great ways to fill these buns!

Two Years Ago: Panzanella

Print Save

Homemade Hamburger Buns

Yield: 8

Ingredients:

3 Tbsp warm milk
1 pkg (2 1/4 tsp) yeast
2 1/2 Tbsp sugar
2 eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 Tbsp unsalted butter, softened
sesame seeds (optional)

Directions:

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line two baking sheets with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball. Arrange 4 of the dough balls onto each baking sheet, 2 to 3 inches apart. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center.

If the buns have risen too much and are really flat, reshape into balls.

Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame seeds if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Recipe adapted from Smitten Kitchen, originally from The NY Times

    Pin It

14 Responses to “Alton Brown’s Overnight Cinnamon Rolls”

  1. #
    1
    Joelen — February 5, 2009 at 9:17 pm

    I love love love this recipe! So super easy and no scary yeast issues from me! 🙂 Thanks for the shout out and exposing my funny AB story! 🙂

  2. #
    2
    Jen — February 5, 2009 at 9:19 pm

    I’m so jealous you got to meet him!

  3. #
    3
    Carrie — February 5, 2009 at 9:31 pm

    I love cinnamon rolls, I might have to give these a try this weekend!

  4. #
    4
    Ari (Baking and Books) — February 6, 2009 at 1:46 am

    These look yummy! AB is the best, how cool that Joelen met him.

  5. #
    5
    Stephanie Wagner — February 6, 2009 at 8:57 pm

    I love the nerdy charm of Alton too! And that first picture = total food porn! You shouldn’t do that to me, now I’m stuck here without a cinnamon roll to eat. Cruel…

  6. #
    6
    Scott W. — February 6, 2009 at 9:58 pm

    Can’t disagree with Steph’s comment, food porn is good. We’ll be making these tomorrow for breakfast.

  7. #
    7
    Jen — February 7, 2009 at 6:52 pm

    Sorry Wagners – Hopefully you made these and enjoyed them as much as we did 🙂

  8. #
    8
    finsmom — February 20, 2009 at 5:48 am

    These look very very yummy.

  9. #
    9
    Maggie — March 22, 2009 at 7:41 pm

    These look so amazing! I’ve never made cinnamon rolls and really want to.

  10. #
    10
    Playful Professional — August 16, 2009 at 5:40 pm

    Did you cover them while they were rising in the oven? The recipe doesn’t say whether or not to and mine (I’m making them right now) aren’t rising…I guess I’ll just throw them in the oven to bake and hope it works out like yours did.

  11. #
    11
    Jen — August 16, 2009 at 7:13 pm

    I did not cover them. Mine did rise enough in the oven while baking. Hopefully yours turn out as well!

  12. #
    12
    Zeitgeist — August 18, 2009 at 3:23 pm

    I love AB! I think he’s geeky but he definitely knows great many things about cooking, baking, etc. So when it comes to a recipe from AB, I definitely give it a try! Especially since you’re so good at posting this recipe, I will have to make it this weekend! Your picture also convinces me that this can be done, by an amateur cook like myself!

    Thanks for posting and for sharing!

  13. #
    13
    cockade — April 30, 2013 at 8:55 am

    Greetings! Very helpful advice within this post! It’s the little changes that make the most significant changes. Thanks for sharing!

  14. #
    14
    Ang — December 25, 2014 at 8:41 am

    All the brown sugar mix came out of mine while baking. What did I do wrong?

Leave a Comment