Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

How to make hamburger buns better? ›

Always heat your buns for better texture and smell.

The quickest and easiest way to revive packaged buns is to simply add heat. "Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," Formicola told BI. "This makes the buns softer and enhances their scent."

The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal.

To keep your burger buns fresh, store them in air-tight containers at room temperature. Avoid letting any moisture creep in to avoid them from getting soggy and mouldy. The air-tight containers will ensure that the buns don't dry out and retain their original moisture.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

The bun flour should have good viscoelastic properties and a high gas retention capacity. A high protein content, soft gluten – is ideal. While the strong gluten flour tends to be a disadvantage. To deal with this you have to work with special proteases to achieve a soft, supple dough structure.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

Incorporate ingredients such as milk, eggs, or butter into the dough, which add moisture and tenderness. Knead the dough until it's smooth and elastic, which helps develop the gluten and results in a softer texture.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Over kneaded dough causes the dough to warm up too quickly and therefore ferment too quickly, or even over ferment, which will produce dinner rolls lacking in flavor. It also over develops the gluten which will produce tough dinner rolls with a tough exterior and dense, dry interior.

Why do my homemade buns taste yeasty? ›

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

Microwave Method:

Burger buns should first be placed on a microwave-safe dish and covered with a damp paper towel to soften them. 10-second intervals in the microwave until warm and pliable. Eat them right away to avoid them becoming bad again. Place the buns on a platter that can be heated in the microwave.

Season your burgers before you cook them

No matter how much stuff goes on top, you have one shot to get the seasoning right on your patty and that is before you cook it. If your patties are store-bought, season them well on both sides with salt and pepper before cooking.