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Homemade Hamburger Buns (Soft, Golden, Dairy-Free)

Homemade Hamburger Buns (Soft, Golden, Dairy-Free)

Soft, golden sesame buns that hold any filling and stay fresh the next day.
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Prep Time 30 minutes
Cook Time 19 minutes
Total Time 3 hours 19 minutes
Servings: 6 buns
Course: Breads & Rolls
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • About 3⅔ cups (450 g) bread flour (at least 11.5% protein; weighing is best)
  • 2 heaping tablespoons (30 g) sugar
  • 1 level tablespoon (7 g) instant yeast
  • 1 large egg
  • About 1 cup (225 ml) lukewarm water
  • About 2½ tablespoons (35 ml) canola oil or mild olive oil
  • About 1½ level teaspoons (9 g) salt
Topping
  • 1 egg, beaten
  • 1 teaspoon water
  • ½ teaspoon sugar
  • Sesame seeds, nigella seeds, or poppy seeds, to taste

Method
 

The dough
  1. In a large bowl, mix the water, yeast, sugar, and egg. Let stand for 5 minutes, until small bubbles appear.
  2. Add the flour and knead until a uniform dough forms.
  3. Add the salt and oil and knead for at least 10 minutes, until the dough is smooth, elastic, and very soft. If it's sticky, that's fine. Don't add more flour.
  4. Transfer to a greased bowl, cover, and let rise until doubled, about 1 to 1¼ hours.
Dividing and shaping
  1. Divide the dough into 6 pieces of 100–105 g each.
  2. Roll each piece into a smooth ball and place in lightly greased pans (individual bun pans or rings).
  3. Gently flatten with your fingers so the dough fills about half the height of the pan.
  4. Cover with a damp towel and let rise again until the dough almost reaches the rim of the pan, 45 minutes to 1 hour.
Glazing and baking
  1. Mix the beaten egg, 1 teaspoon water, and ½ teaspoon sugar. Gently brush it over the buns.
  2. Wait 5 minutes, brush on a second coat right before baking, and sprinkle with sesame seeds.
  3. Bake in an oven preheated to 350°F (180°C) convection, or 375°F (190°C) conventional, for 17–19 minutes, until deep golden.
  4. Transfer to a wire rack and brush right away with a little neutral oil or melted vegan butter for shine and softness.

Notes

Tips for the best buns
  • Use individual bun pans or rings, so the buns rise up the sides (pan type inferred; the card says "greased pans").
  • Don't take them out too early. The deep golden color comes only in the last minutes of baking.
  • A soft, slightly sticky dough is what makes the buns tender. Resist adding flour in step 3.
  • The two coats of egg wash give the glossy top. Brushing with oil or vegan butter after baking keeps them soft.
Substitutions
  • Canola oil → mild olive oil or another neutral oil.
  • Sesame seeds → nigella seeds or poppy seeds (or a mix).
  • Vegan butter (for brushing) → neutral oil. Regular melted butter works too if you don't need the buns dairy-free.