The Best Easy Hamburger Buns

Just looking at the ingredients won’t get you there! Read tip! Kneading and creating tension!

Two Tricks To Success- Shaping and Kneading (windowpane😊)

Finally it worked. These are the best easy hamburger buns and we will go through the steps for success!

How to make a great hamburger bun…

Have you been trying and not had success, I know I have. I finally figured out why. I have been under kneading and when I form the bun I didn’t create surface tension. I read and tried all the recipes but they never explain these two important steps. I guess they take it for granted that I knew.

Lets Get Going

Add all the ingredients and mix until you get a shaggy dough as seen below.

Your Dough Kneads You

Start kneading your dough. I do it by hand but you can do it in a mixer with a hook. It will take longer than you think and it must pass the test below. Here is a great video on hand kneading. Go to the 3 minute mark.

Don’t Stop

If the dough is too sticky just sprinkle a little flour on the surface. You want the dough to still be on the wet side

Keep kneading until you can stretch the dough and it doesn’t tear. You should be able to stretch it and see a shadow of your finger behind it and see the gluten threads. This is the windowpane test.

If the dough tears keep kneading. This test is a good test for all bread that is kneaded.

Let It Rise

Make a nice smooth ball. Cup your hands under the ball and keep pulling the dough under the ball while turning the ball. This will make a nice smooth top and create tension so the dough rises upward.

This step isn’t that important in this step but in the final forming of the buns it is important. See tip in next section.

Put ball in a lightly oiled bowl, cover and put in a nice warm spot. Let it rise about an hour and a half until it doubles. It may take more or less time depending on the temperature and how active your yeast is.

Forming The Buns

Gently deflate the dough and divide it into eight pieces. Form each piece into a ball.

Roll each piece into a ball, then use the cupping method to build tension so the dough rises up instead of sideways. Here is a video go to the 30 second mark to see the cupping.

Here’s a little secret to help until you get good. Lightly dust the tops and lightly roll. Don’t put any pressure. It will help create the tension you need.

Put the balls on a baking sheet lined with parchment.

Final Shape

Gently push the dough ball down so they are about 3 inches. Cover and let them rise about an hour until puffy. Heat oven to 375.

Once puffy brush with butter or egg wash if you want it seeded. Bake for 15-18 minutes until golden. Let cool. Done!

Just looking at the ingredients won’t get you there! Read the tip! Kneading and creating tension!

Try this foolproof biscuit recipe