1,548 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Hamburger buns

Name: Hamburger buns
Prep time: 3 h 34 min
Cook time: 25 min
Total time: 3 h 59 min
Yield: 8 buns
Cuisine: French
Ingredients: 500 g plain white flour (French Type 65); 180 g milk; 75 g butter; 2 eggs; 9 g salt; 15 g yeast; 50 g sesame seeds

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.

192 K 3.7/5 (23 reviews)

3 hours 60 min. difficulté

Easy

2.50 €

8 buns

7 Ingredients

Last modified on: April 11^th 2020

For 8 buns, you will need:

1 500 g plain white flour (French Type 65)
2 180 g milk
3 75 g butter
4 2 eggs
5 9 g salt
6 15 g yeast
7 50 g sesame seeds
Total weight: 930 grams

Times for this recipe

Preparation: 50 min.

Resting: 2 hours 45 min.

Cooking: 25 min.

All in all: 3 hours 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Put into a food-processor bowl: 15 g yeast, 500 g plain white flour (French Type 65), 180 g milk, 75 g butter, 2 eggs and 9 g salt.

The milk should be at fridge temperature.

Stage 2 - ⌛ 10 min.

Knead on slow speed for 10 minutes (the mixture should ideally reach 73°F [23°C] during this process).

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - ⌛ 1 hour

Gather the dough into a ball, transfer to a clean bowl and cover with a plastic sheet. Leave to rest for 1 hour.

Stage 4 - ⌛ 8 min.

After this, weight out into 100 g lumps.

Stage 5 - ⌛ 15 min.

Shape into balls, cover with a plastic sheet and leave to rest for 15 minutes.

Stage 6 - ⌛ 5 min.

Prepare 2 dishes, one with sesame seeds, the other with wet absorbant paper.

Stage 7 - ⌛ 7 min.

Press out a ball of dough into a disc by hand, then reform into a ball.

Roll the top of the ball over the wet paper to moisten it thoroughly.

Stage 8 - ⌛ 7 min.

Then roll it around in the sesame seeds...

Stage 9 - ⌛ 7 min.

...to coat the top of the ball.

Stage 10 - ⌛ 1 hour 30 min.

Place the ball on a baking sheet.

Prepare all the balls of dough like this, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.

Stage 11 - ⌛ 25 min.

Preheat the oven to 460°F (240°C) and bake for about 25 minutes, until the buns are golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

This is a new version of the classical recipe for even softer rolls.

Keeping: A few days in a clothbag, but also freeze well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=30 %	390 RDI=40 %	120 RDI=20 %	2,960 RDI=150 %	12,410 RDI: 150 %
Per 100 g	9 RDI=4 %	40 RDI=4 %	10 RDI=2 %	320 RDI=20 %	1,340 RDI: 20 %
Per buns	10 RDI=4 %	50 RDI=5 %	10 RDI=2 %	370 RDI=20 %	1,550 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, egg, Sesame

How much will it cost?

For 8 buns : 2.50 €
Per buns : 0.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Tex-Mex chicken burger

For this Tex-Mex inspired burger the usual beef pattie has been abandoned in favour of fried chicken with chilli, put together with sliced avocado and raw baby spinach.
41 K 50 min.

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
436 K4.8 35 min.

Pan bagnat

Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
171 K4.1 45 min.

Comtois surprise bread

In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this!
52 K 40 min.

Chicano burger

Time for a fresh take on burgers with this Mexican-inspired version. The beef patty is pepped up with chilli spices and partnered with a plainer patty made with red kidney beans.
49 K 1 hour 2 min.

This recipe uses (among others)

Other recipes you may also like

"Buttonhole" quail eggs

This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.

June 26^th 2011193 K5 60 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

August 28^th 2025355 K5 1 hour 15 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010245 K5 2 hours 30 min.

Meringues

A very simple recipe but which always impresses.

June 10^th 2019410 K4.5 4 hours 20 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017437 K3.5 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.