These pub-style hamburger buns can easily be made at home, and are so light & fresh every time!
Ingredients :
½ cup warm water
1 package instant yeast 2 ¼ teaspoons
1 teaspoon granulated sugar
½ cup whole milk
4 tablespoons unsalted butter divided use, room temperature
1 teaspoon salt
1 egg room temperature
3 to 3 ¼ cups all purpose flour
sesame seeds optional
additional butter and/or egg wash for a shiny top
Directions :
Heat the milk to 181°F (or just until small bubbles form on the sides, do not boil) in a saucepan over medium heat. Remove from the heat and pour into a large bowl or the bowl of a stand mixer.
Add 2 tablespoons of butter and salt to the milk and stir until butter is melted. Allow it to cool for about 10 minutes or until it reaches 105-110°F.
While the mixture is cooling, combine warm water, yeast, and 1 teaspoon sugar in a large bowl and set aside for about 5 minutes.
Add the yeast mixture to the cooled (110°F) milk. Beat the egg and add it in.
In a stand mixer with a dough hook add 2 cups of flour and mix. Continue adding flour until you have a soft dough. Knead on medium low speed for 4-5 minutes.
Remove the dough from the mixer and place in a large oiled bowl. Cover and let rise for about 90-100 minutes or until doubled.
Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll into a ball. Shape until about ½ inch thick and 3 inches in diameter. Cover and let rise until doubled, about 60 minutes. While rolls are rising, preheat the oven to 375°F.
Melt the remaining 2 tablespoons of butter and cool slightly. Whisk 1 egg white until foamy and add cooled melted butter. Whisk to combine and brush the rolls with the egg wash. Sprinkle with sesame seeds.
Bake the hamburger buns for 18-20 minutes or until golden.
