Hamburger Buns

These hamburger buns are a modified version of my peasant bread recipe. The modifications provide for a sweeter, softer bread.


Makes 18 buns.


  • 2 1/4 cup bread flour
  • 2 1/4 cup all-purpose flour
  • 2 1/4 teaspoon dry active yeast
  • 1 tablespoon salt
  • 2 cups luke-warm water
  • 1/3 cup honey
  • 2 tablespoons room temperature butter
  • 1 tablespoon butter (for topping)
  • 1/4 cup milk (for topping)
  • sesame seeds (for topping)

Special Equipment

  • Kitchen scale
  • Basting brush


  1. In a large mixing bowl, sift together bread flour, AP flour, and yeast.
  2. Add salt, water, and honey.
  3. Mix until a shaggy dough comes together.
  4. Turn out onto floured surface, and knead for 3 minutes.
  5. Add 1 tablespoon of butter, and continue kneading for 3 minutes.
  6. Add rest of butter, and knead for another 4 minutes.
  7. Place dough in a greased bowl, and allow to rest for 1 hour.
  8. Line a baking sheet with parchment paper.
  9. Cut dough into individual balls weighing roughly 110 grams.
  10. Place balls onto baking sheet, and allow to rest for 30 minutes.
  11. Preheat oven to 385°F
  12. In microwave, heat butter and milk for 10 second intervals until combined.
  13. Brush buns with butter/milk mixture, and top with sesame seeds.
  14. Bake for 15 minutes
  15. Reduce heat to 375°F and bake for another 15 minutes.
  16. Allow to cool completely before cutting.


Can be stored in a mostly-closed ziplock bag. Good for 2 - 5 days.

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