Soft Hamburger Buns

These soft and flavorful sandwich rolls are topped with sesame seeds and perfect for burgers, sliders, eggless salad sandwiches, pulled jackfruit BBQ, sloppy joes, and more!

Bread is an incredible contrivance. Not only am I fascinated by it, but I enjoy creating and baking it. And most of all, I love eating it.

Bread is incredible. You can use a myriad of grains and techniques to develop an array of textures, colors, and forms. There’s the science of yeast interacting with the flour and sugar that results in a bread rising to its full potential. But there’s also the great satisfaction and relief when bread does exactly what you intend it to do, plus the added bonus of eating the fruits of your labor. (Puns intended.).

Because everyone knows the burger (or sandwich filling) is the star of the show, the hamburger bun plays an important, albeit supporting role. Without the bread, however, a burger just isn’t quite the same and a sandwich just isn’t a sandwich. So the hamburger bun may not be the star; but it certainly deserves plenty of attention in its own right. And they are the perfect hamburger bun for My Favorite Veggie Burger, recipe available here.

There are some basic bread-making rules that you must follow in order to develop a good bread product. And these hamburger buns are no exception. Warm liquid activates the yeast, kneading results in a smooth elastic dough, a little fat is introduced to make the product softer, an initial rest allows the yeast to work its mojo and develops into a more refined product, and shaping the dough into a bun allows you to hold your burger.

When these simple timeless rules are followed, the result is a low profile sandwich roll with a nice crumb that is substantial enough to hold a heavy hamburger patty but soft enough to give you great satisfaction when you bite in. Essentially, this hamburger bun does a nice job achieving the balance between sturdy and soft.

I use mostly whole wheat flour in this roll, but you can use any flour you choose. The important rule is to start with 2 cups of flour and then only add more flour in half cup increments until you achieve a sticky but elastic dough. The key with these hamburger buns – and important to achieve a soft crumb in any bread product – is to refrain from adding in too much flour. Though it can be more messy to work with, stickier dough is better dough. Trust me.

One great variability you have here is the size of the actual roll. It really depends on what you’re using this for. Do you want really large burgers or adorable easy-to-handle sliders? Obviously, the size you choose determines how many servings you will have when you’re done. I use a kitchen scale to ensure each roll is uniform in size. These sizes are are only recommendations. The weight really depends on how much flour you use and the type of flour you choose.

Once you make these hamburger buns, you’ll have a better idea what size you prefer. But as a general rule, these are the sizes I use and recommend to start with:

• For large hamburger buns, divide into 3 ounce balls – makes 10-12 rolls.                  
• For regular hamburger buns, divide into 2.5 ounce balls, makes 12-16 rolls.                                  
• For slider buns, divide into 1.5 ounce balls, makes 20-24 rolls. 

Ingredients

• 1½ cups warm plant milk (110-120°F)
• 2 Tbsp vegan butter or oil
• 1 Tbsp sugar
• 1 cup mashed potatoes*
• 1 Tbsp SAF yeast**
• 2 cups whole wheat flour
• 1½ cups all-purpose flour
• 1 Tbsp sesame seeds

Instructions

1. In a stand mixer bowl with dough hook, combine the whole wheat flour and yeast.
2. In a separate bowl, combine the warm milk, butter, mashed potatoes, and sugar.
3. Add the milk mixture to the flour mixture and mix on low speed for 3-5 minutes. 
4. Add half a cup of flour at a time and continue mixing until the dough forms and starts to leave the side of the bowl, about 3-5 more minutes. Don’t add too much flour though.  The dough should still be sticky and soft, which will keep the buns soft.
5. Remove the dough hook and cover the bowl with Saran Wrap.
6. Allow to rest until doubled, 1-2 hours.
7. Using a little oil if desired, portion and shape your rolls: 3.1 ounce balls for 10-12 large buns, 2.5 ounce balls for 12-16 rolls For regular hamburger buns, and 1.5 ounce balls for 20-24 rolls for slider buns.
8. Place on a baking sheet.
9. Sprinkle with sesame seeds and flatten the dough slightly, then cover lightly with saran wrap. 
10. Allow to rise for 45-60 minutes.
11. Preheat the oven to 375° F.
12. Bake 15-18 minutes, depending on the size of the buns.
13. Remove from the oven and cover with a clean towel, allowing to cool for 15 minutes.

Notes

• I use 2 cups King Arthur whole wheat flour and 1 cup all-purpose flour; but feel free to use any whole grain flour or all-purpose flour. 
• * You can use mashed potatoes, potatoes and carrots, or sweet potatoes.
• ** I use SAF instant yeast.  If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. Store it in a glass or plastic jar in the refrigerator.

Soft Hamburger Buns

Rachele (Pebbles and Toast)

These are super soft hamburger buns topped with sesame seeds.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 20 minutes mins

Course Bread

Cuisine American

Servings 10 large hamburger buns

Equipment

• stand mixer
• oven

Ingredients

  

• 1½ cups warm plant milk 110-120°F
• 2 Tbsp vegan butter or oil
• 1 Tbsp sugar
• 1 Tbsp SAF yeast*
• 2 cups whole wheat flour
• 1½ cups all-purpose flour
• 1 cup mashed potatoes**
• 1 Tbsp sesame seeds

Instructions

 

• In a stand mixer bowl with dough hook, combine the whole wheat flour and yeast.
• In a separate bowl, combine the warm milk, butter, mashed potatoes, and sugar.
• Add the milk mixture to the flour mixture and mix on low speed for 3-5 minutes.
• Add half a cup of flour at a time and continue mixing until the dough forms and starts to leave the side of the bowl, about 3-5 more minutes. Don’t add too much flour though. The dough should still be sticky and soft, which will keep the buns soft.
• Remove the dough hook and cover the bowl with Saran Wrap.
• Allow to rest until doubled, 1-2 hours.
• Using a little oil if desired, portion and shape your rolls: 3.1 ounce balls for 10-12 large buns, 2.5 ounce balls for 12-16 rolls For regular hamburger buns, and 1.5 ounce balls for 20-24 rolls for slider buns.
• Place your rolls on a baking sheet and flatten slightly.
• Sprinkle the tops with sesame seeds and cover with saran wrap.
• Allow to rise 45-60 minutes.
• Preheat the oven to 375° F.
• Bake t5-18 minutes, depending on the size.
• Remove from oven and cover with a clean towel, allow to cool for 15 minutes.

Notes

• I used King Arthur 2 cups white whole wheat flour and 1 cup all-purpose flour; but feel free to use any whole grain flour or all-purpose flour.

• * I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. Store it in a glass or plastic jar in the refrigerator.

• ** You can use mashed potatoes, potatoes and carrots, or sweet potatoes.

Keyword bread, bun, hamburger bun