These buns were an experiment in trial and error. I checked out various quick hamburger bun recipes and found some work better than others. I discovered that the flour you choose really matters in this type of recipe. After three batches, here is the recipe I found produces the best bun.
If you make 8 buns they will be kind of small. We like a bigger burger, so I suggest making 6 buns.
- 1 cup warm water (105-115 degrees)
- ¼ cup warm milk (105-115 degrees)
- 1 TBS instant (rapid-rise) yeast
- 2 TBS sugar
- 1 tsp salt
- 1 egg
- 2 3/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons unsalted butter at room temperature, cut into 2 pieces
- Egg Wash: 1 egg & 1 TBS cream, whisked to combine
- Line a baking sheet with parchment paper.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt & egg to the bowl. Use the paddle attachment to combine on low.
- Add both flours & mix on low speed until combined, then add in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be soft and sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 6-8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Preheat oven to 400 degrees.
- Loosely cover the dough balls with a clean kitchen towel & let rest for 15 minutes.
- Remove the towel & brush the tops of the buns with the egg wash. Bake the buns in the oven for 13-15 minutes, until tops are golden.