Hamburger Buns



I know some of you have been waiting for this recipe for some time, sorry it has taken many weeks for me to finish this post. I think I made these buns in August this year. The season of BBQ was in and I made a big Tonkatsu Burger bento for my husband and my daughter when they drove many kilometers one sunny day in August. I was looking for a good recipe for homemade buns for awhile but it was out of great necessity because of all these hopeless buns sold at the store here… They are so doughy in its texture that I sometimes have to wonder if they are underbaked??  When you put a hot grilled piece of meat with ketchup or mustard in between, they get soggy and crumble so easily and will not hold the meat/burgers… It is not so promising to see it when you plan to bring a good hamburger bento to a school or an office. It is a shame, as good hamburgers can make really nice bento…

I hope this recipe can help make better hamburgers for you. I do not think this is a difficult recipe if you have baked bread at home. I am using my Kitchen Aid standing mixer but you can make by hand or your bread machine. As you see, the ingredients have sugar, milk, butter and egg and they will make soft buns 🙂 Sometimes I like hard and crusty type of sandwich buns but I have to write how to make that in another post. This recipe below makes soft buns.

Ingredients  for  6 Hamburger Buns :

Bread flour      250g

Water               90g (70g + 20g)
Dry yeast           3g  (fresh yeast  9g)
Sugar                18g

Milk                   55-60g

Salt                       3g
Egg                      25g (about a half an egg)
Butter                 18g at room temperature

White sesame seeds


1.  Divide the water 70g and 20g. Add the dry yeast or fresh yeast into the bowl of the 20g water. Add sugar and mix all to dissolve well. Leave it at room temperature for 5 min.

2.  Set a dough hook on your standing mixer. Put the bread flour in a large bowl. Add the yeast mixture to the flour and the rest of water (70g). Start mixing at LOW.  As it is mixing, you can add the milk a little by little. You may not need all 60g but please see how the dough is coming. After you mix at LOW for 5 minutes, add the salt, the egg and the butter. Mix at LOW for another 5 min.

3. When the dough is shiny, smooth and elastic, and if it can stretch thinly without breaking or making holes, it is done.

4. Grease a plastic container and put the dough in it and cover. Let it proof in it for 60-70 minutes.




5. Take the dough out on a clean surface. Dust with some flour. Punch it down very softly and divide them into 6 equal size (I think it is around 80g each). Cover with a damp cloth and let it rest for 10 min.

6. Flaten each ball and make it like a disk of 7cm diameter. Let it rise again for 30 min. If it has expanded to 9cm diameter, it is perfect!!

7. Turn on the oven 190°C。Spray some water over the buns and sprinkle white sesame seeds.
Rie’s Note : If you want really soft buns, brush them with milk or egg and sprinkle white sesame seeds on top before you put them in the oven. Specially a half of the egg will be remained in this recipe, maybe you like to use it as an egg wash and brush the surface.

8. Bake for 13 to 15 min. Cool well before serving.



Rie’s Note : The same recipe can be used to make Hot Dog buns. The size may be adjusted according to your preference or the size of your bento box in which you intend to pack the Hot Dog for bento. I made these to hold the long sausage I bought. I don’t remember the size now but it was probably between 18 to 20 cm, and I could make 5 buns 🙂 So maybe it will be wise to buy sausages first and decide how many centimeters you want in the length of the bread. When you are shaping, it is important to remember to shape them smaller than the final size. It will expand under the proofing process.


Also it is very nice to make mini size buns. These small hamburgers are called “Sliders” and they are very popular food at parties. The buns are about 6cm in diameter when they are baked.

xxx Rie


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