Sure, you could buy hamburger buns at the grocery store, but where's the fun in that? It couldn't be easier to make these homemade hamburger buns. This article will guide you through the process of making both authentic Nigerian buns and soft, fluffy hamburger buns from scratch. The following recipe created quite a stir when "Moomie" first posted it on our original online community. Baker after baker tried these buns and declared them THE BEST.
Homemade Hamburger Buns
Here's a simple, foolproof recipe for making hamburger buns at home.
Ingredients You'll Need
- Warm water
- Sugar
- Active dry yeast
- All-purpose flour
- Unsalted butter
- Salt
- Eggs
- Sesame seeds (optional)
Steps to Make Hamburger Buns
- Activate the yeast in the large bowl of a stand mixer fitted with the dough hook attachment by stirring together the warm water, sugar, and yeast.
- Let it stand for about 5 minutes, or until foamy.
- To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs.
- Knead the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.
- Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl.
- Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it doubles in size, 1 to 1½ hours.
- Punch down dough and turn it on to a lightly-floured surface.
- Divide the dough into 8 equal pieces.
- Pinch the corners of each piece together at the center, then flip them over.
- On a clean surface, cup the ball with your hands and move it in a tight circular motion to shape each bun.
- On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3 inches apart.
- Using the palm of your hand, flatten each ball to be 3 inches wide.
- Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly puffed, 45 minutes to 1 hour.
- After 25 minutes of proofing, preheat the oven to 375°F.
- Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and the remaining 1 egg until combined.
- Brush the tops of the buns with the egg wash, then sprinkle them evenly with the sesame seeds.
- Bake for about 15 minutes or until golden brown.
- Let cool completely.
- Slice the buns in half lengthwise.
What's the point of homemade hamburger buns if you don't have homemade hamburger patties to go in them?
Bake in a preheated oven until lightly browned. Brush the buns with an egg wash and sprinkle with sesame seeds.
Begin by proofing the yeast with some of the flour. Once the yeast is foamy, add the remaining flour, an egg, butter, sugar, and salt. Transfer the dough to a floured surface and form into a smooth, round ball. Tuck the ends underneath and return the dough to an oil-drizzled stand mixer bowl.
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Transfer the dough back to the floured work surface. Pat into a slightly rounded rectangle, then cut into eight equal squares. Use your hands to shape and pat the squares into discs.
Tips for the Perfect Hamburger Buns
- Weigh the flour: Too much flour will ruin homemade burger buns. The most effective way to measure flour is to weigh it with a kitchen scale.
- Punch down the dough: This is a vital step when making any kind of yeast bread. Punching down the dough helps redistribute the yeast and also helps remove excess air pockets for a more fine crumb.
- Dough rises best in warm, draft-free spots: Let the dough rise in an area that reaches about 75°F for the best results.
- For a flavorful twist: Use everything bagel seasoning or dried minced onion and poppy seeds in place of sesame seeds.
Can You Freeze Hamburger Buns?
Yes, you can freeze homemade hamburger buns (though they're best enjoyed fresh). Transfer the cooled buns to a freezer-safe container, then wrap in a layer of foil. Label with the date and freeze for up to two months. Thaw on a paper towel at room temperature.
Variations
- Slider Buns: Absolutely! Divide the dough into 24 pieces (or less if you want slightly large slider buns). Follow the same shaping method and space them across two parchment-lined baking sheets. They will need less time for the second rise, so keep an eye on them and start preheating the oven after 20 minutes. Bake for 8 to 10 minutes or until golden brown.
- Whole Wheat Flour: To give the burger buns a slightly nutty flavor, you can replace some of the all-purpose flour in this recipe with whole wheat flour. Use 3 cups of all-purpose flour and ½ cup of whole wheat flour, and increase the liquid by 1 tablespoon.
Testimonials
"This recipe was so simple and fun to make," according to Kris Allfrey. "The hamburger buns were so light and the crumb texture was perfect. I followed the recipe and Chef John's instructions to the letter. I wouldn't change a thing about this recipe."
"I didn't make any changes except for what I put on top of the buns. I put dried onion, parsley, sesame seeds, and poppy seeds," says Ron Doty-Tolaro. "Also, as a rule of thumb, when making any kind of rising bread, lightly push in on the dough with one finger. If the dough is ready it will bounce back out."
"Loved the buns," raves Mysti Williams. "I made them for burgers the first time. Tonight, I'm making them for Sloppy Joes. Can't wait.
Read also: How to Make Fried Rice
Authentic Nigerian Buns Recipe
Nigerian buns are a popular snack, also known as African buns. They are sweet, small fried dough balls that are golden in color, rich in taste, and simply addicting!
Growing up in 9ja, buns were every little child’s favorite snack - crunchy, soft, tasty, addictive, and snackable! You will never get enough of it, and the best part is that they are readily available on the street as the side road sellers display them using a “show glass.” To say that I ate a lot of Nigerian buns growing up is an understatement; I ate tons of them. And whenever we happen to make them at home, I will never let go until they are all gone. In fact, buns, meat pies, and puff puff are the Holy Trinity of Nigerian snacks!
This simple fried dough has a somewhat crunchy exterior and a soft, pillowy interior. They are like cake donuts (here in the States) but with less sugar! Authentic classic Nigerian buns are like cake donuts (here in the States) but with less sugar!
Nigerian Buns is one African snack I make numerous times a year, almost every holiday. This snack is equally versatile. For instance, you can add bananas (mashed into the wet ingredients) - Nigerian banana buns.
Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Butter
- Milk (preferably sweet condensed milk)
- Nutmeg (optional, for additional flavor)
- Oil (for frying)
Instructions
- Gather Ingredients: Gather all your ingredients and add them to the bowl.
- Combine Ingredients: Use a clean hand(s) to combine until it forms a soft dough.
- Measure and Form into Small Dough Balls: Use a measuring tool to ensure your dough balls are equal for even cooking (I generally use a Tablespoon scoop)!
- Heat Up Your Oil: Set a deep pot on the stove and add a good amount of oil up to 3 inches in deep. Turn your stove to medium, and then allow your oil to heat up. Use a skewer or a tiny bit of dough to see if the oil is good to go.
- Fry Nigerian Buns in Batches: Fry your authentic Nigerian buns in batches. To know if a bun is ready, poke with a skewer or toothpick to see if raw dough comes out of the hole. Then, use a slotted spoon to remove fried buns from the hot oil. Place on a paper towel-lined plate. Remember not to fry your buns in high heat because the exterior is likely to cook while the interior is still raw.
- Serve and Enjoy! Allow to cool for a few minutes, serve and enjoy!
Tips for Perfect Nigerian Buns
- Use sweet condensed milk: Use sweet condensed milk instead of regular milk!
- Add Nutmeg: Nutmeg adds additional flavors to your Nigerian buns.
- Don’t overcrowd the pan: Do not overcrowd your pan/pot.
- Check Oil Temperature: Make sure your oil heats up before you add your dough balls.
- Cool Completely: First of all, make sure to allow it to cool completely before storing it.
Place your leftover buns in a clean, dry airtight container and leave them on the kitchen counter for up to 4 days.
Read also: Homemade Preserved Lemons
Why are my buns soaking up oil?
One of the main reasons why your buns may soak up oil is if you fry in low heat. Make sure that your oil is hot. You can throw in a tiny buns dough to check or use a wooden skewer to check if your oil is ready. Also, do not overcrowd your pot. I suggest frying your buns balls in small batches.
Puff Puff vs. Buns
Though puff puff and buns may appear to look alike, they aren’t alike. Here's a quick comparison:
| Feature | Puff Puff | Buns |
|---|---|---|
| Ingredients | Fewer ingredients | More ingredients |
| Texture | Chewy and airy soft | Rich, sometimes crunchy outside and soft inside |
| Raising Agent | Yeast | Baking powder |
| Additional Ingredients | Doesn't require butter and eggs | Typically includes butter and eggs |
Eggless Bun Recipe || Homemade Bun Recipe || Burger Bun Recipe
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tags: #Nigeria
