Dough:

Making the Dough and First Rise:

• In a large mixing bowl, begin by dissolving the active dry yeast in warm water. Ensure the water is between 105-115°F (40-46°C) to properly activate the yeast. Whisk in the sugar, salt, eggs, and shortening until well combined. Gradually stir in the flour, then knead the dough for a full 7 minutes. This kneading time is crucial for developing the gluten, which gives the buns their signature soft and airy texture. Once kneaded, cover the bowl and let the dough rise in a warm place for 30 minutes, or until it has doubled in size.
• After the first rise, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Cut the dough in half, and then divide each half into 16 equal pieces, resulting in 32 individual portions. Roll each of these 32 pieces into smooth, uniform balls. Arrange them onto a large cookie sheet (an 18×13 inch sheet can typically accommodate 9 rolls comfortably), leaving about 2 inches of space between each bun to allow for expansion during the final rise.
• Cover the cookie sheets loosely with plastic wrap or a clean kitchen towel. Let the buns rise again in a warm, draft-free area until they have tripled in size, reaching the full size of a standard hamburger bun. This second rise is vital for achieving that desirable feather-light texture.
• Preheat your oven to 350°F (175°C). Place the risen buns on the lower rack of the oven. Bake for 10-12 minutes, or until they turn a beautiful golden brown. Baking on the lower rack helps ensure even browning on both the tops and bottoms of the buns. Once baked, remove from the oven and let them cool slightly on a wire rack.

• Flour Choice Matters: For the best feather-light Hamburger Buns, a high-gluten flour like Bread flour or Occident flour is ideal. Gluten provides incredible stretch and elasticity to the dough, essential for those airy pockets. Many commercial breads use enriched “bread flour.” However, if using all-purpose flour, you can enhance its gluten naturally by “whacking” the dough multiple times during the kneading process.
• Baking Bread Tip for Even Browning: Always bake your bread on the lower half of the oven. This ensures that the heat circulates effectively, promoting even browning on both the bottom and top of your buns.
• To Freeze Unbaked Buns: These homemade hamburger buns freeze exceptionally well unbaked, making them perfect for meal prep! After rolling the buns into balls (following step 4 of the instructions), allow them to rise for only about 15 minutes. Then, flash freeze them on a baking sheet until solid. Once frozen, transfer the uncooked buns into a freezer bag. They can be kept frozen for up to 2 months. Beyond this recommended time, the yeast may start to lose its rising power, affecting the final texture.
• To Bake from Frozen: When you’re ready to bake your frozen buns, you have a couple of options. You can proof them in the oven at 170°F (77°C) for 10 minutes, then turn the oven off and repeat as needed until the buns have tripled in size. Alternatively, you can thaw them overnight at room temperature and then bake as instructed once they have tripled in size.
• For the Deli-Style Rolls (like Bread and Basket): If you desire the softer, less browned deli-style buns, bake them for approximately 10 minutes or just until they begin to lightly brown. For classic, golden-brown hamburger buns, bake them for about 2 more minutes until they achieve a richer color.

Nutrition per serving

For achieving truly light and airy baked bread, especially hamburger buns, a high-gluten flour is highly recommended. Flours like Bread flour or Occident flour are excellent choices. Gluten is the protein that provides incredible stretch and elasticity to dough, allowing it to trap more air and create that desirable fluffy texture. Many commercial breads are explicitly made with enriched “bread flour” for this very reason. However, there are also effective ways to enhance your dough at home, even if you don’t have these specialized flours.

Absolutely! All-purpose flour can certainly be used for baking delicious breads, including these hamburger buns. The main difference is that all-purpose flour naturally contains less gluten compared to bread flour. To compensate for this, you have a couple of options. You can enrich the dough by adding a small amount of vital wheat gluten, which is a concentrated form of gluten. Another fantastic and natural way to bring out the gluten in all-purpose flour is through a specific kneading technique: repeatedly “whack” the dough forcefully onto your kneading surface during the kneading process. This physical action helps develop the gluten strands, giving your buns a lovely structure without any artificial enhancers.

To naturally enhance the gluten in your flour, especially if you’re using all-purpose varieties, incorporate a vigorous “whacking” technique during the kneading process. This involves slamming or throwing the dough onto your kneading surface with force repeatedly. This impactful action stretches and develops the gluten network within the dough more effectively than gentle kneading alone. It’s a tried-and-true baker’s secret for achieving a chewier, more elastic dough and ultimately, lighter and airier baked goods without the need for additional vital gluten.

Yes, these homemade hamburger buns freeze exceptionally well, both baked and unbaked! I’ve personally frozen these unbaked buns many times with great success. However, there are a few important considerations to keep in mind for optimal quality. The longer the buns are kept in the freezer, the more their quality can subtly decline. After extended periods, they might not rise quite as much, and there’s a risk of freezer burn if not stored properly. I generally recommend a freezing period of about one month for the best results. Pushing it to two months can still work, especially if you have a deep freezer and use high-quality, airtight sealing equipment to protect them from air exposure and ice crystals.

There are two primary and effective methods for proofing frozen bread dough:

Overnight at Room Temperature: This is the simplest method. Just transfer your frozen bread rolls directly onto the pans you plan to bake them in, then leave them uncovered at room temperature overnight. By morning, they should have thawed and risen beautifully, ready for baking.

Oven at 170°F (77°C): For a faster proofing method, place your frozen bread rolls on a cookie sheet and put them into a preheated 170°F (77°C) oven for 5-10 minutes. Then, turn the oven off and let the residual warmth help them rise. Repeat this process – turning the oven on briefly to 170°F and then off – every time the temperature inside the oven drops, until your bread has tripled in size. Once fully proofed, you can proceed to bake them at the desired temperature specified in the recipe.

Unlike some richer breads like Brioche Buns, which are often brushed with an egg wash to achieve a deeper color and a shiny gleam, traditional hamburger buns typically do not require an egg wash. These buns are meant to have a softer, slightly less glossy crust. For a beautifully even browning, regardless of an egg wash, here’s a quick bread tip: baking bread on the lower rack of your oven helps a lot. The heat circulates in such a way that both the bottoms and tops of the buns bake and brown evenly, giving them a consistent, inviting appearance.

The secret to achieving incredibly light and airy hamburger buns lies in a generous amount of yeast. If you’ve looked at my recipe, you’ll notice it calls for 4 Tablespoons of dry yeast, and that measurement is absolutely correct! This substantial quantity of yeast is the number one reason these buns turn out so exceptionally fluffy and soft. The yeast works to create abundant gas pockets throughout the dough during proofing, resulting in that delightful, airy texture that is the hallmark of a truly great hamburger bun.