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The Ultimate Homemade Hamburger Kaiser Buns

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 to 24
Author Valerie Lugonja

Ingredients

  • 1/2 cup or 120g (melted) butter
  • 2 cups or 300g whole milk
  • 1 1/2 tablespoons or 20g active dry yeast
  • 1 tablespoon or 15g sugar
  • 2 eggs , room temperature
  • 2 teaspoons or 10g salt
  • 1 tablespoon or 15g honey
  • 1/3 cup or 70g sugar
  • 6 1/2 cups or 800g all-purpose flour or bread flour , plus more for dusting

Instructions

Instructions for the Thermomix Machine:

  1. Scale butter, milk, yeast and 15g sugar into the TMbowl; set time for 5 minutes at 45 C, speed 2
  2. Add eggs to TM bowl through hole in lid while set for 30 seconds on speed 3
  3. Scale in salt, honey and 70g sugar; combine for 15 seconds at speed 4
  4. Scale 800g flour into TM bowl; knead for 1 minute
  5. Using spatula, knead for 60 to 90 seconds more, using the spatula through the hole in the lid of the bowlto keep the dough moving in rhythm with the blade as it kneads (loosen the dough around the sides and move it to enable easier kneading)
  6. Remove dough from TM bowl; rest in lightly floured bowl, or on counter for 15 minutes, covered
  7. Line 2 cookie pans with parchment paper; heat oven to 170F for 2-3 minutes
  8. Turn oven off, but do not open to release heat
  9. Divide dough into 24 pieces; form each section of dough into a 12 inch long rope
  10. Tie rope dough into a knot; tuck one tail under the circle of dough and the other over, and into the middle to make a traditional rosette shape
  11. Place rolls on parchment covered sheets; press down to flatten each firmly with hand if using for hamburger buns (dinner rolls need not be flattened)
  12. Cover lightly with a clean towel and place in warmed oven to proof
  13. Rise until nearly double, about 30 minutes
  14. Remove from oven; brush with egg and sprinkle with sesame seeds
  15. Pre-heat oven to 375F; bake 10-11 minutes, until golden
  16. Cool completely; enjoy!

Instructions for making the buns by hand:

  1. In a small bowl place milk, yeast, and 1/2 tablespoon sugar and combine well; set aside
  2. Warm milk to 115F
  3. In a large bowl, lightly beat eggs; add warm milk, butter, salt, honey and 1/3 cup sugar; stir well to combine
  4. Add foamy yeast mixture to other wet ingredients; slowly stir in flour until a soft dough forms
  5. Knead: adding only a little more flour until a smooth, elastic dough forms (about 10-15 minutes of rigorous kneading)
  6. Rest dough for 15 minutes, covered (when smooth and elastic)
  7. Line 2 cookie pans with parchment paper; heat oven to 170F for 2-3 minutes
  8. Turn oven off, but do not open to release heat
  9. Divide dough into 24 pieces; form each section of dough into a 12 inch long rope
  10. Tie rope dough into a knot; tuck one tail under the circle of dough and the other over, and into the middle to make a traditional rosette shape
  11. Place rolls on parchment covered sheets; press down to flatten each firmly with hand if using for hamburger buns (dinner rolls need not be flattened)
  12. Cover lightly with a clean towel and place in warmed oven to proof
  13. Rise until nearly double, about 30 minutes
  14. Remove from oven; brush with egg and sprinkle with sesame seeds
  15. Pre-heat oven to 375F; bake 10-11 minutes, until golden