I’ve had this homemade hamburger buns recipe for a long time now, always intending to post it in the summer. For one reason or another, that never happened. I guess we don’t typically think of December as hamburger season, but it is baking season, and hey, why not?
Many people debate about what makes a great hamburger. I recently learned from my southern friends that Duke’s mayonnaise is the only mayonnaise to use on a hamburger or any sandwich ever. After being challenged to try it, I’ll say they are right. Why is Duke’s mayonnaise so good? Anyway, no matter what secret ingredients people swear by, I think we all can agree it’s the small touches that take a hamburger from good to amazing.
It can’t be doubted. Fresh bread is a game-changer, and though it’s not practical to do all the time, with a little planning, homemade hamburger buns are likely turn heads of your family and friends. Toast them, and your burger is next level. Pro tip: slather with Duke’s Mayonnaise before you put them on the skillet and you won’t be sorry.
So, it’s not summer and it’s not BBQ season, but any time is a good time for a hamburger, and winter is perfect for baking. I hope I made my case for posting this now, the week before Christmas. Homemade hamburger buns were just too good to keep to myself for so long.
What do you like to put on your burger? Onions, pickles, tomatoes, slaw – whatever it is, tell me in the comments!
If you want to save this recipe for when it’s actually BBQ season, be sure to pin the pic below!
- 2 tbsp margarine
- 1 cup full fat coconut milk
- 1 packet dry active yeast
- 2 tbsp warm water
- 1 egg
- 1.5 tsp salt
- 2 tbsp sugar
- 3 cups flour
- 2 egg yolks + 1 tbsp warm water, slightly beaten
- sesame seeds and/or poppy seeds (optional)
- Heat the coconut milk in a small saucepan over medium heat until bubbles appear all around the sides of the pot. Remove quickly and let cool to the temperature of warm bathwater.
- In a little bowl, combine the dry active yeast, 2 tbsp warm water and a pinch of sugar. Stir a couple times and then let sit for about 5 minutes. The yeast should start to bubble a little bit and get creamy/foamy.
- In the bowl of a mixer, combine the margarine, slightly cooled coconut milk, egg, sugar and yeast. Mix on low until combined and margarine is well incorporated.
- Mix together two cups of the flour and the salt, then add that to the wet ingredients. Mix on high until well blended.
- Change to a dough hook on your mixer. Add the remaining cup of flour and mix on high speed for five minutes. You can add a little bit more flour here if your dough seems especially wet, but this dough is supposed to be sticky!
- Your dough should be sticky, but also smooth and elastic if you stretch it with your fingers. Remove dough from bowl and place in an oiled mixing bowl. Cover with plastic wrap and let rise in a warm spot for 2 1/2 hours.
- After 2 1/2 hours, punch down dough on a floured surface then roll out to 1/2" thick. Cut circles using a large biscuit cutter. Place circles on a parchment paper or silpat-lined baking sheet. Place another piece of plastic wrap on top and let rise again for 1.5 hours.
- Preheat your oven to 375.
- Brush the rolls with the egg yolk and warm water mixture. If you are adding sesame or poppy seeds, scatter them over top.
- Bake for 20 minutes until deeply golden.