Steam-Baked Hamburger Buns

Scott Heimendinger
Scott Heimendinger
September 7, 2023
These hamburger buns are fluffy, rich, and ready to stand up to even the messiest burgers.
Prep Time
Cook Time
Steam-Baked Hamburger Buns
4.8 (5)
28 g (2 Tbsp)
unsalted butter, at room temperature
400 g (2 3/4 cups plus 1 1/2 Tbsp)
all-purpose flour
12 g (1 Tbsp)
instant yeast
8 g (1 Tbsp)
kosher salt
2 large
eggs, divided
215 g (3/4 cup plus 2 1/2 Tbsp)
whole milk, divided
28 g (1 1/2 Tbsp)
1 tsp
extra-virgin olive oil
2 Tbsp
sesame seeds (optional)

1. Beat Butter

In the bowl of a stand mixer with the paddle attached, beat the butter on medium speed for 1 minute.
Beat Butter

2. Add Dry Ingredients and Egg

Add the flour, yeast, and salt. Mix on low speed to combine. Add one of the eggs and continue to mix until the dough forms small, pea-sized lumps.
Add Dry Ingredients and Egg

3. Add Wet Ingredients

Add 200g (3/4 cup plus 1 1/2 Tbsp) of the milk and the honey. Swap out the paddle for the dough hook. Knead on medium speed until the dough forms a shiny, elastic ball, about 5 minutes.
Add Wet Ingredients

4. Shape into Ball

Transfer the dough to a work surface and form into a ball, tucking loose ends underneath the dough with the sides of your hands.
Shape into Ball

5. Proof

Add the oil to the mixer bowl, then return the dough to the bowl. Roll to coat it in the oil. Cover the bowl tightly with plastic wrap and let the dough proof at room temperature until doubled in size, about 2 hours.

6. Portion Dough

Transfer dough to a lightly-floured work surface and form into a log shape. For even buns, weigh the dough before portioning and divide the total mass by 8. Portion using a bench scraper, and weigh each portion, adding or removing dough pieces as necessary.
Portion Dough

7. Form Balls

Stretch each portion of dough into a ball, pinching and tucking loose ends underneath. Using the sides of your hands, pull the skin of the dough balls taut until smooth.
Form Balls

8. Flatten

Using gentle pressure from your fingertips, press each ball into a 3-inch disc.

9. Transfer to Pan and Proof

Arrange the dough discs on a parchment- or silicone mat-lined baking sheet as shown. Spritz or dab the top of the discs lightly with water to prevent them from drying out. Cover very loosely with plastic wrap and let proof until doubled in size, about 1 hour.
Transfer to Pan and Proof

10. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

11. Brush with Egg Wash

Beat the remaining egg with the remaining 15g (1 Tbsp) milk in a small bowl. Gently brush the egg wash over the top of the buns.
Brush with Egg Wash

12. Add Sesame Seeds

If desired, sprinkle each bun with sesame seeds.
Add Sesame Seeds

13. Bake

Transfer to the oven and bake until light golden brown, about 12 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:12 Timer

14. Cool, Slice, and Serve

Let the buns cool on a wire rack for 10 minutes. Slice the buns through the middle with a serrated knife, and load up your favorite burger or sandwich! These buns are best eaten the same day they’re baked, but they will keep up to a week in a plastic bag on the counter or in a bread box.
Cool, Slice, and Serve
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