Skip the store-bought hamburger buns and make these incredibly soft, fluffy homemade rolls that are perfect for sliders and burgers.
Made with simple pantry ingredients, these buns prove that homemade bread baking is easier than you think. With minimal hands-on time, you'll have 16 golden, pillowy buns (that freeze beautifully too!).
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Essential to a good pulled pork slider is a nice soft, fluffy bread roll and you all know I couldn't bare to buy them. I actually think I'm quite addicted to bread baking. I just love how you can mix up such simple ingredients and hours later have fresh bread. Bread!
I've been making my own for a few years now and have to say, I'm getting better at it. I now know what to look for to know that it's kneaded enough. I don't bother activating the yeast in water first.
As long as you have the water or liquid at the right temperature and you know your yeast isn't old then you really don't need to.
Baker's flour is best for making bread and you can get it at the supermarket in 5kg bags. In fact you can get all the ingredients you need for bread making at the supermarket.
It sounds like something that would be difficult but really I think it's almost easier than cake making.
If you have a stand mixer with a dough hook, you throw all the ingredients in, knead them up, leave the dough to rest, prepare it how you want - in rounds for rolls or fancy shapes for loaves - leave it to rise again then pop it in the oven.
The actual hands on time is next to nothing.
There were quite a few steps involved in the original recipe for these hamburger buns so of course I simplified it down to just a few and the result was a light, fluffy roll, perfect for sliders.
They freeze really well too so make up a big batch while the pork is slow cooking, then pop the leftover rolls and any extra pork in the freezer and you'll have a complete meal ready to go.
I defrost them on the bench on a wire rack covered with a tea towel and then pop them in the oven for a few minutes to freshen them. Enjoy!
What about you? Do you make bread or do you think it sounds a little daunting?
Recipe
Hamburger buns
Ingredients
Dough
- 2 tablespoons warm 110º F water
- 2 ¼ teaspoon active dry yeast
- 4 tablespoon butter melted and cooled to room temperature
- 1 tablespoon honey
- 1 ½ cups whole milk at room temperature
- 1 free-range egg at room temperature
- 4 ¼ cups bread flour plus more for kneading
- 1 teaspoon sea salt flakes
- 2 teaspoon olive oil
Egg Wash
- 1 egg + 1 teaspoon water beaten together or you can use milk
- sesame seeds or poppy seeds optional
Instructions
- Place the water, yeast, butter, honey, milk and egg in a large bowl and whisk to combine.
- Transfer the bowl of an electric mixer fitted with the dough hook.
- With the motor running on low, slowly add the flour and salt.
- When it is mixed in, increase the speed and knead until the dough is smooth and forms a ball in the middle of the bowl (about 5-6 minutes).
- Brush the oil inside another large bowl and transfer the dough ball into it.
- Cover the bowl with plastic wrap and leave to double in size (about 1.5 hours).
- Line a baking tray with baking paper.
- When the dough has risen, punch it down then divide in half.
- Divide each half into 8 portions (I just keep cutting it in half) and shape the portions into smooth balls.
- Place on the tray leaving a couple of centimetres between each one.
- Cover loosely with plastic wrap and leave until almost doubled in size.
- Meanwhile pre-heat the oven to 180C (400F) fan-forced.
- Brush the tops of the risen rolls with egg wash or milk and sprinkle with seeds if using.
- Bake for 15-18 minutes or until the rolls are golden brown and sound hollow inside when tapped on the bottom.
- Transfer to a wire rack to cool.
- I place a tea towel over mine to make sure the tops stay nice and soft but that is optional.
Nutrition
Matt says
Just pulled a batch of these babies out of the oven. It makes 16 and there are only the two of us, so I figured we could sacrifice one straight out of the oven. Delicious! What an awesome recipe. I think I may have stuffed up the flour amount and added too much, but they still worked.
Just waiting for the pulled pork now. My mouth is watering :)
Claire says
Ooh yum! That doesn't really matter as long as the dough isn't too dry. I'm guessing if they were delicious then you got it just right!
Matt says
I feel like burgers now.
I love making bread, I try and make a loaf every week, it's so therapeutic and rewarding seeing your little blob of dough expand like it's alive.
...oh, and it tastes so much better when you make it yourself.
Claire says
Isn't it?! I don't think I'll ever get sick of it.
The Life of Clare says
I love love love making my own bread but since starting sourdough, I've come to realize, that the sick feeling I used to get was bakers yeast, so avoid it when I can. These look absolutely lovely! I might have to make an exception for them.
Claire says
Yet another reason sourdough is so fantastic! If you discover how to make soft sourdough let me know.
Maureen | Orgasmic Chef says
I do make hamburger buns and sometimes I'll put sesame seeds on top . The buns are as important as the pork bbq to me. Yours look perfect!
Claire says
Ooh yes seeds on top would be perfect.
Hotly Spiced says
Your bread rolls look sensational, Claire. I really must get some of Priscilla's off-spring and get into baking my own bread. I think it would be very satisfying xx
Claire says
Yes you must! x
Lorraine @ Not Quite Nigella says
I love making bread and yes a bun is very important for the slider! Definitely no hard or stale buns :)
Claire says
Very important!