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Homemade Hamburger Buns

Classic & Big Mac “Club”
by Alejandro Ramon

Classic Hamburger and Big Mac “Club” Buns
Why make your own Hamburger Buns when you can just go to the store and buy them?
The recipe for my Homemade Hamburger Buns came out necessity. I wanted to recreate “Big
Macs” at home but couldn’t find store bought buns that would work. Either too small or too
big. All of which had loads ingredients that I don’t have in my pantry or want to feed to my
family or friends.

I wanted a bun that could hold up to my vision of a “Big Mac Sesame Seed Bun.” Tall enough to
split into 3 even layers, sturdy enough to hold up to all fillings, and tender enough to not get in
the way of the texture of the 2 beef hamburger patties, special sauce, lettuce, cheese, onions,
and pickles. Allowing the marriage of the all the parts to come together for a delightful dining
experience. Check out my blog post “Homemade “Big Mac” – Including the Special Sauce! to
make your own.

The ingredient and their proportion is key to creating a Hamburger Bun that has right flavor,
texture, and body. I recommend with all baking recipes to use a scale to weight out the
ingredients. That insures your success when baking. Also note: “THIS IS A STICKY DOUGH!” So
don’t panic and add any extra flour. The dough will develop strength as you knead, stretch, and
fold it.

I looked for baking forms for the Big Mac “Club” Bun online. All were too small and cost way to
much for this endeavor. Luckily there is “YouTube.” After some research I found “ChefSteps”
YouTube channel which showed how to make your own Aluminum Foil Forms. Click here to
check out their video “Foil Rings.” Making my Foil Rings taller and larger in diameter to hold the
125 grams of dough. I also lined the Aluminum Forms with Parchment Paper Collars. Making it
easy for the buns to release from the pan and forms.

Oh, yeah! I almost forgot. I have a video for you to follow this time. This is my first “YouTube”
instructional video on my “Just One Bite, Please?” channel. Please check it out, let me know
what you think, and give it a thumbs up if you “Like” it.” The video is below.

Equipment: (Shop my Amazon Page for Ingredients & Equipment)
 8 Quart Mixing Bowl
 Rubber Spatula
 Plastic Scraper/Metal Bench Scraper
 Measuring Cups and Spoons or a Electronic Scale
 Plastic Wrap
 Non-stick Spray/Oil
 2 – Half Sheet trays lined with Parchment Paper
 6 Aluminum Baking Rings 1-½” tall x 4-½ diameter (4cm x 11.5cm) (Click to learn how
here!)
 6 Parchment Paper Collars 1-¾” tall x 16″ long (4.5cm x 40cm)
 Pastry Brush
Hamburger Buns (yields 12)
 Measured Weight Grams Ingredients
 ¾ cup 0.38 lb. 180 g. Water (room temp.)
 2 tsp. 0.02 lb. 8 g. Instant Yeast
 ¾ cup 0.38 lb. 180 g. Whole Milk (room temp.)
 ¼ cup 0.15 lb. 70 g. Canola Oil (or vegetable)
 4 each 4 each 4 each Eggs (large, room temp.)
 ¼ cup 0.12 lb. 55 g. Granulated Sugar
 5-¾ cups 1.73 lb. 800 g. Bread Flour (King Arthur)
 2-½ tsp. 0.04 lb. 18 g. Sea Salt (fine)
 ¼ cup Natural Sesame Seeds for Topping the Buns

Mixing the dough:
1. In the mixing bowl combine the water, instant yeast, whole milk, canola oil, eggs,
granulated sugar, and half of the bread flour. Using rubber spatula, stir the ingredients
together until it forms a thick batter.
2. Add the remaining bread flour and sea salt mixture to the mixing bowl and fold the
ingredients together until the dough become a shaggy mass.
3. Scrape down the spatula and the sides of the bowl with a plastic scraper. Scrap the
dough out of the bowl and on the work surface. The dough will be sticky. Do not add any
flour to the work surface while kneading.
4. Knead the dough with one hand while using your plastic scrape to gather the dough
from the work surface and your hand. Kneading for 4 minutes to incorporate the
ingredients and develop the gluten.
5. After 4 minutes of kneading the dough will be strong enough to start stretching and
folding using the plastic scrape.
6. Stretch and fold the dough for 6 – 8 minutes or until the dough become smooth and
elastic. The dough should be strong enough to pull away from the table in one piece.
The dough will be slightly sticky at the end of the kneading process.
7. Lightly spray or coat the mixing bowl with vegetable oil.
8. Form the dough into a ball and place into the oiled mixing bowl. Turn the dough over in
the oil to lightly coat the dough.
9. Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C
– 23°C). The dough will grow 1 times the original size.
10. Uncover the bowl and turn the dough onto a lightly oiled work surface.
11. Fold the dough in 3rds from top to bottom and left to right.
12. Place the folded dough back into the bowl that has been light sprayed or oiled. Lightly
spray or oil the top of the dough.
13. Cover with plastic wrap and let ferment for 1 hour at room temperature 70°F-76°F (21°C
– 23°C). The dough will grow 1-½ times the original size.
Pre-shaping, Final Shaping, and Proofing the buns:
1. After 1 hour. Uncover the bowl and
turn the dough onto a lightly oiled
work surface. Deflate the dough lightly
with your hands.
2. Using a bench scraper divide the
dough into 12 pieces each weighing
125 grams.
3. Shaping each piece into a tight round
ball, place on a lightly oiled surface
and lightly coat the tops with oil, and
loosely cover the dough with plastic wrap. You can use a half sheet tray for this step if
you don’t have the counter space.
4. Rest and ferment the pieces of dough at room temperature for 15 minutes. (The resting
period is import to allow the final shaping of the buns into a tight round without tearing
the surface)
5. After 15 minutes, uncover the rounded dough and lightly sprinkle the tops with flour.
6. Reshape each bun into a tight round and place 6 buns on to a half sheet tray that has
been lined with parchment paper. Leaving at least 4 inches of space between the buns.
7. For Big Mac “Club” Buns Aluminum Forms click this link to the video. Making each ring
1-½” tall by 4-½” diameter (4cm x 11.5cm).
8. Evenly space the Aluminum Forms on the parchment paper and line each form with a
parchment paper collar. Place the remaining 6 buns into each form.
9. Lightly spray with oil and loosely cover with plastic wrap.
10. Proof the Hamburger Buns for 1-½ hours or until tripled in size.

Preheat the oven to 375°F (190°C) for 20 minutes before baking

Topping with Sesame Seeds and Baking:
 ½ cup water
 ¼ cup Natural Sesame Seeds
1. Using a pastry brush. Lightly brush each Hamburger Bun with water.
2. Sprinkle the tops evenly with Sesame Seeds.
3. Bake the Classic Hamburger Buns first. Leave the Big Mac “Club” Bun on the counter
uncovered.
4. Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning
the pan if necessary to get even browning.
5. Remove the Classic Hamburger Buns from the oven and place on a wire rack to cool.
6. Bake the Big Mac “Club” Buns next.
7. Bake at 375°F (190°C) for 14 to 16 minutes or until the tops are golden brown. Turning
the pan if necessary to get even browning.
8. Cool the Hamburger Buns completely before using.
Hamburger Bun Storage and Shelf Life:

1. The Hamburger Buns can be eaten fresh or store cooled Hamburger Buns in a airtight
plastic bag at room temperature for up to 2 days.
2. The Hamburger Buns can be frozen in a airtight plastic bag for 2 months. Thaw the
Hamburger Buns in the airtight plastic bag at room temperature.
3. Split and griddle each Hamburger Bun before using. Big Mac “Club” Bun is split twice
before griddling.