Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Homemade Hamburger Buns By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 19, 2021 Print Share Share Tweet Pin Email Yield: 12 Vary the seeds to go with the flavor of burger, such as sesame for tuna or cumin seeds for lamb, in this homemade hamburger bun recipe. Ingredients ⅔ cup instant nonfat dry milk ⅓ cup unsalted melted butter, cooled 3 tablespoons sugar 2 tablespoons dry yeast (2 packets) 1 large egg plus 2 large yolks 5 cups all-purpose flour 1 ½ teaspoons salt 2 tablespoons milk 1 tablespoon seeds, such as sesame, poppy, fennel, or cumin (optional) Directions Place 1 1/2 cups warm water (about 110 degrees), dry milk, butter, and sugar in a large mixing bowl and stir to combine. Sprinkle yeast over mixture, whisk, and let stand until yeast is dissolved and frothy, about 10 minutes. Add egg, 1 yolk, 2 cups of flour, and salt and whisk until blended and smooth. Add 2 1/2 cups flour and stir with a wooden spoon. When the mixture becomes too thick to stir, use your hands to continue mixing. Add up to another 1/2 cup flour to achieve the right consistency: dough should be just tacky when pinched but should not stick to your fingers. Turn out onto a lightly floured work surface; knead for 1 minute. Let dough stand 10 minutes. Knead until dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in bulk, 45 minutes. Punch down dough and halve. Cut each half into sixths and form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover with plastic; let stand to double in bulk, 45 minutes. Heat oven to 400 degrees. Whisk together remaining egg yolk and milk; brush lightly over buns. Distribute 1 tablespoon seeds or 2/3 cup caramelized onions over buns. Bake until golden and hollow sounding when tapped on the bottom, 13 to 15 minutes. Cool on wire racks. Use immediately or freeze the same day. Print