Hamburger Buns

Ingrédients

1 cup warm diluted cream (¼ cup cream + ¾ cup warm water)

2 tbsp sugar

2 ¼ tsp yeast (1 packet, active dry or instant)

3 tbsp softened butter

1 large egg

3 ½–4 cups all-purpose flour

1 tsp salt

Optional: 1 egg + 1 tbsp water for egg wash

Optional: sesame seeds

Instructions

1. Activate the Yeast

In a large bowl, combine warm diluted cream, sugar, and yeast.

Let sit for 5–10 minutes, until foamy.

(If using instant yeast, you can skip the wait and combine everything at once.)

2. Make the Dough

Add the butter, egg, salt, and 3 ½ cups of flour.

Mix until a soft dough forms.

Knead for 8–10 minutes (by hand or mixer) until smooth and stretchy.

Add more flour only if the dough is very sticky — soft dough makes softer buns.

3. First Rise

Place dough in a lightly oiled bowl.

Cover and let rise for 1 to 1.5 hours, or until doubled in size.

4. Shape the Buns

Punch down the dough.

Divide into:

8 pieces for large buns

10 pieces for medium buns

Shape each piece into a ball, then gently flatten into a disc about ¾–1 inch thick.

Place on a parchment-lined baking sheet.

5. Second Rise

Cover lightly and let rise for 30–45 minutes, until puffy.

6. Prep for Baking

Preheat oven to 375°F.

Brush buns with egg wash (or milk for a matte finish).

Add sesame seeds if desired.

7. Bake

Bake for 14–17 minutes, until golden brown.

8. Finish

Remove from the oven and brush with melted butter for extra softness.

Let cool 10 minutes before slicing.