Homemade Burger Buns
The best homemade burger bun recipe with sweet potato, onions, and a seeded top.
Servings 12 burger buns
Ingredients
Burger Buns
- ½ large sweet potato
- 2½ cups (313 grams) all-purpose four plus more as needed
- 2 cups (250 grams) bread flour
- 2 tsp (6 grams) sea salt
- 8 tbsp (112 grams) unsalted butter room temperature, divided
- 1 cup (52 grams) yellow onion diced
- 2½ teaspoon (8 grams) active dry yeast
- ¾ cup (180 ml) water warmed to 105 to 110F (40 to 45C)
- 2 tablespoons (30 ml) sourwood honey
- 2 large eggs room temperature, lightly beaten
Topping
- 2 teaspoons flaky sea salt
- 1 teaspoon poppy seeds
- 1 teaspoon chia seeds
- 1 tablespoon sesame seeds
- ½ teaspoon onion powder
Egg Wash
- 1 large egg lightly beaten
- 1 teaspoon water
Instructions
- To make the buns, preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper. Place the sweet potato on the prepared baking sheet. Bake the sweet potato for 20 minutes, until it is fork-tender.
- Let it cool enough to handle, and then scrape out the flesh. Transfer the sweet potato flesh to a blender and blend until it is smooth. Measure ½ cup (122 g) of the sweet potato puree, then set the puree aside.
- Next, whisk together the all-purpose flour, bread flour, and salt in a medium bowl. Set the flour mixture aside.
- In a medium skillet over medium heat, melt 2 tablespoons (28 g) of the butter. Add the onion and sauté it for 20 minutes, or until it has become a caramel color.
- Remove the skillet from the heat and allow the onion to cool to room temperature.
- Prepare your dough by first stirring together the yeast, water, and honey in the bowl of a stand mixer fitted with the paddle attachment. Let the yeast mixture sit for about 10 minutes, until it is foamy.
- While the yeast mixture is resting, lightly grease a large bowl with oil. Set the bowl aside.
- Add the remaining 6 tablespoons (84 g) of butter, eggs, sweet potato puree, and sautéed onion. Mix the ingredients together at medium speed until they are combined.
- Fit the stand mixer with the dough hook attachment and slowly spoon in the flour mixture while mixing the ingredients at medium-low speed.
- Once all of the flour is added, increase the mixer’s speed to medium-high and beat the dough for 6 to 8 minutes, until a smooth, elastic dough forms and pulls away from the sides of the bowl. Transfer the dough to the prepared bowl.
- Place the bowl in a warm, draft-free location to allow the dough to rise for 1 to 2 hours, or until it has doubled in size.
- Line a rimmed large baking sheet with parchment paper. Lightly dust a work surface with flour.
- Then lightly coat the top of your hand with flour. Gently press down on the dough with your floured fist to release any excess air.
- Weigh the dough and divide it into 12 equal pieces. Cup the palm of your hand over a piece of dough and lightly roll it in a circular motion on the prepared work surface to create a smooth ball.
- Repeat this process with the remaining dough.
- Place the buns on the prepared baking sheet. Loosely cover the buns with a light tea towel and allow them to rise in a warm, draft-free area for 30 minutes, or until they have doubled in size.
- Meanwhile, make the topping. In a small bowl, stir together the salt, poppy seeds, chia seeds, sesame seeds, and onion powder. Set the topping aside.
- Preheat the oven to 350°F (180°C). While the oven is preheating, make the egg wash. In a small bowl, use a fork to stir together the egg and water. Very gently brush each bun with the egg wash, and then sprinkle the buns with the topping.
- Bake the buns on the oven’s middle rack for 28 to 30 minutes, or until they are golden brown.
- Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the buns to the rack to completely cool.