Big Bunch Homemade Hamburger Buns

This is a four-dozen batch of homemade hamburger buns, the kind of recipe a church basement or volunteer fire department kitchen turns out for a big cookout. Six ingredients, one giant bowl, and a couple of hours of unattended rise time.

Scalded milk is the technique that separates this from a quick bun recipe. Heating milk just to the simmer (right before it boils, when small bubbles form at the edges) denatures the whey proteins that would otherwise interfere with gluten development. The result is a tenderer, more uniform crumb. Cool it to lukewarm before adding the yeast.

Vegetable shortening keeps the buns soft for days, which is the right call for a large batch you won’t eat in one sitting. Butter works too but the buns won’t hold their texture as long.

The two-temperature bake is a slightly old-fashioned trick: ten minutes at 400°F (205°C) to set the crust and color, then ten more at 350°F (175°C) to finish baking through without darkening the tops further.

Pro Tips

• Weigh dough portions for uniform buns. Three to three-and-a-half ounces is the typical hamburger bun size.
• Let the dough double in size at each rise. Underrisen dough makes dense buns.
• Brush the formed buns with an egg wash or melted butter before baking for shiny tops.
• Slash a shallow X in the top of each bun with a sharp knife or razor for the traditional split.

Variations

• Brush with melted butter and sprinkle with sesame or poppy seeds before baking.
• Use half whole wheat flour for a heartier crumb.
• Freeze leftovers wrapped tightly. They thaw fast and toast up beautifully on the grill.