Hamburger Buns

Store-bought hamburger buns hit a low bar: gummy interiors, sweet wrappers, and a tendency to fall apart under any burger juicier than a dry chicken patty. These do better on every front. The bread machine handles the kneading and the first rise, then you take over for shaping, the second rise, and a fast bake.

The one quiet upgrade in the dough is a teaspoon of dried herbs: thyme, basil, oregano, rosemary, or Italian seasoning. The choice depends on what is going inside the bun. Italian seasoning is the move for sausage-and-pepper sandwiches; thyme works for burgers; basil pairs naturally with grilled chicken sandwiches. None of them shout, but each adds a savory backbone that store-bought buns lack.

Milk, butter, and an egg in the dough are what make these soft and sturdy at the same time. The dairy fat tenderizes the crumb so it does not turn into a brick on the second day, and the egg adds enough structure to hold up to a thick burger without going soggy.

An egg-white wash brushed on before baking is the trick that gives the buns a glossy, deep-amber top. Skip it and you get pale, matte rolls; add it and you get the bakery look that makes them photograph well.

Pro Tips

• Weigh the dough into nine equal pieces with a kitchen scale. Eyeballing gives uneven buns that bake to different sizes and color levels.
• Flatten the balls only to a 4-inch round before the second rise. Overflattening gives squat, crackerlike buns instead of tall, pillowy ones.
• Use bread flour, not all-purpose. The higher protein gives the chew and structure that hold up under a heavy burger.
• Let the baked buns cool completely on a rack before slicing. Cutting warm buns squashes them and they never recover their shape.

Variations

• Form the dough into 6.5-inch tapered logs for hot dog or brat buns (the recipe’s own suggested twist).
• Top with everything bagel seasoning, poppy seeds, or rolled oats instead of sesame for a different look.
• Brush with melted butter the moment they come out of the oven for a softer, glossier potato-roll style finish.