Ingredients
Equipment
Method
- Remove the bread pan from the bread machine and add the warm milk and sugar. Stir to dissolve the sugar, add the yeast, stir again, cover and leave for 5 to 10 minutes until foamy.
- Add the cubed butter and egg.
- Add the instant mashed potato flakes, non-fat dry milk powder and bread flour.
- Make a small well in the flour, add the salt, then cover it with a little flour.
- Return the pan to the bread machine and select the Dough cycle.
- Allow the Dough cycle to complete.
- Turn the dough onto a lightly floured work surface, gently knock it back and divide into 8 large or 10 smaller portions. Shape into smooth balls and place on a parchment-lined baking tray.
- Gentle flatten each dough ball down by gently pressing down on them with the palm of your hand.
- Cover and allow to rise for about 1 hour until noticeably puffy.
- Preheat the oven to 375°F (190°C).
- Brush with egg wash if using and sprinkle with sesame seeds.
- Bake for 15 to 18 minutes until golden brown.
- Transfer to a cooling rack and cover loosely with a clean kitchen towel while cooling to help keep the buns soft.
Notes
- This recipe makes 8 large hamburger buns or 10 slightly smaller buns, depending on how you divide the dough.
- Instant mashed potato flakes help create a wonderfully soft crumb and keep the buns fresher for longer.
- Non-fat dry milk powder adds tenderness and richness without making the dough heavy.
- I use cold butter cut into small cubes straight from the refrigerator. My bread machine incorporates it perfectly during the Dough cycle, so there’s no need to remember to soften it first.
- This dough should feel softer than a standard white bread dough. Resist adding unnecessary extra flour, especially while shaping.
- For the most evenly sized buns, weigh each portion of dough before shaping so they bake at the same rate.
- Bake the buns just until they’re beautifully golden. Overbaking is one of the quickest ways to dry them out and lose that lovely soft interior.
Storage
- Store completely cooled buns in an airtight container or bread bag at room temperature for up to 3 days.
- For longer storage, freeze the cooled buns in a freezer-safe bag for up to 3 months. I like to slice them before freezing so they’re ready to go straight onto the grill, into the toaster, or onto the counter to thaw.
- If you’d prefer to prepare ahead even earlier, the dough itself also freezes beautifully after the Dough cycle. See my How and When to Freeze Bread Machine Dough guide in The Bread Machine Academy for a full step-by-step tutorial.
Related Recipes
- All Dough Cycle Recipes
- Easy Bread Machine Brioche Hamburger Buns
- All Bread Machine Burger Buns and Hot Dog Buns
Nutrition information is automatically calculated, so should only be used as an approximation.