Air Fryer No-Knead Hamburger Buns
Make bakery-style soft American hamburger buns at home using an air fryer and a simple no-knead stretch-and-fold method. Budget-friendly and incredibly fluffy with a touch of rich butter.
Making hamburger buns at home without a traditional stand mixer or oven might sound challenging, but this clever air fryer technique makes it completely accessible. By utilizing a cold-dough resting method and a continuous stretch-and-fold technique, you build enough gluten to achieve an exceptionally soft and airy texture. Infused with a rich touch of butter and finished with a glossy egg wash and sesame seeds, these homemade buns elevate any casual burger night into something special.
Ingredients
- 130 g bread flour
- 25 g sugar
- 1.5 g salt
- 2 g instant dry yeast
- 30 g egg liquid
- 55 g milk
- 15 g butter
- to taste white sesame seeds
- to taste egg liquid for brushing
Instructions
- 1Melt and pour the butter
Begin by melting the butter, then measure and pour 15g of it directly into a clean metal mixing bowl.
Tip: Make sure the melted butter is not excessively hot before adding other ingredients to avoid affecting the yeast. - 2Combine the ingredients
Add all remaining ingredients into the bowl with the melted butter: 130g bread flour, 25g sugar, 1.5g salt, 2g instant dry yeast, 30g egg liquid, and 55g milk. Mix thoroughly until no dry flour remains.
Tip: Ensure the yeast does not directly touch the salt when adding them to the bowl to keep the yeast active. - 3Mix the ingredients
Using a spatula, thoroughly combine all the ingredients in the metal bowl until no dry flour remains, forming a shaggy dough.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the dry flour. - 4Knead the dough by stretching and folding
Pinch one corner of the dough, swing it outward, fold it in half, then grip another corner and swing it outward again. Repeat this folding technique continuously.
Tip: This alternative no-knead method builds gluten efficiently without needing a stand mixer. - 5Check the windowpane stage
Stretch a small piece of the dough gently between your fingers to ensure it can form a smooth, thin, translucent gluten film without tearing easily.
Tip: Achieving this thin membrane ensures the buns will have a super soft and fluffy texture. - 6Divide the dough
After the initial resting period, divide the dough into equal portions of 85 grams each using a dough scraper.
Tip: Keep the remaining dough covered while working to prevent it from drying out. - 7Shape and arrange buns
Round each portion of dough into smooth balls and place them evenly spaced apart on the air fryer rack.
Tip: Ensure there is enough space between the dough balls as they will expand significantly during proofing. - 8Brush with egg wash
After the dough has doubled in size inside the air fryer, gently brush the surface of each risen dough bun with egg liquid to give them a golden finish.
Tip: Brush lightly so you do not deflate the proofed dough buns. - 9Add sesame seeds
Sprinkle white sesame seeds evenly over the surface of each egg-washed dough bun.
Tip: Sprinkle the seeds immediately after applying the egg wash so they adhere well to the dough. - 10Cover with aluminum foil
At the 5-minute mark of baking, quickly cover the basket with a piece of aluminum foil to prevent the tops of the buns from burning.
Tip: Work quickly when covering with foil to avoid letting too much heat escape from the air fryer.
