Hamburger Buns: Cooking 101
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As I was creating the Guinness Glaze post last week, I realized that I have never created a post for these delicious Homemade Hamburger Buns: Cooking 101! I can be such a slacker!! So here it goes…..
If you have been around for awhile, you know that I always use my bread machine…..unless it is not working for some reason. The recipe below is the original recipe written in the order than you would put the ingredients into your bread machine.
How to make Homemade Hamburger Buns in a bread machine:
I like being able to continue on with my day, and let the machine do all of the work. Sometimes I even forget about it, and it gets a bit too puffy…..
That’s okay, it will still work just fine!
How to make Homemade Hamburger Buns in a Stand Mixer:
Heat the water to 110 – 115 degrees, add the sugar and the yeast and wait 5 – 10 minutes for it to proof…..
Yours might not be this puffy…I think this is the yeast photos for the Lemon Curd Sweet Rolls. 😉 Place into your stand mixer with remaining ingredients and mix until well combined, about 4 minutes…..
Cover and allow to rise until doubled, about 1 1/2 hours. Either way, remove the dough and roll into a large ball on a well floured work surface. Place the dough on a scale to weigh…..
This is not mandatory, but it makes it much easier to divide. You will need 8 to 12 equal pieces of dough.
Roll into balls and place on a silpat/parchment paper lined baking sheet. Cover with a towel and let rise in a warm location until doubled, yes that means an additional hour…but it is totally worth it! Preheat oven to 375 degrees, brush tops with half of the melted butter, and bake for 15 – 18 minutes or until golden brown…..
Remove them from the oven and brush with the remaining melted butter…unless you topped them with sesame seeds before you baked them…..
What you may have noticed by this point, is that I have never taken a full set of photos from start to finish while making Hamburger Buns! I guess I will need to make them again and come back and edit this post…..I’ll add that to the To-Do list. 🙂
They turn out light and fluffy every time. The hardest part is cutting them in half evenly…..
Delicious burger recipes:
- Classic Diner Burger with Homemade Thousand Island Dressing
- Bistro Burger with Garlic Aioli
- Guinness Burger with Guinness Glaze
- Cowboy Burgers with barbecue sauce and onion rings
- Santa Fe Burgers with Pepper Jack and Adobo Aioli Sauce
Enjoy!!
Homemade Hamburger Buns
Ingredients
- 1 cup hot water yes, it says hot water when using a bread machine
- 2 Tablespoons unsalted butter softened
- 1 large egg beaten
- ¼ cup sugar
- 3 ½ cups all-purpose flour
- 1 ¼ teaspoons sea salt
- 1 Tablespoon instant yeast
- 3 Tablespoons unsalted butter melted, for topping
Instructions
For Bread Machine:
- Place ingredients into the pan in the order suggested by the manufacturer. Mine is a Breadman, so liquids go first.
- Pour hot water, butter, sugar, salt, and beaten egg into the pan of your machine.
- Add the flour. Make a small indentation in the center of the flour, and pour in the yeast.
- Place pan in the bread machine. Plug in the machine and press the "dough" cycle button.
- When the machine "beeps", check thru the window to see if the dough has risen sufficiently. DO NOT OPEN the machine if you can see inside, it lets the heat escape. If the dough does not appear to have risen (it should be near the top) then leave the lid closed and let it continue to rise. 30 - 60 minutes more will not hurt it.
For Stand Mixer:
- Heat the water to 110 – 115 degrees, add the sugar and the yeast and wait 5 – 10 minutes for it to proof.
- Place into your stand mixer with remaining ingredients and mix until well combined, about 4 minutes.
- Cover and allow to rise until doubled, about 1 1/2 hours.
To make the Hamburger Buns:
- Remove dough and place on a well floured surface. Roll dough into a large ball and smooth and squish around in a circle to release the air bubbles.
- At this point I weigh my dough. It is usually about 1lb 14 5/8 ounces. This will give me (8) 3 3/4 ounce balls of dough. Or you can simply separate the dough into 8 equal pieces.
- Place dough balls on a parchment paper or silpat lined baking sheet.
- Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
- Remove the towel and brush the buns with about half of the melted butter. (just pretend that is a hamburger bun)
- Place in a preheated 375 degree oven for 15 - 18 minutes, or until golden brown.
- Remove buns from the oven and brush with the remaining butter.
- Place on a rack to cool.
Notes
- This dough is very forgiving. I usually start the dough and then go do whatever I need to do. Go to the store, take a shower, you have 1 1/2 hours while the machine does all of the work.
- Divide and separate, then allow to rise for a second time. I have forgotten them before and they turned out just fine!
Hey Lisa, nice buns! Sorry I couldn’t resist saying that 🙂 But I’ve always wanted to try and make my own – you make it look easy! And I think you and I, besides lemons, love a good burger!
LOL, I have been getting the response a lot Deb! They really are easy to make, and the more you make them the easier they get. I could live on burgers….I LOVE them!! 🙂
I really want to make homemade hamburger buns — these look so great! I’m all about the sesame seeds on top, too.
They are so easy and delicious Marcie, you will love them! I usually remember the sesame seeds, as I pull them out of the oven! :O
Lisa, I have been looking for a great hamburger bun… and I found it! (The Angels are singing…)
You know me and am all about homemade… it just tastes better. Those store bought buns have such a funny texture to them. Makes me wonder if they are even made with dough in the first place. Right?
Can’t wait to make these. I’m bookmarking, printing out, and pinning!
PS… you baking stone looks seasoned just like mine! (Mine is almost 15 years old!)
You’re right Gloria, they put all kinds of conditioners and preservatives in the store bought stuff. They have to make it shelf stable for 3 weeks! You will love these buns, they are so good. My baking stone is almost 19 years old. I earned it at my first Pampered Chef party! 🙂 That’s also the first time that I ever heard the word….SPOON-U-LA. LOL
These buns look great, Lisa. I love homemade breads and buns. These look delicious and so much better than store bought. Thanks for sharing!
Thank you so much Jodee! 🙂
Oh my goodness,, Lisa, these look fantastic! I am such a bread-a-holic and I can imagine how great these must taste. Thanks for sharing and pinning! Hope you’re having a happy weekend! xo
We recently decided that we’re giving up store-bought bread …. something tells me this recipe will come in handy in the very near future!! 🙂 Pinned it!
They are very soft and quite addicting! LOL, I had to say that. 😉 I need to start working on an everyday sandwich bread so I can do the same. There are some scary chemicals in there!!
I also want to stop buying store bought bread . I am worried about if it has ADA in it . The last rolls I did buy tasted awful it ruined my sandwich . I have been making bread in my bread machine for my 10 yr old and he said we should also make our own because he likes homemade better.
These look amazing! Can’t wait to try them. I have a stone that looks just like yours! Love it, use it daily.
Thank you so much Cindy. I got that stone at my first Pampered Chef party 19 years ago. 🙂
These are really great buns II know it sounds weird….. sorry)
But they really look PERFECT
Wonderful job Lisa 🙂
LOL, thank you so much Winnie! There really isn’t any other way to say it. 🙂
These look awesome! I wish I had a bread machine and a stand mixer…some day.
Thanks so much Cindy. 🙂 I won my stand mixer in a giveaway, or I wouldn’t have one either.
Outstanding!! Yeah, this was the most clicked link last week at Freedom Fridays With All My Bloggy Friends!!
Whoo HOO!!
Hugs and thanks for sharing!!
Ps of course you always rock it!!
Thank you so much Evelyn!! I’m so glad everyone liked them. 🙂
These. are. the best!! I make 10 rolls unless I want man sized ones 🙂
Thank you Rhoda. 🙂
I made these last week and the are perfect! I’d like to make a double batch and freeze some. I’m wondering if I should freeze after I’ve baked them or flash freeze the dough buns?
Thank you Amanda, I am so glad that you liked them. I usually freeze them after they are baked, and I have never tried to freeze them as dough. I’m sure it would work as long as you let them defrost and rise before baking. Good luck, and let me know how it works. 🙂
This was my first attempt at making buns…And I did it! Thank you so much for this recipe! They were so good! Next time I think I’ll make 12, because I made 8 and they were HUGE! lol
Yeah, congratulations Katie, that is awesome! Yes, they are pretty big. Making 12 is a great idea, I might need to try that as well. 🙂
Well, I made 12 this time and they were too small. So next time…10! They are so good!
Hahaha, that is good to know Katie!! I am so glad that you like them. 🙂
“I like being able to continue on with my day, and let the machine do all of the work. Sometimes I even forget about it, and it gets a bit too puffy” —–>>>> I can so relate to this Lisa LOL. Trying these buns. I haven’t done anything with my bread machine yet except loaves.
I was making it without a bread machine and misread the instructions #fail. I forgot to let them rise before I formed them into the balls. Should I let it rise double the time now? Let it rise the normal amount? Or did I screw up beyond the point of fixing? Thanks!
Oh no! This is probably too late now, but you can always let them rise until the are the size that you would like them to be after they are formed. Yeast is way more forgiving than the “experts” claim it is.
Never mind🤦🏻♀️ An ad was covering part of the recipe!
These look amazing and I’m sure they taste wonderful! I may be blind but, how much flour does the recipe call for? Am I correct in assuming 6c like other bread recipes?
These turned out perfect!
I’m baking the buns as I write this. You’re right, the dough is forgiving. I put it in the bread machine and then went for a much longer walk than anticipated and it still formed nice buns and raised in 40 minutes.
If I could give these a 10, I would! They turned out GREAT!!! I took others’ advice and made this into 10 buns and they’re perfect!
Wonderful easy recipe. We found the buns a bit sweet so I reduced the sugar to 2 tbsp. Same excellent result!
Needed more flour to make workable, but great. Made 8 large.
Curious – how do you get 12 servings if you’re making 8 buns?
I have made this recipe once making 8 buns and they were quite large and I was thinking about making 10 or 12 in my next round (today) to see what the size difference was.
Made these a few weeks ago, and came back to get the recipe for a second batch. I made 12 buns on the first go, they were fluffy, soft, and delicious. I sliced and stored these in the freezer until ready to eat and they kept great.
Husband thought they had a little too much bread for the 1/3 bound burgers he ate them with (he is used to the small sized burger buns from the store). We also used half burger buns in place of a hotdog buns last week. Today, will divide the dough into 16-18 parts and make half burger buns, half hotdog buns.
Thanks for an easy and tasty recipe!
I made these tonight for the first time. I used bread machine yeast and they turned out perfectly. I’ll be making these instead of buying buns from now on. My recipe made exactly 30oz so I made a dozen 2.5 oz buns.
That is awesome, thank you so much for letting me know…and for doing the math for me!! 😉
I might be missing something here, so I will apologize first if that is the case. I see that an egg is added when using a bread machine but not when using a stand mixer(?) Is that correct?
Sorry for the confusion Pam, I wrote it as “remaining ingredients” in the stand mixer section instead of separating out the ingredients.