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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…..

Homemade Hamburger Buns - Cooking 101 | cookingwithcurls.com_

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:

Hamburger Buns yeast cookingwithcurls.com

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…..

Hamburger Buns Dough cookingwithcurls.com

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…..

Yeast Dough Proof cookingwithcurls.com

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…..

Yeast Dough Stand Mixer cookingwithcurls.com

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…..

Hamburger Buns Scale cookingwithcurls.com

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…..

The only recipe for Homemade Hamburger Buns that you will ever need | cookingwithcurls.com

Remove them from the oven and brush with the remaining melted butter…unless you topped them with sesame seeds before you baked them…..

The BEST Homemade Hamburger Buns, hot and fresh out of the oven | cookingwithcurls.com

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…..

The Best Homemade Hamburger Buns recipe | cookingwithcurls.com

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 - Cooking 101 | cookingwithcurls.com_

Homemade Hamburger Buns

This is the one and only recipe for the BEST Homemade Hamburger Buns that you will ever need!!
5 from 1 vote
Print
Course: Bread
Cuisine: American
Keyword: buns, burgers, recipe, homemade
Prep Time: 15 minutes
Cook Time: 15 minutes
Proofing Time: 2 hours
Total Time: 30 minutes
Servings: 12 Servings
Calories: 198kcal
Author: Lisa Johnson

Ingredients

  • 1 cup hot water yes, it says hot water when using a bread machine
  • 2 Tablespoons unsalted butter softened
  • 1 large egg beaten
  • 1/4 cup sugar
  • 3 1/2 cups all-purpose flour
  • 1 1/4 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!

Nutrition

Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 251mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3.4% | Calcium: 0.9% | Iron: 9.9%

Reader Interactions

Comments

  3. 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!)

    Reply

    • 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

      Reply

  5. 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

    Reply

  6. 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!

    Reply

    • 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!!

      Reply

    • 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.

      Reply

  12. 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?

    Reply

    • 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. 🙂

      Reply

  13. 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

    Reply

  14. “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.

    Reply

  15. 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!

    Reply

    • 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.

      Reply

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