Homemade hamburger buns are easier to make than you think and oh-so-good!
I recently stumbled upon a recipe for burgers from the blog A Duck’s Oven. Even though those burgers looked juicy and delicious, I found myself drawn to the perfectly golden brown, light and airy, HOMEMADE hamburger buns.
So later that day, I also shared A Duck’s Oven’s recipe for Homemade Burger Buns on my Facebook Page. And a couple days after that, my sister asked me, “Didn’t you post a recipe for homemade buns? We want to make them.”
I immediately (being the good sister that I am) dug up the recipe and sent it to Josie, WITH the caveat that she had to document the process and tell me how they turned out.
Because, of course, right?
Lucky for me Naturally, she complied.
Homemade Hamburger Buns
Guest Post By My Sister Josie | Inspired By A Duck’s Oven “Homemade Burger Buns”
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These were sooooooo good. Here’s how it went:
I made the dough in our bread machine so I added the ingredients as I normally would to make dough in the machine (liquids first, then salt/sugar, then flour, then yeast).
I melted the butter in the milk and tempered the egg with a few tablespoons of warm buttery milk to add to the rest of the warm milk and butter.
I poured that into the machine with the warm water.
Salt, sugar, flour and yeast went in next, and then on went the bread machine.
One hour later it was finished and the moisture level was perfect!
The dough was a little bit sticky — in a good way.
Melting the butter in the milk in a saucepan.
Here’s the finished dough.
And lastly, the dough, cut into eight equal pieces.
I chose to do eight buns instead of twelve.
I’ve made homemade buns before and they’ve always been too small when I make the suggested number, so this time I made fewer to see how it would go!
Forming the buns — this is the underside where I stretched the dough for a smooth, round top.
The underside after twisting the bottom up so it will stay nice and smooth on top!
The smooth top of a finished bun. (Mmm…)
All eight buns formed and on the greased cookie sheet.
I questioned whether to grease or not since I don’t usually grease the pan for bread, but it was a good thing. Even on a non-stick cookie sheet, the edges of the buns were sticking just a little.
After placing them on the cookie sheet I pressed them down to flatten them out a bit, they had already started to rise and turn into rounder shapes than I wanted.
After the twenty-five minute rise.
After egg wash and a sprinkle of kosher salt. I really wanted to put sesame seeds on top, but we were fresh out! So, kosher salt it was.
Fresh out of the oven.
[Liza chiming in here: YUMMMMMM!]
Since these were bigger than the ones in the recipe, I started with fifteen minutes and ended up baking for about eighteen minutes total.
They turned out amazing!
They smelled SO good coming out of the oven.
I had to pull them apart a little since they had baked into each other, and the texture was *perfect.*
What an easy recipe!
BONUS: I sliced and froze four of them, and they turned out just as good!
Here are a few recipes with to use with homemade hamburger buns:
- Beefy Taco Cheeseburgers
- Homemade Cheeseburgers
- Cheeseburger Sliders with Caramelized Onions
- Cheese Stuffed Sliders
- 1/2 cup warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 1 cup milk
- 1/4 cup butter
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 large egg + 1 teaspoon water, whisked together
- 1 tablespoon kosher salt
- I made the dough in our bread machine so I added the ingredients as I normally would to make dough in the machine (liquids first, then salt/sugar, then flour, then yeast). I melted the butter in the milk and tempered the egg with a few tablespoons of warm buttery milk to add to the rest of the warm milk and butter.
- I poured that into the machine with the warm water. Salt, sugar, flour, and yeast went in next and on with the machine. One hour later it was finished and the moisture level was perfect! The dough was a little bit sticky - in a good way.
- Preheat the oven to 375°F. Cut the dough into 8 equal pieces, then form the buns. The underside will need to be stretched and twisted to form a smooth top. Place the 8 formed buns on a greased cookie sheet, and gently press them to flatten a bit. Let them rise for 25 minutes, then coat the tops with egg wash and a sprinkle of kosher salt.
- Bake for 15 to 18 minutes, or until the tops are a deep golden brown. Slice and serve with your favorite burger!
They freeze well!
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- M KITCHEN WORLD Silicone Basting - BBQ, Pastry, and Oil Brush (Orange), Turkey Baster, Barbecue Utensil - use for Grilling & Marinating - Desserts Baking, Set of 2 with 2 Recipe Electronic Books
- J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Pour and Strain Sauce Pan, 3 1/2-quart, Black
- Cuisinart CBK-110 Compact Automatic Bread Maker, New
- Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 941mgCarbohydrates: 59gFiber: 2gSugar: 3gProtein: 10g