Homemade Hamburger Buns

29 Jan

Hamburger Buns

I made hamburger buns! I know that hamburger buns are easily found in stores, but everything tastes better with fresh bread. And for some reason, I get pretty excited about watching magical yeast transform a sticky paste of mostly water and flour into a soft, fluffy dough. Yes, making bread makes me happy. Very happy.

These were really good but a little small. Next time, I’ll try to flatten my dough balls a little more. Also, they were just a tad bit too dense, so I might try decreasing the flour some.

To double the recipe, double all of the ingredients except the yeast. When I double the recipe, I take the dough out of the bread machine after it’s done kneading and place it in a large bowl, so that the dough has more room to rise. If you remove it from the machine, cover the bowl with a greased sheet of plastic wrap and let the dough rise in a warm spot until doubled in bulk, about an hour.

1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon active-dry yeast

1 egg
1 tablespoon water
sesame seeds (optional)


  1. Place the  water, milk, egg, vegetable oil, sugar, salt, and flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
  2. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is about 4 inches wide. Let rise until they have doubled in size, about 30-40 minutes.
  3. Preheat the oven to 400 degrees F (200 degrees C). Position 2 oven racks so they are not too close to the top or bottom of the oven. Mix together the egg and 1 tablespoon of water in a small bowl. Brush onto the tops of the rolls and sprinkle with sesame seeds, if using.
  4. Bake for 10 minutes in the preheated oven. Rotate baking sheets, and continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. Let buns cool before slicing in half. Buns can be stored for 1-2 days in an airtight container.

Recipe adapted from theKitchn

Here are some other hamburger bun recipes that I’m interested in trying out:
Soft Onion Sandwich Rolls
Belle’s Hamburger Buns
Seven-Grain Hamburger Buns



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