Hamburger buns

Today I will make my own Hamburger Buns. And I will make them because I do not like the usual industrial bread made to serve with your hamburgers. The good thing about making your own bread is that you can make it the way you like it. You can choose flours. You can make it soft or crispy. You decide. Let me start.


1 cup and 1 tablespoon water
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
1 cup bread flour
1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons yeast
Some sesame seeds


It is not difficult to make your own Hamburger Buns. I know that it is easier to get them in a store but if you have some time and you like to try doing new things, this could be your thing. If you have a bread machine, it will not be that hard. I will use my bread machine.
Let’s start. First I will put the water. Then I will add the oil, the sugar and the salt. Now I will add the flour. If I use different kinds of flour, and this is the case, what I usually do is mixing all the flour before I put it in the bread machine. Once I have added the flour, I will add the yeast. Now, following the machine’s directions, we will let the bread machine knead the dough. When the dough cycle of the machine is over, we will leave the dough in the machine for sixty minutes. Then we will remove it from the machine and let it rest outside the machine, in a warm place, for thirty more minutes. Now we will make our Hamburger Buns. We will make six buns. Sprinkle some sesame seeds on the buns. We will have the oven preheated to 400ºF. When I bake my buns, I normally keep them in the oven for about 20 minutes. When they are done, I remove them from the oven. They are ready for your burgers. Enjoy your burgers made with your own Hamburger Buns!

This recipe was posted here some time ago. I have made these buns many times and they are the best and easy. They hold together unlike a lot of buns. I also make the dough the same way and bake in bread pans and the bread is wonderful.

Big Soft Hamburger Buns

These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)

9-12 servings
2 hours 40 minutes 17 mins prep

1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4-4 1/2 cups flour

Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

I’m lazy and do my dough in the ABM.

Hamburger or Hot Dog Rolls (Bread Machine)

1/2 cup water
1/2 cup milk
1 egg
1 Tbs butter or margarine
3/4 tsp salt
3 1/4 cups bread flour
2 Tbs sugar
1 tsp Italian seasoning
2 tsp yeast

  1. add ingredients to machine in order given by manufacturer. Select dough cycle, when complete remove to lightly floured surface. If needed, knead in enough flour to make dough easy to handle. If too elastic, cover and let rest 10 min. Divide dough into 9 equal pieces. Form each piece into smooth ball and place on large greased baking sheet. Flatten balls into 4 inch rounds, cover and let rise in warm, draft free place until doubled in size about 20-30 min. Lightly beat 1 egg white and water. Brush on buns (sprinkle with sesame seed, optional). Bake at 375 for 12-15 min. until lightly browned.

Hot dog buns, shape into 6 inch long,tapering ends.

Excellent. I used my bread machine dough cycle and they came out perfect. I let the dough rise for an hour before shaping the buns. Then I let the buns rise for 35 minutes. The best!!

Thanks so much for a tried and true recipe. I will try this. Just this week I looked everywhere in town for foot long hot dog buns and could not find one…had to end up buying expensive sub buns…why sell the foot long hot dogs and not the buns? Go figure! Hope this works for me. Maybe I need to get into the foot long hot dog bun business? LOL

You can shape your dough any shape/length you want, as long as it fits in the oven. Perfect for making homemade foot longs I would think.

I’ve been looking for this recipe for a while. The tricky part is getting it to be light enough. Anyway, let’s see if it works out for me…