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Home » Breads » Homemade Hamburger Buns (Bread Machine)

Homemade Hamburger Buns (Bread Machine)

By Chula King · July 29, 2016 · Updated April 9, 2021 137 Comments

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Look no further for the ultimate hamburger bun. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy.

If you’re looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy. Topped with sesame seeds or plain, they’re beautiful to look at and perfect for any occasion.  

Homemade Burger Buns

I used the following ingredients for these amazing hamburger buns: Milk, water, unsalted butter, egg, granulated sugar, salt, all-purpose flour, and yeast.

Ingredients

These hamburger buns are a snap to make in your bread machine. Basically, I added the wet ingredients, followed by the salt, sugar, and flour to the pan of the bread machine. The last ingredient that I added was the yeast. I set the bread machine on the dough cycle, and walked away!

Adding Yeast

When the dough cycle ended, I dumped the dough onto a floured piece of wax paper and cut the dough into six pieces. This recipe makes either 6 large (whopper-size) buns or 8 regular-size buns. I decided to make the large ones, so I weighed the dough and divided the weight by six. Each bun took 3.4 ounces or 97 grams of dough. Yes, I know – I’m a foodie nerd. I weigh almost everything! After I partitioned the dough into six pieces, I rolled each piece into a ball, and placed it on a parchment lined baking sheet. I knew that the rolls would rise quite a bit, so I left a lot of room between them. I flattened each piece with my fingertips, covered the pan, and placed it into my electric oven that I had heated for 1 minute and 45 seconds (a trick I learned from Julia Child).

Flattening rolled dough

After about 35 minutes, the buns had risen nicely and were almost ready to cook. I brushed each one with egg white, and sprinkled sesame seeds on three of the buns. The Master Taste Tester doesn’t like sesame seeds on his buns, so I left some plain.

Brushing on egg whites

Into a preheated 400°F oven the buns went for about 12 minutes, until they were golden brown.

Finished Buns

I ended up with six large and perfectly delicious hamburger buns. I don’t think that I’ll ever use store-bought buns again. Yum!

If you're looking for the ultimate hamburger bun, look no further.

If you’re looking for some amazing burger to serve on these homemade buns, check out my Portobello Mushroom Burgers, Grilled Peri Peri Chicken Burgers, or Oklahoma Fried Onion Burgers.

I hope you liked this recipe for Homemade Hamburger Buns as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!

If you're looking for the ultimate hamburger bun, look no further.

Homemade Hamburger Buns (Bread Machine)

If you’re looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy. Topped with sesame seeds or plain, they’re beautiful to look at and perfect for any occasion.  
4.98 from 46 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 2 hours 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Servings: 8 Hamburger Buns
Calories: 190kcal
Author: Chula King

Ingredients

  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup water enough such that the total of the milk, egg and water is 8 ounces
  • 2 Tablespoons unsalted butter room temperature
  • 1 Tablespoon white sugar
  • 3/4 teaspoon salt
  • 2 1/2 cups (12-ounces, 340 grams) all-purpose flour
  • 1 1/8 teaspoon bread machine yeast

Instructions

  • Add all ingredients pan of bread machine in the order listed. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface. Using either a pizza cutter or a dough scrapper, cut the dough into 6 (3.44 ounces, 97 grams) or 8 (2.5 ounces, 71 grams). Form each piece into a ball and place on parchment lined baking sheet. Using floured fingertips, flatten each piece until it is about ½-inch thick. Cover; allow to rise in a warm place* until doubled in size, about 30 to 35 minutes.
  • Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.
  • Remove from oven; transfer to wire rack to cool.
  • Yield: 6 large or 8 regular-sized hamburger buns.

Chula's Expert Tips

*To create the perfect environment for rising, turn on electric oven for exactly 1 minute and 45 seconds.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 233mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Calcium: 26mg | Iron: 1.9mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.
Look no further for the ultimate hamburger bun. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy.

Filed Under: Breads

Reader Interactions

Comments

  1. Denise-Stephen Skelly says

    January 3, 2017 at 1:31 pm

    Can you use GF all purpose flour instead of regular flour?

  2. c2king says

    January 3, 2017 at 1:37 pm

    Honestly, I don’t know. In general, I haven’t had much luck using GF flour in bread recipes. Sorry.

  3. Janet Channing says

    March 10, 2017 at 10:51 am

    When you say you are using Julia Child’s trick of heating the oven for 1 minute, 45 seconds….I assume after that time you turn it off. But, what is the temperature? Thanks!

  4. c2king says

    March 10, 2017 at 11:01 am

    I have an electric oven. I turn it on to 350° F, which is the default temperature for my oven. After 1 minute and 45 seconds, I turn the oven off. By that time, the temperature has reached about 101° F. I’ve found that it’s the perfect temperature to proof dough. Hope this helps!

  5. Janet Channing says

    March 10, 2017 at 11:24 am

    Thanks for the information…I, too, have an electric oven.

  6. c2king says

    March 10, 2017 at 1:45 pm

    These hamburger buns are amazing!

  7. Deb Lanni says

    May 31, 2017 at 1:41 pm

    I’ve searched for a long time for a perfect hamburger bun recipe with the right texture, and now I’ve found it! Thank you so much. These were wonderful! And the tip about pre-heating the oven was something new to me, and also worked perfectly. Yay!!

  8. c2king says

    May 31, 2017 at 2:54 pm

    I’m glad that they worked out for you!

  9. Prue Hathaway says

    July 20, 2017 at 7:26 pm

    Love this recipe. The buns are tasty, light and fluffy. Is there a comparable bread recipe for bread machines.

  10. c2king says

    July 21, 2017 at 7:42 am

    I suspect you could use the quick cycle on a bread machine with this dough, although I haven’t tried that. Let me know if this works for you.

  11. Anonymous says

    August 19, 2017 at 7:14 am

    Best bun recipe ever! !! Been looking and trying for a few years now, so happy I finally found this!

  12. Anonymous says

    September 19, 2017 at 9:44 am

    Best bun recipe!!! Light fluffy, family loves em!

  13. c2king says

    September 19, 2017 at 10:12 am

    Thanks! I make them all the time – so simple and so good.

  14. Anonymous says

    November 2, 2017 at 8:58 am

    Have you tried it as a loaf bread?

  15. c2king says

    November 3, 2017 at 2:58 pm

    No, but I suspect that it would make a delicious, soft loaf of bread.

  16. Anonymous says

    November 10, 2017 at 9:25 am

    I tried the loaf, it was great!,

  17. c2king says

    November 10, 2017 at 10:20 am

    Wow! Thanks so much for letting me know. I’ll have to try it!

  18. Vern B says

    June 1, 2018 at 8:25 am

    Have you made these and frozen the dough for later?

  19. PudgeFactor says

    June 1, 2018 at 8:05 pm

    I haven’t frozen the dough for later use. However, I have made the dough the night before, and refrigerated it.

  20. Mikey S. says

    December 10, 2018 at 10:56 am

    does the 1 egg go into the dough and a second egg is used to brush on?

  21. PudgeFactor says

    December 10, 2018 at 12:53 pm

    Yes. The dough includes one egg. If desired, you can use a second egg to brush on.

  22. Reno Dave says

    January 19, 2019 at 8:35 am

    I’m going to give this a shot without using a bread machine. I don’t know what in a bread machine as it does its dough cycle.
    Will use dough hook and trusty stand mixer to create dough. Will let it rise, punch it down, then let it rise again. Will shape and let rise as recipe suggests. Then, bake as directed. Think it will be just fine!!
    Anyone else use this recipe for stand mixer dough?
    Reno Dave

  23. PudgeFactor says

    January 19, 2019 at 11:58 am

    I think that it’ll be totally fine making the dough in a stand mixer. To me, the most important part of ensuring a consistent product is weighing the ingredients! After that, either the stand mixer or the bread machine will do a good job kneading the dough.

  24. Will says

    February 2, 2019 at 9:05 pm

    These came out beautifully, thanks for including weight for the flour, so no guesswork needed!

  25. PudgeFactor says

    February 2, 2019 at 9:33 pm

    I always weigh my ingredients. You’re right – no guesswork is needed. I’m so glad that they turned out for you!

  26. BJ says

    April 1, 2019 at 10:02 pm

    Is it the same temperature of 350 & one minute 45 seconds in a gas oven to let the 6 buns rise?

  27. PudgeFactor says

    April 1, 2019 at 10:42 pm

    To be honest, I don’t have a gas oven. The only reason that I use 350° is that it’s the default temperature when I turn on my oven. Basically, when I turn on my oven, its starting temperature reads 100° F. As soon as I see the temperature start to rise above 100° (which takes 1 minute and 45 seconds), I turn off the oven. Because the oven is electric, it takes a finite amount of time for the heating elements to stop heating. During this time, the oven continues to heat a little bit so that the final temperature when I add the rolls to rise is closer to 107° or 108°. With a gas oven, I assume that once you’ve turned it off, it is off and doesn’t continue to heat. What you’re trying to achieve is a temperature around 107° or 108°. Hope this makes sense!

  28. Tricky says

    May 5, 2019 at 2:32 pm

    It’s in the bread machine now just waiting to cook it

  29. PudgeFactor says

    May 5, 2019 at 5:21 pm

    Excellent! What would we do without our bread machines? I use mine all the time. These hamburger buns are incredible. Hope your’s turn out! Chula

  30. Janet says

    May 29, 2019 at 1:14 pm

    What do y’all think of using bacon grease instead of butter?
    I’ve made these several times and they’re AWESOME!!!
    Just wanted to change em up a little

  31. Janet says

    May 29, 2019 at 2:53 pm

    Made these several times and they’re AWESOME!!
    Making more today, using bacon grease instead of butter….
    Tried asking what y’all thought about it, but, apparently my comment didn’t post!

  32. PudgeFactor says

    May 29, 2019 at 3:59 pm

    Janet, I think that using bacon grease instead of butter would be an interesting twist to the hamburger buns. In other breads that I’ve made, I’ve successfully use vegetable oil and olive oil. Therefore, I suspect that bacon grease would work as well and provide a Yummy taste to the hamburger buns. Let me know how they turn out!

    Chula

  33. Janet says

    May 30, 2019 at 11:07 am

    Hey there!!! They turned out fine,..didn’t add any bacony flavor I was hoping for tho…..

  34. PudgeFactor says

    May 30, 2019 at 4:42 pm

    Hi Janet, I’m surprised that they didn’t have the bacony flavor. However, I’m glad that they turned out!

    Chula

  35. Jeanne taylor says

    July 2, 2019 at 2:14 pm

    I’m going to try this recipe for hot dog buns….

  36. PudgeFactor says

    July 2, 2019 at 5:04 pm

    What a good idea! I don’t see why it wouldn’t work. Let me know how the hot dog buns turn out!

    Chula

  37. Cheryl says

    November 18, 2019 at 1:10 pm

    Can you double this recipe in the bread machine?
    Thanks.

  38. PudgeFactor says

    November 18, 2019 at 5:47 pm

    Cheryl, if your bread machine is large enough, you can definitely double the recipe. My bread machine makes a 2-pound loaf and is plenty large enough to accommodate a double recipe.

    Chula

  39. Shery says

    December 11, 2019 at 10:17 am

    5 stars
    These rise without yeast?

  40. PudgeFactor says

    December 11, 2019 at 1:21 pm

    Sherry, at the bottom of the ingredients is 1 1/8 teaspoons of bread machine yeast. I put it at the bottom because the yeast is the last thing that I put into the bread machine pan.

    Chula

  41. Shari says

    February 11, 2020 at 3:32 pm

    5 stars
    I just tried this recipe. Oh MY GOSH. These buns are amazing. I didn’t have unsalted butter so I decreased the added salt by a 1/4tsp. I also weighed the milk,egg, water mixture to 8oz. (depending on the egg the water is not quite a 1/4c.) I make my own bread so I learned early on to always weigh the flour. (It can be a difference of a 1/4c or more if you just measure so be careful)
    These buns will definitely be a staple in my kitchen. Can’t wait to try a loaf and hotdog buns with this recipe.
    Thank You for passing this along!

  42. Chula King says

    February 11, 2020 at 6:07 pm

    Shari,

    I totally agree with you about the importance of weighing the ingredients when making any type of bread – and cakes and cookies for that matter! I’m so glad that the recipe worked out for you. I’d love to hear how the hotdog buns and loaf turn out!

    Chula

  43. Jason says

    March 22, 2020 at 7:17 am

    Great recipe. Daughter wanted to go to Five Guys for her birthday, but with the current coronavirus lockdown, this was not going to happen. So I decided to make their burgers at home with this recipe for the buns. Worked a treat. Slight variation on the recipe: I doubles the sugar and added another egg (using the white from these to paint the tops). The Five Guys’ buns are described as slightly more eggy and slightly sweeter than a normal burger bun, but I didn’t want to go as sweet as a brioche. I used bread flour too, not “general purpose flour” (aka plain flour in the UK).

    I used the “turned off hot oven” for the proving, after a radiator or putting it in front of the log fire failed. The own method worked really quickly.

  44. Chula King says

    March 22, 2020 at 9:55 am

    Awesome Jason! Happy Birthday to your daughter.

  45. Julie says

    March 22, 2020 at 3:30 pm

    5 stars
    Mine are rising now. No buns at store due to coronavirus. No sesame seeds. Going to top with everything bagel seasoning.

  46. Chula King says

    March 22, 2020 at 7:23 pm

    Yum! Let me know how the bagel seasoning works out!

  47. Denise says

    March 23, 2020 at 1:20 pm

    5 stars
    Made these today, they are amazing. I’ll never buy store bought buns again.

  48. Julie Scott says

    March 23, 2020 at 2:47 pm

    5 stars
    The husband loved these with everything bagel seasoning. Definitely a keeper

  49. Chula King says

    March 23, 2020 at 2:56 pm

    Thanks so much Julie for letting me know. I’m definitely going to try this!

  50. Chula King says

    March 23, 2020 at 2:56 pm

    So glad they turned out for you Denise!

  51. Emily says

    March 24, 2020 at 4:38 pm

    5 stars
    Thank you for this recipe! Very easy, very tasty. I may never buy from the store again!

  52. Chula King says

    March 24, 2020 at 8:19 pm

    Emily, I can’t remember when I last bought hamburger buns from the store. This is definitely my go-to recipe. So glad that they turned out for you! Chula

  53. Mark says

    March 25, 2020 at 11:39 am

    Do you mix the egg before putting in machine or let machine mix it?

  54. Chula King says

    March 25, 2020 at 12:55 pm

    Hi Mark,

    Basically, I add the water and egg to the bread machine and stir it with a small silicon spoon to break it up. You could also mix the egg before adding it to the bread machine. Chula

  55. Wallace says

    March 27, 2020 at 4:13 pm

    5 stars
    Thank you for this recipe! For whatever reason, humidity or variations in flour, or my bad measuring, I had to add about four more tbs of flour as the bread machine kneaded. I recommend always monitoring stickiness or crumbliness with machines. This recipe was wonderfully easy and good!1

  56. Pat Blanchard says

    March 27, 2020 at 5:16 pm

    Why have I been buying hamburger buns? These are fantastic. Thank you.

  57. Chula King says

    March 27, 2020 at 7:40 pm

    Wallace, I totally agree with the variations in humidity and flour. That’s why I weigh everything! So glad that the recipe worked out for you! Chula

  58. Chula King says

    March 27, 2020 at 7:41 pm

    Pat,
    I can’t remember the last time that I actually purchased hamburger buns. This is definitely my go to recipe. Thanks for letting me know that they worked out well for you!
    Chula

  59. Mark says

    March 29, 2020 at 3:55 pm

    Chula,
    I made these buns per your recipe (using a kitchen scale) and they turned out great. Thanks! Made 7 buns…can they be put in a freezer bag & frozen and if so are they as good once thawed out? I’m going to try your PO-boy buns recipe next….
    Thanks again,
    Mark

  60. Chula King says

    March 29, 2020 at 8:14 pm

    Hi Mark,

    Yes, I freeze these wrapped well in aluminum foil and put in a ziploc bag. They’re not quite as good as freshly baked, but are close! You’re going to love the P’Boy rolls!

    Chula

  61. Mike from Michigan says

    April 9, 2020 at 4:20 pm

    Hi Chula,

    Any suggestions in making this recipe work for an Onion Roll/Bun?

  62. Chula King says

    April 10, 2020 at 8:18 am

    Hi Mike,

    I would try adding 1 teaspoon of onion powder and 3 tablespoons of dried minced onions to other ingredients.

    Chula

  63. Donna Ingram says

    April 16, 2020 at 9:12 pm

    5 stars
    I wish I could post a photo to show you how beautiful my hamburger buns turned out! I did not think to order buns when I made my weekly online grocery order and, at my age (68), I am trying so hard to not actually go into the stores. I was able to make 8 decent sized buns, and as I only made 6 burgers, my husband and son both ate one each with butter. They loved them!

  64. Kristi says

    April 17, 2020 at 1:55 pm

    5 stars
    These were awesome! I put some Smokey seasoned salt and dried hatch chili pepper into the dough. Brushed with egg and butter and sprinkled with dried scallions. They were incredible!

  65. Chula King says

    April 17, 2020 at 4:29 pm

    YUM! I’m going to have to try that!

  66. Chula King says

    April 17, 2020 at 4:30 pm

    Donna – I wish I could see a photo as well! Based on what you said, they turned out incredibly well. Stay safe!

    Chula

  67. Christina Shaver says

    April 19, 2020 at 5:55 pm

    5 stars
    I am a terrible, horrible cook, baker, kitchen person… and these came out PERFECTLY! If I can do it, anyone can!!! Thank you for such a great recipe. We’re grilling burgers tonight to go with them.

  68. Chula King says

    April 20, 2020 at 1:30 pm

    Excellent!

  69. Carly says

    April 24, 2020 at 8:35 am

    Thanks for this recipe. I love my bread machine and I also have an electric oven and often let things rise by just turning on “oven light”. I’ll try the 1 mon 45 you mentioned though! Any suggestions for subbing whole wheat flour, rye flour or even bread flour? I’m low on AP flour and haven’t seen any in stores.
    Thanks!

  70. Annie says

    April 24, 2020 at 4:53 pm

    5 stars
    Made these buns during lockdown and they turned out beautifully and made the hamburgers so much nicer. Great recipe and so easy.

  71. Chula King says

    April 24, 2020 at 4:57 pm

    Annie, so glad that they turned out for you!

    Chula

  72. Chula King says

    April 24, 2020 at 5:00 pm

    Carly, I’ve not tried these with either whole wheat flour or rye flour. However, bread flour should work fine. In fact, I actually use bread flour for most of the breads that I make. Also, when I’ve used bread flour in place of all-purpose flour in bread recipes, I’ve not detected any difference. I do have a recipe for Honey Whole Wheat Rolls that use a combination of whole wheat flour and bread flour (https://pudgefactor.com/honey-wheat-rolls-bread-machine) that you might try. Chula

  73. Jenni Martinez says

    April 25, 2020 at 4:51 pm

    My bread dough cycle automatically rises at the end of its cycle. Should I let it do that? Or should I take it out before hand?

  74. Chula King says

    April 25, 2020 at 5:07 pm

    Jenni,

    The dough cycle includes both the kneading of the dough and the first rise. Therefore, let it go until the end of the dough cycle and then shape the hamburger buns.

    Chula

  75. Lana says

    April 29, 2020 at 4:41 am

    Made these tonight, put them on the pizza dough 45 minute cycle, turned out AMAZING! Mixture was quite gloopy when I opened the breadmaker and I was a little worried but I didn’t need to be – FAR OUT they were great!! Will absolutely make again (and again and again).

  76. Chula King says

    April 29, 2020 at 12:19 pm

    Outstanding! I so glad that they worked out for you Lana.

    Chula

  77. Ness says

    May 5, 2020 at 5:55 pm

    Trying these as I type this, waiting for the oven to preheat, I’m excited!

    Just wondering if I were to add cornmeal how would I do that?!

  78. Chula King says

    May 6, 2020 at 8:43 am

    Hi Ness,

    Unfortunately, I don’t know how adding cornmeal would work with these buns. If you figure it out, I’d love to know though!

    Chula

  79. Adrian Donlan says

    May 8, 2020 at 1:18 pm

    4 stars
    These were great, I let the breadmaker do another dough session to make sure that they were correctly kneaded and then let the rolls rest in the refrigerator for 4 hours before taking out for the final prove; They came out perfectly

  80. Birgit Johnson says

    May 8, 2020 at 10:14 pm

    5 stars
    Oh my goodness but these were good! I feel so accomplished serving something that looked this elegant and tasted so very delicious! These buns were out of this world. Many thanks for publishing this awesome recipe! I’m a novice baker but these were pretty easy and well worth the effort.

  81. Chula King says

    May 9, 2020 at 7:06 pm

    Birgit, I’m so pleased that the buns turned out for you!

    Chula

  82. Chula King says

    May 9, 2020 at 7:07 pm

    Adrian, I’m a huge believer in the bread machine doing most of the work. So glad that they came out perfectly for you!

    Chula

  83. Geraldine Low says

    May 15, 2020 at 9:46 pm

    5 stars
    I have made these hamburger buns twice in my bread machine. They are excellent! I can start them by 3:00 and have them for burgers at 5:30. They are so much better (fresher) so they hold together through the whole burger.

    Since COVID happened, you can’t just dash to the grocery store if you are in the elderly group so this recipe has been used twice rather that jeopardize our health.

    They are really nice hamburger buns. Thank you!

  84. Chula King says

    May 16, 2020 at 5:12 pm

    You’re totally right Geraldine – COVID has definitely altered my dashing to the grocery store! I’m so pleased that the buns worked out for you. Stay safe.

    Chula

  85. Christine says

    May 19, 2020 at 5:44 am

    Do you happen to know if substituting active dry yeast in place of bread machine yeast in the same ratio works or is there an adjusted amount you would recommend?

  86. Chula King says

    May 19, 2020 at 11:07 am

    Christine, the rule-of-thumb is that one unit of active dry yeast is equivalent to 0.75 units of bread machine or instant yeast. Turning that around would mean that 1 unit of bread machine or instant yeast is equivalent to 1.33 units of instant yeast. For example, if the recipe calls for 1.5 teaspoons of bread machine yeast, then you would use 2 teaspoons (1.5 x 1.33 = 1.995) of active dry yeast. Hope this helps.

    Chula

  87. Jesisca says

    May 19, 2020 at 4:13 pm

    Thanks for the recipe. I was a little confused when taking the dough out of the bread machine. My bread machine has both a dough cycle (which is mixing only) and a leaven dough cycle (which is mix and rise). I initially used just the dough cycle, but knew it needed a second rise. I was still able to use the dough, but it was a bit confusing.

  88. Chula King says

    May 19, 2020 at 5:18 pm

    Sorry about that Jessica. I guess every bread machine is potentially different.

    Chula

  89. AC says

    May 30, 2020 at 7:39 pm

    Hi,
    I want to know if you made this in a 1 pound loaf machine. I have a Zojurushi Mini – which I am very thankful for. I want to be able to make hamburger buns and am searching for a recipe for a 1 pound machine.
    Thank you! AC

  90. Chula King says

    May 30, 2020 at 8:07 pm

    Hi AC, Yes, I made this in my mini Zojurushi bread machine. I absolutely love my mini. Everything that I’e made in it has turned out amazingly well.

    Chula

  91. Stephanie says

    June 13, 2020 at 9:50 pm

    I have made these multiple times over the last two or three weeks great reviews from my family and I am not a baker. This was easy to use for both hamburger and hotdog/sausage buns. I was even able to get my 5 year old and 3 year old to help.

    Thank you for the recipe.

  92. Chula King says

    June 14, 2020 at 8:29 pm

    Stephanie,

    So glad that this turned out for you. I bet your 5-year old and 3-year old were great helps!

    Chula

  93. Deanna Diebler says

    June 24, 2020 at 10:11 am

    5 stars
    This is the only hamburger bun recipe i use now. It is light,fluffy perfect for us.

  94. Chula King says

    June 24, 2020 at 2:04 pm

    Excellent – just in time for the 4th of July!

  95. DAvinia says

    July 5, 2020 at 12:53 pm

    5 stars
    Excellent. Everybody loved it. I even added cheese on top of some of the buns. Will do it again.

  96. Savita Krishnan says

    August 14, 2020 at 3:32 pm

    Best burger buns ever.inam on top of the world.The buns were so light so tasty.Thanks for tithe recipe.Just one doubt ,could I avoid egg in the dough? And if so what should I substitute it with? Thanks

    Savita

  97. Chula King says

    August 15, 2020 at 11:06 am

    Savita,

    I’m sorry, but I haven’t made these without the egg. The egg contributes several things to the buns. First the fat in the egg yolk tends to increase the gluten’s elasticity and contribute to a more tender, softer crust that is characteristic of hamburger buns. In addition, the egg tends to act as a leavening agent, enhancing the bread’s rise. Because of the role that the fat in the egg yolk plays, you might try substituting full fat plain yogurt. However, I’ve not tried this so can’t guarantee that would work. If you do try substituting yogurt, I’d love to know how it turned out.

    Chula

    Chula

  98. Cindi Bond says

    September 6, 2020 at 2:08 pm

    5 stars
    I have made this recipe twice to use with home-smoked pulled pork. They are perfect. This last time, after I had already started the bread machine, I decided to double the recipe. So, I just dumped the new ingredients on top of the first. The dough turned out PERFECT! I made 16 buns for our Labor Day cook out and supper for my parish priests. I have this recipe pinned to my phone’s homescreen.

  99. Chula King says

    September 6, 2020 at 4:52 pm

    Cindi,

    I’m so pleased that the hamburger buns turned out for you. Happy Labor Day!

    Chula

  100. Eydie Wilson says

    September 20, 2020 at 8:48 pm

    5 stars
    These buns were amazing! So delicious, I’m never buying store bought buns again.

  101. Chula King says

    September 21, 2020 at 8:11 am

    So glad they turned out for you Eydie!

    Chula

  102. Richard C says

    September 24, 2020 at 11:51 am

    This is an excellent bread machine recipe. My only question is that the recipe could be adapted for bagels?

  103. Chula King says

    September 24, 2020 at 3:57 pm

    Richard,

    I really don’t know whether it would work for bagels or not. However, because the dough has milk and egg in it, the crumb tends to be more tender and the texture lighter than a bread without those ingredients. The bagel recipes that I’m familiar with (like this one – https://pudgefactor.com/homemade-new-york-style-bagels-bread-machine/) are a more basic bread recipe. If you decide to try this for bagels, however, I’d love to hear how it turned out!

    Chula

  104. Anonymous says

    November 1, 2020 at 6:28 am

    5 stars
    We were quarantined and had burgers, but no buns for a long time. My family was so happy with these!

  105. Susan says

    November 3, 2020 at 10:55 am

    So glad you included the weights for both sizes of buns. I use a scale to weigh my dough as I split it, and so having you include weights was wonderful!! Dough is in my machine right now!

  106. Chula King says

    November 3, 2020 at 6:13 pm

    Hi Susan,

    I always weigh my ingredients for bread (and most other stuff)! That way, I know that that things will consistently turn out. Hope the hamburger buns turned out well for you!

    Chula

  107. Susan says

    November 4, 2020 at 4:35 pm

    They were wonderful!!

  108. Chula King says

    November 4, 2020 at 4:58 pm

    YAY! I’m so glad that they were a success Susan!

    Chula

  109. Jane says

    November 8, 2020 at 5:54 pm

    5 stars
    I’m one of those people that can never meal plan for the week – I just grab whatever out of the freezer for that day’s dinner lol. I had a small pork roast and decided to make pulled pork…..completely forgetting the fact I hadn’t bought buns for it. Found this reipe and after reading all the great reveiws ( love the fact people actually posted about making them and not just comments like sounds good, must try, sounds easy etc, a pet peeve of mine lol) I decided to try it. I made 8 buns our of the batch and for us they weee the pefect size. They turned out magnificent! Why buy buns when you have a recipe this great!

  110. Chula King says

    November 9, 2020 at 4:59 am

    Thanks so much for your comment Jane! I’m so glad that the recipe worked out for you.

    Chula

  111. Donica M Robinson says

    December 26, 2020 at 7:57 am

    5 stars
    Didn’t feel like waiting for the butter to soften. Used Crisco instead and half a tsp of butter extract. I’m rolling the dice, but if it turns out great I’ll have a use for my butter extract. Also did an egg wash. Waiting for the oven to get to 400.

  112. Julie Crate says

    December 26, 2020 at 9:13 am

    5 stars
    I have so many things to say about this recipe. My mother was the most amazing bread maker; rolls, cinnamon rolls, buns, etc. I always wanted to be a good bread maker too. However, it just wasn’t meant to be! I have tried, honestly, I have tried, and I just don’t have the kneading skills needed to successfully make mouthwatering bread. So, about a month ago, I bought myself a bread maker. For Christmas Eve, I had invited my daughter and son-in-law over for sloppy joe. I really wanted to make homemade buns. I did a search and found this recipe. I always look for recipes that have 5 star ratings. To make a long story short, this is the most amazing bread recipe! Even for someone who really stinks at making bread can make this with ease! I followed the recipe exactly. The results? The best bread I’ve EVER made! Thank you so much! I have pinned several of your other bread recipes as well and can’t wait to try them!

  113. Chula King says

    December 26, 2020 at 7:51 pm

    Julie,

    Thanks so much for your comments. I’m so pleased that the recipe worked for you.

    Happy bread making!

    Chula

  114. Chula King says

    December 26, 2020 at 7:52 pm

    Donica,

    I’d love to her how using Crisco worked in this recipe. My guess is that it worked well!

    Chula

  115. Laura says

    January 2, 2021 at 11:48 am

    5 stars
    Holy cow these are awesome! I followed the advice of another commenter and used bread flour, 2T sugar and 1 additional egg yolk, reserving the whites for that one egg as a wash for the buns. My oven isn’t awesome and the bake only took 9 minutes. Thank you for such a great recipe!

  116. Chula King says

    January 2, 2021 at 4:43 pm

    So glad you liked the hamburger buns Laura!

    Chula

  117. Lesley says

    January 8, 2021 at 5:31 am

    5 stars
    First time I successfully made burger buns. Warning – my kids don’t want shop bought buns anymore! These are excellent.

  118. Chula King says

    January 8, 2021 at 8:31 am

    So glad the buns turned out well for you.

    Chula

  119. Karen says

    January 10, 2021 at 9:21 am

    Had some friends over for a game night. Wanted some homemade buns to go with the home made chicken salad I was serving. Fond this recipe and decided to try it. Doubled the recipe and added 1 tablespoon of wheat gluten on top of the yeast. Wow! the bus were amazing. Some of our guests ate just the buns with butter. Thanks for sharing such a great recipe. Like so many others, I will be making buns instead of buying them.

  120. Chula King says

    January 10, 2021 at 12:06 pm

    Thanks so much for your comment Karen!

    Chula

  121. Sue says

    February 11, 2021 at 3:06 pm

    5 stars
    These are excellent, so easy to make, I will never buy buns again, The only thing I changed was I used bread/hard flour in place of the all purpose.

  122. Chula King says

    February 11, 2021 at 7:19 pm

    So glad that you liked them!

    Chula

  123. Kim says

    March 4, 2021 at 5:50 pm

    I would recommend to add more flower, my dough turned out REALLY sticky! But overall the buns did turn out! I never had super sticky dough before when making buns so I was worried HAHA but they did turn out okay!

  124. Rhonda Schlangen says

    March 7, 2021 at 7:55 am

    Love this recipe I’m going to try this week,
    Want to get a bread machine and I’m looking at a West Bend Hi Rise. Do ya know anything about this maker?

  125. Chula King says

    March 7, 2021 at 7:45 pm

    I’m sorry Rhonda, but I’m not familiar with the West Bend bread machine.

    Chula

  126. Jim Luff says

    March 16, 2021 at 3:26 pm

    Used the recipe twice in my kitchen aid mixer. For the first batch I followed the recipe exactly, dumping in all ingredients in the order listed and ran the mixer until it was well mixed. After separating the dough into 8 parts and placing on a pan, the dough never rose much after 1 1/2 hour. It rose some during baking but not enough. On the 2nd batch I added the water and yeast to the mixing bowl and let the yeast bloom for about 15 minutes. Meanwhile, I mixed the dry ingredients together and the wet mixture in separate bowls, then added both to the yeast mixture. After mixing and separating into 8 pieces, the dough rose sufficiently and baked up to nice sized buns. I think in the first batch, my instant dry yeast didn’t activate enough during the mixing process. The yeast for both batches came from the same container, so I know the yeast for both was good. I do like the recipe and will continue using it with my modifications. Thanks for sharing.

  127. Emma says

    March 19, 2021 at 6:44 am

    5 stars
    HI there…when you do the Julia Childs bread trick to get the dough to rise what do you cover it with in the oven? I want to make sure I do this correctly. Thanks!

  128. Chula King says

    March 20, 2021 at 12:52 pm

    Hi Emma,

    I always use a rimmed half sheet pan when I’m making rolls. Once I’ve formed the rolls, I place a 2-inch sheet pan extender (https://www.webstaurantstore.com/mfg-tray-176119-1537-half-size-fiberglass-pan-extender-for-13-x-18-pan-2-high/883176119.html) in the pan and then place another half sheet pan upside down on top of the extender. I’ve been doing this for years and it works like a charm!

    Hope this helps.

    Chula

  129. Susana says

    March 20, 2021 at 11:33 pm

    5 stars
    I made them today, for my home made burgers. They came out amazing and they are so easy to make!! Thank you!
    I use my Oster 2-pound bread machine for pizza dough, and whole grain bread loaves quite a lot, but never made hamburger buns.
    I doubled the recipe and there was still plenty of room in the machine bowl for the dough to rise, No overflowing.
    I didn’t have enough butter, so I completed with olive oild.
    Also, I replaced 1/2 cup white flour ( I used regular all purpose) by 1/2 cup whole wheat flour . I noticed the dough was quite tough during the kneading process. So I added a little bit more water ( I wish I measured the “bit” for next time). May be this happended because the whole wheat flour absorbs more water?
    They came out fluffy and soft, but could hold two patties, pickles, fresh tomato slices, without breaking. A total winner!!

  130. Chula King says

    March 21, 2021 at 10:47 am

    Susana,

    I’m so pleased that the hamburger buns worked out for you. In general, if I include whole wheat flour in a bread recipe, I need to increase the amount of liquid a bit. The reason is that the wheat germ and bran in whole wheat flour absorbs more water, just as you suggested!

    Chula

  131. Teresa says

    March 28, 2021 at 9:27 am

    5 stars
    Thanks loads for the recipe.. these turn out perfect. I always do the 8 buns ( i like a bigger meat to bun ratio). we’re already for the BBQ…. now if only the rain would stop.. 😛 lol

  132. Chula King says

    March 28, 2021 at 9:58 am

    Fingers crossed that the rain will stop!

  133. Guess Who says

    March 28, 2021 at 1:21 pm

    5 stars
    Delicious and fluffy!!! Great job with the measurements and weights.

  134. Chula King says

    March 28, 2021 at 3:45 pm

    Thanks so much for your comment!

    Chula

  135. Tami says

    April 7, 2021 at 8:37 pm

    Made these tonight for the family, rave reviews from all generations. Didn’t change a thing. Thanks for the recipe, it’s a keeper.

  136. Bob says

    April 14, 2021 at 7:11 pm

    5 stars
    So far – so good (pun intended). I have never been successful in the bun world despite years of trying. Various “can’t miss” recipes including King Arthur and Bob’s have failed in my hands. So my expectations were very low. Surprise – the buns came out looking just like the picture and taste as good as they look.

    Frankly I can’t see the breakthrough in the ingredients. They are all pretty much the same. I think for me it was the discipline you elicited in measuring. I sifted, I weighed, I tossed flour in the air – and it worked. I also read a piece by Red Star which mirrored your advice on measuring and spoke to substituting active dry yeast.

    I said so far because the question remains will these turn into hamburger rocks overnight. Store bought seem to last forever or until they turn green with all their preservatives. I’m hoping if I put these in a bag in the fridge they will still be edible tomorrow.
    Any advice?

    As I took my buns out of the oven I got two texts – one from Monopoly that I had won 2 dozen hamburger buns – and one from Burger King reminding me it’s Whopper Wednesday. When it rains it pours.

    Thanks!

  137. Chula King says

    April 16, 2021 at 4:17 pm

    Hi Bob,

    I store my hamburger buns in ziploc bags in the refrigerator just as you suggested. They won’t be fresh from the oven, but are still soft and delicious.

    Chula

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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