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.
Ingredients: Here’s What You’ll Need
I used the following ingredients for these amazing hamburger buns: Milk, water, unsalted butter, egg, granulated sugar, salt, all-purpose flour, and yeast.
Here’s How I Made This Recipe
These hamburger buns are a snap to make 1in 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!
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 portioned the dough into six pieces, I rolled each piece into a ball and placed it on a parchment-lined baking sheet.
I knew 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).
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 buns. The Master Taste Tester doesn’t like sesame seeds on his buns, so I left some plain.
Into a preheated 400ยฐF oven, the buns went for about 12 minutes until they were golden brown.
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 amazing burgers to serve on these homemade buns, check out my Portobello Mushroom Burgers, Grilled Peri Peri Chicken Burgers, or Oklahoma Fried Onion Burgers.
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Homemade Hamburger Buns (Bread Machine)
Ingredients
- 1 large egg
- ยฝ cup (4 ounces, 118 ml) milk
- ยผ cup (2 ounces, 59 ml) water (enough such that the total weight of the milk, egg, and water is 8 ounces or 237 ml) (See Tip 1)
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter
- 1 Tablespoon granulated sugar
- ยพ teaspoon salt
- 2 ยฝ cups (12 ounces, 340 grams) all-purpose flour
- 1 โ teaspoons bread machine yeast
Instructions
- Add all ingredients pan of the 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 scraper, 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 it on a parchment-lined baking sheet. Using floured fingertips, flatten each piece until it is about ยฝ-inch thick. Cover; allow to rise in a warm place until doubled in size, about 30 to 35 minutes. (See Tip 2)
- Preheat oven to 400ยฐF. 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.
Tips/Notes
- ยผ cup of water is approximate because the weight of eggs varies a lot. Therefore, I add the milk and egg to a measuring cup on a kitchen scale, and add enough water to equal a total of 8 ounces or 237 ml)
- If your oven does not have a proofing function, use Julia Child’s suggestion. To create the perfect environment for rising, turn on electric oven for exactly 1 minute and 45 seconds.
MAH says
They look wonderful. How many ounces of dough to make hotdog buns?
Chula King says
Hi Mah,
I’ve not made hot dog buns with this recipe. However, based on experience, I would use 2.5 ounces or 71 grams of dough for the hot dog buns.
Let me know if this works for you.
Chula
Katie says
These came out perfect! So easy! Thank you for the measurements. I will definitely be using more of your recipes.
Chula King says
Thanks so much Katie!
Chula
K says
These are so AMAZING! I’ve lost count of how many times I’ve made these now and they’re perfect every single time. It’s wonderful that the weights are included with the measurements as it always gives you a more predictable result. It sounds weird but we like breakfast sandwiches on these buns even more than biscuits because they’re so light and fluffy.
The ONLY thing I did differently was use bread flour instead of all-purpose. I did make them with all-purpose flour to try and if that’s what you have on hand, you’re still going to get a fantastic result.
Thanks for the great recipe!
Chula King says
Thanks so much for your comment!
So pleased that you find the weights to be useful. I actually weigh everything.
Chula
Breanna says
For some reason my dough looked more like cake batter. Is that normal?
Chula King says
Breanna,
It souund like you did not use enough flour. I always weigh the ingredints to ensure the proper consistency of the dough. The quantity of flour can vary significantly depending on how it is measured, and weighing is the only way that I know of to consistently achieve the desired results. The weights used are included in the recipe.
Chula
Don Corley says
The buns are great, and simple to make. The recipes for 2x and 3x need to be edited – the amounts inside of parentheses have not been adjusted for the increases.
Chula King says
Hi Don,
Unfortunately, the way that the recipe card is put together, the 2x and 3x only works on the initial quantities, not on the added weights that I include. I wonder if it would be more meaningful to either delete the 2x and 3x option, or include the weights and the primary quantity rather than cups, etc.?
Chula
B. :) says
Hi! I love these buns and have done them a few times. Iโm just curious if I can make the dough in advance and put it in the fridge? Does this affect anything?
Chula King says
I’ve not tried putting this particular dough in the refrigerator in advance. However, I’ve made other rolls/bread where I’ve put the dough in the refrigerator. As soon as the kneading stops (before the dough rises), I remove the dough from the bread machine, roll it in olive oil, place the dough in an oiled bowl, cover and it with plastic wrap. I refrigerate the dough for up to a day. This produces a very slow rise and actually enhances the taste.
I’d love to know whether this works for the hamburger buns!
Chula
Chula