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.
I used the following ingredients for these amazing hamburger buns: Milk, water, unsalted butter, egg, granulated sugar, salt, all-purpose flour, and yeast.
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!
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).
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.
Into a preheated 400°F 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 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!
Homemade Hamburger Buns (Bread Machine)
Ingredients
- 1 large egg
- ½ cup milk
- ¼ 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
- ¾ teaspoon salt
- 2 ½ cups (12-ounces, 340 grams) all-purpose flour
- 1 ⅛ 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.
Can you use GF all purpose flour instead of regular flour?
Honestly, I don’t know. In general, I haven’t had much luck using GF flour in bread recipes. Sorry.
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!
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!
Thanks for the information…I, too, have an electric oven.
These hamburger buns are amazing!
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!!
I’m glad that they worked out for you!
Love this recipe. The buns are tasty, light and fluffy. Is there a comparable bread recipe for bread machines.
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.
Best bun recipe ever! !! Been looking and trying for a few years now, so happy I finally found this!
Best bun recipe!!! Light fluffy, family loves em!
Thanks! I make them all the time – so simple and so good.
Have you tried it as a loaf bread?
No, but I suspect that it would make a delicious, soft loaf of bread.
I tried the loaf, it was great!,
Wow! Thanks so much for letting me know. I’ll have to try it!
Have you made these and frozen the dough for later?
I haven’t frozen the dough for later use. However, I have made the dough the night before, and refrigerated it.
does the 1 egg go into the dough and a second egg is used to brush on?
Yes. The dough includes one egg. If desired, you can use a second egg to brush on.
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
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.
These came out beautifully, thanks for including weight for the flour, so no guesswork needed!
I always weigh my ingredients. You’re right – no guesswork is needed. I’m so glad that they turned out for you!
Is it the same temperature of 350 & one minute 45 seconds in a gas oven to let the 6 buns rise?
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!
It’s in the bread machine now just waiting to cook it
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
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
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!
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
Hey there!!! They turned out fine,..didn’t add any bacony flavor I was hoping for tho…..
Hi Janet, I’m surprised that they didn’t have the bacony flavor. However, I’m glad that they turned out!
Chula
I’m going to try this recipe for hot dog buns….
What a good idea! I don’t see why it wouldn’t work. Let me know how the hot dog buns turn out!
Chula
Can you double this recipe in the bread machine?
Thanks.
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
These rise without yeast?
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
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!
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
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.
Awesome Jason! Happy Birthday to your daughter.
Mine are rising now. No buns at store due to coronavirus. No sesame seeds. Going to top with everything bagel seasoning.
Yum! Let me know how the bagel seasoning works out!
Made these today, they are amazing. I’ll never buy store bought buns again.
The husband loved these with everything bagel seasoning. Definitely a keeper
Thanks so much Julie for letting me know. I’m definitely going to try this!
So glad they turned out for you Denise!
Thank you for this recipe! Very easy, very tasty. I may never buy from the store again!
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
Do you mix the egg before putting in machine or let machine mix it?
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
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
Why have I been buying hamburger buns? These are fantastic. Thank you.
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
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
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
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
Hi Chula,
Any suggestions in making this recipe work for an Onion Roll/Bun?
Hi Mike,
I would try adding 1 teaspoon of onion powder and 3 tablespoons of dried minced onions to other ingredients.
Chula
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!
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!
YUM! I’m going to have to try that!
Donna – I wish I could see a photo as well! Based on what you said, they turned out incredibly well. Stay safe!
Chula
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.
Excellent!
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!
Made these buns during lockdown and they turned out beautifully and made the hamburgers so much nicer. Great recipe and so easy.
Annie, so glad that they turned out for you!
Chula
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
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?
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
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).
Outstanding! I so glad that they worked out for you Lana.
Chula
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?!
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
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
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.
Birgit, I’m so pleased that the buns turned out for you!
Chula
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
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!
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
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?
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
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.
Sorry about that Jessica. I guess every bread machine is potentially different.
Chula
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
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
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.
Stephanie,
So glad that this turned out for you. I bet your 5-year old and 3-year old were great helps!
Chula
This is the only hamburger bun recipe i use now. It is light,fluffy perfect for us.
Excellent – just in time for the 4th of July!
Excellent. Everybody loved it. I even added cheese on top of some of the buns. Will do it again.
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
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
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.
Cindi,
I’m so pleased that the hamburger buns turned out for you. Happy Labor Day!
Chula
These buns were amazing! So delicious, I’m never buying store bought buns again.
So glad they turned out for you Eydie!
Chula
This is an excellent bread machine recipe. My only question is that the recipe could be adapted for bagels?
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
We were quarantined and had burgers, but no buns for a long time. My family was so happy with these!
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!
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
They were wonderful!!
YAY! I’m so glad that they were a success Susan!
Chula
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!
Thanks so much for your comment Jane! I’m so glad that the recipe worked out for you.
Chula
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.
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!
Julie,
Thanks so much for your comments. I’m so pleased that the recipe worked for you.
Happy bread making!
Chula
Donica,
I’d love to her how using Crisco worked in this recipe. My guess is that it worked well!
Chula
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!
So glad you liked the hamburger buns Laura!
Chula
First time I successfully made burger buns. Warning – my kids don’t want shop bought buns anymore! These are excellent.
So glad the buns turned out well for you.
Chula
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.
Thanks so much for your comment Karen!
Chula
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.
So glad that you liked them!
Chula
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!
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?
I’m sorry Rhonda, but I’m not familiar with the West Bend bread machine.
Chula
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.
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!
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
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!!
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
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
Fingers crossed that the rain will stop!
Delicious and fluffy!!! Great job with the measurements and weights.
Thanks so much for your comment!
Chula
Made these tonight for the family, rave reviews from all generations. Didn’t change a thing. Thanks for the recipe, it’s a keeper.
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!
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
Tried loads of recipes for burger rolls and this one kicks the others out the park! Also works in a vegan form subbing milk for soy milk and butter for plant butter.
This recipe is amazing, always works! But I also need a hot dog bun recipe post PLEASE
Thanks Christian. I’ve not made hot dog buns. However, I would use exactly the same recipe if I were to make hot dog buns. The only differences would be to use 2.5 ounces of dough to make 8 hot dog buns and to form the dough into ovals.
Hope this helps.
Chula
Great recipe. Thx
This is a great recipe, Easy and consistent, I’ve used it a dozen times. Fluffy and light buns, but hold up to our (impossible) burgers well. Tonight I sprinkled finely grated cheddar cheese over the buns after rising, before baking, to delicious results. Highly recommend!
Morgan,
I’m definitely going to try sprinkling on cheddar cheese like you described. Thanks so much for you comment!
Chula
Best thing to come out of my bread maker so far. Thank you!!
My family enjoyed these so much! I made one batch with bread flour and one with all purpose and my bread flour batch was way better . Not sure what happened with the second batch. They were more dense and heavier .
This is the third time I have tried this recipe! The proofing is the most difficult part. I proofed on the proof setting on my oven, but it took nearly two hours. I also made a yeast starter. I think these aspects of the recipe need modifying. Also when I print the recipe there is no instructions for cooking the buns! When shaping the buns, if you have to adjust and have a few pieces left over, they do not roll together well. That bun is flat – I guess that’s mine!
Gill,
I don’t use the proofing setting on my oven – the temperature is just too low for proper proofing of the bread and rolls that I make. That’s why I use the oven as described in the recipe. Also the instructions for cooking the buns are included in the recipe – Item #2: Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.
Hi Scherry,
I’m sorry that this didn’t work out with all-purpose flour. I suspect that the problem was the flour. Several months back, bread/roll recipes that I make all the time using all-purpose flour just didn’t work. When I got a new bag of flour, the problem went away. Anyway, thanks for letting me know that using bread flour works in the recipe!
Chula
I made these last night and they came out great except they didn’t rise as much as I wanted them to. Question: How do you cover them during the 30-35 minute rise in the oven? I wanted to allow for room to rise but couldn’t figure out how to…my master taste tester LOVED them despite them not being fluffy enough.
Hi Sharon,
Sorry that the buns didn’t rise enough.
I use a half-sheet pan with sides (13 x 18) and put a 2″ high half-size sheet pan extender into the pan (https://www.webstaurantstore.com/mfg-tray-176119-1537-half-size-fiberglass-pan-extender-for-13-x-18-pan-2-high/883176119.html). Then, I put another half-sheet pan inverted on top of the sheet-pan extender.
Hope this makes sense!
Chula
I have made these buns three times now. I am a hit and a miss baker and have had no issues whatsoever with your recipe! I bake on a stone that is parchment covered. I do your (Julia Child’s) proofing trick and I just use a linen hand towel as a covering. Your recipe is always at the front of my phones internet searches. Thanks for an amazing and easy recipe!
I’m so glad that the hamburger bun recipe turned out for your. I always use Julia Child’s trick – perfect buns every time!
Chula
This recipe is very forgiving. My son can’t eat sugar or dairy. We made it with Erythritol, margarine, and almond milk AND my 7 year old who just started helping in the kitchen measured everything, so the amounts were definitely not exact. They still turned out fluffy and delicious.
I also use this recipie for bread.
They just came out of the oven. House smells fantastic. They look gorgeous! Can’t vouch for the taste because they are cooling but I have no doubt they’re going to be delicious. This really could not have been any easier, and what a beautiful dough when the bread machine finished at cycle. Thanks for sharing!
Hope they taste as good as they smell Dave!
Chula
These are amazing – I’ve made them 3 times and every time they are perfect. Just wondering how long to bake for a loaf of bread?
Hi Shelley,
I’m so pleased that these turned out perfect for you. I haven’t actually made them into a loaf. However, my rule of thumb is to bake the loaf for 20 to 25 minutes at 400°F. You want the crust to be golden brown and the loaf should sound hollow to the touch when you tap it on the bottom.
If you really want to be sure, then the interior temperature of the bread should register at least 190°F on a digital thermometer.
Let me know if you make this into a loaf and what you learned!
Chula
-I use King Arthur for ap flour. It has more protein than other flours. Is that ok?
-I don’t have bread machine yease. Active Dryand Rap id Rise are what I have.. Which of those would be better?
-Recipe calls for only 1 large egg. So does that mean to only put the yolk in the machine and reserve the white for brushing? Is it 1 egg separated and save the white? (sorry if I’m missing something)
-do you cover the dough in the oven while proofing so the it doesn’t dry out?
No pressure right? Was going to try and make thses today for supper tonight.
Thanks for the recipe. 🙂
Hi Sapat,
The King Arthur all-purpose flour should work fine. You’re current that it has a higher protein content that other flours.
I would use the Rapid Rise yeast.
You should add the whole egg (yolk and white) to the bread machine with the other ingredients.
If desired, you can brush the buns with an egg wash before baking them. I use a whole egg mixed with 1 tablespoon of water for the egg wash.
I do cover the dough in the oven while they are rising. I have a set-up where I put a riser in the pan and cover with another rimmed baking sheet. However, you could cover them with a floured dish towel or plastic wrap that you’ve sprayed with non-stick spray.
Hope they turn out for you!
Chula
Fabulous recipe! We made buns with half and a few days later a loaf with the other half. It held over very well in the fridge. Thank you!
I made these testing out the new-to-me Sunbeam bread machine. It needed a little more water as I’m using Canadian flour, and I didn’t press them hard enough so they are large and rounded but because they are so soft inside it won’ matter. I will never ever buy hamburger buns again. I would certainly use this recipe to make dinner rolls as well. Thank you!
Excellent Toby! I hope you enjoy your “new-to-me Sunbeam bread machine.” I use my bread machine all the time.
Chula
Hi, This is my go to recipe for hotdog rolls and burger buns. I use my Rosewill breadmaker to make the dough just as you say. I then decide what to make. Sometimes I use this recipe as my basic loaf and cook it completely in my Rosewill. This makes a lovely loaf. Thanks for uploading this.
I’m so pleased that the recipe worked out for you Adrian! Thanks for letting me know.
Chula
I doubled the recipe ans made these with 2 c. WW flour and 3 c. AP flour. They are glorious!
Your adaptation of using whole wheat and all purpose flour in a 2 to 3 ratio sounds yummy! I’ll have to try that.
I have made them they turn out really good!
Thanks for the recipe, really easy to make and really enjoyable.
So glad you liked it!
Bread machine dough cycle worked amazing !
Excellent!
Thank you so much for this recipe. I’ve been searching for a long time and have finally found the PERFECT bread machine bun. Terrific!
Lesley,
I’m so glad the the recipe worked for you! It’s definitely a favorite of mine.
Chula
I decided to make hamburgers for supper last night but didn’t have buns. Looked at several recipes and choose this one. Boy am I glad I did! This recipe is amazing!! They taste like they came from a specialty bakery. The only thing I would do differently is to really press/flatten the buns down before the second rise…they became very puffy and high.
Donna,
I’m so glad that you liked the recipe for the hamburger buns. I totally agree that it’s best to flatten the buns like you said!
Chula
These are amazing. Thank you so much! I have nothing to add except I have tried to make buns before and never have they turned out so well or been so easy.
Outstanding!
Tried this today,,amzingggg taste and so soft ,,best buns ever in a bread machine recipe and I have tried many..lol..
So glad you liked them!
I just got a new silicone hamburger roll bread mold. This is the first recipe I tried in it.
They came out great!! Good taste, good texture. I should mention that I found the dough too sticky at first and added about a quarter-cup more flour. The rolls were also cooked in about 8-9 minutes, not the 10-12 called for.
Based on the amount of ingredients, I expected the recipe would make just six rolls. I ended up making 8 and they were plenty big enough (in the 4″ diameter molds) for a 1/3-pound “Bubba” burger.
I’ll be making a lot of these!
Thanks Tom!
I’d love to know which silicone hamburger roll mold you used.
Chula
I made this EXACTLY as the recipe said. The dough cycle on the breadmaker finished, and I turned it out onto a floured piece of wax paper. It was GOO. A little heavier than pancake batter, but definitely not dough. I’ve put it in the over I prepared according to directions, but I’m not at all optimistic. And as to weighing it?? Good luck weighing goo!
Kira,
I’m sorry that this recipe didn’t turn out for you. My guess is that you didn’t actually weigh the ingredients going into the bread machine, especially the flour. There is a lot of variability in how one measures flour. The only way that I know to achieve a consistent product is to weigh all of the ingredients.
Chula
I was wondering what gram per cup you use? I use King Arthur Flour and he says 1 cup is 120 gram and I see yours is much more at 340 total for 2 1/2 cup which would be 300 in King Arthur Flour and yiur is 40 gr more , I just want to make sure I do it correctly. THANK you so much I see rave reviews Donna
I was wondering what gram per cup you use? I use King Arthur Flour and he says 120 gr per cup this is my first time on your site
Awesome burger buns!
One other question? Is 1 cup liquid enough for 340 gr of flour ? Are these US measurements?
Hi Donna,
The King Arthur site uses 120 grams or 4.23 ounces per cup. I could be wrong, but I think that this measurement is based on the scoop and sweep method where you scoop a cup of flour and then “sweep” off the top. I’ve found that technique and other measurement techniques to be quite variable. Some time back, I settled on Julia Child’s rule of thumb that one cup of flour is 5 ounces or 142 grams. Also, I’ve learned through the years that the most reliable way to achieve consistent results is to weigh the ingredients. That’s why I include the weights with my recipes!
Specifically, for the hamburger buns, I always use the weight of 340 grams.
Hope this makes sense.
Chula
Donna,
In general, yes 1 cup of liquid is enough for 340 grams of flour. This recipe uses an egg which also has a lot of variability in it in terms of the quantity of liquid. Therefore, when I want one cup of liquid (8 ounces, US measurement), I put the egg in a container on the scale, add 1/2 cup (or 4 ounces/113 grams) of milk, and enough water to total 8 ounces or 227 grams of liquid.
I know that this sounds fussy, but it works every time!
Chula
Hi Chula,
Thank you for your quick response , I too weigh everything for the last few years and have had more problems seeming like not enough flour as King Arthur says 120 per cup weight , and so I increased the flour to 128gr per cup seemed better then Gold Medela says 130 seemed better, and I have been afraid to do more flour and confused as all flours says there weight per cup is different but I think your measurement sounds better and with all your rave reviews it must be good and accurate so I’m making your buns today and will let you know how they turn out, also I had been told I cup liquid for 3 cups flour? Maybe that’s where I’ve been having problems ? Thank You so much
I almost forgot Do you warm your liquids? For your buns? I am new to the bread machine too, I’ve heard 80° and room temp?
Sorry for so many questions but that’s rhe onky way joke learns . Donna
One learns , typo errer
Donna,
Hope the buns turn out! My measurements are the result of a lot of experimentation.
Chula
Donna,
I’m happy to answer your questions.
Initially, I would warm the liquids before adding them to my bread machine. However, over time, I stopped warming the liquids and just added them straight from the refrigerator. I didn’t detect any difference when I made the switch. I’m assuming that my bread machine has some sort of a thermostat that heats the ingredients based on their initial temperature. One thing that I always to, however, with water is make sure to use either filtered or bottled water. Tap water contains chlorine that can retard the growth of the yeast. Also, I always use instant or bread machine yeast.
Chula
Dear Chula,
The dough was perfect! No adjustments necessary! I normally take the dough out and manage the rise outside my machin as in my machine the top drys out, but today I let it go in the machine and even though it did seem dry my buns turned out beautiful we had a hambuger for lunch and it was great!! I’ve been having so many issues as I mentioned sicce I started weighing my flour trying to go by what the mill per brand says , I’m so glad I discovered your site !!! And will follow you !! Your a gift to a frustrated cook trying to perfect everything and getting worse results !! Your trial and error has help me and I’m sure many otberes, I am going to use the same receipe and make a loaf of bread. So do you use those weights for cookies as well? Thanks A Million Donna
Donna,
I’m so glad that the hamburger buns were a success! YAY for you!
Yes, I also weigh the ingredients for my cookie recipes (5 ounces/142 grams per cup of flour; 7 ounces/198 grams per cup of granulated sugar; and 7.5 ounces/213 grams per cup of packed brown sugar) – perfect every time.
Again, I’m so glad that the recipe was a success.
Chula