Make It Yourself: Hamburger Buns

March 6, 2012

Last week I had everything planned out to make slow cooked bbq sandwiches. I had the pork going, I had the sauce and slaw ready. But wait, where are those buns? You know, the ones I FORGOT to buy at the store. Good grief. My boys were sick so there would be no quick run to the store option. I could have my husband get some after work but the thought of waiting on him to get home any longer than I had to was not worth it. So, I did what any other sensible person does: I googled “how to make hamburger buns” and came up with a ton of recipes. I had all of the ingredients on hand, so why not? Here is a modified version of the recipe I used. It was very simple and you can substitute 1 cup whole wheat flour for one cup all purpose flour if desired (still using 2 cups all purpose) for wheat buns. Feel free to add herbs in or grains on top. Use for hamburgers or in our case, bbq sandwiches!

Ingredients (source)
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup warm milk 
1 egg
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter

In a large bowl, stir the yeast and sugar into the warm water and let it sit until dissolved and foamy.

In a small bowl, whisk together the milk, egg, oil and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth.

Place dough in a well sprayed bowl and let it rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes. Once risen, punch down to flatten (you know, like a hamburger bun). Pre-heat the oven to 375°F.

Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15 minutes. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week. These can also be frozen. Enjoy!

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  • Deesselisa

    i am making these right now for the second time.  they are the best.  love them.  thank you for the recipe.  i think i’m going to try them for hot dog buns too.

    • http://www.thebigredpot.com Bethany

      So glad you like them and what a GREAT idea for the hot dog buns! Let me know if it works for you, I’m guessing we could just shape them longer and get the same results? I think i’ll try this weekend and replace 1 cup of the original flour with wheat just to be crazy ;)

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