Homemade Hamburger Buns Recipe

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Once you discover these wonderful Homemade Hamburger Buns, you’ll never be satisfied with wimpy store-bought buns again. This recipe is also excellent to use for either sandwich, hamburger, and/or hot dog buns. If using a 1-pound bread machine, cut the recipe in half.

Homemade Hamburger Buns

Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Sourdough Starter - How to make a Sourdough Starter.

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Homemade Hamburger or Sandwich Buns Recipe:

Recipe Type: Yeast Bread, Hamburgers
Yields: 12 to 16 rolls
Cook time: 40 minutes


1 cup milk (110 degrees F.)
1/2 cup water
1 tablespoon honey
1/4 cup butter
1 egg, room temperature and lightly beaten
4 1/2 cups all-purpose flour, divided*
3 teaspoons instant yeast
1 1/2 teaspoons salt
Egg Wash: 1 egg beaten with 1 tablespoon cold water (optional)
Toppings: Sesame, poppy seeds, caraway seeds, and/or coarse salt (optional)

* You can also substitute whole wheat flour or rye flour for some of the bread flour.


Lightly grease baking pans, baking sheet, or muffin pans; set aside.

Bread Machine

Place all ingredient (in order given), except Egg Wash and Toppings in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

stand up mixer


Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Egg Wash and Toppings.  Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

After resting, shape the dough as desired (see types of rolls below). Divide dough into 12 to 16 equal parts.  Shape into smooth balls, flatten slightly, and place on a silicone mat covered baking sheet. For soft-sided buns, place them on a baking sheet 1/2-inch apart so they'll grow together when they rise. For crisper buns, place them 3-inches apart.

For hamburger buns - Flatten the balls into 3 1/2-inch disks. Flatten the cylinders slightly (as dough rises more in the center so this will give a gently rounded top versus a high top).

For hot-dog buns - Roll the balls into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly (as dough rises more in the center so this will give a gently rounded top versus a high top).

For 16 small rolls - Weigh dough into 2-ounce pieces.

For 13 large rolls - Weigh dough into 3-ounce pieces.

Place the formed dough balls on a cookie sheet that is dusted with cornmeal or use the Silicone Baking Mats. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them

Refrigerating or Freezing Unbaked Butter Rolls:

rolls ready to bakeAt this point, the rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.

You can also freeze rolls on a cookie sheet, and once frozen transfer to a plastic bag. This way you can bake up just the quantity you desire and not the entire batch.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Bake Immediately After Making:

Cover rolls loosely with plastic film  and let rise in a warm place for approximately 30 to 40 minutes or until almost doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

Cool or Refrigerator Bread Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly overnight approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into the rolls.

If desired, after rising and before baking, brush rolls with Egg Glaze and Toppings of your choice.

Preheat oven to 400 degrees F.

Bake for approximately 10 to 12 minutes or until the internal temperature of the bread is between 200 and 210 degrees F. using your digital thermometer. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Makes approximately 12 to 16 rolls (depending on size).


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