Hamburger Buns

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hamburger buns

If you enjoyed my dinner rolls recipe, you’ll like what I’m about to present to you. These buns featured on this picture look more like sliders. Up till now, I never particularly cared for store-bought hot dog and hamburger buns.  To me, they always had a funny aftertaste. Either they were too yeasty for my liking or they were too buttery. Plus the package store bought buns are loaded with chemicals which did not bode too well with my diet.  I figured that if I successfully baked bread,challahs, and pita before,  then there shouldn’t be much to baking hamburger buns. Like most home-baked goods, these buns taste much better than their store bought counterparts. Plus they are healthier since baking them allows you to control the amount of oil,butter,and sugar content. And this recipe does not require an excess amount of  these ingredients. Although I haven’t tried it yet, I have no doubt that this recipe would be viable for hot dog buns. All you would have to do is shape them differently.  As to which flour to use, you have your options available to choose from. Whole wheat, spelt, or rye would work well with this recipe. You can use each of these flours whole or combine them with white flour to give them a lighter balance. I suppose you can come up with your own gluten-free version if you want to be adventurous.   But I bear no responsibility of any failures that result from using this recipe 🙂


For this recipe, you will need:

  1. 1 1/2 tablespoon of active dry yeast
  2. 1 cup of warm water or milk
  3. 4  cups of flour
  4. 1/4 cup of sugar
  5. 1 teaspoon of salt
  6. 1/3 cup of canola or vegetable oil
  7. 1 egg white beaten
  8. sesame seeds for sprinkling (optional)




In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add thesalt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes.If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg white and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Sprinkle with sesame seeds   Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Yields 12 hamburger buns


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