Hamburger Buns


Homemade hamburger buns have been on my to blog list for awhile. I’ve tried several recipes and most have tasted like dinner rolls pretending to be burger buns. That is until I remembered the hotdog bun recipe from Good (Cheap) Eats. The original called for a bread machine, which I don’t own, so I adapted it for use in my Kitchen-Aid. These could easily be made by hand if you don’t own a stand mixer.


Hamburger Buns


  • 1 1/4 cup milk
  • 3 Tablespoons sugar
  • 2 1/2 teaspoons yeast
  • 1 egg, beaten
  • 6 Tablespoons oil
  • 2 teaspoons salt
  • 3 cups bread flour
  • 1 cup white whole wheat flour


Warm milk in a saucepan or in microwave until lukewarm. Add the sugar and the yeast to the warmed milk and let sit for ten minutes or until foamy.

In the bowl of a stand mixer or large mixing bowl, stir together the salt, bread flour and white wheat flour.

Stir the egg and oil in to the yeast mixture and pour in to the flour. Mix well, using paddle attachment or with wooden spoon. Knead with dough hook or by hand for 8-10 minutes or until dough is elastic.

Place dough in an oiled bowl and cover with plastic wrap. Let rise in a warm draft free place until doubled which should take about an hour to 90 minutes.

When dough has doubled in volume place it on a lightly floured surface. Roll to 1/2” thickness and cut with a large circle cutter. The one I used was 3-4 inches in diameter.

Place on cookie sheet, cover with plastic and let rest for 30-45 minutes. While dough is resting turn oven to 375 degrees. Bake buns in preheated 375 degree oven for 15-22 minutes.

Let cool before using.

Yield depends on size of cutter used.


Adapted from Good (Cheap) Eats

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  1. I definitely am bookmarking this. I’ve daydreaming about summer grill recipes (it’s getting to be that spring fever time) and I needed a bun recipe!

  2. Hey Micha! This is a recipe I will be trying (hopefully) over the weekend. I checked over at Jessica’s site for the machine bread instructions, and I noticed she used vital wheat gluten. Do you know what it is/or why it’s used? Since you didn’t use it I assume the recipe works without it?! Thanks for any information. Have a great week!!!!

    • Gluten gives bread its structure and keeps it from being dense. Most recipes that call for vital wheat gluten have a high proportion of a low gluten flour like whole wheat. Since this recipe uses mostly (or in Jessica’s version all) bread flour which is higher in gluten I figured it would be okay to leave it out.

  3. Thanks!


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