Homemade Hamburger Buns

I decided that one of my baking goals for the year was trying to make more yeast breads from scratch.

And here it is, mid-June, and pretty much all I’ve done is make pizza dough. Which turned out phenomenal, but I kind of feel like pizza dough is pretty forgiving, and really isn’t an indicator of my bread-making prowess. Plus, anything loaded down with pizza toppings can’t be too bad, right?

Truth be told, I’ve been a little scared to do too much bread baking. I get a little (okay, a lot) irritated when I’m not totally successful at something, and my bread-making trials haven’t been exactly favorable in the past.

But a few Saturdays ago, we were strolling through our local farmer’s market, and I stumbled on the most amazing dill buns.  Homemade.  Soft.  Fragrant.  And kind of expensive.  I bought them anyway, because they were truly lovely, and also because I think it’s important to support your local farmers and businesses.

After we gobbled them up, I informed the Tall Boy that I was going to learn to make homemade buns myself, because “how hard could it really be?”

Turns out, not very.

Really!  These were super, super, extra-super easy, and this is coming from someone who is a walking bread-baking debacle.

I decided to start off easy, so I made a basic roll, with some added sesame seeds on top.  But now that I know how easy this really is, you’d better believe I have plans for a millon different flavors of hamburger buns and rolls.

Homemade Hamburger Buns
 
Ingredients
  • ¾ to 1 cup lukewarm water
  • 2 tablespoons butter, melted
  • 1 large egg
  • 3½ cups unbleached all-purpose flour
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • 1 tablespoon instant yeast
Method
  1. Sprinkle yeast over warm water and let sit until foamy, about 5 minutes.
  2. Meanwhile, combine flour, sugar, and salt in a large bowl.
  3. Once your yeast mixture is foamy, add in butter and egg (combine in the bowl of a stand mixer using a dough hook or other large bowl). Slowly add in flour mixture, kneading until the dough is smooth and soft.
  4. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
  5. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  6. If you want to add seasame seeds, Brush the buns with a whisked egg white and sprinkle the seeds on top.
  7. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with melted butter, if desired.
  8. Cool the buns on a rack.
  9. Yield: 8 large buns.

 

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, and Weekend Potluck!

15 Comments

  1. Aninas Recipes

    I really like your recipe. The problem with me baking bread though is the fact that I get quite impatient with the rising times of the bread. Why can’t we just pop them in the oven after we mixed the ingredients! I guess good things happen to those who wait…

    Reply
  2. Hayley

    Oh jeez, you have no idea what a bread-baking wimp I am. Seriously, the thought of sprinkling yeast and rising and all that jazz gives me the jitters. But, like you, I am so eager to try to make homemade, yeasty rolls and breads and CINNAMON ROLLS. People are scared of murderers and death and locusts and I’m scared of… yeast. Kinda dumb, but rightfully frightening because if you fail, it’s like, totally embarrassing to your ego, you know? So I’m thrilled you thought this was easy because it gives me the green light to face my fears and make a big batch of these pillowy, puffy buns because they look rockin’. And save me that burger, would ya?
    Hayley recently posted..Cookie Dough Stuffed OreosMy Profile

    Reply
  3. Ashton

    We do this all the time, and it’s AMAZING how quickly you get spoiled by them! We have to do them all the time because neither one of us can stomach the idea of store bought buns anymore because they’re SO GOOD homemade! Yours look so beautiful too (ha! I can’t claim that– mine are always super sloppy 🙂

    LOVE IT!
    Ashton recently posted..PB&J PancakesMy Profile

    Reply
  4. Leslie

    These look so yummy! I am not a big baker, but I think I can handle this. 🙂

    Reply
  5. BruCrew Life

    I can’t believe how ridiculously easy you make those beautiful rolls sound!!! You have given me the courage to attempt rolls…sometime before the summer is over! I am with Hayley…yeast is scary!!!!
    BruCrew Life recently posted..Trick or Treat TuesdayMy Profile

    Reply
  6. Jen @ Savory Simple

    Bread is one of those things that just gets easier and more fun as you practice. I used to get very frustrated with it, now I’m kind of one with the yeast. I had a similar experience with tart dough. These look great!
    Jen @ Savory Simple recently posted..Strawberry Layer CakeMy Profile

    Reply
  7. Sarah E.

    I have issues with bread too, but I’ve been wanting to try to make hamburger buns for so long! Can’t wait to use this recipe 🙂 Stopping by from Weekend Potluck
    Sarah E. recently posted..Giveaway Announcement + Printable FreebieMy Profile

    Reply
  8. BIG RON

    I’m just a lowly landscaper who likes to cook. Your recipe for hamburger buns is a staple in my house. I ALWAYS double the recipe. We have them throughout the week with french dips, etc. Yourcinnamon rolls are AWESOME too. Thanks for the great recipes.

    BIG RON

    Reply
    • Ashley

      Hi Ron! Thank you so much for your kind feedback! I’m so glad that you like the cinnamon rolls and the hamburger buns. Now that we’re back into grilling season again, you’ve reminded me that I need to make some more of these buns. 🙂

      Reply

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