How Are Hamburger Buns Made

Homemade Hamburger Buns

Chef John’s buns are a must-have! These finished out beautifully – light, with a delicious taste and texture. When cooked with whole wheat flour, it is even more delectable. It’s the only thing I changed about the recipe: I reduced the amount of sugar from 3 tablespoons to 1 tablespoon since 3 tablespoons is much too sweet for my (European) taste and adds extra calories. My first step was to whisk the egg, followed by tossing all the ingredients into my bread-making machine on the dough-making setting, bypassing stages 2 through 6 and starting again at step 7.

Hot dog buns are made by flattening each of the 8 pieces into 15x15cm (6×6-inch) rectangles in step 7, rolling them very tightly and pinning the ends and along the remaining edge, and laying them out on the baking sheet with the remaining side down.

Most helpful critical review

Okay, so I believe they have excellent taste. There is, however, one minor issue. When the cling film is removed, the balloons deflate as a result of the adhesion. We finally settled on flat bread. well, perhaps you shouldn’t use cling film? One area of the body that was revealed was absolutely exquisite. More information can be found at

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Chef John’s buns are a must-have! These finished out beautifully – light, with a delicious taste and texture. When cooked with whole wheat flour, it is even more delectable. It’s the only thing I changed about the recipe: I reduced the amount of sugar from 3 tablespoons to 1 tablespoon since 3 tablespoons is much too sweet for my (European) taste and adds extra calories. My first step was to whisk the egg, followed by tossing all the ingredients into my bread-making machine on the dough-making setting, bypassing stages 2 through 6 and starting again at step 7.

Hot dog buns are made by flattening each of the 8 pieces into 15x15cm (6×6-inch) rectangles in step 7, rolling them very tightly and pinning the ends and along the remaining edge, and laying them out on the baking sheet with the remaining side down.

  1. What a simple method to get started with yeast for those who are new to it!
  2. It took me 3.5 ounces to weigh the dough for each of the buns, and they were more than adequate for a quarter-pound hamburger.
  3. They were just wonderful.
  4. Last night, we enjoyed excellent hamburgers prepared by Costco using organic hamburger meat.
  5. Chef John, you’ve done it again!
  6. Put all of the ingredients in a large mixing bowl and set the bread machine to the dough cycle.
  7. I agree with the others who have stated that these are a little on the large side.

Soon after taking his first mouthful, my husband said that I should prepare them every time we eat burgers.

This recipe is a definite keeper!

Because I am a vegan health freak, I was unable to use eggs in this recipe, so I used good ole flax seed (1 tablespoon ground flax + 3 tablespoons water Equals 1 egg) instead.

Due to the fact that whole wheat is heavier than white flour, an additional 1/4 cup of water is required.

Read MoreThis recipe is simple to make and yields a delicious bun.

As others have pointed out, the buns are far too huge for the number of servings.

Size is a matter of personal choice, therefore an 8 may be plenty for you.

You will not be disappointed.

During the first rise, the dough was crawling out of the bowl after only one hour.

The number of regular-sized ones I could have obtained was probably close to 18.

spray the cling wrap!” at the same time.

It got trapped in my buns and deflated them!

We ate flatbread for lunch!

I did reduce the sugar to 1 tablespoon, as advised by another person.

This is a recipe that I will absolutely make again.

  • So simple, and yet so good!
  • I placed all of the ingredients in my bread machine and let it do its job, then proceeded to step 7 once the bread had risen.
  • Thank you for the wonderful recipe!
  • There is, however, one minor issue.
  • We finally settled on flat bread.
  • One area of the body that was revealed was absolutely exquisite.
  • They are DELICIOUS as hamburger buns, sandwich rolls, or simply as a snack on its own.

I don’t bother with the egg beating.

Most of the time, I use olive or rice bran oil for butter simply because it is more convenient and is a little healthier than butter in terms of fat content.

In a nonstick cookie sheet or on a baking sheet coated with parchment paper, I place the dough (after it has been made into a roll).

Instead, I just wrap them in a thin cotton dish towel and set them aside.

as well as less trouble I’ve made these with and without the egg wash and sesame seeds, and they’re both delicious.

My children, on the other hand, love them without the seeds.

This dish is fantastic!

It doesn’t get any better than this one, believe me.

Beautiful Burger Buns

Images can be hidden.

Instructions

  1. You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To prepare the dough, do the following: Prepare the dough by combining and kneading all of the ingredients (by hand, stand mixer, or bread machine) until it is soft and smooth. Allowing the dough to rise for 1 to 2 hours, or until it has about doubled in volume, is recommended. To form the buns, do the following: Gently deflate the dough and divide it into eight pieces (each weighing approximately 100g)
  2. For information on how to produce smaller or bigger buns, see the “tips” section below. Using your hands, roll each piece into a ball. Use the palm of your hand to flatten each dough ball so that it is approximately 3″ across
  3. Place the buns on a baking sheet that has been gently oiled or lined with parchment paper. Cover and allow to rise for approximately one hour, or until significantly puffy. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using about half of the melted butter, brush the buns with it. To prepare seeded buns, brush the egg white/water mixture directly into the melted butter
  4. This will help the seeds stick to the buns. Sprinkle the seeds of your choosing on top of the buns. To prepare the buns, follow these steps: Bake for 15 to 18 minutes, or until the buns are golden brown. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a satiny, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, use caution when applying the melted butter. Allow the buns to cool on a cooling rack before slicing them in half horizontally. Use it as a basis for burgers (beef or plant-based) or as a filler for your favorite sandwich. Information on storing leftover buns: Store leftover buns, well wrapped, at room temperature for several days
  5. Freeze for extended storage.

Tips from our Bakers

  • If you like somewhat smaller buns, split the dough into 12 pieces rather than eight pieces. Bake the buns for 12 to 15 minutes instead of 15 to 18 minutes as directed on the package. And how about “slider buns,” which are around 3 inches in diameter? Bake for 12 to 15 minutes, depending on how many pieces of dough you have. To create these buns using our hamburger bun pan, follow these steps: Divide the dough into six pieces (each weighing approximately 128g) and roll them into balls. Simply place the balls into the wells of a hamburger bun pan that has been lightly oiled and gently press them with your hand until they are approximately 3 1/2″ to 4″ wide, or until they have filled the bottom of the wells. Continue to follow the recipe exactly as instructed
  • Join Martin Philip, a King Arthur baker, and his family as they work together to create Beautiful Burger Buns from start to finish. Also, make mouth-watering cinnamon buns out of the leftover dough! Watch Martin Bakes at Home – Burger Buns, Cinnamon Rolls, and More Now!

40-Minute Hamburger Buns

Preparation time: 20 minutes plus resting 10 minutes in the oven

Makes

1 dozen (dozen) I cook for three men who are huge fans of burgers here on our ranch. These fluffy hamburger buns are the perfect size for their large appetites. Because the buns are so wonderful, I sometimes just serve them with a meal on their own. The author, Jessie McKenney, of Twodot, Montana Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

  • Dozen (12) oz. I cook for three men who are big fans of burgers on our ranch. These fluffy hamburger buns are the perfect size for their large appetites. – Because the buns are so excellent, I sometimes offer them with a meal on their own. • Jessie McKenney from Twodot, Montana Even though we may be rewarded or earn an affiliate commission if you purchase something after clicking on one of our links, every editorial product is chosen independently. When this article was published, the ratings and pricing were accurate, and all goods were in stock.

Directions

  1. Warm water and yeast in a large mixing basin until yeast is completely dissolved. Allow for a 5-minute resting period after adding the oil and sugar. Combine the egg, salt, and just enough flour to create a soft dough
  2. Set aside. Turn out onto a floured surface and knead for 3-5 minutes, or until the dough is smooth and elastic. Do not allow the sun to rise. Divide the mixture into 12 pieces and roll each piece into a ball. Place 3 inches apart on baking pans that have been buttered. Preheat the oven to 425 degrees Fahrenheit. Cover with plastic wrap and set aside for 10 minutes. Bake for 8-12 minutes, or until the top is golden brown. Remove the baked goods from the pans and place them on wire racks to cool.

Hamburger Bun Tips

Before you can begin combining and kneading the dough, you must first prove the yeast, which involves checking to see if the yeast is still active. Wait at least 5 minutes after mixing the yeast, oil, and sugar until the mixture is bubbly and foamy. This permits the yeast to feed on the sugar and grow into a frothy substance. If this chemical reaction does not take place, the yeast will no longer be beneficial. Check out our full guide to baking bread for even more bread-baking suggestions.

How do you store leftover yeast?

In this recipe, you will not be using an even number of packets when measuring the ingredients. Any unused yeast should be stored in an airtight container in the refrigerator for up to 4 months at room temperature. Are you unsure of the sort of yeast to use? In our yeast bread making tutorial, we’ve broken it down step by step.

Want a heartier sandwich?

Using an odd number of packets will not be necessary for this recipe’s measurement needs. In the refrigerator, you may keep any unused yeast for up to 4 months in an airtight container. Is it difficult to decide on the form of yeast to employ? In our yeast bread making guide, we’ve broken it all down.

How can I customize this hamburger bun recipe?

These hamburger buns may be made in a variety of shapes and sizes. In the Taste of Home Test Kitchen, we prefer to sprinkle sesame seeds or poppy seeds on top of our dishes. In order to include seeds, slather heated buns with melted butter and top with your preferred toppings. This recipe may also be used to make slider buns or rolls, which are both delicious. To create the rolls, divide the dough into 24 equal pieces and bake until golden brown, about 20 minutes.

Nutrition Facts

1 each: 195 calories, 7 grams of fat (1 gram of saturated fat), 18 milligrams of cholesterol, 204 milligrams of sodium, 29 grams of carbohydrates (5 grams of sugars, 1 gram of fiber), and 5 grams of protein.

Homemade Hamburger Buns

THE MOST DELICIOUS BUNS EVER! Perfect for any sandwich, because it’s so soft, pillowy, and light. You’ll never want to eat anything from the shop again! HOMEMADE. HAMBURGER. BURGER. BUNS. I’m suddenly doubting everything that is going on in my life. I’m not sure what took me so long to create these at home. Was it the fact that the ingredient list was so brief that made it seem so daunting? Was it the extended wait period, along with the 15-20 minutes of actual hands-on time, that made the difference?

But what I do know is that these buns are fantastic for a variety of other dishes, including cheeseburgers.

My favorite method to have these, though, is in the shape of bacon cheeseburgers with all of the fixings.

Pickles, tomatoes, lettuce, red onion, and burger sauce are plenty on this burger. The baked buns just added to the enjoyment of the occasion. This means that the store-bought buns are now officially destroyed in my opinion!

Homemade Hamburger Buns

8 servings per recipe time required for preparation: 2 hours and 20 minutes Preparation time: 20 minutes the whole time is 2 hours and 40 minutes THE MOST DELICIOUS BUNS EVER! Perfect for any sandwich, because it’s so soft, pillowy, and light. You’ll never want to eat anything from the shop again!

Ingredients:

  • 3/4 cup warm water (100-110 degrees F)
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon salt 2 big eggs, at room temperature, divided
  • 2 large eggs, at room temperature, divided
  • 3 1/4 cups all-purpose flour, divided
  • 3 1/4 cups sugar, divided
  • One and one-quarter teaspoons kosher salt, two tablespoons milk, one tablespoon sesame seeds

Directions:

  1. In a small dish, combine the water, sugar, and yeast
  2. Set aside for 5 minutes or until the mixture is frothy. The water mixture, butter, 1 egg, 2 cups flour, and salt should be mixed on medium-low speed until a smooth batter is formed, about 1-2 minutes, in the bowl of an electric mixer fitted with the dough hook attachment. 1/2 cup at a time, add the remaining 1 1/4 cups flour until a soft, smooth ball of dough is formed, about 5 minutes total. The dough should be elastic and slightly tacky to the touch when it’s finished baking. Improve the intensity of the rhythm to medium-high, and continue for 3 minutes. Lightly oil or cover a large mixing bowl with nonstick spray
  3. Place the dough in the bowl and turn to coat. Allow dough to rise in a warm place for 45 to 1 hour, covered with a clean dishtowel. Punching down the dough will help to gently deflate it. Separate the dough into 8 equal pieces, weighing each piece as necessary
  4. Form each piece into a smooth ball on a lightly floured board. Prepare a baking sheet by lining it with parchment paper. Place the rolls on the baking sheet that has been prepared, flattening each ball to 3 inches in diameter. Allow dough to rise in a warm place for 45 to 1 hour, covered with a clean dishtowel. Preheat the oven to 375 degrees Fahrenheit. In a separate bowl, mix together the remaining egg and milk until well combined. Tops of dough should be brushed with egg mixture and sprinkled with sesame seeds. Place in the oven and bake for 15-18 minutes, or until the top is golden brown.
See also:  How To Make Hot Cross Buns Easy

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation.

These Homemade Hamburger Buns are incredibly fast, easy and delicious! In less than an hour, you can have soft and fluffy hamburger buns without going to the store. Make this 40 minute hamburger bun recipe for your next cookout!

These Homemade Hamburger Buns are unbelievably quick, simple, and delectably tasty! Make smooth and fluffy hamburger buns without ever having to step foot in a grocery shop in less than an hour. For your next barbecue, try this 40-minute hamburger bun recipe from Food Network. In the interest of full disclosure, this post contains affiliate links, which means that if you purchase an item after clicking on one of the affiliate links, I will receive a small compensation at no additional cost to you.

Thank you very much for your support of Fox and Briar!

Hamburger buns are generally something I purchase, but I had a strong need for burgers lately and didn’t feel like going to the store.

The best hamburger bun recipe

It took some convincing for me to believe that anything with such a quick rise time could be decent, but I was in a hurry and wanted burger buns fast. In spite of the fact that I have made these multiple times, as well as other recipes with lengthier rise times, my husband insists that this is the finest hamburger bun recipe he has ever tasted.

How do you make hamburger buns from scratch?

This recipe for hamburger buns is deceptively simple to make. Simply combine the yeast, warm water, sugar, and oil in a mixing bowl. After then, set it aside for 5 minutes. This phase “wakes up” the yeast, and the sugar serves as food for the yeast, which then begins to produce gas. When you check the mixture after five minutes, you will notice that it has foamed up. This indicates that your yeast is carrying out its intended function! After that, you’ll add an egg, the flour, and the salt. Make more additions of flour until you have a soft dough.

Then you’ll rapidly shape the dough into a ball and split it into eight pieces, as shown in the picture.

Form each piece into a ball and place it on a baking sheet that has been oiled or lined.

Preheat the oven to 425 degrees while the dough is rising.

How to make an egg wash

In order to create the most visually appealing burger buns, I opted to use an egg wash to give them a great shining and golden top that I then dusted with sesame seeds before baking. To prepare an egg wash, just combine one egg yolk with one tablespoon of water in a small mixing bowl. Sprinkle sesame seeds over the tops of the burger buns after brushing them with the mixture. The burger buns are ready to go into the oven after they have been allowed to rise for 10 minutes and then sprayed with egg wash and sesame seeds on top.

Next time you want to grill some burgers, create this 40-minute hamburger bun recipe first. It will save you time and money. I recommend that you top your burger with my Best Ever Grilled Onions. And, since we’re on the subject of burgers, have you tried myShallot White Cheddar Burger yet?

40 minute hamburger buns

  • Course:Baked Goods and Breads PrintPinRate PrintPinRate Cuisine:American Breads, hamburger buns, and rolls are examples of this. Preparation time: 30 minutes Preparation time: 10 minutes Servings:8buns Calories:218kcal
  • Active dry yeast, 1 cup plus 2 tablespoons warm water (approximately 110 degrees), 1/3cup vegetable oil, 1/4cup sugar, 1 big egg mixed with 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour

For topping

  • In a large mixing basin, combine the yeast and warm water. Allow for a 5-minute resting period after adding the oil and sugar. After 5 minutes, the mixture should be frothy
  • Add the egg and whisk well. Slowly incorporate the salt and flour into the batter. Maintain the consistency of the dough by adding flour as needed until it is soft
  • Using a dough hook, knead in a mixer for 3-5 minutes, or until the dough is smooth and elastic
  • (If you don’t have a mixer, you may knead the dough by hand on a lightly floured surface if you like.) Do not allow the sun to rise. Divide the dough into 8 equal pieces and roll each piece into a ball. Don’t allow the dough to rise. Preheat the oven to 425 degrees Fahrenheit. Place the dough balls on a baking sheet that has been oiled or coated with parchment paper. Allow for 10 minutes of resting time after covering with a kitchen towel. After 10 minutes, brush the buns with beaten egg and sprinkle with sesame seeds to finish them off. Bake for 8-12 minutes, or until the top is golden brown.

You may keep the buns fresh for up to 2 days in an airtight container. Alternatively, you can freeze for up to one month. 1 bun|218 calories|25 grams of carbohydrates|4 grams of protein|12 grams of fat|8 grams of saturated fat|45 milligrams of cholesterol|302 milligrams of sodium|52 milligrams of potassium|1 gram of fiber|6 grams of sugar|62 international units of vitamin A|29 milligrams of calcium|2 milligrams of iron The nutritional information is provided as a guideline for your convenience.

Please leave a comment, review, and spread the word!

The following is an adaptation fromTaste of Home

Simply Perfect Homemade Hamburger Buns

These delectable Homemade Hamburger Buns will take your burger game to the next level. These brioche-like buns have a light texture and a rich flavor that will leave you wanting more. Someone recently inquired as to whether or not I have a nice recipe for handmade hamburger buns. Yes, I certainly do! Because we are approaching the first long weekend of the Summer season in Canada, it seemed like a good time to offer this recipe, which has been my go-to for years for making hamburger buns. This dish initially appeared in the New York Times some years ago, under the title “Light Brioche Buns,” and has since gained widespread popularity.

Despite the fact that these buns are supplemented with eggs and a little amount of butter for flavor, they manage to be light in texture while being firm enough to handle the entire burger and all of its toppings.

They freeze nicely, so make a couple of batches and store them in the freezer so you’ll always be prepared for a lazy Summer barbecue.

  • Notes on the ingredients
  • Notes from the cook Instructions on how to roll dough into balls are demonstrated in this video. This recipe should be saved or shared
  • Comments, questions, and reviews are welcome.

Ingredient Notes

Bread flour: If you start with bread flour, you’ll receive the best results. Much better, if you start with unbleached bread flour, your results will be even better. That’s not the simplest thing to come across on the shelves of grocery stores here in Canada. Bulk Barn is where I acquire my. In the absence of this, bleached bread flour will suffice. You can also use all-purpose flour, but your buns may not rise nearly as high as they should. Inactive dry yeast must be proofed (soaked) in warm water before use.

I personally do not use dried active yeast and instead prefer to use Instant Yeast (such as SAF Brand).

Therefore, I prove the Instant Yeast in the same manner as instructed in the recipe, unless otherwise specified. Yeast that is instant, quick-rise, or rapid-rise will not function with these buns and is thus not advised.

Cook’s Notes

The first thing you need know about this dough is that it is extremely wet and nearly sticky when prepared according to the directions. You want to avoid adding much more flour here if at all possible in order to achieve the best (lightest) outcome. Add only the very minimal amount necessary to ensure that you can handle the dough. This dough is also a slow riser, so be patient and allow it to rise for as long as it takes for it to double in size, or until it is doubled in size. When baking in a warm Summer kitchen, the dough may likely rise a little faster.

  1. I next divide the overall weight by eight to get at the weight of each roll’s dough mixture.
  2. It is important to brush the egg wash onto the dough evenly and completely, making sure to go all the way around the bun and all the way down to the bottom of the bun.
  3. If you’d want to add additional toppings to your handmade buns, sprinkle sesame seeds, poppy seeds, or a “everything” mix on top of the buns just after egg washing them and just before putting them in the oven right before baking them.
  4. Thaw the frozen food at room temperature in the freezer bag or storage container.

Video: How to shape dough into balls

My experience has been that the shape of “the ball” is the one thing that causes folks to get stuck while baking buns. If someone believes that all you have to do is grab a piece of dough and mold or squeeze it into a ball shape, that is understandable. Although it may not seem like it, when it comes to making a “ball” out of dough, there is a strategy to it that involves establishing what is known as surface tension or tightness on the top of the ball. It is this tension that causes the dough to rise higher and smoother on top, as well as to create a wonderful smooth top.

  1. It’s the quickest and most efficient method I can think of, and it provides excellent results.
  2. Smooth down the top by stretching it out as much as possible.
  3. Turn the piece over and squeeze the edges together as they stretch in toward the center.
  4. Continue to do this all the way around the edges, until the sides are smooth as well.
  5. Turn the ball over so that the pinched half is on the bottom.

Recipe

  • Recipe for handmade hamburger buns that are delicious. This recipe makes 8 buns. Exceptionally well-freeze
  • Preparation time: 20 minutes Cooking Time: 15 minutes Time to Rise: 3 hours 3 hours and 35 minutes in total
  • 1 cup water, warmed at around 105-110 degrees Fahrenheit
  • 3 tablespoons milk, warmed to lukewarm
  • 2 teaspoons active dry yeast or ordinary Instant yeast (not fast or rapid rise yeast)
  • 1/2 cup white sugar
  • 1 big egg, lightly beaten with a fork
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
  • 2 1/2 tablespoons white sugar fine salt to taste
  • 2 1/2 tablespoons unsalted butter, at room temperature

For egg wash:

  • Warm the water, warmed milk, yeast, and sugar in a small mixing bowl or 2-cup measuring cup until well combined. Allow it stand for 5 minutes or until the mixture begins to bubble. Using a large mixing basin, whisk together the bread flour, all-purpose flour, and salt until thoroughly combined. Toss in the butter. By rubbing the butter into the flour mixture with your finger tips, you will get uniform crumbs. Add the yeast mixture and the beaten egg to the mixing bowl and stir until a wet, sticky dough forms, using a dough scraper or silicone spatula. Scrape the dough out of the bowl with a silicone bowl scraper and onto a counter or work surface that has been lightly floured. At this time, the dough is quite wet and sticky, and it is not really able to be kneaded in the manner in which it would normally be. You will be tempted to dust the surface with flour, but resist the temptation to do so. As an alternative to traditional kneading, use a dough scraper or silicone spatula to lift the dough off the counter and smack it back down on the work surface. (Don’t simply dump it
  • Crash it into the ground.) It’s a healing experience:) Using your scraper, flip it over many times on the counter, then lift it up and smack it down on the floor once more. For a number of minutes, keep repeating the slamming/turning motion. You should see that it is adhering to the counter a bit less as time goes by. If the dough does not seem to be advancing after a couple of minutes (it is still quite sticky), softly sprinkle the counter with flour and turn the dough over it to lightly flour (not too much flour). It’s only a little sprinkling). Carry on performing the slam and turn movement for several additional minutes. After approximately 5 minutes or so of this procedure, your dough should be able to come away from the counter without adhering to it. Despite the fact that the dough will still be rather moist, you should be able to shape it into a ball. * Even after 5-7 minutes of labor, if the dough is still clinging to your hands, sprinkle it with a small bit more flour, if necessary, until it no longer sticks but is still lovely and moist
  • Using your hands, roll the dough into a ball and lay it in an oiled basin. Cover with plastic wrap and allow it rise until doubled in size, about a half hour. It’s important to note that this dough is a little sluggish to rise. Allow it to rise until it has doubled in size, regardless of how long it takes
  • Prepare a large baking sheet by lining it with parchment paper and setting it aside
  • Divide the dough into 8 equal pieces by scraping it with a dough scraper. In order to determine the weight of each piece of dough, I like to weigh the dough ball and then divide that weight by 8. I then weigh each piece to that weight, resulting in eight pieces that are precisely identical in size. The individual balls in my most recent baking weighed 101g each. Yours may be a little different.)
  • If your dough is still too sticky to mold into balls at this stage, gently sprinkle it with a little amount of flour. *For instructions on how to form each of the eight dough pieces into a ball, please refer to the video above the recipe card. Place the balls on a baking sheet lined with parchment paper, spacing them approximately 2-3 inches apart. Wrap it loosely with a clean kitchen towel and let it aside to rise until doubled in size, about 1-2 hours. On the bottom rack of the oven, place a big shallow roasting pan filled with water. Preheat the oven to 400 degrees Fahrenheit, with a rack in the middle of the oven as well
  • After the buns have doubled in size, whisk up the remaining egg and 1 tablespoon water and brush the buns generously. Make careful to brush the whole bun, including the top and sides, as well as the bottom of the pan, because any places you miss will be pale in color once cooked. Alternatively, you might add sesame or poppy seeds on top at this time if you so wish. Bake for 15 minutes, rotating baking sheet 180 degrees halfway through, or until tops are golden brown
  • Immediately remove buns to a cooling rack to cool fully.
  • Ideally, buns should be consumed on the same day that they are cooked. When cooking ahead, it’s better to freeze the buns because they keep well in the freezer. Place in a freezer bag or container and freeze. The container should be left out at room temperature to thaw. Make sure to read the “Cook’s Notes” at the end of this post, where I give some helpful advice, alternatives, replacements, and modifications for this particular recipe! Calories:260kcal Carbohydrates:42g Protein:8g Fat:5g 2 g of saturated fat Cholesterol:62mg Sodium:462mg Potassium:89mg Fiber:1g Sugar:4g Vitamin A: 200 International Units Calcium:22mg Iron:0.9mg Nutritional information is supplied solely for the purpose of general instruction and should not be used to make personal health-related choices. CourseBreadCuisineAmerican, Canadian
  • American, Canadian
  • JOIN OUR MAILING LIST to receive updates! A variation on “Light Brioche Buns” by Jane Sigal, which was published in the New York Times. Meet the Author (Meet the Author) Hi! I’m Jennifer, and I’ve been a home cook for more than 30 years. I’ve learnt a lot in the course of putting supper on the table for so many years! I aim to share some of what I’ve learned, as well as some of my favorite recipes, in this blog! Most importantly, I appreciate demonstrating to others that cooking at home can be simple and pleasurable by creating recipes that are simple, tasty, and seasonally inspired. More information about me may be found here. Seasons & Suppers considers it an honor to have been included on these outstanding websites. Have you tried this recipe? Please tell me about it in the comments section below! Receiving feedback on a recipe from someone who has tried it is always beneficial to other cooks:) You are not required to provide your complete name, and your email address will never be made public.
See also:  How To Make Cinnamon Buns

Easy to Make Homemade Hamburger Buns

Burger buns that are soft and fluffy and golden brown as they come out of your very own oven will make you wonder why you ever bothered with those omnipresent buns that come in a package. Making hamburger buns isn’t difficult, so feel free to buy some and use them at your random local BBQ. However, making THESE will provide a completely new experience for your family or friends when you have more intimate events this summer.

In fact, even the most inexperienced baker will have little trouble making them. The hard lifting is done by a stand mixer fitted with a dough hook. If you don’t already have a stand mixer, here’s a guide to assist you select the most appropriate mixer for all of your baking requirements.

Homemade Hamburger Buns

The components (flour, butter, honey, egg, yeast, and buttermilk) have a homey, comfortable feel to them, as does the finished product. For those who are new to baking bread, the process might be a stressful one. There are several considerations and variables to consider. Has it climbed to a sufficient height? Is it possible to remove it out of the pan? Buns, on the other hand, are low on the anxiety meter. When it comes to small orbs on a baking sheet, the stakes aren’t quite as high. In a large mixing bowl, combine about half of the flour with the liquid components and beat them together with a paddle attachment to initiate the gluten activity that makes the dough flexible and provides structure.

  1. Then all you have to do is sit back and wait.
  2. The rolls are ready to serve with any grilled burger you can think of after only 15 minutes in the oven.
  3. Additionally, these buns may be eaten with butter and jam (really!) or stuffed with your favorite sandwich filling such as tuna or eggs Salad or pulled pork (see recipe below).
  4. Sally Vargas is a woman who lives in the United States.

How to Divide and Shape Hamburger Buns

Here’s how to make hamburger buns in the proper shape:

  • Turn the dough out onto a floured surface and cut it into 8 wedges, similar to how you would cut a pie. To get the weight of each roll, weigh the dough on a scale and divide the weight by eight to get the total weight of the dough. We recommend the following brands of scales if you don’t already have one
  • When shaping the dough into balls, there’s a fascinating method you can employ that involves turning each piece of dough with your cupped palm on the work area. If you’ve never done it before, it will take some getting used to. Simply shaping the dough into balls by pushing the borders into the middle and squeezing them together is a simple alternative to rolling it out. That’s a more straightforward way
  • The rolls should be spaced approximately 3 inches apart on the baking sheet before they are flattened. When the rolls rise, you want to make sure they have adequate room.

A Note About Yeast

I prefer instant yeast since it is meant to be put immediately to flour, whereas active dry yeast must first be moistened. This makes for a more convenient baking experience. When stored in the freezer, yeast can last for a long time (I usually buyinstant yeast in a 1-pound package). If you’re concerned that your yeast is old and no longer active, prove it first by swirling it into 1/4 cup warm water with a pinch of sugar for a few minutes before using it. Allow it to stand for approximately 10 minutes; if it continues to froth and bubble, it is still active.

Check out A Guide to Yeast for additional information on the many varieties of yeast available and how to prove them properly.

Ways to Top Homemade Hamburger Buns

Egg wash is required for the creation of beautiful, golden tops. If you want, you may leave them plain or sprinkle them with sesame seeds, poppy seeds, or everything bagel spice before baking. The egg wash aids in adhesion to the buns and imparts a rich brown tint to the finished loaf of bread after baking.

Hamburger Bun Adaptations

If you’re making buns for the first time, I strongly advise you to follow the recipe exactly as it is stated. It is much easier to explore with a far higher chance of success after you have mastered the fundamentals of cooking. Here are a few variations on this dish to try:

  • Combine the flours as follows: Make use of whole wheat pastry flour, or alternate half-and-half all-purpose flour with whole wheat pastry flour. Prepare to make adjustments: When substituting wheat flours for white flours, it’s vital to remember that wheat flour absorbs more liquid than white flour, which means you’ll need to change the ratios to get the desired degree of hydration. Make a tiny investment: Use this recipe to make your own slider buns at home! Instead of cutting the dough into eight wedges, cut it into sixteen. Slider patties will be excellent for the smaller hamburger buns you’ll have on hand.

Sally Vargas is a woman who lives in the United States.

To Store, Freeze, and Thaw Hamburger Buns

Store the buns in an airtight container on your counter for up to three days. Simply store them in a zip-top bag when they have totally cooled, but only after they have completely cooled. If you bag them too quickly, moisture can build up in the bag and ruin your day. If you want to freeze these, I recommend wrapping each roll in plastic wrap and placing them in a zip top freezer bag for up to 3 months.

To thaw frozen vegetables, unwrap them and allow them to set at room temperature on a rack for approximately 20 minutes, or bake them for about 10 minutes at 350 degrees Fahrenheit.

  • Unsalted butter (3 tablespoons (42g) and honey (2 tablespoons (4g) combined
  • 1 cup (224g) buttermilk
  • 2 big eggs (split)
  • 3-1/2 cups (390-420 grams) all-purpose flour, divided
  • 3-1/2 cups (390-420 grams) sugar
  • Instant yeast, 1 1/2 teaspoons (8.5 grams) salt, 1 tablespoon (4 gram) vegetable or olive oil, and 1 tablespoon (15 gram) water are all used in this recipe.
  1. Make a melted butter sauce and blend it with the wet ingredients: Butter and honey should be combined in a Pyrex measuring cup. It should be covered with a paper towel (butter can superheat). 40 seconds, or until the butter is melted, microwave in 10-second increments for around 40 seconds. To the measuring cup containing the melted butter, add the buttermilk and 1 egg and mix well. Using a fork, mix the ingredients together until well combined
  2. Combine the dry ingredients with the yeast in the following order: Combine 2 1/2 cups of the flour, the yeast, and the salt in the bowl of a stand mixer fitted with the paddle attachment. Mix them together using the mixer on the stir or low setting. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in Los Angeles. The dough should be mixed and kneaded as follows: While running the stand mixer on low speed, slowly pour in the buttermilk mixture all at once into the flour mixture, mixing until the liquid and dry components are fully combined. The dough will appear soft and sticky at this point. Increase the speed of the mixer to medium-high and continue to beat for 1 minute, or until the dough is soft and elastic. Make use of the dough hook now. Reduce the mixer to low and gently incorporate 3/4 cup of the flour. In case the dough becomes too sticky, you’ll have 1/4 cup of flour left over, which you may use to add more flour if necessary.) 8 minutes, or until the dough forms a ball that pulls away from the edges of the basin, kneading continuously. Stop the mixer every few minutes to press down any dough that has risen to the top of the dough hook. In case the dough is too sticky, add additional flour, 1 tablespoon at a time, until the dough is soft and firm when touched, but still a little bit sticky. Using your hands, form a ball out of the dough. Sally Vargas’s first rise: Pour the oil into a large mixing bowl and swirl it around to coat the bottom of the basin. Turn the dough ball to coat it with the oil once it has been added. Cover with plastic wrap and set aside in a warm place to rise for 1 1/2 hours or until doubled in size. Sally Vargas is a woman who lives in the United States. Sally Vargas
  3. Form the rolls in the following ways: To deflate the dough, turn it out onto a lightly floured work surface and gently push it down. Dividing the dough into 8 equal pieces with a knife or bench scraper, then cutting them into wedges like a pie, is a good idea. All of the wedges should be moved to one side of the board so that you have enough space to form the dough. A ball of dough may be formed by holding it in one hand and drawing its edges in toward the center to make a ball of dough. Using your fingers, pinch the edges together to seal them. Turn the ball over so that the seam side is facing up and lay it on a portion of the board that has very little or no flour. As you finish forming the roll, you will require a little stickiness to help you establish traction. Take one side of the roll in your cupped hand and move it in a circular motion, pushing your cupped palm toward your thumb and forming it into a ball with the friction of the board. If the rolls aren’t sticking to the board, use a moist cloth to wipe off any extra flour from the surface. Repeat the same with the remaining rolls. Sally VargasSally Vargas is a Latina actress. Preparing the final shape and rising, as well as preheating the oven: Sally Vargas Prepare a baking sheet by lining it with parchment paper. Preheat oven to 350°F. Flatten the rolls so they are approximately 3 inches across and arrange them on a baking sheet 3 inches apart. Cover loosely with plastic wrap and let aside for 1 hour, or until puffy and nearly doubled in size. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Sally Vargas is a woman who lives in Los Angeles. Using egg wash, paint the following: Mix the remaining egg and 1 tablespoon of water with a fork in a small mixing dish until fully blended. Set aside. Make use of a pastry brush to lightly brush the egg wash onto the rolls to prevent the dough from being deflated when baking. Sally Vargas is a woman who lives in Los Angeles. Bake the bread and allow it to cool: Preheat the oven to 150°F and bake for 15 to 18 minutes, or until brown. You may also use an instant read thermometer to determine when something is done. 190°F is reached when a thermometer put into the middle of the bun is inserted into the center of the bun. Remove the pan from the oven and place it on a cooling rack to cool. Cut into slices and serve at your next barbecue! Sally Vargas is a woman who lives in Los Angeles.

Homemade Hamburger Buns

Once you’ve tried these homemade hamburger buns, you’ll never go back to using store-bought buns again! They’re fluffy and soft, and they’re surprisingly simple to create. If you had told me three months ago that Jack and I would be preparing handmade hamburger buns every week, I would have laughed in your face. But here we are. Hamburger buns looked to me to be something that only experienced bakers were capable of creating. However, given Jack’s recent baking prowess, the notion of making handmade hamburger buns began to sound less and less outlandish.

If we can make bagels and bread, why not hamburger buns?

They need less than 30 minutes of hands-on time, yet they are incredibly delectable to consume.

Hamburger Bun Recipe Ingredients

To prepare this hamburger bun recipe, you only need a few simple ingredients, including:

  • Flour mixtures using both all-purpose flour and whole wheat flour produce very soft buns with a delightful whole wheat taste. The active dry yeast is responsible for the fluffy texture of these buns. To effectively activate the yeast, aim for water temperatures of between 105 and 115 degrees Fahrenheit. Sugar– It provides food for the yeast and lends a somewhat sweet flavor to the hamburger buns. Butter– You’ll want your butter to be at room temperature before you begin, so plan ahead! It is not possible to make light and fluffy hamburger buns if the temperature is too cold or the reverse – melting – An egg– It helps the buns puff up while also adding moisture and richness, resulting in buns that are extremely soft and sensitive. Instead of using eggs, you may use 3 tablespoons of water if you don’t have any on hand or if you prefer not to use any at all. The buns will be a little less puffy, but they’ll still be delicious regardless of how they look. Sea salt– to bring out the tastes in all of the dishes
See also:  How To Shape Burger Buns

We also like to top our handmade hamburger buns with an egg wash and sesame seeds to give them a nice finishing touch. What I really like about this recipe is how the crunchy, nutty seeds contrast with the pleasantly sweet, fluffy buns! The whole recipe, including measurements, may be seen below.

How to Make Hamburger Buns

This recipe for hamburger buns is quite simple to prepare. What you need to do is as follows: To begin, prepare the dough. Warm water and a spoonful of sugar are added to the yeast, which helps it to become active. Using a stand mixer fitted with a dough hook attachment, combine the yeast mixture and the flours, salt, butter, egg, and remaining sugar until the dough is smooth and somewhat stiff but not sticky, about 5 to 7 minutes. Remove the dough from the stand mixer and place it in a large mixing basin.

  • Placing the dough in a large mixing basin and covering the bowl with plastic wrap, set it aside for an hour, or until the dough has approximately doubled in size.
  • Using a clean, flourless work surface, turn the dough out into 8 pieces and distribute them equally among them.
  • After that, move the dough balls to a baking sheet that has been coated with parchment paper.
  • Cover the baking sheet with plastic wrap and let aside for another hour to allow the dough to rise.
  • The dough balls will have become slightly puffier at this stage, but they will still be quite flat in appearance.
  • In the oven, they’ll puff up even more.

After removing the baking sheet from the oven, brush the buns with the egg wash and sprinkle them with sesame seeds to finish them off. Return the pans to the oven and bake for an additional 2-5 minutes, or until the tops are softly golden brown. That’s all there is to it!

Recipe Tips

  • Prepare your flour by weighing it. Because this hamburger bun recipe calls for a substantial amount of flour, it is recommended that you weigh it if at all possible. You’ll be able to gauge exactly how much flour you’re using this way. Cup measures are far less accurate, as they can vary depending on a range of circumstances, including the type of cup used (your specific measuring cups, how tightly you pack your flour, etc.). Even if you don’t have access to a kitchen scale, check out this post for my best recommendations on how to measure flour using measuring cups
  • Allow the dough to rise in a warm place. Warmth stimulates the growth of yeast, so place the dough somewhere warm to ensure a more fruitful rise. We like to set ours on a sunny windowsill
  • Don’t have a stand mixer? No problem. It’s not an issue. Making these hamburger buns in a stand mixer fitted with a dough hook attachment is the quickest and most convenient method, but if you don’t have one, that’s just OK! Basically, just knead the dough by hand until it’s firm but not sticky and forms a smooth ball, about 12-15 minutes
  • Then, switch out the topping. However, if you don’t happen to have sesame seeds on hand, feel free to experiment with anything else instead. Both poppy seeds and everything bagel seasoning would be excellent choices. You may also omit the egg wash and the topping altogether and simply eat the buns as is

Hamburger Buns Serving Suggestions

These hamburger buns are best eaten the day they are cooked, but they may be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months after they have been prepared. Before serving, I recommend slicing them in half and roasting them in the oven. Fill them with your favorite condiments and whatever style of burger you like when you’re ready to devour them. Our favorite way to serve these handmade hamburger buns is with any of these recipes:

  • Page 173 of Love and Lemons Every Day has recipes for the Best Veggie Burger, Black Bean Burger, Portobello Mushroom Burger, BBQ Jackfruit Sandwiches, and Chickpea Harissa Veggie Burgers.

Homemade Hamburger Buns

Preparation time: 15 minutes Cooking Time: 15 minutes 2 hours of resting time Serves8 These simple handmade hamburger buns are light, soft, and tasty – far superior to store-bought alternatives! Because it is more exact than measuring by volume, it is recommended that you weigh the flour in this recipe for the best results.

  • 1/4c sugar, divided
  • 360g (3 cups) all-purpose flour
  • 60g (1/2 cup) whole wheat flour
  • 1 1/4teaspoonsea salt
  • 2 tablespoonsroom temperature butter or extra-virgin olive oil
  • 1egg* (see note)
  • 3/4c warm water
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4c sugar, divided

for topping

  • 1 egg white plus 1 tablespoon water
  • Sesame seeds for dusting
  • 1 egg yolk plus 1 tablespoon water
  • Prepare the dough as follows: To make the yeast, combine the water, 1 teaspoon of the sugar, and let it prove for 5 minutes, or until it becomes frothy. Place the flours and salt in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined. Briefly combine the flours, then add the remaining sugar, butter, egg, and yeast mixture, mixing until just combined. Work the dough on a medium-low speed for 5 to 7 minutes, or until it is smooth and well-formed around the dough hook. It may appear dry at first, but it should transform into a smooth, firm, but not sticky dough towards the conclusion of the process. Make a ball out of the dough and set it in a large mixing bowl. Transfer the dough to a clean work surface and knead until smooth. If the mixture is sticky, sprinkle a little flour on your work surface. Refrigerate for 1 hour, or until the dough has about doubled in size. Prepare a large baking sheet by lining it with parchment paper. Divide into 8 equal pieces the dough when it has been turned out onto a clean, unfloured work surface. Rolling each piece into a ball on the tabletop with a cupped palm can help to form the balls. Form 3-inch disks on a baking sheet by flattening the dough between your palms. Wrap the dish in plastic wrap and let aside for 1 hour to rise. The puffiness will be a little more noticeable, but the disks will still be rather flat
  • That’s perfectly OK. Preheat the oven to 375 degrees Fahrenheit. Remove the lid and continue baking for 15 to 18 minutes, or until the tops are softly golden brown on top. Return the pan to the oven for another 13 minutes after brushing with the egg wash and sprinkled with sesame seeds
  • Allow to cool on a wire rack before serving

The buns are at their finest the day after they are baked. Store them in an airtight jar for up to 3 days before gently warming or toasting them when you’re ready to serve them. They also store nicely in the freezer. If it’s very humid and your dough is too sticky in step 2, add a little more flour. *If you don’t have any eggs on hand, or if you choose not to use one, you may substitute 3 tablespoons water for the eggs in step 2. However, while the buns may be somewhat less fluffy, the flavor will not suffer in any way.

Bun – Wikipedia

Bun

Sesame seed hamburger buns
Type Bread
Main ingredients Flour,sugar,butter,milk,yeast,cardamom

A saffron bun in the Swedish tradition that is often cooked during the Christmas season, and more especially on Saint Lucy’s Day. Abunis a little, sweetcake that is generally circular in shape. Despite the fact that they are available in a variety of forms and sizes, buns are most often spherical and hand-sized or smaller. Non-sweet spherical bread rolls that are filled with hamburgers or other savory ingredients are often referred to as sammies or subs. The term “bun” is used in a variety of ways in different parts of the country; for example, in Southern England, it refers to a hand-sized sweet cake, whilst in Northern Ireland and Northern England, it refers to a circular loaf of plain bread.

Sweet bun dough differs from bread dough in that it is loaded with sugar, butter, and, in certain cases, eggs.

Chinese baozi, which can be filled with savoury or sweet fillings, are commonly referred to as “buns” in the English language.

List of buns

It is possible that this content contains affiliate links. Please refer to the disclosure policy here for more information. Make homemade hamburger buns for your summer barbecue guests using this quick and simple hamburger bun recipe. Made from scratch, homemade hamburger buns are a delicious way to serve some of my favorite burgers. This In n Out Copycat Burger is really better than the original. Make a Teriyaki Burger with the buns, or try this deliciousJuicy Lucy Burger using the buns. The season for summer barbecues is rapidly approaching.

Walking around the neighborhood on a summer evening and taking in all of the delicious scents emanating from my neighbors’ backyards as they light up their grills is one of my favorite things to do! Hamburgers on the grill are one of our go-to summer dinners, and it’s a family favorite.

Easy Homemade Hamburger Buns

I have hamburger patties prepared in the freezer so that we can quickly assemble a meal for as many guests are in attendance for the event. I believe that since I saved so much time by using frozen hamburger patties, I should be able to prepare my own hamburger buns. In addition, after you’ve made your own hamburger buns, you’ll have a difficult time eating a store-bought one again! The process of creating your own hamburger buns at home is almost as simple as making an extra trip into town to pick up hamburger buns from the supermarket.

Use this recipe to produce any shape or size roll or bun you choose; it is equally effective for dinner rolls, hot dog buns, and slider buns, among other things.

How to Make Hamburger Buns

  • I keep frozen hamburger patties in the freezer so that we can quickly assemble a meal for as many people are there for supper. With the premade hamburger patties, I assume I can save even more time by making my own hamburger buns. In addition, after you’ve made your own hamburger buns, you’ll have a hard time eating a store-bought one again! The process of creating your own hamburger buns at home is almost as simple as making an extra trip into town to pick up hamburger buns from the shop. In addition, they are far superior at flavor to anything purchased in a store. Use this recipe to produce any shape or size roll or bun you choose
  • It is equally effective for dinner rolls, hot dog buns, and slider buns, among other items.
  • Form the BunsShape each piece of dough into a spherical ball that has been slightly flattened. It is preferable if they are circular on top and flat on the bottom. Allow the dough to rise for approximately 45 minutes after it has been covered with plastic wrap. One egg should be beaten and applied to each bun with a pastry brush for a beautiful egg wash. Depending on your preference, you may sprinkle them with poppy seeds or sesame seeds before placing them in the oven. Bake for approximately 15 minutes at 400 degrees Fahrenheit, or until golden brown. Isn’t it lovely how they turned out? The best thing is that they are also delectable. Indeed, they are so delicious that I often eat one or two of them without the hamburger! Alternatively, if you’re grilling hot dogs instead of hamburgers, just cut the dough into the shape of hot dogs for homemade hot dog buns. I also use this dough to create slider buns, which you can find here.

Can Hamburger Buns Be Frozen?

Absolutely! After baking, allow them to cool fully before placing them in an airtight bag and freezing. Allow the rolls to defrost before reheating. Heat them for a few seconds in the microwave if you like, or smear a little butter on them and toast them on the grill if that’s more your style. If you microwave them for an excessive amount of time, they will get mushy. It is possible to store them in the freezer for up to 2-3 months.

Try another great easy bread recipe:

  • 30 Minute Rolls
  • Easy French BreadYour Homebased Mom
  • Slider Bun Recipe
  • English Muffin Bread
  • 30 Minute Rolls

For all of my other favorite cooking items and gadgets, please see myAmazon Store page here. Did you know I’m the author of a cookbook? Check out theHoliday Slow Cooker Cookbook, which has 100 delectable dishes for the holidays.

Hamburger Bun Recipe

Prep:18minutes Cook:12minutes Total:2hours

  • Warm water (105-110 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 2 eggs beaten and divided
  • 3 tablespoons sugar
  • 3 1/3 cups flour
  • 1 teaspoon salt
  • 3 tablespoons butter
  • Sesame seeds or poppy seeds for decoration
  • Combine 3 tablespoons warm water and the yeast in a small mixing dish or measuring cup. Allow for proofing and foaming to occur. In a separate basin, whisk together the flour, salt, and sugar. In a separate bowl, combine the flour and butter and massage together with your fingers until it forms crumbs. Combine the yeast mixture with 1 cup water and 1 egg
  • Set aside. Knead the dough until it is smooth and elastic. The dough will be a little sticky at first. Allow the dough to rise for 1 hour, or until it has doubled in size. Divide the dough into equal parts and roll each piece into a ball that is round on top and flat on the bottom
  • Set aside. Lay out on a baking sheet coated with parchment paper
  • Allow for a 30-minute rise time by covering loosely with plastic wrap that has been coated with nonstick cooking spray. Brush the tops of the buns with the remaining beaten egg and sprinkle with sesame seeds or poppy seeds, if preferred. Preheat the oven to 400 degrees F and bake for 15 minutes, or until golden brown.

Calories: 271 kilocalories (14 percent ) 46 g of carbohydrates (15 percent ) 8 g of protein (16 percent ) 6 g of fat (9 percent ) 3 g of saturated fat (19 percent ) Cholesterol: 52 milligrams (17 percent ) Sodium: 348 milligrams (15 percent ) Potassium: 103 milligrams (3 percent ) 2 g of dietary fiber (8 percent ) 5 g of sugar (6 percent ) Vitamin A (in IU): 191 (4 percent ) Calcium: 15 milligrams (2 percent ) 3 milligrams of iron (17 percent ) *Disclaimer: All nutritional information is provided as a guideline only.

The complete disclosure may be seen here.

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