How To Make Buns From Scratch

Tasty Buns

The first mixing before adding the remainder of the flour is the most important influence in how fluffy these buns turn out, according to those of you who found them to be dense. When I made these by hand, I didn’t mix them for the whole three minutes because the mixture seemed smooth well before that time frame. They turned out a little dense as a result of this method, but they were still delicious. The buns turned out surprisingly fluffy since I used a mixer and blended for a longer period of time and at a quicker speed than I had anticipated.

True yeast is responsible for the majority of the rising and formation of air bubbles.

This is because when you mix in gritty ingredients like salt, you punch holes in the dough even before you add all of the flour; these holes in the dough will remain and will be filled by the CO2 produced by the yeast during baking, resulting in fluffy bunsRead More

Most helpful critical review

These buns weren’t excellent for hamburgers, and I’m sorry to be the “rebel critic,” but I couldn’t help myself. They had an unpleasant yeast scent about them, and they were also a little thick. I may use this recipe for rolls in the future, but I would follow Denise’s advice and use less yeast and butter in place of the olive oil. Thank you so much, Charlene;) Read More566 Customer Reviews

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  • 2star values total 7
  • 1star values total 5.

The first mixing before adding the remainder of the flour is the most important influence in how fluffy these buns turn out, according to those of you who found them to be dense. When I made these by hand, I didn’t mix them for the whole three minutes because the mixture seemed smooth well before that time frame. They turned out a little dense as a result of this method, but they were still delicious. The buns turned out surprisingly fluffy since I used a mixer and blended for a longer period of time and at a quicker speed than I had anticipated.

  1. True yeast is responsible for the majority of the rising and formation of air bubbles.
  2. What the mixing accomplishes is that it creates holes in the dough even while it is in a soupy condition before adding all of the flour; these holes in the dough will stay and will be filled by the CO2 produced by the yeast during baking, resulting in light and fluffy buns.
  3. This dish is a hit with my family.
  4. These are not going to fall apart.
  5. I normally triple the recipe for my large family because the kids love to nibble on them and we like to give them away as gifts to friends and neighbors.
  6. It is, without a doubt, the tastiest hamburger bun recipe I have ever tried, but we also like using it to make dinner rolls.
  7. Check through the reviews and discover what other people have done in the past.

Everyone who has tried them has raved about them.

Another acquaintance prepared them as her first foray into the world of yeast breads, and her mother-in-law expressed her delight by saying she was “quite pleased.” It’s pretty much a “no-fail” recipe in terms of execution.

Several of my children have already benefited from this meal.

I’ve also experimented with freshly ground whole-wheat flour in these muffins.

I created a batch of strips and sliced them into 32 pieces.

I let it rise before baking it.

Continue readingAdvertisement These buns weren’t excellent for hamburgers, and I’m sorry to be the “rebel critic,” but I couldn’t help myself.

I may use this recipe for rolls in the future, but I would follow Denise’s advice and use less yeast and butter in place of the olive oil.

I even molded them into long rolls for hotdogs, which turned out to be delicious.

This is a simple and quick meal that everyone will enjoy.

  1. Even my mother, who prepared all of the farm’s handmade bread, raved about these buns.
  2. It means a great deal to get her stamp of approval on this dish.
  3. This is a recipe that is simple and never fails.
  4. I’ve tried several other recipes for hamberg buns, but none of them come close to yours in terms of flavor and texture; yours is the greatest.
  5. Thank you for sharing your recipe with us so that we may all benefit from it.
  6. I’ve also used them to wrap hot dogs in to make pigs in a blanket, which are delicious.

They were really simple.

Thank you for your contribution!

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

  • Active dry yeast, 1 cup plus 2 tablespoons warm water (110 to 115 degrees Fahrenheit), 1/3 cup vegetable oil, 1/4 cup sugar, 1 big egg, room temperature, 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour

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?

Instead of 12 sections, divide the dough into 8 portions and then form the sandwiches whatever you want them to look. When you’re ready to bite in, don’t forget to put on the burger toppings as well!

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

There are endless possibilities with these hamburger buns. Sesame or poppy seeds are popular additions in the Taste of Home Test Kitchen. Warm buns should be brushed with butter before adding seeds and other toppings. It is also possible to make slider buns or rolls using this recipe. To create the rolls, divide the dough into 24 equal pieces and bake until golden brown, about 15 to 20 minutes.

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.

Instead, I threw up this 40-minute hamburger bun recipe, and I was pleasantly surprised by how simple and tasty they were, not to mention how quickly they came together.

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.

I recommend that you top your burger with my Best Ever Grilled Onions.

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! Please remember to tag me on Instagram @foxandbriarANDfoxandbriar so that I can see what you created! The following is an adaptation fromTaste of Home

Soft Dinner Rolls Recipe

To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. If you’re a bread novice, check out this blog article for extra information on the yeast rolls recipe, including how to prepare the rolls ahead of time. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast. It is with great pleasure that we provide you this recipe in collaboration with Red Star Yeast.

  • Do you want to make homemade bread but are overwhelmed by the prospect of getting started? Is yeast dough something that makes you want to flee for the hills? Bread recipes tend to be unnecessarily complex and difficult to understand.
See also:  Where To Buy Empty Bao Buns

I’m going to demonstrate how to make homemade dinner rolls. It all starts with a simple 7-ingredient dough that yields the finest handmade dinner rolls I’ve ever tasted, and it all comes together beautifully. I prepare these rolls anytime the opportunity presents itself, and I even delivered a pan to our friends who had recently had a child. They’re pillow soft and have the most wonderful flaky and buttery texture, making them the perfect dessert. Everyone will be clamoring for you to bake them on a regular basis.

Baking with Yeast Guide

When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.

Video Tutorial: Dinner Rolls

  1. Start with preparing the dough. Continue scrolling to discover more about this dough recipe
  2. Knead the dough
  3. Allow the dough to rise in a covered container. In a moderately warm atmosphere, the dough will rise in around 1-2 hours. Make sure you punch down the dough to release the air and roll it into rolls. Allow the rolls to rise for approximately 1 hour. Bake for 20 to 25 minutes, or until the top is golden brown. Pour a little honey and melted butter over the heated buns to give them a little additional flavor if desired

The dough comes together with the help of a mixer, as demonstrated in the video instruction. You may use either a paddle attachment or a dough hook to make the dough. If you want, you may make the dough by hand, although it will take a little more arm strength. The kneading process begins as soon as the dough comes together in the mixing basin. For this stage, you can either continue to beat the dough with the mixer or knead the dough by hand, depending on your preference. I opted to knead the dough by hand so you can watch me making it.

(Which, by the way, is an excellent resource for all bread novices!)

Soft Dinner Rolls Require a Rich Dough

When it comes to bread, crustier and chewier is better since it means there is less fat in the dough. This is referred to as a lean dough. The amount of fat in the dough varies depending on how soft and rich the bread is. This is referred to as a “rich dough.” Soft dinner rolls, in contrast to chewy bagels, focaccia, and myartisan bread, need a thick dough. It is unfortunate that this does not imply that the dough is dripping with cash. Rather, the term “rich” refers to the quantity of fat present.

There are a total of seven materials required.

(Of course, I add more sugar for sweeter cinnamon buns, but that’s just how I roll.)

  1. The yeast is activated by the milk:liquid mixture. Whole milk makes the softest dinner rolls, so make sure you use it. Nondairy or low-fat milks can be used in place of whole milk, but whole milk has a great flavor and texture. Yeast: You may use either active dry yeast or quick yeast for this recipe. The rise times will take a little longer if you use active dry yeast instead of instant yeast. I prefer Red Star Platinum Superior Baking Yeast, which is an instant yeast combined with natural dough improvers
  2. It is also available in a powder form. Sweetener: Sugar provides energy to the yeast, enhances its activity, and softens the dough. One egg gives structure and taste
  3. Two eggs provide flavor and structure. Butter: A tasty and soft dinner roll is guaranteed with butter. Check to see that it is at room temperature. Salt: Without salt, it is impossible to bake tasty bread. In this recipe, you can use either all-purpose flour or bread flour as your flour of choice. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. If you use bread flour for the regular flour, there are no further adjustments to the recipe.

After you’ve made the dough, allow it to rise: After that, punch down the dough that has risen.

Form the mixture into balls and place them in a baking tray. Don’t be concerned if they are not all of the same size. Allowing the formed rolls to rise before baking is recommended. Take a look at how puffy they become after only one hour of rising:

How to Shape Dinner Rolls

It is possible to shape this dough in a variety of ways, including twisted rolls, knotted rolls (which is how I create garlic knots), cloverleaf rolls, and even hot dog buns. Let’s continue with the traditional circular form for now. 14-16 pieces of dough should be made from the dough. Take a piece of dough and extend the top of it while pinching and sealing the bottom of the dough. This is something I perform totally with my hands, as you can see in the tutorial video above. Some video instructions demonstrate how to roll the dough into a ball and place it on the counter.

My hot cross buns are always shaped in the same way.

How to Make Yeast Rolls Ahead of Time

The rolls will need to rise for approximately 3 hours. As we all know, not everyone has 3 hours to spend, so let’s talk about another possibility! Prepare the dough, let it to rise, and then roll it out into rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. And here’s how to store dinner rolls in the freezer: After following the make-ahead directions, freeze the rolls in a baking pan instead of putting them in the refrigerator overnight.

Allow them to defrost and rise for approximately 4-5 hours before baking.

To create a smaller batch of rolls, you may prepare the complete recipe and bake only a few fresh rolls at the same time.

Dinner Roll Flavors

It takes around 3 hours for the rolls to rise properly. As we all know, not everyone has 3 hours to spare, so let’s talk about an other possibility instead. Create a dough, allow it to rise, and then roll it out. Refrigerate the formed rolls for up to 16 hours if they are firmly wrapped. Remove the rolls from the refrigerator at least 3 hours before you intend to use them the following day and allow them to rise on the counter for approximately 1-2 hours before baking them. To make dinner rolls in advance, follow these steps: After following the make-ahead directions, freeze the rolls in a baking pan instead of putting them in the fridge overnight.

Then bake them when they have thawed and risen for 4-5 hours.

As a result, if you just want a small amount, you may create the complete recipe and bake only a few new rolls at a time instead. This list of make-ahead possibilities is especially useful if you’re planning fresh-baked rolls for an Easter breakfast, Thanksgiving dinner, or Christmas supper.

  1. Fresh or dried chopped rosemary (for the dinner rolls)
  2. 2 tablespoons flour (for the dinner rolls)
  3. A cup of shredded cheddar cheese for the cheddar dinner rolls Other cheese kinds are OK, although excessively soft cheeses should be avoided. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder
  4. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder Here is my recipe for Whole Wheat Dinner Rolls made with whole wheat flour. Multigrain Rolls– Here is a recipe for Multigrain Bread that you can use to make rolls
  5. Multigrain Bread Recipe

This dough would not be suitable for making a large loaf of bread. As a substitute, I propose using a thinner dough, such as the one found in my sandwich breadrecipe.

3 Success Tips

  1. Refer to the myBaking with Yeast Guide, which contains answers to many frequent yeast FAQs. Check to verify that your yeast hasn’t expired. The packaging contains an expiration date. Here’s what the experts at Red Star Yeast had to say: In order to avoid a thick dough that results in hefty (not soft!) rolls, it is essential to measure the flour accurately. Instead of scooping flour out of the container, use a spoon to smooth it out.

My final piece of advise is as follows: Do not limit yourself to eating these rolls for dinner just. They’re welcome wherever, with any meal, and at any time of day, including the middle of the night. Sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or plunging into a bowl of creamy chicken noodle soup are all possible uses for this versatile ingredient. Above all, don’t be afraid to believe in yourself because you, too, can achieve professional bread making success.

Description

To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. Instructions for freezing and overnighting may be found in the recipe notes. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast.

  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 2 Tablespoonsgranulated sugar, divided
  • 1largeegg
  • 1/4 cup(60g)unsalted butter, softened to room temperature and cut into 4 pieces
  • 1 teaspoonsalt
  • 3 cups(375g)all-purpose flour orbread flour (spoonleveled)
  • Optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey
  • 3 cups(375g)all-purpose flour orbread flour
  1. Prepare the dough as follows: In the bowl of your stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar until well combined. Allow for 5 minutes of resting time after covering. If you don’t have a stand mixer, you may do this in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the next step to complete the process. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
  2. Combine the remaining sugar, egg, butter, salt, and 1 cup flour in a large mixing bowl. Add the remaining flour and mix on low speed for 30 seconds with a dough hook or paddle attachment. Scrape down the sides of the bowl with a rubber spatula before adding the remaining flour. Beat on medium speed for about 2 minutes, or until the dough comes together and pulls away from the edges of the bowl, depending on how soft your dough is. If the dough appears to be excessively moist to the point where kneading (the following step) would be difficult, gradually add additional flour, 1 Tablespoon at a time, until you have a dough that is workable, similar to the photographs and video above. A soft and slightly sticky dough, but still easy to knead with lightly greased hands, should be used for this recipe. Make the dough by kneading it: Continue to beat the dough in the mixer for an additional 3 full minutes, or knead the dough by hand on a lightly floured surface for an additional 3 full minutes, depending on your preference. (If you need an example of how to knead dough by hand, see the video lesson above.)
  3. 1st Ascension: Lightly lubricate a large mixing bowl with olive oil or nonstick spray to prevent sticking. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. To rise, place the dough in a generally warm setting for 1-2 hours, or until it has about doubled in size. (I always let it sit on the counter to rise before serving.) It takes around 2 hours. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
  4. Grease a 9-by-13-inch baking pan or two 9-inch square or round baking pans with cooking spray or butter. You may alternatively bake the rolls in a cast iron pan or on a baking sheet that has been coated with parchment paper.
  5. Form the rolls in the following ways: When the dough is finished, punch it down to remove any trapped air. Divide the dough into 14-16 pieces that are equal in size. (Use your best judgment–it doesn’t have to be flawless!) Form each piece into a smooth ball by rolling it between your hands. This is something I perform totally with my hands, as you can see in the tutorial video above. Prepare a baking pan by lining it with parchment paper. Cover the formed rolls with aluminum foil, plastic wrap, or a clean kitchen towel for the second rise. After 1 hour of rising, lower the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit (173 degrees Celsius). The rolls should be baked at the bottom of the oven to prevent their tops from burning.
  6. Prepare the buns by baking them: Bake for 20-25 minutes, or until the top is golden brown, flipping the pan midway through the baking time. If you find that the tops are browning too soon, lightly tent the pan with aluminum foil to prevent it from browning more. Rolls should be cooled for a few minutes before serving once they have been removed from the oven and brushed with optional honey butter topping
  7. Leftover rolls should be carefully wrapped and stored at room temperature for 2-3 days or in the refrigerated for up to 1 week.

Notes

  1. Instructions for freezing: Prepare the recipe to step 6. Wrap firmly in plastic wrap and freeze for up to 3 months in a well-greased baking pan or container. Once frozen, the dough balls will no longer cling together, and you may store them in a freezer bag if you need to do so later. When you are ready to serve them, lay the dough balls on a greased baking sheet, cover securely with plastic wrap, and allow them to defrost and rise for approximately 4-5 hours before serving. Bake according to package directions. You may also freeze the dinner rolls once they have been prepared. Allow them to cool fully before storing them in the freezer for up to three months. Let it thaw in the refrigerator or at room temperature before reheating it as necessary. Reheating the entire pan at 300°F (149°C) for approximately 10 minutes, or until it is heated, is the best way to do it. Overnight Preparation instructions: Follow the recipe to step 6. Refrigerate the formed rolls for up to 15 hours after they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day, cover them, and allow them to rise on the counter for approximately 1-2 hours before baking. Alternatively, you may let the dough rise in the refrigerator overnight to give it a better texture. Refrigerate the dough for up to 15 hours after carefully wrapping it in plastic wrap or waxed paper. Remove the dough from the refrigerator and allow it to rise for another 2 hours until it has reached its full volume. Step 5 should be followed. Pan for baking: Bake the rolls in a glass 9×13 inch baking pan instead of a metal one because I find that they brown a bit too soon in metal pans. Any pan will work as long as the rolls are baked on a lower oven rack and you keep an eye on them. Yeast: Red Star Platinum yeast is a rapid-producer of yeast. Instead of active dry yeast, Red Star Yeast active dry yeast can be used. When using active dry yeast, the rise times will be somewhat longer. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. You may use either all-purpose flour or bread flour for this recipe. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. No matter whatever method you employ, the rolls will remain soft and fluffy. There are no further adjustments to the recipe if you use one type of flour instead of the other
  2. Either flour is good.
See also:  How To Thaw Hamburger Buns

Adapted from Homemade Bread Bowls andHoney Butter Rolls, among other sources. Bread, rolls, and yeast rolls are some of the keywords to remember. Red Star Yeast provided sponsorship for this content. Thank you so much for your continued support of Sally’s Baking Addiction and the businesses that I actually like working with.

Everyone’s Favorite Buns

  1. FIRST, fill a 2-cup glass measuring cup halfway with milk and 4 tablespoons butter. Microwave on high for 1 1/2 minutes. Add enough warm water to make 2 cups
  2. Set aside. STEP 2Combine the sugar, egg, and salt in a mixing basin and well combine. Mix in the milk mixture well. Stir in the yeast and set aside for 2 minutes. STEP 3Mix in 3 cups of flour. Beat at a medium speed, scraping the bowl often, until the mixture is smooth and elastic. 2 cups of flour should be added. Stir in the dough with a dough hook or a wooden spoon until it is smooth. With a wooden spoon, stir in just enough leftover flour to make the dough simple to handle. STEP 4Pour the dough into a greased mixing basin. Melt the remaining 2 tablespoons of butter and brush it over the top of the dough. Keep the leftover melted butter in a separate container. Cover and let aside for 45 minutes, or until the dough has doubled in size. (The dough is ready if the indentation is still visible when it is touched.) STEP 5Punch down the dough and split it in two. Each half should be formed into 12 buns on a lightly floured board. Place the buns in two greased 15x10x1-inch baking pans and bake for 15 minutes. Using the saved melted butter, brush the top of the cake. Cover and let aside for 1 hour, or until the dough has doubled in size Heat the oven to 375 degrees Fahrenheit. Bake for 14-16 minutes, or until the top is golden brown. Remove from pan as soon as possible. If desired, brush the buns with the reserved melted butter.

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!

Hamburger Buns

If you like slightly smaller buns, split the dough into 12 pieces rather than eight as directed. Alternately, bake the buns for 12-15 minutes, rather than 15-18 minutes. Alternatively, how about “slider buns,” which are around 3 inches in diameter? Bake the dough for 12 to 15 minutes, depending on how many pieces you have. To create these buns using our hamburger bun pan, follow these instructions: Using a pastry cutter, cut the dough into six pieces (each weighing approximately 128g) and roll them into balls.

Continue to follow the recipe exactly as it has been provided.

Also, make some delicious cinnamon buns out of the dough!

How to Make Homemade Hamburger Buns

The following are the fundamental processes in making these buns. It is important to scroll down to the recipe card to get the whole recipe instructions and ingredient proportions!

  1. To make the sauce, put the milk, water, and butter in a small pot and heat until warm
  2. Combine a portion of the flour, the yeast, the sugar, and the salt in a separate bowl. One of the eggs should be mixed in. Add the hot milk mixture to the pan. Continue to add flour until the dough comes together
  3. If necessary, add more. Knead the dough until it is smooth and elastic. Allow the dough to rise by covering it with a towel. Form the dough into 8-12 balls, flattening each one. Place a cover over the rolls and allow them to rise again. Egg wash the buns and sprinkle them with sesame seeds are the finishing touches. Preheat the oven to 350°F and bake until golden brown.

Tips and Tricks

  • When you shape the buns, make sure they are the width that you want your buns to be
  • Otherwise, they will rise up and not out. As a rule, we prefer large burger buns, so I make 8 from this recipe, but you may make as many as 12 if you make them smaller. If you’re having trouble dealing with how sticky the dough is to work with, simply sprinkle a bit additional flour on your work area or into your hands. These buns are also excellent for any other type of hot sandwich
  • Don’t be scared to experiment with different combinations. Although I like these buns when they are fresh, they are still tasty 1-2 days after they are baked. In order to keep them fresh, store them in an airtight container. These keep great in the freezer! Freeze the prepared buns and remove them from the freezer to allow them to thaw completely before using

Favorite Hamburger Recipes

Burgers with three types of pork. Brie Burger with Sun Dried Tomato and Artichoke SpreadTex-Mex Bacon Cheeseburgers with a Spicy Kick Burger with Bacon and Egg Burgers made with Worcestershire sauce, Gouda, mushrooms, and ranch dressing

Description

The following recipe for homemade hamburger buns will have you never wanting to buy store-bought buns again!

These hamburger buns are soft and strong at the same time, making them ideal for any type of burger or sandwich. Scale

Ingredients

  • 3 cups all-purpose flour, 1 cup milk, 1/2 cup water, 1/4 cup salted butter, 4 1/2 to 5 1/2 cups all-purpose flour 1-.25-ounce box quick yeast (2 1/4 teaspoons)
  • 2-tablespoonsgranulated sugar
  • 1-1/2 teaspoons salt
  • 2 eggs, divided
  • 1-tablespoon warm water
  • Optional: sesame seeds

Instructions

  1. In a small saucepan, whisk together the milk, water, and butter until smooth. Keep the heat on low until the butter has melted, but do not allow it to boil. Using a stand mixer (or a big mixing basin if doing it by hand), combine 1 1/2 cups of the flour, the yeast, the sugar, and the salt until well combined. Combine the ingredients
  2. One of the eggs should be mixed in. Combine the hot milk mixture with the dry ingredients. Continue to add flour, a half cup at a time, until the dough comes together and holds its shape. The tacky residue will still be there, but it should not be too sticky
  3. Use the dough hook attachment on a stand mixer and knead the dough for 5-8 minutes. If you are preparing the dough by hand, turn it out onto a lightly floured area and knead it for approximately 8 minutes, or until it is smooth and elastic. Allow the dough to rise for 30-40 minutes, covered with a kitchen towel. Form the dough into 8-12 balls, flattening each one. The buns will rise up, but they will not spread out much, so make them around the width that you would like the finished buns to be when baked. Transfer to an aluminum foil-lined baking sheet that has been lined with a Silpat liner or parchment paper
  4. Allow the rolls to rise for 30 minutes after covering them with plastic wrap. Preheat the oven to 400 degrees Fahrenheit. whisk vigorously together the remaining egg and one tablespoon of water until well combined
  5. Egg wash should be applied to the buns. if desired, sprinkle with sesame seeds
  6. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown.

Recipe Notes:

The recipe yields 8 large burger buns, which we prefer, but you can make as many as 12 if you make them smaller. These keep great in the freezer! Freeze the completed buns and remove them from the freezer to allow them to thaw completely before using. The nutritional information is supplied as a best-guess estimate only. The numbers might vary depending on the brands and goods used. Any nutritional information provided should be regarded as a broad guideline at the very least. The nutritional information is estimated based on the recipe yielding 12 buns.x

Nutrition

  • The following are the nutritional values for one bun: 248 calories, 3 g sugar, 312 mg sodium, 6 g fat, 3 g saturated fat, 0 g trans fat, 40 g carbohydrate, 2 g fiber, 7 grams of protein, 45 mg cholesterol, and 45 mg sodium.

Hamburger buns, homemade hamburger buns, hamburger bun recipe are some of the terms used in this article. Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at

Reader Interactions

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.

The baked buns just added to the enjoyment of the occasion.

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!

See also:  Where To Buy Gluten Free Hot Dog Buns

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.

Did you Make This Recipe?

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

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.

For those who want to up their hamburger game this Summer, these tasty handmade hamburger buns are a fantastic place to start. 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. Go to the following page:

  • 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.

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.

  • I next divide the overall weight by eight to get at the weight of each roll’s dough mixture.
  • 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.
  • 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.
  • 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 shaping of “the ball” is the one thing that causes people to get stuck when making buns. If someone believes that all you have to do is grab a piece of dough and form 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 technique to it that involves creating 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 lovely smooth top.

It’s the quickest and most efficient method I can think of, and it produces excellent results.

Smooth down the top by stretching it out as much as possible.

2. Turn the piece over and pinch the sides together as they stretch in toward the center. 3. Continue to do this all the way around the edges, until the sides are smooth as well. 4. Turn the ball over so that the pinched part is on the bottom.

Recipe

Recipe for handmade hamburger buns that are delicious. This recipe makes 8 buns. The ice crystals freeze wonderfully! 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.

Warm the water, warmed milk, yeast, and sugar in a small bowl or 2-cup measuring cup and set aside. Allow for around 5 minutes until the mixture begins to bubble. Bread flour, all-purpose flour, and salt are whisked together in a large mixing dish. In a separate bowl, combine the butter and salt. By rubbing the butter into the flour mixture with your finger tips, you will get uniform crumbs; Using a dough scraper or a silicone spatula, whisk the yeast mixture and beaten egg into the mixing bowl until a wet, sticky dough is formed.

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 should be.

As an alternative to traditional kneading, use a dough scraper or silicone spatula to lift the dough from the counter and slam it back down.

It’s a form of therapy.

For a number of minutes, keep repeating the slamming/turning movement.

If you feel the dough isn’t progressing after a couple of minutes (it’s still incredibly sticky), carefully sprinkle the counter with flour and turn the dough over it to flour very lightly (don’t use too much flour, though).

Continue to do the slam and turn movement for a few minutes after that.

You should be able to shape the dough into a ball despite the fact that it will be fairly damp.

Leave it to rise until it has doubled in size, around 1-2 hours.

Do not stop until it has increased by twofold, regardless of how long it takes; Remove from the oven and set aside a large baking sheet lined with parchment paper.

In order to determine a weight for each piece of dough, I like to weigh the dough ball and divide that weight by 8.

The individual balls in my most recent baking project weighed 101g each.

; Even if the dough is still too sticky to mold into balls at this stage, gently coat it with a small amount of flour.

Place a clean kitchen towel over the top of the dough and allow it to rise until doubled in size, about 1-2 hours.

To begin, preheat the oven to 400 degrees Fahrenheit, with a rack also in the center of the oven.

Make careful to brush the whole bun, including the top and sides, as well as the bottom of the pan, because any portions that are left unbrushed may turn pale when cooked.

Additionally, if desired, you can garnish with sesame or poppy seeds at this time. Immediately move the buns to a cooling rack and let them to cool fully. Bake for 15 minutes, rotating baking sheet 180 degrees halfway through baking.

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