How To Make Homemade Buns

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

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

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

• 5star values totaled 772
• 4star values totaled 51
• 3star values totaled 13
• 2star values totaled 9
• 1star values totaled 4.

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.

1. So simple, and yet so good!
2. 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.
3. Thank you for the wonderful recipe!
4. There is, however, one minor issue.
5. We finally settled on flat bread.
6. One area of the body that was revealed was absolutely exquisite.
7. 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.

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.

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. Learn more about this dough recipe in the sections that follow
2. Knead the dough until it is smooth and elastic. 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. So that you can watch me working with the dough, I choose to do it by hand.

(Which, by the way, is an excellent resource for anyone who is just learning to bake bread!)

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

Would you want some pizzazz? When you’re ready to add the flour, combine these ingredients.

1. Perhaps more pizzazz would be in order here. When you’re ready to add the flour, combine all of these components.

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

Lastly, some words of wisdom These buns aren’t only for supper, though. Everywhere, with any meal, at any time of day is a good place for them to hang out. Sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or dipping into a bowl of creamy chicken noodle soup are all good uses for this versatile bread product.

But most importantly, don’t question your abilities since you can learn to bake bread like a master as well! Print

• 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. To make the dough, start with the ingredients listed below. To make the dough in the bowl of your stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar. Allow for a 5-minute resting period under cover. For those of you who do not have access to a stand mixer, you may complete this step in a large mixing bowl and then combine the dough using a big wooden spoon or rubber spatula in the next stage. Effort on the part of the arm will be necessary. It is possible to use a hand mixer
2. However, the sticky dough gets trapped in the beaters on a regular basis. Mixing by hand with a wooden spoon or rubber spatula is a superior method.* Combine the remaining sugar, egg, butter, salt, and 1 cup flour in a large mixing bowl until well combined and smooth. 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 continuing. Using a medium speed, beat the dough for 2 minutes, or until it comes together and pulls away from the edges of the basin. You may need to add extra flour 1 Tablespoon at a time if the dough appears too moist to the point where kneading (the next step) is impossible. The dough should look and feel like the photographs and video above when it is ready. When kneading with lightly floured hands, the dough should be soft and a bit sticky, but workable. Make the dough by kneading it. If you want to make it by hand, knead the dough for 3 full minutes on a lightly floured surface. If you want to keep it in the mixer, beat it for an extra 3 full minutes. (If you need a picture of how to knead dough by hand, see the video lesson above.).
3. Firstly, the sun rises at 6 a.m. Large mixing basin, lightly greased with oil or nonstick spray, for example. In a mixing basin, combine the oil and the dough, stirring it to cover both sides. A clean kitchen towel can be used to cover the bowl instead of aluminum foil. Set aside for 1-2 hours or until the dough has doubled in bulk in a generally warm atmosphere. The counter is usually a good place to let it rise.) Approximately 2 hours are required for this task. See my response to Where Should Dough Rise? in myBaking with Yeast Guide for a little decrease 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 vegetable oil. You may alternatively bake the rolls in a cast-iron pan or on a baking sheet that has been coated with parchment paper. • Roll the dough into a ball: The dough should be punched down to liberate any trapped air. Divide the dough into 14-16 pieces that are approximately the same size as one another. (It doesn’t have to be flawless
5. Just eyeball it!) Create a smooth ball out of each component. In the video instruction above, you can see how I complete this task purely with my hands. Prepare a baking pan by lining it with aluminum foil. 2nd Rise: Wrap the formed rolls in aluminum foil, plastic wrap, or a clean kitchen towel to prevent them from sticking together. 3rd Rise: After 1 hour of rising, lower the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In order to avoid burning the rolls on top, it is recommended to bake them at the bottom of the oven.
6. Preheat the oven to 350 degrees. Allow 20-25 minutes, flipping the pan halfway through, or until the top is golden brown and puffed up. The pan should be gently covered with aluminum foil if the tops are browning too soon. Rolls should be cooled for a few minutes before serving once they have been removed from the oven and brushed with the optional honey butter topping leftover rolls may be kept covered and stored at room temperature for 2-3 days or in the refrigerated for up to 1 week.

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.

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

Beautiful Burger Buns

Images can be hidden.

Instructions

1. Images can be hidden

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!

Mom’s Homemade Buns recipe

Ashley Fehr provided the photo for this article. These buns are made with wheat, which is one of Manitoba’s most important crops. Additionally, they represent the tone of Ashley Fehr’s site, The Recipe Rebel: ultra-comfortable, family-friendly, and never fussy in the least.

Ingredients

• Warm water, divided (105 to 110F–warm but not hot)
• 1 tablespoon instant or active dry yeast
• 1/3 cup + 1 teaspoon granulated sugar, divided
• 2 1/2 cups warm water, divided (105 to 110F–warm but not hot)
• 6 to 7 cups all-purpose or whole-wheat flour
• 1/2 cup melted unsalted butter
• 1 tablespoon salt
• 1/2 cup sugar

Instructions

• 12 cup warm water, yeast, and 1 teaspoon sugar are whisked together in a small mixing basin or liquid measuring cup. Allow for 10 minutes or until the mixture begins to bubble. Use a stand mixer (or a very big mixing bowl if you’re doing it by hand) to whisk together the remaining 2 cups warm water, butter, remaining 13% cup sugar, and salt until smooth and combined. Stir in the bubbling yeast mixture until everything is well-combined. Using the dough hook attachment on a stand mixer, attach the bowl to the machine. Alternatively, knead by hand
• Add the flour, one cup at a time, and mix until almost completely incorporated before adding more. Begin with 4 to 5 cups of flour and mix until each cup is well integrated. Your dough will be ready sooner if you add less flour at a time as it gets closer to that point. You want a smooth, soft dough that never becomes rigid, so you must keep an eye on the dough and stop adding flour at the appropriate time. In all, add up to 6 to 7 cups flour in the end, very gently, until the dough comes together in a smooth, soft ball and does not adhere to the edge of the stand mixer. When you touch it, it should feel smooth and slightly tacky, not sticky at all. 5. Place the dough in a large lightly oiled mixing basin (you may use the mixer bowl instead of a separate bowl to save time) and cover with plastic wrap or a clean kitchen towel. Place it in a warm location (I use the oven with the light on: Preheat for 2 to 4 min before turning off and adding the dough). Allow to rise for about 1 12 hours, or until doubled in size. Remove the dough from the plastic wrap, punch it down, and roll it out into 20 to 24 rounds, smoothing the top and pinching the seam in the back to make it smooth. Place on a baking sheet lined with parchment paper and allow to rise (you do not need to cover them) in a warm place for 30 to 90 minutes (instant yeast will rise faster) or until doubled in size
• Bake for 15 to 20 minutes at 350 degrees Fahrenheit, or until light golden brown.

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.

• 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 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.

• It’s the quickest and most efficient method I can think of, and it provides excellent results.
• Smooth down the top by stretching it out as much as possible.
• Turn the piece over and squeeze the edges together as they stretch in toward the center.
• Continue to do this all the way around the edges, until the sides are smooth as well.
• 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 input on a dish 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.

Homemade Hamburger Buns

These pillowy, silky buns aren’t only for hamburgers; they’re also great for sandwiches. Make a double batch and store some in the freezer for future use. When you’re ready to use it, let it thaw at room temperature. On these buns, we prefer to make sandwiches for school lunches.

They are light and delicious, and far superior to a slice of bread. The taste is there, the texture is excellent, and these handmade buns are going to really bring some life to your sandwiches. – Here are some suggestions on what to put on top of these handmade buns.

• One-packetDry Active Yeast
• One-cupwarm water
• One-third-cupbutter melted
• Three-tablespoonssugar
• One-large egg
• One-teaspoonsalt
• Three-and-a-half cups flour

Egg Wash

• In a large mixing basin, whisk together the yeast, water, and sugar until well combined. Allow to settle for 5-7 minutes, or until the mixture begins to foam. In a separate bowl, whisk together the egg and butter. Add the flour and salt and mix with an ad dough hook on medium-low speed for 6-7 minutes, or until the dough is smooth and elastic. Transfer the dough to a large mixing bowl that has been oiled. Plastic wrap should be coated with cooking spray and placed over the bowl so that the treated side faces the dough. Allow the dough to rise until it has doubled in size, around 40-60 minutes. Preheat the oven to 425 degrees. As soon as the dough has doubled in size, divide it into 8-10 equal pieces (you may use akitchen scalefor this, but I just eyeballed it). Using your hands, form your dough into balls, being sure to retain the seam at the bottom of the rolls. To make flatter buns, flatten and stretch the dough with your hands into a disk form rather than a spherical ball of dough, as seen in the photo. Place the buns on sheet pans lined with parchment paper, allowing 2 inches between each bun
• Set aside for 10 minutes. For the egg wash, combine the egg yolk and water in a small bowl. Using an apstry brush, brush the tops of each bun completely. Allow the buns to rest for a minute or two before brushing them with the egg wash a second time to get a deeper hue on their surface. Make certain to brush down the sides of them as well. if desired, sprinkle with sesame seeds
• Bake for 10 minutes, then rotate the pan and bake for a further 2 minutes to finish. Make sure the dish has cooled thoroughly before serving

12 Calories per serving 202 kilocalories (10 percent ) 31 g of carbohydrates (10 percent ) 5 g of protein (10 percent ) Fat6g is an abbreviation for fat6 grams (9 percent ) 4 g of Saturated Fatty Acids (20 percent ) 1 gram of Trans Fat 45 milligrams of cholesterol (15 percent ) 248 milligrams of sodium (10 percent ) Potassium 54 milligrams (2 percent ) 1 gram of fiber (4 percent ) Sugar3g is a sugar substitute (3 percent ) Vitamin A202 International Units (4 percent ) 1 milligram of vitamin C (1 percent ) Calcium (12 mg) is a mineral that is found in many foods (1 percent ) Iron2mg is an abbreviation for iron2mg (11 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

French Bread Rolls {Step-by-Step}

No-fail French bread rolls are a classic recipe that are light, fluffy, and very delicious! They are quite simple to create, making them suitable for both novice and experienced bread makers. If you’re looking for one of the simplest, most failsafe, and most delicious roll recipes around, now is your lucky day. Despite the fact that this French bread roll recipe has been around for a long time (more than a decade), it is still the roll recipe that I make the most (which is saying a lot considering I have a number of favorite roll recipes).

I recall making them for the first time.

— before food blog).

No, this isn’t humorous in any way.

But I can still picture my younger self standing by the old green oven from the 1970s in our itty bitty rented apartment in downtown Salt Lake City, anticipating what would emerge from the oven after baking these rolls on a whim and a prayer (i.e., please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks).

1. To be quite honest, I believe I shed tears again, but this time they were tears of joy rather than sadness.
2. My buddy, you have a virtual embrace and a lasting bond.
3. It is straightforward, forgiving, and almost completely fail-proof.
4. Are there any or all of you who have prepared these French bread rolls and fell in love with them who would like to say “amen”?
5. I’ve included a basic step-by-step photo instruction below the recipe for those who need a little visual encouragement to take the plunge into the world of bread and roll creation.

Not even a stand mixer is required for this yeast dough, which is forgiving and simple enough to be produced with a good old-fashioned bowl and wooden spoon on its own.

Pro Tip for Making Yeast Doughs at Home

Here’s a quick suggestion that can help you improve your homemade bread-making skills: I discuss this in detail in all of my yeast bread recipes, but let go of the notion that you must use an EXACT quantity of flour when making a yeast bread recipe. You need to pay attention to how the dough looks and feels; the easiest way to figure this out is to get your hands in there and play with it. When the flour has been added, take a piece of the dough and roll it between your fingers (turn the mixer off if you want to protect your small fingers!).

Don’t be scared if you see this!

go to the next step.

Don’t Over Flour the Dough

Basically, as long as you can shape it into a smooth ball without using any oil or cooking spray, and it doesn’t stick to your hands in a shaggy, horror movie mess, you’re ready to go. That is a properly floured dough ball right there. It may appear to be a little mushy and sticky at first, but if it can be formed into a ball, you won’t need to add any more flour to the mixture. Using too much flour while making homemade bread or rolls might result in dense, dense bread or rolls.

The Perfect Roll for Sandwiches or Subs

These French bread rolls have evolved into much more than just a dinner roll throughout the years. They have quickly become my go-to recipe when I need a superb all-purpose roll or bun for a particular meal or occasion. Here are only a few illustrations: Substitute Meatballs Sandwiches made with pulled pork Sloppy Joes are a type of sandwich that is made using sloppy joes and ketchup. Italian Beef is a kind of beef that comes from Italy (or thisRoasted Garlic Beef) Slow Cooker is a type of cooker that cooks slowly.

The list might go on forever.

Whole Wheat Version

If whole wheat is more your thing, I also posted a 100 percent whole wheat version of these French bread rolls with a few small but important notes/changes, so be sure to check that out as well (although you can certainly add whole wheat flour to the recipe below, as I’ve done numerous times over the years).

Freezer Friendly

There isn’t a more simple or more perfect roll recipe on the planet! These French bread rolls come up in a jiffy, and I haven’t encountered a single person who wouldn’t fight to the death for a single one of these fluffy, delectable rolls. I always, always double (and in some cases treble) the number of French bread rolls I make since the cooked and cooled rolls freeze fantastically!

Step by Step French Bread Rolls

Affiliate links are provided below for things I’ve purchased from Amazon; please shop around to find the best deal! *

• I like to weigh out the dough for this recipe and others
• This is my favorite kitchen scale
• -This is thelarge 8-quart containerI use for letting the dough rise (it comes in many different sizes
• It is also available in stores like Standard Restaurant Supply, if you have one nearby)
• -This is thesmaller 4-quart containerI use for letting the dough rise (keep in mind that you must purchase the lids separately)
• – Silicone pastry brush for slathering on the butter
• –

For those of you who are unfamiliar with mixers, I have a Bosch Universal that I use for 99 percent of the bread recipes that I create.

Aside-by-side (nonsponsored) review that I conducted between a Bosch stand mixer and a KitchenAid stand mixer is shown below.

French Bread Rolls

Yield:12rolls Preparation time: 2 hours and 25 minutes Cooking Time: 20 minutes Time allotted: 2 hours and 45 minutes 4.74 out of 5 stars (1059ratings)

• Yield:12rolls 2.25 hours and 25 minutes of preparation time Approximately 20 minutes of preparation time 2 hours 45 minutes in total The rating is 4.74 out of 5. (1059ratings)

• Combine the warm water, instant yeast, sugar, oil, salt, and 2 cups of the flour in the bowl of a stand mixer fitted with the dough hook, or in a large mixing basin by hand. Instead of instant yeast, if you’re using active dried yeast, let the yeast prove in the warm water and sugar for about 3-5 minutes, or until it is frothy and bubbling, before adding the oil, salt, and flour. Set the mixer to medium speed and continue to beat as you gradually add the remaining flour until the dough begins to pull away from the sides of the bowl (see the step-by-step tutorial below for a visual). To make the dough, start by mixing it for about 4-5 minutes in a stand mixer (or 7-9 minutes by hand)
• The dough should be soft and smooth but still somewhat sticky to the touch when you finish. Once you have kneaded the dough for a few minutes, stop the mixer and take a tiny piece of the dough to see if it needs extra flour or not. Even though it may leave a tiny amount of sticky residue on your fingers, as long as you can roll it into a small ball without it adhering to your hands all over, you are ready to go. If this is the case, gently add a little more flour as needed. Prepare a container or big mixing bowl by lightly spraying it with nonstick cooking spray and placing the kneaded dough in it
• Cover the bowl with plastic wrap that has been gently oiled or a big tea towel. Make sure you let the dough to rise until it has doubled in size (this normally takes about an hour, depending on how warm your kitchen is)
• Remove a little amount of the dough from the bowl and spread it out onto a lightly floured work surface
• Divide the dough into 12 equal pieces (each weighing approximately 2.75 ounces, more or less), and roll the dough into round balls (see video tutorial at minute marker 220 for instructions)
• Place the rolls in a 9×13-inch pan that has been gently oiled, or on a wide, rimmed baking sheet that has been coated with parchment paper or lightly greased. Rolls should be spaced approximately 1/2 to 1 inch apart. Avoid pinning the plastic wrap under the baking sheet, since this can cause the rolls to flatten during the rising process. Allow the plastic wrap to slightly hang over the sides of the pan in order to completely cover the rolls without pressing them into the pan. Allow the rolls to rise until they are very puffy and doubled in size, approximately 45 minutes to 1 hour. 400 degrees Fahrenheit should be set for the oven. Bake for 15-17 minutes, or until the top is gently browned and the chicken is cooked through. Immediately after taking the dish out of the oven, brush it with butter (optional)

Tips: As with other yeast doughs, avoid over- or under-flouring the dough while preparing this one. I’ve included some suggestions in the recipe (and here’s a little instruction on yeast). The step-by-step photographs that appear alongside the recipe are also quite helpful. Video tutorial on how to make such perfectly formed round balls of dough: click here to watch the video lesson (minute marker 2:20). Whole Wheat Version: If you’re searching for a whole wheat version of these rolls, check out this recipe for fluffy whole wheat french bread rolls, which is delicious.

Freezable Option: I usually often make a double or triple batch of these rolls since they are so delicious.

My preferred method is to take them out a few hours before I need them, or to take them out frozen and microwave them for approximately 2-3 minutes on 70 percent power before using them.

I like seeing all of the deliciousness that you are creating in your kitchens!

Cooking instructions, step-by-step instructional, and recipe notes have been added to the recipe that was initially published in December 2007.

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