What To Put On Hamburger Buns

What to Do With Leftover Hamburger Buns: 10+ Ideas – Shelf Cooking

Do you have a greater number of buns than dogs or burgers available? We’ll teach you how to make use of any extra hamburger buns you have! Spoiler alert: these concepts are really creative and innovative! It’s an unwritten law of cookouts: if you grill hamburgers and hot dogs, you’ll have plenty of leftover hamburger buns. Please do not inquire as to why this occurs on a regular basis. We don’t write the rules, but we can assist you in finding ways to circumvent them! *Please keep in mind that if you click on any of the links in this page, we may gain a commission at no additional cost to you.

Take a break from the grill for a moment and try one of these recipes instead!


Stop throwing away your leftover buns if you’ve been doing so. Hamburger and hot dog buns keep well in the freezer, so if you don’t think you’ll use them right away, put them aside for later use in the freezer. Wrap each bun individually in plastic wrap before placing them together in a freezer bag to keep them fresh. Use them within three months of purchase to get the greatest flavor. To thaw frozen buns, either leave them out on the counter overnight or microwave them for a few seconds until they are warm.

When buns go on sale around a summer holiday, stock up on as many as you can.

You may store them in the freezer until you need them.


Stop throwing away your remaining buns if you are a regular doer. Save the buns for later if you don’t plan to use them right away. Hamburger and hot dog buns keep nicely in the freezer. Wrapping each bun individually and placing them all in a freezer bag will help to keep them fresh. Use them within three months of purchase for the best flavor. Alternatively, you may leave them out on the counter overnight or zap them for a few seconds in the microwave to defrost. In no time, they’ll be smooth and supple.

Purchase one pack for use right away and two more for future use, if possible.

  • Breakfast Sandwiches– Fry an egg, cook a sausage patty, and top with cheese before placing it on a toasted bun to serve. Green onions, spinach, or arugula can be used as garnishes to provide a splash of color. Unlike traditional French toast, which requires toast, French toast does not require toast! On a regular basis, we repurpose unused hot dog or hamburger buns! Simply make your favorite meal as usual, but substitute the buns for the bread. Breakfast Dogs (also known as breakfast dogs) – Take use of those leftover hot dog buns! Basically, all you have to do is put a slice of sausage on a bun and top it with scrambled eggs and cheese. You’ve just prepared yourself a breakfast dog.

Of course, you can also toast a bread and spread it with some frozen jam for a delicious morning side dish as well.


There are a variety of different dishes that may be served on a bun; thus, don’t restrict yourself to burgers! Consider what vegetables and meats you already have in your refrigerator and be inventive. Here are a few suggestions:

  • Pulled Pork/Chicken Sandwiches — Making pulled pork or chicken in the crockpot is one of our favorite recipes. It’s the world’s simplest meal, and it’s the perfect way to make use of leftover buns
  • And Make Meatball Subs by reheating leftover meatballs in a skillet and layering them on a hot dog bun with your preferred toppings. Meatball subs that are quick and simple to make
  • Sandwich from the Deli – Make use of your lunch meat before it goes bad! Sub night does not necessitate the use of hoagie rolls. Although we like a chicken avocado mixture with some leftover spinach and mayonnaise as a garnish, any toppings will suffice
  • In addition to making French bread pizza, leftover buns make a delicious pizza crust. Recipe for Shrimp Po Boy –Grill or cook a handful of shrimp, mix up some slaw, and use the remaining hamburger buns to make shrimp po boys. So, so, so delicious.

All of these dishes are top-of-the-line culinary gold, and we’re not even through yet! On a goal to reduce bun waste, we’ve come up with five additional suggestions to share with you.


Okay, so what else can you do with leftover buns if you don’t want to make a major meal out of them? Here are four possibilities:

  • Croutons – Making homemade croutons is something we like doing! You may use leftover bread for this recipe, and we think they taste better than store-bought
  • Breadsticks/Breadsticks with Cheesy Garlic – Hot dog buns may be transformed into delicious breadsticks, while hamburger buns can be transformed into creamy garlic bread. Visit this page for our go-to recipe for quick and simple cheesy garlic bread
  • Bread Pudding (also known as a sourdough bread pudding)– Start by preheating your oven to 350°F and tearing the buns into bite-sized pieces before placing them in a prepared baking tray. To make the cake, combine one-half stick melted butter, four eggs, two cups of sugar, and two teaspoons vanilla essence in a large mixing bowl. Bake for approximately 25 minutes after pouring the mixture over the buns. To serve the bread pudding, we recommend topping it with a dollop of vanilla ice cream. Filler for Meatloaf and Casseroles – If you’re looking for an oatmeal or bread crumb replacement, toast and smash a couple of hamburger buns! Voila. You’ve got filling for your meatloa and a topping for your casserole
  • You’ve got everything you need.

Who knew buns could be used in so many different ways?! We’re willing to bet you’ll never throw another one again.


You’re now prepared to make your July 4th cookoutspread even more effective! Make advantage of these leftover hamburger bun ideas this summer, and don’t forget to fill your freezer if you notice a good deal on hamburger buns! When you have leftover hot dog or hamburger buns, what do you do with them? Fill in the blanks with your best suggestions! Looking for more of our greatest leftovers tips and tricks? Check out our full list of resources.

  • The next post will provide instructions on what to deal with leftover chips from your next picnic. These leftover rotisserie chicken dishes can save you both time and money. Before you flush your olive juice down the toilet, consider these nine creative uses for it:

You’re unstoppable at this point!

Chefs share 10 ways to make store-bought burger buns taste better

Updated2021-07-13T13:56:04 Taking the bun to the next level is one of the most effective ways to enhance a simple burger. Polupoltinov/Shutterstock

  • Several professional cooks shared some of their best ideas for improving the taste of store-bought burger buns with Insider. The texture of buns can be improved by steaming or airfrying them. Adding herbed butter or mayonnaise to stale buns might help them retain their taste and moisture. More articles may be found on the Insider homepage.

Buy the freshest buns possible.

The best buns are those that have just been cooked. Suzanne Plunkett is a Reuters photographer. Chef Jessica Formicola, owner of Savory Experiments, told Insider that when purchasing readymade burger buns at the grocery store, it’s important to get the most recent batch available. As Formicola points out, “fresh buns are always preferable to frozen or stale buns.” Due to the fact that freezing affects the moisture content of the buns, they will be a bit drier than fresh ones. Despite the fact that frozen buns are less expensive, your burgers will almost certainly taste better if you use fresh buns.

Always heat your buns for better texture and smell.

To add some heat to your buns, you can grill or toast them. Lydia Ramsey (Business Insider) contributed to this article. The fastest and most straightforward method of reviving pre-packaged buns is to simply microwave them. “Even a small amount of heat, such as that produced by grilling or toasting, can reactivate the gluten in the bread,” Formicola explained. It softens and intensifies the smell of the buns as a result of this. Simply throwing your burger buns in the oven or toaster for a minute or two can assist to reproduce the scent and feel of freshly baked buns without having to do anything extra.

Try basting your buns for moisture and flavor.

Making herb butter is much simpler than you would expect. Getty Images / Andreas Steidlinger / iStock / Getty Plus By basting burger buns with a seasoned butter combination, you can infuse them with taste right away. “I like to make colorful, flavored butters and use them to baste all of my breads,” Formicola remarked. The addition of 1/2 teaspoon each of garlic powder, chili powder, and cumin to melted butter may completely change a plain bun. Insert the butter mixture into the buns using a tiny kitchen syringe or a plastic pipette to ensure even distribution.

Use a panini press to revive stale or dry burger buns.

You have the option of pressing a fully constructed burger or only the bread. courtesy of Rus32/Getty Images Put that packet of old, dried-out burger buns to good use by pressing them through a panini press. Using a panini press, “you can squish any form of bread, including burger buns,” explained Formicola.

“It will contribute to the bun’s pleasantly toasted and chewy flavor.” While pressing a constructed burger may be the most convenient option, you may instead use a panini press to toast the buns on their own.

Add mayonnaise to your buns before grilling them.

A bun can be moistened and seasoned with mayonnaise. Getty Images / Stefan Cristian Cioata / Stefan Cristian Cioata In an interview with Insider, Chef Andre Alto of Pechanga Resort Casino explained how a dab of mayonnaise can breathe new life into store-bought hamburger buns. “Spread mayonnaise on both sides of the bread, using any high-quality brand you want. Next, using a flat-top grill, toast until golden brown on both sides, about 3 minutes each side “Alto expressed himself. This method is simple to adapt to your needs.

Try using garlic powder, chopped basil, or chili powder into your recipe.

Try steaming your burger buns on the stove.

It is possible to create your own steaming pot using only a perforated bowl, a pot, and boiling water. The addition of moisture to store-bought buns can help them become more supple and plump up stale buns, according to insiders. “Hot-dog stands steam their buns because it improves the flavor of the hot dogs they sell. You may complete the identical task at home in a matter of minutes “Alto said himself. To build a DIY steamer, take a perforated bowl, such as a colander, and lay it over a saucepan filled with a few inches of boiling water, allowing the steam to escape through the holes.

Steam the buns for a minute or two.

For a crunchy bun, use an air fryer.

Burger buns may be elevated with the use of an air fryer. Kevin Cabrera, head chef of The Save Mart Companies, told Insider that employing an air fryer can transform a plain hamburger bun into something delectable. The traditional and crispy texture we adore on a burger bun will be achieved with this process, according to Cabrera. “Because air fryers typically come with additional racks, you may use them to toast buns as well,” says the author. If the bread is already pretty soft and you desire a little crunchier bun, using an air fryer to bake burger buns is the ideal method for achieving this result.

Add toasted sesame seeds to the top of the buns.

Sesame seeds may give your burger a delicate crunch without overpowering it. Images courtesy of Lars Gennat / EyeEm / Getty Images The sesame seeds sprinkled on top of burger buns aren’t just for show. When properly cooked, they may contribute a great deal of flavor to a dish. As Cabrera explained to Insider, “toasted sesame seeds assist to bring out the flavor of yeast-based bread.” You’ll see what I mean when you try adding them to store-bought buns and see how something so tiny can make such a significant impact.” The sesame seeds are toasted in the oven by spreading them out on a baking sheet that has been coated with parchment paper and roasted at 350 degrees for about 10 minutes, or until they are golden brown.

A small layer of oil can be applied on the top of the bun to assist them in sticking to it.

Dress up the top of your buns with grated cheese and herbs.

The type of cheese you choose can have a significant impact on the overall flavor of the bread. Make a burger that’s particularly exceptional by stuffing your buns with aromatic herbs and cheese. Image via iStock To Cabrera’s surprise, “even your bread may come with toppings.” “Grate some parmesan cheese and sprinkle some herbs on top of the bread to give it a richer flavor.” Aromatic and tantalizing herbs like as basil, parsley, cumin, and thyme are ideal for infusing delicious taste and scent into your buns and bundt cakes.

Place the buns on the broiler of your oven for a few minutes to let the cheese melt more evenly. Something is in the process of loading. More:FeaturesChefsFreelancerFood It denotes the presence of an expanding section or menu, as well as the presence of previous and next navigation choices.

10 Actually Worthwhile Ways to Use Leftover Buns

Don’t let these surprise cookout basics go to waste because they’re so flexible. The situation is usually the same: you host a picnic and wind up with a handful of straggler hamburger and hot dog buns left behind. It’s possible that you have excellent thoughts of grilling out again the following weekend, but a few weeks later, you tend to always uncover the bag of sad buns hiding between cereal boxes and granola bars in the cupboard with an expiration date that’s gone past its expiration date.

See also:  How Many Hot Dog Buns Come In A Pack

Fortunately, you won’t have to throw out any more of your leftover cook-out bread due to these 10 creative ideas for repurposing your leftovers that don’t entail consuming any more of the burgers and dogs you’ve been savoring all weekend.

Homemade Breadcrumbs

All you need for these homemade “bun crumbs” is a couple of hamburger or hot dog buns plus a little salt and pepper. Bread crumbs, in addition to being a fantastic coating for chicken or pork cutlets, may be used to give a little crunch to a variety of other foods. Simply cook them in a pan with a little oil or melted butter over medium heat for a few minutes, tossing occasionally, then top with chopped herbs or grated cheese if you’re feeling fancy. Once toasted, use them to top pasta, vegetables (such as steamed broccoli or roasted tomatoes), salads, seafood (such as baked salmon) or fried eggs.

All-Purpose Croutons

A crouton cooked from scratch is a crouton worth eating. A delightful way to use up any leftover bread before it goes bad, crunchy, toasty, and buttery croutons are a delicious way to add flavor and heartiness to soups, salads, and other dishes. There is nothing more to do than cutting hamburger or hot dog buns into 1-inch cubes, mixing the cubes in melted butter with spices, and baking them. You may store the croutons in an airtight plastic bag in the refrigerator for up to 5 days or in the freezer for up to 3 months once they have been cooled completely.

Garlic Toast

Each and every household requires a quick and simple garlic toast dish to accompany beloved pasta dinners. Despite the fact that this four-ingredient dish is toasty, cheesy, and excellent for hectic weeknights—even better, you can easily substitute split hotdog or hamburger buns in favor of the whole-grain bread pieces. Prepare a full and fulfilling meal by serving it with One-Pan Chicken Alfredo or Eggs Poached in Tomato Sauce.

Breakfast Casserole

Breakfast casseroles and stratas are traditionally cooked with Italian or French bread, but here’s an imaginative way to use cubed hamburger or hot dog buns for the bread called for in the recipe. The use of leftover cookout bread isn’t always a flawless answer because commercial buns aren’t as crispy and hearty as other regularly requested breads-but leftover cookout bread is frequently a perfectly acceptable replacement and may surely come to your rescue when you’re in trouble.

Dishes such as Cheesy Sausage and Croissant Casserole or these Breakfast Casserole Recipes or these sweet French toast recipes can be made with the substitution.

Bread Pudding

Breakfast casseroles and stratas are often cooked with Italian or French bread, but here’s a creative way to substitute cubed hamburger or hot dog buns in place of the bread called for. The use of leftover cookout bread isn’t always a flawless option because commercial buns aren’t as crispy and substantial as other widely requested breads-but leftover cookout bread is typically a perfectly acceptable replacement and may surely come to your rescue when you’re in trouble. If you don’t want to make a casserole, try one of these breakfast casserole recipes or one of these sweet French toast recipes instead.

Pineapple Upside-Down Cake

This recipe is so brilliant that we’ve decided to put it in its own category all by itself. Using split hamburger buns baked with homemade caramel sauce and fresh pineapple slices, this 5-ingredient recipe creates a delicious twist on conventional pineapple upside-down cake in under 30 minutes. There is no way your visitors will guess that you are repurposing leftover barbeque items.


Don’t limit yourself to sourdough or whole-grain bread when making a warm, grilled sandwich; you may use almost any bread you have on hand, including hamburger buns. In addition to the buns, the recipe above calls for salami, fontina cheese, and pepperoncini, but the beauty of paninis is that you may use any sandwich components you have on hand to create your own customized sandwich. Make any of these cheesy and warmgrilled sandwich recipes with the substitute in place of the ham.


Think beyond sourdough or whole-grain bread when putting up a warm, grilled sandwich; you can use almost any bread you have on hand, even hamburger buns. In addition to the buns, the recipe above calls for salami, fontina cheese, and pepperoncini, but the beauty of paninis is that you may use any sandwich components you have on hand to create your own customized sandwich creation. Make any of these cheesy and warmgrilled sandwich recipes with the substitution in place of the traditional ingredients.

Easy Gazpacho

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.

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
  • BAKED GOODS/BREADS PRINT PIN RATE COURSE Cuisine:American Breads, hamburger buns, and rolls are some examples of what is meant by the term “bread.” 30 minutes for preparation Approximately 10 minutes of preparation time Servings:8buns Calories:218kcal

For topping

  • Course:Baked Goods/Breads PrintPinRate Cuisine:American Breads, hamburger buns, and rolls are some of the most common types of baked goods. Preparation Time: 30 minutes Preparation Time: 10 minutes Servings:8buns Calories:218kcal

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

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.

  • What a simple method to get started with yeast for those who are new to it!
  • 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.
  • They were just wonderful.
  • Last night, we enjoyed excellent hamburgers prepared by Costco using organic hamburger meat.
  • Chef John, you’ve done it again!
  • Put all of the ingredients in a large mixing bowl and set the bread machine to the dough cycle.
  • 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).

See also:  Where Can I Buy New England Hot Dog Buns

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.

Leftover Challenge: 8 Ways to Use Leftover Rolls and Burger Buns

You can bank on having extra burger buns and rolls at the end of a family reunion, neighborhood BBQ, or children’s birthday party. These eight delectable suggestions can assist you in using them up before they go bad. How Long Do Buns Keep Their Freshness? Commercial hamburger and hot dog buns are often soft for up to one week after being baked. It will only take a few days for freshly baked buns from the bakery area of your local supermarket to harden up. To keep them at room temperature, wrap them snugly in plastic wrap and store them at room temperature.

  • 1.
  • Bread puddings with a savory flavor are excellent side dishes.
  • Make things interesting by using components you already have on hand, such as prepared veggies for savoury variations and dried fruit and nuts for sweet versions of the recipes.
  • 2.
  • Cut the buns into 1/2- to 3/4-inch (1- to 2-centimeter) cubes and place them in a large mixing basin.
  • An additional sprinkle of grated Parmesan cheese or shredded cheese is often a great touch.
  • Alternatively, to make the best-tasting caesar salad croutons you’ve ever tasted, toast cubed bread in the fat rendered from a roast chicken until crisp.

Try it out: Bread that has been grilled Salad de Tomate 3.

Bring everyone into the kitchen and set up a topping bar so that everyone may customize their own dish.

Broil until golden brown on the sliced sides, brushing with olive oil.

Grilled Burger Buns are a tasty option.

Make a couple of sandwiches: To fill up buns, you don’t need to eat burgers and dogs.

You’ll have a good start on tomorrow’s lunch, and the flavors will have time to meld together before you serve it.

Kettle Chips with sea salt and malt vinegar flavoring.

Sandwiches with Sweet Peppers 5.

Simply combine or process cubed rolls in a blender or food processor until finely ground.

Add them to meatballs and meat loaf, season them with your favorite herbs and spices, and use them to wrap fried or baked chicken, veal or pig cutlets, or fish fillets in a light coating of melted butter.

Try it out: Crunchy Salsa Topping on Chicken Breasts Before you turn off the barbeque, cook any remaining rolls or burger buns to use with the dips and spreads you’ll be serving with the meal.

Serve them with Sensations by Compliments Hummus for a quick after-school snack or a pre-dinner munchie to satisfy their hunger.

Bake a strata: Instead of serving a quiche or a frittata for breakfast, serve this simple egg-and-bread dish instead.

It will only require a brief bake in the morning to be ready to serve.

Try it with: Mushrooms and Spinach Strata with Goat Cheese Prepare the stuffing: Stuffing is one of the most popular dishes during the holidays, and for good reason.

Stuffed veggies are a delightful way to add more filling to your meals, and these recipes are easy to modify to whatever ingredients you have on hand in the kitchen.

Try zucchini, eggplant, tomatoes, or any of your other favorite vegetables.

Try it with sausage and chestnuts. Dressing for Onions Any sort of bread (even gluten-free) will work in these ideas provided it is prepared in the same manner as the recipe, so don’t be concerned if you don’t have precisely what is asked for in the recipe.

Beautiful Burger Buns

Images can be hidden.


  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 Recipe

  • To use on the baking sheets, use a neutral oil, such as vegetable oil or nonstick cooking spray
  • 1recipe Chopped vegetables
  • Cold All-Purpose Enriched Bread Dough a little amount of all-purpose flour for dusting (optional)
  • 1 big egg
  • 1 medium egg 1 cup hulled sesame seeds
  • 3 tablespoons sesame oil


  1. Prepare the baking sheets by doing the following: Prepare two big baking sheets with a rim by lining them with parchment paper. Set the parchment paper aside after lightly brushing or spraying it with oil
  2. Using a cookie scoop, divide the dough as follows: Remove the dough from the refrigerator and turn it out onto a baking sheet. Scrape the dough out of the bowl and set it on a clean work surface to continue working. You may deflate the dough by pressing down on it with the heel of your palm to knock out the gas. The dough should be divided into 10 equal pieces, which can be done on a kitchen scale and using a bench scraper or a knife. (Each piece will be around 113 grams in weight.) If you don’t have a kitchen scale, you can estimate the weight with your eyes. Form the buns in the following ways: One piece of dough at a time, fold it over on itself several times to produce a flat surface, then collect the edges and squeeze them together to make a smooth bundle of dough that looks like a garlic bulb. Repeat with the other pieces of dough. Place it seam-side down on the work area and place your hand over it, palm just brushing the top and fingers softly cupping it and resting on the work surface. Repeat with the other half of the dough. Using your palm, carefully dragged over the surface, moving it in tiny, fast circles, the dough should come together. The friction created between the dough and the surface will assist in tightening the dome, resulting in buns that are uniformly round in shape. It is unlikely that you will need to add flour because the cold dough will be simpler to handle and less sticky, but if your dough is slightly warm or otherwise sticky, a small amount of flour will help to make it more manageable to handle. Continue with the remaining pieces of dough, then lay the balls on the baking sheets that have been prepared, 5 per sheet and evenly spaced
  3. Use a spray bottle, if you have one, to lightly spritz the baking pans with water, or simply sprinkle little water over the buns with your hands, to ensure that the buns are properly proofed before baking. Cover the baking sheets with plastic wrap and then with a moist kitchen towel to keep them from drying out. Allow the buns to remain at room temperature, undisturbed, for 1 1/2 to 2 hours, or until they have doubled in size and appear puffy and balloonlike. In the meantime, position one oven rack in the top third of the oven and another in the bottom third of the oven, and preheat the oven to 350°F. In a small bowl, whisk the egg until there are no streaks left, then set it away
  4. Test the buns by doing the following: To check if the buns have fully proofed, gently probe the surface of one with your finger after it has been exposed to some light oil. It should feel as if it’s full with air, should bounce back, and should retain a little depression made by your fingertip. If it doesn’t, cover them again and continue to allow them to rise, repeating the test every 10 or 15 minutes
  5. If it doesn’t, cover them again and continue to allow them to rise
  6. Bake the buns after brushing them with egg wash: Egg wash the tops and sides of the proofed buns generously before sprinkling the sesame seeds on top of the mixture. Place one pan on each rack in the oven and bake for 30 minutes. Bake for 18 to 22 minutes, turning each pan 180 degrees and from top to bottom after 13 minutes, or until the buns are puffy and thoroughly browned on the bottom. Remove the baking sheets from the oven and allow them to cool fully on them. Using a serrated knife, cut horizontally across the grain
  • The buns may be kept at room temperature for up to 5 days or frozen for up to 1 month if they are stored in an airtight container. Lightly toast to re-energize

40-Minute Hamburger Buns

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


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.


  • 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


  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.

See also:  How To Do Cute Messy Buns

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 portions, divide the dough into 8 portions and then shape the sandwiches however you want them to look. When you’re ready to dig in, don’t forget to pile 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 like to sprinkle sesame seeds or poppy seeds on top of our dishes. In order to incorporate seeds, brush warm buns with melted butter and top with your favorite toppings. This recipe can 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

Homemade hamburger buns are simple to create and will elevate the flavor of your burgers to a whole new level! With handmade buns, you’ll feel like you’re dining at a high-end burger joint, plus they’re also freezer-friendly!

What if I don’t have a stand mixer?

  • If you don’t have a mixer, you can still create these delectable buns. In a large mixing basin, whisk together the yeast, sugar, salt, and approximately 2 cups of the flour until well combined. Stir in the liquid mixture until it is completely incorporated. Add in the remaining flour 1/2 cup – 1 cup at a time, kneading each addition into the dough as you go. Repeat with the remaining flour. After all of the flour has been included, knead the dough for another 5 minutes or more. The dough should be beautiful and smooth when it is finished.

What kind of flour should I use? Can I make them gluten free?

  • To get the greatest results from this recipe, use all-purpose or bread flour. Gluten-free flours are entirely distinct and, in most cases, cannot be substituted for regular flour. Consider using a flour mix such as Cup-for-Cup, which is particularly intended to substitute normal flour.

Can I freeze these buns?

  • Yes, you may store these buns in the freezer for later use. Make care to allow your hamburger buns to cool completely before freezing them. Keep the frozen vegetables in an airtight resealable freezer bag to avoid freezer burn. When stored in the freezer, they will last for 1 to 3 months. Taking it out of the freezer and allowing it to defrost at room temperature for 2 to 3 hours is all it takes to thaw.

Try these delectable recipes to see how good your buns are:

  • 7 Secrets to the Perfect Burger
  • Juicy Turkey Burger
  • Queso Fundido Chorizo Hamburger
  • Best Homemade Sloppy Joes
  • Santa Fe Chicken Sandwiches
  • And many more recipes.

Follow along with Rachel as she walks you through every step of this recipe in the video below.

It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. YouTube, Facebook Watch, and our Facebook Page, as well as right here on our website with their accompanying recipes, contain the whole collection of recipes.

Homemade Hamburger Buns

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

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

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

Hamburger Bun Recipe Ingredients

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

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

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

How to Make Hamburger Buns

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

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

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

Recipe Tips

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

Hamburger Buns Serving Suggestions

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

  • On page 173 of Love and Lemons Every Day, you’ll find the Best Veggie Burger, as well as Black Bean Burger, Portobello Mushroom Burger, BBQ Jackfruit Sandwiches, and Chickpea Harissa Veggie Burgers.

Homemade Hamburger Buns

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

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

for topping

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

To make the dough, start with the ingredients listed below. Proof for 5 minutes or until frothy in a small mixing basin by combining water, yeast, and 1 teaspoon of the sugar. To make the dough, combine the flours and salt in the bowl of a stand mixer fitted with the dough hook attachment. Briefly combine the flours, then add the remaining sugar, butter, egg, and yeast mixture, mixing until everything is well combined. Toss the dough on a medium-low speed for 5 to 7 minutes, until it is smooth and well-formed around the dough hook.

Turn out the dough onto a clean work surface and use your hands to make a ball, which you will place in a large mixing bowl.

Cover with plastic wrap and leave aside in a warm place for 1 hour, or until the dough has approximately doubled in size; or Place parchment paper on a large baking sheet and set aside.

With one hand cupped over the tabletop, roll each piece into a ball until it is uniform in size.

1 hour after covering with plastic wrap, remove the plastic wrap and continue baking.

Allow to bake for 15 to 18 minutes, or until the tops are softly golden brown.

Re-bake for an additional 13 minutes after brushing with the egg wash and topping with sesame seeds.

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