Easy and Delicious Hamburger Buns for your Cookout

Have you ever wondered how to make hamburger buns? This hamburger bun recipe isn’t too difficult, it’s a matter of waiting for the dough to rise. You can knead it by hand, in a food processor or a stand mixer. I’ll show you a video below on how to go through the process.

This is a recipe that was made without the use of milk and butter. You can substitute in equal amounts the water for milk or cream and the oil for butter. The main reason I decided on water and oil instead of milk products was the fact even though we throughly enjoyed the taste, we found the milk products would cause the bread to “crack” under pressure.

They simply didn’t hold up to toppings well, especially sauces like mayonnaise, mustard and ketchup. The bread became soggy and that’s not desirable when you want to enjoy the hard work you put into making a nice cookout for your friends and family. You want a soft, but sturdy roll that will hold up to piles of lettuce, tomatoes, onions, cheese, pickles and the like. The only way I’d recommend using butter and milk for this recipe is if you are going to have a plain burger. Then it wouldn’t pose a problem as it would hold up just fine.

If you enjoyed making these hamburger buns, why not try hotdog buns next? After all, a cookout isn’t complete without hotdogs.

This video should help you with the process of making these delicious hamburger buns. They will make 6 good sized hamburger buns or 5 extra large ones.

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Hamburger Buns

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This is an easy recipe to do and takes your grilling days up a notch by having fresh baked bread to show off those hamburgers. Soft and fluffy, but sturdy enough to hold all your favorite toppings.

Prepare: 20 minutes mins

Bake: 15 minutes mins

Additional TimeRest Time: 3 hours hrs

Total: 3 hours hrs 35 minutes mins

Servings: 6 buns

Ingredients

• 2 cups (300g) flour
• ½ cup (120mL) water
• 1 large (50g) egg
• 2 tbs (30mL) oil
• 2 tbs (25g) sugar
• 1 tsp (3.5g) yeast
• ½ tsp (2.5) salt

Instructions

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• In a large bowl, add all dry ingredients and stir.
• If desired, dissolve yeast into warm water and let sit for 5 minutes. Add all wet ingredients into the bowl and stir until a shaggy dough forms.
• Knead from 5 – 10 minutes or until the dough is easily stretched without tearing and no longer sticks to your hands.
• Place in a bowl and cover. Let rise until at least double in size, about 90 minutes to 2 hours.
• Remove from container, knock down the dough and separate into 6 pieces for medium sized (or 5 for extra large buns.)
• Press into disks the size of your hamburger, about 4 1/2" (11.5cm) in diameter.
• Place on a lined or well greased baking sheet 1/2" (1.25cm) apart and cover with a dry cloth or cling wrap coated with oil or spray. Let sit 45-60 minutes or until double in size.
• When there is 15 minutes left on the second rise, preheat the oven to 375F (190C.) Remove cover.
• Bake 15 minutes. Cool on a wire rack for about 1 hour before slicing.

Notes

If you are having difficulty learning how to knead sticky dough, feel free add up to 1/3 cup flour.  

An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you’re using active dry yeast, modern varieties generally don’t need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.

Always check the manufacturer’s instructions on your yeast package for the best results.