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Hamburger or Sandwich Buns or Hot Dog Buns

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“What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)”
3hrs 20mins

Ingredients Nutrition

  • 6 cups flour
  • 1 tablespoon salt
  • 14 cup sugar
  • 2 cups water (warm)
  • 1 tablespoon yeast
  • 2 eggs, well beaten
  • 1 cup oil


  1. Dissolve yeast in water with a pinch of sugar.
  2. Mix in with other ingredients.
  3. Knead for 10 minutes on a floured surface.
  4. Let rise until doubled in bulk (about 45 minutes).
  5. Punch down and let rise again.
  6. Punch down and form into bun shapes (hamburger or hot dog).
  7. Make them on the small side as they do raise a little more when you bake them.
  8. Let rise until double.
  9. Bake at 375 degrees for 20 minutes.
  10. Let cool until just warm to the touch; place in a sealed bag to soften crust.
  11. Makes 16-20 hamburger rolls.
  12. NOTE: I usually cut this in half.
  13. Double wrap and freeze any remaining ones.

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