Community Pick
Hamburger or Sandwich Buns or Hot Dog Buns
"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)"
photo by Marg (CaymanDesigns)
- Ready In:
- 3hrs 20mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
directions
- Dissolve yeast in water with a pinch of sugar.
- Mix in with other ingredients.
- Knead for 10 minutes on a floured surface.
- Let rise until doubled in bulk (about 45 minutes).
- Punch down and let rise again.
- Punch down and form into bun shapes (hamburger or hot dog).
- Make them on the small side as they do raise a little more when you bake them.
- Let rise until double.
- Bake at 375 degrees for 20 minutes.
- Let cool until just warm to the touch; place in a sealed bag to soften crust.
- Makes 16-20 hamburger rolls.
- NOTE: I usually cut this in half.
- Double wrap and freeze any remaining ones.
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Reviews
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It's a fairly simple recipe, however the dough didn't rise quite as much I'd expected, and the sandwich buns (to me) look more the size of supper rolls than something you could put a burger between. The dough was also very sticky when I tried to get it out onto the floured surface. Don't make them on the small side or you won't have big enough hamburger buns! -
I just made these buns/rolls for the second time. My DH says it is the best roll recipe that I've ever tried, so I would give more stars if I could! I put the ingredients in my bread machine on "dough" setting and let it do the work of the kneading, then flattened them, cut with a glass dipped in flour, let them rise, baked and they were GREAT! We ate some as sandwich buns and more as dinner rolls. Thanks so much for this great keeper recipe! -
These went together very quickly. Came out very dense though. Not sure what I did wrong. Maybe should have started the yeast in warm water first. Tasted great just a little heavy -
Great flavor to the bread, nice sturdy roll that can hold a burger without falling apart. I will absolutely be making these again!!
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Substantial bun, holds up to a hamburger nicely and feels like restaurant-quality fare. I added an onion (chopped, sauteed and cooled) and dried onion flakes to the dough before the risings. To make the recipe with one package of yeast (meaning 2 1/4 tsp. or 3/4 tbsp.), scale the recipe to serve 12-15; the rest of the ingredients scale down easily - and conveniently leave 1/2 an egg for an egg wash. The dough was extremely easy to handle. However, the buns didn't rise as much as I'd hoped even with three 45-minute rises with new yeast, and they were a bit on the dry side. Will replace one cup of water with millk next time and add a bit more liquid next time to see how that affects texture and moisture level.
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Tweaks
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I used double the yeast in the recipe. They raised better :) -
Substantial bun, holds up to a hamburger nicely and feels like restaurant-quality fare. I added an onion (chopped, sauteed and cooled) and dried onion flakes to the dough before the risings. To make the recipe with one package of yeast (meaning 2 1/4 tsp. or 3/4 tbsp.), scale the recipe to serve 12-15; the rest of the ingredients scale down easily - and conveniently leave 1/2 an egg for an egg wash. The dough was extremely easy to handle. However, the buns didn't rise as much as I'd hoped even with three 45-minute rises with new yeast, and they were a bit on the dry side. Will replace one cup of water with millk next time and add a bit more liquid next time to see how that affects texture and moisture level.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
