These hamburger buns were a regular recipe my mother used to make. They look lovely, are fluffy and light, and are quite simple to prepare. Every time I make these, I receive raves. They make wonderful sandwich rolls, so give it a try!
| Prep Time: | 2 hrs |
| Cook Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 buns |
Ingredients
- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- 5 ½ cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg yolk
- 1 tablespoon water
Instructions
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 315 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe for hamburger buns. No changes made, they came out perfectly fluffy.
I thought this would be too sticky, I had to use wet hands for any handling of the dough. These were wonderful though, in the end. Great texture and taste. I have made these twice and this recipe worked both times. A keeper!
Like others have said below, unfortunately the recipe is off. Way too much flour. If I made it again, I’d likely go with 3-4 cups of flour and see what happens. I will probably go with another recipe. Really disappointed that I wasted ingredients. This recipe should be taken down and retooled. ☹️
These have become my go-to buns. They are a favourite of everyone I’ve made them for. The recipe makes me seem like an experienced baker even though I’ve only been baking for a year. 🙂 The only thing I do differently is start with 4 cups of flour and then add more if I need to. I live in a very dry climate at a fairly high altitude so if I started with the full 5 1/2 cups of flour, I would have little stones instead of delicious, chewy buns. I have also recently started putting 1 tbsp of Everything But The Bagel seasoning in right at the end of the kneading. Makes for even more delicious buns! I love this recipe!!!
I would give this a zero if possible. I am a accomplished baker followed recipe to a “T”, no rising (water was not to hot or cold , did not cook all they thru, tasteless, water was not to hot or cold. I will try to cook these again and I will try anything from this submitter as all all I did was waste time and materials. in short these are the worst bun or bread derivitive I have ever cooked in 30 plus years.
One of the worst recipes I’ve ever tried. The dough is as hard as a rock. Currently waiting over 15 minutes and it hasn’t risen. My ingredients are fresh and well accurately measured hence not a user error. I’m not interested to re-try nor would I recommend it to anyone.
yumny
I have made this recipe for a few years now. It is a great recipe, comes out good every time. Takes some practice to get them “flat” enough! It’s my go to for burger buns, my husband won’t eat anything else. I also have a stand mixer which makes it way easier!
I followed the recipe made no changes, results were terrible! tough little hard buns! I love to bake, my breads always bake nicely Not this one!! Waste of ingredients. this is the first time I have rated a recipe on this site..but i had to because it was that bad!
Came out perfect. All were gone by the end of dinner.
I will NEVER buy a hamburger bun again! I love the firm crust that holds up when I load my hamburger with lots of toppings. They were beautiful and tasted great. I proofed my yeast in the warm liquid mixture; other than that I followed the recipe as written.
These buns came out so soft and delicious. My family loved them!
The buns were a little too dense for me, however the flavor was good and worked well with burgers. I made 10 buns. I’ll try again with less flour.
These were great! They will be my new go to recipe.
These rolls were like Nirvana for burgers. Will always make them from now on, using my Breadman bread machine as the dough cycle. thanks!
Because I am salt sensitive, I decreased the amount to 1 teaspoon. I also omitted the egg wash as I prefer to brush fresh bread with butter when it comes out of the oven. I like a soft bun. These turned out great!
I have a bad habit of reading all of the reviews while I’m literally baking the thing I’m trying. The dough was really silky and beautiful, so I didn’t question how much flour I’d used. Unfortunately, these came out as rolls, not buns. I was trying to find a super light, fluffy bun to use for leftover sloppy joes as I didn’t want to go out during quarantine for more. Mine were dense enough that the sloppy joe mixture just shot out the sides when I pressed down on the sandwich, lol. I will try these again with much less flour as other reviewers have suggested.
They turned out a little more dense than I was hoping for but regardless, they were very tasty and looked great. I think less flour and more rise time would have helped. Next time I’ll try adding the 3.5 cups to start and slowly add more until the dough is pulling away from the bowl.
I’m not a baker and don’t know how to ‘read’ the dough. I made as directed exactly and they turned out looking good but didn’t rise enough and had a dense texture like a bagel. Good flavor though. I think I would start by adding 4c flour to the kitchenaid mixer and slowly add more as needed to maintain a stickier texture. I made half hotdog and half hamburger buns. Was really good with a hot dog. Will try again.
I used the same amount of bread flour instead of all purpose flour and it made it so much better!
I made this and it was my first time baking anything bread!! It turned out awesome!!