I had tried, on several occasions, to make whole wheat hamburger buns. My results were generally, flat and crumbly. Mark and the children gallantly ate them, but I have a kind family.
That was before this recipe. This was sent to me by a good friend from Florida and produces wonderful, company worthy hamburger buns every time, even when my easily distracted, second daughter makes them. They are super easy to make, look lovely, and taste amazing. You will never want to go back to those preservative filled store bought buns again. Unless of course you are going to be feeding several hundred people.
Hamburger Buns in 30 minutes:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar or 1/2 cup honey
6 T. active dry yeast
1 T. salt
3 eggs, beaten
10 1/2 cups white or wheat flour (For company we usually use 4 cups wheat to 6 bread flour then add bread flour as needed, but this is wonderful with all whole wheat.)
Mix first 4 ingredients and let rest for 15 minutes. It should get sponge and get bubbly. Add remaining ingredients. Mix, then knead for 5 minutes. Preheat oven to 425. Roll out to 1/2″ thick. Shape immediately. I use the ring from a wide mouth canning jar for hamburger buns. You could also make child size buns. Let rise for 10 minutes. Bake for 10 minutes or until done.
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I may try that, it sounds easy enough! Thanks for sharing.
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Will definately try them. I don’t love my bun recipe.
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I am going to try that–I currently use a “40 minute bun recipe” from tasteofhome.com that is pretty good too! How many buns would your recipe make? you need considerably more than we would, unless they freeze well…
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I love to bake, but have never had much luck with hamberger buns. I will be sure to try these, they look really good. I will cut in half since I only have two kids left at home(sniff). I have been trying to phase out the factory foods from our diet and we have been buying buns because I haven’t found a good alternative.
Thank you again! I really love your blog:)
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Kimberley,
Hi my friend! I was thinking of trying your hamburger bun recipe. How many buns does your recipe make?
You know we go to your website every day??? The girls are really enjoying it. Love ya!
Renee
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Kimberly Reply:
April 20th, 2009 at 5:01 pm
I’m not sure exactly how many buns this recipe makes. It is a lot! It will feed our family around 3 or 4 times, so probably 30-40 buns depending on how large you make them.
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Just made them! I only did a HALF batch (it made 27 med. sized buns) to see how they would do for me. WONDERFUL! This recipe is definitely a KEEPER. Much better than the recipe I used. We are having them for supper. Thanks for sharing this with me! Love you guys!
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Oh wow, I am going to try these as well. I was also wondering how much this recipe made, but I saw another comment and I will probably half them and freeze some as well.
Thank you for posting it!
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I have made these several times since K posted this and they are wonderful!!!!! I did want to share that I only had instant yeast on hand and found that it will work fine – you just do NOT need to dissolve instant yeast. Just toss it in with the flour and mix – eliminating the 15 min. bubble step! Thanks for a great tasting bun…no more store bought!
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Thanks, I’m always looking for new bread recipes. I too have tried homemade buns with limited success, and being vegan doesn’t help the matter. I am going to try your recipe with egg replacer and see how it goes…Kim
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Yum ~ yum ~ yum!
When I made them I thought they looked like they would be too small, but they fit the patties perfectly. Family loved them! Used the leftovers for fried egg sandwiches the next day. Made them again last night, not for burgers but to serve alongside Musgo soup.
Thanks, MomStarr, for the instant yeast tip. Makes this already quick recipe almost instant!
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I just made these today! They turned out awesome!
Super simple to make as well.
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I always make our own, and I have a fabulous recipe. But I’ll print this one and try it.
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Do you knead these by hand or with a mixer? That makes a big difference in the length of kneading time and I would hate to mess it up the first time out. Thanks so much!
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Raising Olives Reply:
November 12th, 2009 at 5:34 pm
We knead by hand.
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I made them. They looked great. But I think mine were too heavy. I did use some wheat flour and oat flour in place of some of the white, which would explain it. I plan to try them again though using only white flour. I’ll also use sugar rather than honey, too.
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Kimberly @ Raising Olives Reply:
December 14th, 2009 at 3:47 pm
All my previous attempts were whole wheat with honey. I think using the white flour is really the key to getting that light fluffy yummy. Not so healthy, but really tasty.
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I tried your recipe about a month ago and loved it. They turned out great. I did half the recipe and had too many, so I froze the leftovers. I was so happy with how they defrost. Thanks for the post!
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Kimberly @ Raising Olives Reply:
January 5th, 2010 at 7:17 pm
It is a big recipe. Glad to know that they freeze well.
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These did not come out right for me
I’m bummed! They are great dinner rolls, but not even close to what your photo looks like and they are too heavy to be hamburger buns. I don’t know what I did wrong.
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Dawn Reply:
January 26th, 2010 at 12:33 am
Did you let the yeast sit in the water and sugar for 15 minutes? It does need to proof a little…also, if you are halving the recipe (or cutting it in thirds, as I did) make sure the measurements are as close to accurate as possible! Try it again, it’s really worth it. Good luck!
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Kimberly @ Raising Olives Reply:
January 27th, 2010 at 8:28 pm
Ashley – I’m not sure what type of flour you used, but we typically use 4 cups whole wheat and 6 cups bread flour. If we use more WW they end up heavier and not as nice for hamburger buns.
I hope that you can figure it out. We’re currently having problems with our regular whole wheat bread and just haven’t been able to figure it out.
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Hi! This bun recipe was great…and so versatile! I’ve also used it for garlic bread. Roll the dough about 1/2 an inch thick, brush with garlic butter and slice before baking! Truly fantastic, thank you so much for the recipe. We ate the buns on our sloppy joe’s tonight!
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These really are fast, I am making them tonight, they are baking as I am typing this, Hope they taste as good as they look, Got to go…
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We love Homemade Burger buns at our house and yours look so yummy! They are so delicious and the kids get really excited when I make them. They are so simple, my kids have made them before. I’ve used a recipe from King Arthur Flour Company called Moomie’s beautiful Burger Buns and have made them with wheat before, but as you stated they are somewhat heavier. I don’t use a bread machine because I love to feel the dough in my hands, so I don’t always pay attention to how much flour I put in – just do it until it “feels” right! Drives my family nutty!
We love to cut ours in half and grill them. I’ve heard you can make hot dog buns from this as well, but we don’t eat that many hotdogs.
http://www.shaboomskitchen.com/archives/bread/moomiesrolls.html
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I only realized after mixing ingredients I only had 3 packs of yeast. So I just continued with it to see how it turned out. Well it taste like fresh bread and not buns but at least it’s edible except for the rising pan that was awaiting the space in my little oven. ((kids decided to dump a little water..note to self: don’t leave bread alone in kitchen)) thank you very much. Since I’m pregnant and I love white bread more than wheat for some reason…this kind I can deal with.I did it with bread and wheat but the bread flour is made with wheat so I’m getting enough for sure. I’ll be make some more for the freezer. This time I’m waiting till kids are asleep.
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These were perfect, thanks! Used 2tbsp of flax seed ground up and 5tbsp of water to replace the egg, also used honey and they still turned out great! Was able to get 12 large hamburger buns and 4 hot dog rolls out of half the recipe, so quick and so much better than the store bought stuff. Yummy!
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I’m very excited about this. My hubby’s birthday is Thursday and he requested a “gourmet” chili dog dinner. I thought of this recipe for buns. Do you shape these differently when you make hot dogs? Thanks!
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These are the BEST buns I’ve ever made. I tell all my friends they have to make them. I cut the recipe in half, using 1 egg is perfect, knead for 3 minutes on 2 in my KitchenAid mixer. I turned down the oven to 400 and cooked for 3 minutes longer. Get 20+ buns of various sizes. (For our various size people in the family.) The little ones love having their “own” bun without cutting it in half. My kids say the leftovers make the best ham buns for lunch too and they don’t taste stale like store-bought. Thank you for such a wonderful recipe.
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I can’t wait to try these!! I’ve been looking for a burger bun recipe. Think I’ll put bison burgers on the menu for next week!!
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I can’t wait to make your recipe but I have to question whether I am to use 6 Tablespoons of yeast and 1 Tablespoon of salt or am I to use 6 teaspoons/1 teaspoon? Thanks
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Kimberly @ Raising Olives Reply:
July 28th, 2010 at 5:19 pm
Thanks Donna. It should be tablespoons of both.
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