Homemade Hamburger Buns

042I wish I had thought of making homemade hambuger buns a long time ago. Some of the ones that they sell at the supermarket just do not cut it when it comes to something that is extra juicy. They disintegrate very quickly.

I used these when I made some sloppy Joes. They really sopped up all the juice and were actually fantastic with a regular cheeseburger.

The only draw back is that they don’t last very long. I had a few left over and within a day or two they began to mold. I guess it is because they do not have the additives that the store bought buns have.

Either way, I think I will make a batch of these and freeze them and enjoy them with a burger. All you need to do is defrost these a day before you want to use them. They are fantastic frozen or not.

You dont have to use these just for burgers or sloppy Joes. I have enjoyed them with Egg Salad, Roast Beef and even Pulled Pork Barbecue. That is how versatile these little gems are.



Homemade Hamburger Buns


1 tablespoon dry yeast

1/2 cup warm water

1/2 cup milk

1 medium egg

2 tablespoons oil

2 tablespoons white sugar

1 teaspoon kosher salt

3 cups all purpose flour

1 tablespoon butter


In your stand mixer combine yeast and water. Allow it to sit until the mixture becomes bubbly.

In a separate bowl combine milk, egg, oil, sugar and salt.

Add this mixture to the yeast mixture and using the dough hook stir it around. Add the flour and kneed for about 5 minutes.

Remove the dough from the hook and allow to rise in the mixer bowl covered with a towel until doubled in size. This should take about an hour.

Flour your work surface and put the dough on it. Divide the dough into 8 pieces. Shape the dough into balls and place on a cookie sheet.

Allow to rise again about an hour until the are puffy and look like the size of hamburger buns.
Preheat your oven to 375 degrees.

In a small bowl melt the butter in the microwave for about 10-15 seconds. Brush the buns with the butter just before baking them.

Bake the buns until golden 15-20 minutes.

Allow to cool before using. You can make these a couple of days in advance. You can also freeze them for three months.

Peace be with you,