(Including a Whole Wheat Version)
Homemade hamburger buns in an hour? Yes, indeed! I have also included a whole wheat version. They are fluffy and taste fresher and better than store bought These are so simple to make, and I’ll even show you how!
One week after sharing how to make hot dog buns, in an hour, I’m finally able to share how to shape the same recipe into hamburger buns.
I promised to post a tutorial on how to make hamburger buns from the hot dog bun recipe that I shared. It just didn’t seem like it would be enough. Then, I had an idea– why not modify the recipe to be a whole wheat version?
It worked! Once again, the rolls were ready in less than an hour. For those of you who think you are yeast-challenged, I hope that you will reconsider. This recipe is so easy to make, and tastes much better than commercially burger buns. The aroma of fresh baked bread– you can’t buy that!
When I made the hot dog buns, I mixed and kneaded the dough by hand. Sometimes, I like using my hands. It feels a bit therapeutic. This time, I used my Kitchen Aid Stand mixer to mix and knead the dough. It worked great! Cut the dough into twelve pieces to shape them into hamburger buns.
Once the rolls were shaped, gently flatten a bit, covered with a towel and place into a warm draft-free place. (Before I bought a proofing box, I’d warm my oven for 2 minutes, then turn it off). I had beautifully risen rolls in 20 minutes. Yes, 20 minutes! Brush on a little egg wash and then sprinkle with either sesame seeds or poppy seeds.
12 minutes later, the hamburger buns are baked to a golden brown and ready to be enjoyed.
I made a whole wheat version, and decided to photograph how to shape the rolls. There’s no need for perfection, here. I simply stretch the dough into a rough square, then fold over the edges to the center…
Then grab the middle and twist. Place the roll, twisted side down, and gently roll the dough and shape the sides into a hamburger bun.
Brush on an egg wash and sprinkle with sesame seeds. Pretty!
TASTING NOTES: I already knew that the unbleached white flour version of this bun recipe was a keeper, since I’d made both the hot dog and hamburger bun version (for the Hawaiian Bullseye Burger). I wanted a whole wheat version that wouldn’t be too heavy. Success! The bun was really tender, with the perfect balance of whole wheat and white flour. In case you were wondering if you could use just all-wheat flour… I would say “no”. I tried that once, a long time ago, and my bread was as heavy as a hockey puck.
I’m giving you a recipe card for either the white flour or whole wheat flour version. For the record, I prefer to use King Arthur Flour. Their products are non-GMO and the flour isn’t bleached (you would be horried at the process that is done to make bleached flour– trust me). I used Fleischmann’s Rapid Rise Yeast.
The Best Hamburger Buns – In an Hour
Homemade hamburger buns in an hour? Yes, indeed! These are so simple to make, and I'll even show you how! I even have a whole wheat version.
Servings: 10 rolls
Calories: 279kcal
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter
- 4 1/2 cups all-purpose flour or bread flour
- 2 1/4 tsp Instant yeast (I used Fleischmann's Rapid Rise Yeast)
- 2 tablepoons white sugar
- 1 1/2 teaspoons salt
- 1 egg
For the "wash" (to give a shiny finish to the rolls)
- 1 egg whisked
- 1 to 2 tablespoons poppy or sesame seeds (optional)
Instructions
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1-3/4 cup flour, yeast, sugar and salt.
- Mix milk mixture into flour mixture, and then mix in egg.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth– 5 to 8 minutes.
- Divide dough into 10 to 12 equal pieces.
- Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a lightly floured surface and gently roll around (folded side down) and then gently shape the sides into a round shape.
- Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the “proofing” of your dough.
- Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together.
- If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds.
- Cover with a clean tea towel, and let rise for 20 to 25 minutes. Very gently, with the flat of your hand, press the risen dough to flatten the dough a bit (otherwise they'll bake as large round balls). Be very gentle!
- Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.
- Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5-10 minutes.
Notes
Recipe source: AllRecipes.com
Nutrition
Calories: 279kcal | Carbohydrates: 45g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 414mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Calcium: 55mg | Iron: 3mg
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
Homemade Whole Wheat Hamburger Buns
Whole Wheat homemade hamburger buns in an hour? Yes, indeed! These are so simple to make, and I'll even show you how!
Servings: 10 rolls
Calories: 254kcal
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter
- 1 3/4 cups whole wheat flour King Arthur Flour recommended
- 2 1/2 cups all-purpose flour* or bread flour. King Arthur Flour recommended
- 2¼tsp 2 ½tsp Instant yeast (I used Fleischmann's Rapid Rise Yeast)
- 2 tablepoons white sugar
- 1 1/2 teaspoons salt
- 1 egg
For the "egg wash" (optional)
- 1 egg whisked with 1 Tbsp water
- 1 to 2 tablespoons poppy or sesame seeds
Instructions
- In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.
- Mix milk mixture into flour mixture, and then mix in egg.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth– 5 to 8 minutes. Divide dough into 10 to 12 equal pieces.
- Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a lightly floured surface and gently roll around (folded side down) and then gently shape the sides into a round shape.
- TIP: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the “proofing” of your dough.
- Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. Very gently, with the flat of your hand, press the risen dough to flatten the dough a bit (otherwise they'll bake as large round balls). Be very gentle!
- If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes.
- Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.
Notes
Recipe source: Adapted from Allrecipes.com
Nutrition
Calories: 254kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 414mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 229IU | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
I've never thought it was worth the trouble to make my own hamburger buns, but if it only takes an hour, and they look this good, I'm definitely going to reconsider!
As with the dog buns these looks great and I look forward to my baker trying them.
Your hamburger buns are so perfect!! Definitely impressive.
So wonderful to have a "from scratch bun" recipe! Really not a fan of those grocery store types.
I started making rolls for sandwiches and am so spoiled now. They are so easy to make and so much better than store bought. Your tutorial is excellent, Debby, and should encourage many readers to try them. They smell so delicious when they are baking.
I wonder if I could pull this off, I have a phobia with yeast! They look wonderful Deb!
Your hot dog and hamburger buns are beautiful! You make it look so easy. Thank you. I will give it a try!
Great buns! 😋. I am a beginner in bread making; I felt so accomplished after making the whole wheat buns.
My family enjoyed them!
Thank you so much for the easy and tasty recipe! Can’t wait to try more of your dishes!
Thank you for the positive feedback, Suzanne! These really are simple to make, and a lot better than the store bought ones. I’m happy to see one positive thing with the COVID-19 situation, is that people are suddenly wanting to learn how to bake bread. It’s so much fun and very rewarding.