Hamburger Buns Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE HAMBURGER BUNS

I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h45m

Yield 8

Number Of Ingredients 11



Homemade Hamburger Buns image

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  • Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  • Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  • Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
  • Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
  • Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
  • Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g

1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)
1 pound all-purpose flour, or as needed - divided
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed

40-MINUTE HAMBURGER BUNS

Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7



40-Minute Hamburger Buns image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg, room temperature
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

BURGER OR HOT DOG BUNS

This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.

Provided by Sally

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h30m

Yield 12

Number Of Ingredients 8



Burger or Hot Dog Buns image

Steps:

  • 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.
  • Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  • For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g

1 cup milk
½ cup water
¼ cup butter
4 ½ cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt
1 egg

BELLE'S HAMBURGER BUNS

My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!

Provided by LemonLush

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h20m

Yield 12

Number Of Ingredients 9



Belle's Hamburger Buns image

Steps:

  • 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 245.8 calories, Carbohydrate 46 g, Cholesterol 23.8 mg, Fat 3.3 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 315.4 mg, Sugar 2.2 g

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

HAMBURGER BUNS

This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.

Provided by Claire Saffitz

Categories     breads

Time 7h45m

Yield 10 buns

Number Of Ingredients 5



Hamburger Buns image

Steps:

  • Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
  • Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
  • Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
  • Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
  • Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
  • Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
  • Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

Neutral oil, such as vegetable, or nonstick cooking spray, for the baking sheets
1 recipe All-Purpose Enriched Bread dough, chilled
All-purpose flour, for dusting (optional)
1 large egg
3 tablespoons hulled sesame seeds

EASY HAMBURGER BUNS

This recipe came with King Arthur's hamburger bun pan I purchased. Not as super soft as store bought buns, but I like these much better. I use my automatic bread machine (ABM) to make these using the dough cyle for kneading and forming them separately. If you are using the ABM, you can add all ingredients in the machine while it heats up except the milk/butter mixture. When it starts to knead, add the milk/butter mixture in and let the machine complete the dough cycle and proceed with step 3.

Provided by Rinshinomori

Categories     Yeast Breads

Time 15m

Yield 6 buns

Number Of Ingredients 10



Easy Hamburger Buns image

Steps:

  • Warm the milk and butter together just until the butter starts to melt.
  • Place all of the ingredients into a mixing bowl. (I use my bread maker dough cycle here). Stir to combine, then knead the dough until it's smooth and elastic, about 10-15 minute. Add a bit of additional flour or water if needed.
  • Place the dough in a lightly greased bowl, turning to coat all sides. Cover it with lightly greased plastic wrap, and let the dough rise until it's doubled in bulk.
  • Turn the dough out onto a lighly floured work surface and divide it into six pieces. Roll each piece into a smooth ball and place it in the lightly greased pan.
  • Cover the pan let the buns rest for 10 min, then press each to flatten the top. Cover and let it rise until puffy, about 1 hour.
  • Mix beaten egg white with 1 T water.
  • Just before baking, brush with the egg white water mixture and sprinkle with sesame seeds. Bake the buns in a preheated 375 F degree oven for 15 to 20 minutes or until they are golden brown.
  • Remove from oven and let cool on a rack before slicing in half horizontally.

1 cup milk
4 tablespoons butter, soft
3 cups all-purpose flour
1 1/4 teaspoons salt
2 tablespoons sugar
2 teaspoons yeast
1 teaspoon dried onion flakes (optional)
1 egg white, beaten
1 tablespoon water
sesame seeds, for sprinkling

HAMBURGER BUNS

Delicious hamburger buns! Homemade and fresh! Easy to make and economical, these buns will make your dinner guests feel extra special.

Provided by CHEERON883

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 40m

Yield 25

Number Of Ingredients 7



Hamburger Buns image

Steps:

  • In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
  • Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 26 g, Cholesterol 1.6 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 216 mg, Sugar 3 g

2 cups warm milk (110 degrees F/45 degrees C)
¼ cup margarine, melted
¼ cup warm water
¼ cup white sugar
2 (.25 ounce) packages instant yeast
2 teaspoons salt
6 cups all-purpose flour, or as needed

HAMBURGER OR SANDWICH BUNS

Provided by Food Network

Yield 10 buns

Number Of Ingredients 18



Hamburger or Sandwich Buns image

Steps:

  • To set up: Brush a 5quart bowl with melted butter and set aside to rise dough.
  • To assemble dough: Heat the milk with the butter and pour it into a large mixing bowl. Add 1/2 cup warm water and the shortening. Add the sugar, salt, egg and yolk. Mix well. Dissolve the yeast in 1/4 cup warm water with a pinch of sugar. When the yeast is dissolved, add it to the mixing bowl, along with enough of the sifted flour to create a dough that is not easily stirred. Turn dough out on to a floured work surface and knead until smooth and elastic, adding only as much flour as needed to keep dough from sticking to your hands and work surface. When correct texture has been reached, place dough into the greased bowl. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draftfree spot for 2 hours.
  • Note: You will not need all of the flour. Save the remaining flour as your dusting flour when shaping your buns.
  • To rise dough twice: After 2 hours has elapsed, uncover dough and punch it down several times. Turn over in the bowl. Recover bowl and let rise 1 hour more.
  • To set up to bake: Line 2 shallow baking sheets with parchment paper and sprinkle paper with cornmeal.
  • To shape buns: After the second rise has been completed, uncover dough and punch down once more. Turn dough out on to a lightly floured surface. Knead briefly and gently. Divide dough into 10 equal pieces and cover all while you work with one. Shape each piece of dough into a smooth ball by first making it round with your hands. Then pull the dough up, pinching at the top of the dough ball. Keep pulling and pinching up at the top until you have a tight ball. Turn ball on its side on the lightly floured surface. With a pastry cutter, cut ball of dough directly in half through the waist of the ball (not through the pinched end). Take one half and place it on top of the other, meeting the cut sides in the middle. Pinch around the circumference of the circle of dough to seal. Flatten the circle gently, but firmly. Shove the pinched seam gently under the bun as you flatten. Lay the buns on the two prepared baking sheets and cover with kitchen towels. Let rise for 30 minutes. Begin timing the rising period after the last bun has been formed.
  • If topping buns: If you will be topping the buns before baking, immediately after shaping, brush tops of unrisen buns with 1 egg white mixed with 1 teaspoon water. Sprinkle with sesame or poppy seeds or top with either of the onion toppings listed with the ingredients.
  • To bake: Preheat the oven to 375 degrees F for the last fifteen minutes of the rise. Meanwhile melt some butter in a small saucepan. After the rise, uncover buns and brush the tops with melted butter (brush over topping, if using).
  • Bake buns in the center of a preheated 375 F oven until golden, about 25 to 30 minutes. Remove from the oven and brush once more with melted butter. Remove the buns to wire racks to cool thoroughly before slicing and enjoying.
  • To store: Store cooled buns in a large heavy duty plastic bag. If you want to freeze them, double the bag before placing in the freezer. To thaw, let sit on the counter in its original bags until soft.

Melted butter, as needed
1 cup milk, heated to lukewarm
3 tablespoons sweet, unsalted butter
1/2 cup warm water
3 tablespoons shortening
2 tablespoons sugar
1 package active dry yeast
1/4 cup warm water
Pinch of sugar
2 1/2 teaspoons salt
1 extra large egg, at room temperature
1 extra large egg yolk, at room temperature
5 1/2 cups unbleached allpurpose flour, sifted
Cornmeal, preferably medium ground
1 egg white beaten with a teaspoon of water
Sesame or Poppy seeds
1 cup minced yellow onion, sauteed in a little vegetable oil with 2 teaspoons poppy seeds and a little freshly ground black pepper
Toasted dehydrated onions that have been soaked in hot water for fifteen minutes to swell and soften

HAMBURGER BUNS

Provided by Joyce McClelland

Categories     Bread     Mixer     Bake     Fourth of July     Backyard BBQ     Summer     Tailgating     Gourmet

Yield Makes bout 16 buns

Number Of Ingredients 11



Hamburger Buns image

Steps:

  • Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.
  • Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
  • Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)
  • Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
  • Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
  • Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.

2 cups whole milk
1/4 cup warm water (105-115°F)
2 (1/4-ounce) packages active dry yeast
1/4 cup plus 1/2 tsp sugar, divided
1/2 stick unsalted butter, cut into tablespoon pieces and softened
2 large eggs, lightly beaten
1 tablespoon salt
6 cups all-purpose flour, divided
1 large egg mixed with 1 tablespoon water for egg wash
Equipment:
a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter

More about "hamburger buns recipes"

BEAUTIFUL BURGER BUNS RECIPE | KING ARTHUR BAKING
Flatten each dough ball with the palm of your hand until it's about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let …
From kingarthurbaking.com
4.7/5
Total Time 2 hrs 40 mins
Servings 8
Calories 250 per serving
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  • Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
  • Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
  • Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice., To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns., Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling., Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
beautiful-burger-buns-recipe-king-arthur-baking image


QUICK AND EASY HAMBURGER BUN RECIPE - THE FEATHERED …
Apr 22, 2021 Knead the Dough. Turn the dough onto a surface that is covered in flour. Knead the dough (by hand or using a dough hook in a stand mixer) until it is smooth and elastic, which should take about 3-5 minutes. Shape the burger …
From thefeatherednester.com
quick-and-easy-hamburger-bun-recipe-the-feathered image


BEST HOMEMADE HAMBURGER BUNS RECIPE! - MY GREEK …
To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer’s bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with …
From mygreekdish.com
best-homemade-hamburger-buns-recipe-my-greek image


HAMBURGER OR HOT DOG BUNS RECIPE | KING ARTHUR BAKING
Instructions. To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, …
From kingarthurbaking.com
hamburger-or-hot-dog-buns-recipe-king-arthur-baking image


HOMEMADE SOFT HAMBURGER BUNS - BLUE JEAN CHEF
How to Make Homemade Soft Hamburger Buns. Making these homemade soft hamburger buns basically entails stirring the ingredients together in a bowl, kneading the dough a little and letting it rise before shaping and baking. You will notice that this recipe calls for instant yeast (or fast-acting yeast), as opposed to active dry yeast.
From bluejeanchef.com


EASY HOMEMADE HAMBURGER BUNS RECIPE - MSN.COM
Nov 27, 2022 Test the temperature on your wrist. Add a teaspoon of your measured sugar to the yeast water to help it bubble up. Sift half the white flour, sugar, salt, dry milk solids into a large …
From msn.com


HOMEMADE HAMBURGER BUNS RECIPE - SIMPLY RECIPES
Nov 22, 2022 In a Pyrex measuring cup, add the butter and honey. Cover it with a paper towel (butter can superheat). Microwave in 10 second intervals for about 40 seconds, or until the …
From simplyrecipes.com


HAMBURGER/HOT DOG BUNS - BREAD MACHINE RECIPE | RECIPE CART
GENTLY ROLL AND DIVIDE DOUGH INTO 8 EQUAL PIECES FOR HAMBURGER BUNS OR 12 HOT DOG BUNS. GREASE A BAKING SHEET AND PUT DOUGH PIECES ON SHEET ( I …
From getrecipecart.com


POTATO BUNS | EASY HAMBURGER BUN RECIPE! - THE ANTHONY KITCHEN
Mar 09, 2022 Toward the end of the rising time, preheat the oven to 350°F. In a small bowl, whisk together 1 egg and 2 tablespoons of water. Brush the tops of the buns with the egg …
From theanthonykitchen.com


WHAT TO DO WITH LEFTOVER HAMBURGER BUNS: 10+ IDEAS - SHELF …
Bread Pudding – Preheat your oven to 350°F, then tear those buns into bite-sized pieces and place them in a greased baking dish. In a mixing bowl, combine a half stick of melted butter, four eggs, two cups of sugar, and two teaspoons of vanilla extract. Pour the mixture over your buns and bake for around 25 minutes.
From shelfcooking.com


HOMEMADE HAMBURGER BUNS - DAMN DELICIOUS
Mar 03, 2021 Instructions. Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes. Gradually add remaining 1 1/4 cups flour, 1/2 ...
From damndelicious.net


HOW TO TOAST HAMBURGER BUNS IN AIR FRYER? - COOKINGTOM DIET
Place a second piece on top of the first piece. You can also put a slice of cheese or an egg inside of the pieces of bread before placing them inside of the air fryer. Once all of the pieces are in …
From cookingtom.com


HOMEMADE HAMBURGER BUNS | KING ARTHUR BAKING
Aug 21, 2019 6. Brush with an egg wash. After the burger buns are shaped and proofed (fully risen), egg wash the tops of the buns right before baking. This will make the buns shiny and …
From kingarthurbaking.com


SIMPLY PERFECT HOMEMADE HAMBURGER BUNS - SEASONS AND SUPPERS
May 16, 2019 In a small bowl or 2 cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes. In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
From seasonsandsuppers.ca


40 MINUTE HAMBURGER BUN RECIPE - FOX AND BRIAR
May 19, 2020 Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough. Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic.
From foxandbriar.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #healthy     #breads     #american     #oven     #picnic     #rolls-biscuits     #grains     #dietary     #comfort-food     #inexpensive     #pasta-rice-and-grains     #taste-mood     #to-go     #camping     #equipment

Related Search