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Homemade Hamburger and Hotdog Buns

Homemade Hamburger BunsThese homemade buns will take your hamburger and hotdog dining experience to the next level. They have the classic soft texture, yet easily stand up to the challenge of the juiciest and sauciest of hamburgers and hotdogs.

Recipe Ingredients:

1/2 cup warm water
2 cups warm milk
2 tablespoons granulated sugar
4 1/2 teaspoons dry active yeast
2 tablespoon vegetable oil
2 teaspoons kosher or sea salt
7 cups all purpose flour

Egg Wash and toppings (optional)
1 large egg, beaten with 1 tablespoon water
Sesame seeds, poppy seeds, etc.

Cooking Directions:

  1. Place all ingredients into bread machine in the order recommended by the manufacturer. Select dough setting. When cycle is completed, remove the dough from the machine and place on a floured surface. Cover with a damp cloth.
  2. Divide the dough into 24 equal parts (about 2 3/4-ounces each), shape each piece into a ball, keeping the dough covered as you work with it.
  3. For Hamburger Buns: Flatten the balls into 3 to 4-inch disks.
  4. For Hotdog Buns: Roll the balls into 4-inch cylinders.
  5. If you have hamburger and/or hotdog bun pans, use them. Otherwise, place the shaped buns 3-inches apart onto greased baking sheets. Cover with a damp cloth or sheet of plastic wrap that has been oiled to prevent sticking; let rise in a warm place for 40 to 45 minutes, or until doubled in size.
  6. If using, make egg wash and lightly brush on top of the buns, then sprinkle with desired topping.
  7. Bake buns in a preheated 400°F (205°C) oven for 20 minutes, or until golden brown.
  8. Immediately remove buns from baking pans and cool completely on a wire rack. Store as desired.

Makes 24 hamburger and/or hotdog buns.

Tip: I personally prefer using silicone hamburger and hotdog baking pans. There is no need to grease the pans, and they make well-shaped buns that are easy to remove for cooling on wire racks. I highly reccommend them.

Recipe and photograph by Hope Cantil; copyright © 2018; properties of See Terms of Use.

2 teaspoons kosher or