Bread Maker Hamburger Buns

"This is a recipe that I put together myself and ever since I have never bought any."
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by vane_81 photo by vane_81
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Hey Jude photo by Hey Jude
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
50mins
Ingredients:
11
Serves:
18
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ingredients

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directions

  • Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
  • Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
  • Divide dough into 3 equal portions, divide each portion into 6 balls.
  • Turn balls in hands folding edge under to make a circle.
  • Press ball flat between hands.
  • Place on greased cookie sheet pressing to a 31/2 inch circle.
  • Let rise 30 minutes or until double in volume.
  • Combine 1 slightly beaten egg with 1 tblsp.
  • water and brush on buns.
  • Sprinkle with sesame seeds.
  • Perfect buns every time.
  • Bake at 350 for about 10 minutes or until lightly brown.

Questions & Replies

  1. How much oil is used? Is it 1/3 cup, 2 tbsp or 1/3 cup + 2 tbsp?
     
  2. It said let it rise/double for 30 mins but mine didn't really rise. Should it be put in a proofing drawer, or did other bakers not have a rise but the buns still work?
     
  3. My bread maker dough cycle is 90 minutes. I notice the recipe says this only needs 50 minutes total. Do i just pull it out of the bread machine earlier?
     
  4. What can I use instead of white sugar?
     
  5. What kind of flour are you using.? My second attempt using Bobs Red Hill Bread flour. Didn’t get much of a rise
     
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Reviews

  1. OMG This is a wonderful recipe. I sort of made like Hot Pockets. I just tore off some dough and rolled it in a circle, then stuffed it with a sloppy joe type filling.. Baked it at 375 for about 15- 20 minutes. This would be great for kids because the filling does not fall out. DH is already thinking of other fillings for this recipe. Thank You so much. Highly recommended. Oh, I cut the sugar in half.
     
  2. if you like hamburgers that are 4 inches across, make 12. This recipe also makes great dinner buns.
     
  3. This recipe is amazing. I'm completely obsessed! These are perfect for hamburger/hot dog buns as well as dinner rolls. They're so flavorful, they don't even need butter! I think I've probably made these at least every other day for the last two weeks. The only change I made was substituting honey for sugar. For one batch, I skipped the honey/sugar, used extra virgin olive oil, and added fresh oregano and thyme. It was delicious! I was planning on serving the for dinner, but they didn't last that long. I've also made them with and without the egg wash. They still brown up really nicely without, they're just not shiney, so I'll probably make them that way to save an egg, unless we have company over and I'm trying to show off!
     
  4. Officially my go-to recipe for any type of buns. These are so tasty, I've even used the recipe as dinner rolls, just making them smaller. Thank you for this keeper!!!
     
  5. I have made hamburger buns with this recipe several times now and they come out perfect every time! Great texture and they keep well in a ziplock bag, soo good! A friend gave us some angus patties (he ownes a McDonalds) and I made the buns with them and it was the best burger ever! The next time I was in a hurry and I bought some expensive potatoe buns from the grocery and the same angus burgers were so blah! It is definately all about the bread! Thanks so much for a keeper.
     
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Tweaks

  1. I had to add a bit more milk to soften the dough a bit as I could hear my breadmaker whining under the dough pressure.
     
  2. This recipe is amazing. I'm completely obsessed! These are perfect for hamburger/hot dog buns as well as dinner rolls. They're so flavorful, they don't even need butter! I think I've probably made these at least every other day for the last two weeks. The only change I made was substituting honey for sugar. For one batch, I skipped the honey/sugar, used extra virgin olive oil, and added fresh oregano and thyme. It was delicious! I was planning on serving the for dinner, but they didn't last that long. I've also made them with and without the egg wash. They still brown up really nicely without, they're just not shiney, so I'll probably make them that way to save an egg, unless we have company over and I'm trying to show off!
     
  3. Great recipe! I made in my breadmaker and substituted flax seed for a tablespoon of the oil and 1/2 white 1/2 wheat flour. My daughter always prefers the white bread over the wheat but she just said how delicious the sandwich was that I made for her and asked for another! I feel better knowing it's a bit healthier and they are SO soft! Will make again definitely! Made 12 rolls (small hamburger sized).
     

RECIPE SUBMITTED BY

I'm a farm girl from Ontario, now living in Newfoundland for 27 years and love it. Lots of fresh air and a beautiful view of the water. Space to enjoy all my flower beds, and friendly people. I love to cook and feed people well, with all my added Newfoundland recipies its no problem. My favorite cook books are a set of Betty Crocker books, 20 in all, which I have had for at least 35 years.
 
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