Kittencal's Hamburger/Burger Buns

"These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour"
photo by Riverside Len photo by Riverside Len
photo by Riverside Len
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Calee photo by Calee
Ready In:
2hrs 22mins




  • Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
  • In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
  • Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
  • Knead dough for 7-8 minutes.
  • Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
  • Knead the dough gently for 30 seconds with hands.
  • Place dough in a large well-greased/oiled bowl.
  • Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
  • Punch down dough.
  • Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
  • Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
  • Set oven to 375 degrees.
  • In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
  • Carefully brush the tops and sides of the buns with the egg/water mixture.
  • Sprinkle with sesame seeds.
  • Bake for approx.22 minutes, or until golden brown.

Questions & Replies

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  1. Chef 468640
    The directions mention adding malt. How much may I add.


  1. Lemon Girl
    This is an AWESOME recipe, I had made it several times as listed, the last time I made them I was out of milk so I substituted buttermilk, the results were even more amazing!!! I will never buy another store bought bun again.
  2. The Domestic Diva
    These were awesome. Followed the recipe to the letter except I only added two T. of sugar as we are not fond of sweet hamburger rolls. Also, when it came to the yeast, I just added one package of yeast. I noticed that the salt is not included in the instructions portion of the recipe, but I tossed it in with the flour and such. Also, I opted to use standard flour rather than bread flour as it is cheaper to use. I mixed this with the dough attachment using my KAid stand mixer and the dough was fabulous. I preheated the oven to 200 so that my rise time was only one hour and opted to just spray the tops of the buns with PAM cooking spray rather than use the egg white (no sesame seeds added). These buns turned out fabulous. They weren't as heavy as some that I have made in the past which is exactly what I was looking for. Thank you for a wonderful recipe. I no longer buy bread products so I will be using this again and again and again! This is a definite keeper. My search is over. :)
  3. etherealnyte
    Followed the recipe to the T, except that instead of using a stand mixer I used a wooden spoon and my hands. Came out BEAUTIFUL. One of my favorite bread recipes so far, hands down!
  4. JOY1998
    This buns were soft, fluffy and absolutely delicious. I made these for sandwiches and they were perfect. I followed the recipe exactly and will look for malt powder the next time I am at the store. Thank you for this recipe!
  5. ladybug12
    Lovely recipe. Haven't bought a store bought bun since I began making these. Thank you


  1. Jmommy209
    These are gorgeous and wonderful! I substituted butter for the Crisco just because I like butter and skipped most of the first rising b/c I forgot to start them early enough. It didn't seem to matter. We had them with pulled pork as sandwiches and they were fantastic! This will be my "go to" burger bun from now on. Can't wait to try them with whole wheat flour!<br/><br/>I have to add to this review. I've made these buns many, many times since this review. I usually substitute at least one cup of whole wheat flour for some white and they still turn out soft, delicious and perfect! Every person who has tried them loves them - my dad always wants extras to go home with him. Excellent recipe, Kittencal. As always. :o)
  2. Sophies cooking
    15 minutes for cooking time was too much for mine! Great recipe a keeper :) Will try to substitute the shortening for Parkay margarine next time :)
  3. mithrilbalrog
    They came out very good. I used flax seeds instead of sesame seeds though.
  4. HeidiSue
    FABULOUS is right! I just pulled these out of the oven and immediately ate one with butter...yum! Then I made hot ham & cheese sandwiches with them for lunch and they were soooo good! Tonight we are having them with Recipe #43186, can't wait for that either! I followed your recipe exactly except I used unsalted butter instead of crisco and it worked great. I used almost a 1/3 cup more of bread flour and baked them for the full 22 minutes and they were perfect. I loved the dough, what fun, easy dough to work with. Kitten, I just might be your biggest fan.
  5. scratchcook
    These are the best homemade buns I've ever made!! I substituted Spelt Flour for regular and honey for sugar and they are sooooo good! It makes a beautiful dough and very nice looking bun. Thanks!



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