This Homemade Hamburger Bun Recipe come together in less than an hour and is out-of-this world delicious! Soft, fluffy, and made with ingredients you most likely already have on hand. Save this 40 Minute Hamburger Bun Recipe and be ready to make it all summer long!
These go great with ANY burger recipe. We recommend trying it with my Cheesy Stuffed Burgers, Pulled Pork Burger, and Jalapeno Popper Burgers. Fan favorites that are sure to please the entire crowd!
Why you will love this Burger Bun Recipe
- Quick and Easy: 40 minutes from start to finish. This recipe couldn’t be easier.
- 8 Large or 12 Medium Buns: You can pick to have bigger or smaller sizes!
- Perfect Beginner Recipe: This recipe is the perfect starting point for bread newbies.
I have always had a hard time with bread recipes. There are so many components that need to be just right in order for your dough to rise and bake properly.
THIS recipe is no-fail! So simple that even bread novices like myself can make them with great success! Did I mention the recipe comes together in under one hour? Perfect for burgers or pulled pork!
Note: This recipe provides a hamburger bun that is slightly denser than a dinner roll. If the instructions are followed, you should have a perfect bun for your homemade hamburgers. Please reference the tips section for any help or questions.
Hamburger Buns ingredients
This is the EASIEST recipe you will ever make and totally worth the little work that goes into it. We are ditching our store bought buns for these in my home and you will want to too!
There is nothing quite like fresh baked bread right out of the oven to put the finishing touches on your meal. If you are anything like me you will probably want to brush a little whisked egg onto the buns before they go into the oven. Adds just a touch of extra yum and helps you get a nice golden brown.
- Active dry yeast: You can also use quick rapid rise, but we have had better success with active dry.
- Warm water: Not too hot. I like to use just above room temperature. You want to be able to hold your finger in the water without it being too hot to the touch.
- Vegetable oil: We recently tried these with avocado oil and the recipe turned out incredibly delicious.
- Sugar: Just a touch for added sweetness.
- Egg: Large egg at room temperature works best.
- Salt: Salt works as a flavor enhancer and is key to balancing the flavors in this burger bun recipe.
- All-purpose flour: Regular white flour works best. It gives you the perfect structure to hold the burger.
Can I use instant yeast in place of active yeast?
I have never tried this. However, I have had readers use them interchangeably with great success!
We always use active yeast which requires a proofing period before you begin mixing in ingredients. If you opt to try instant yeast, please be sure to adjust the recipe as needed. Most instant yeast breads have you mix directly into the dry ingredients and skip the first step completely.
What kind of flour should you use for homemade hamburger buns?
While there are many recipes out there that use a wide variety of flours, this recipe calls for regular all-purpose flour. We have also used bread flour with great success and have had readers use a mixture of whole wheat with all-purpose.
I suggest starting with all-purpose and adjusting the flavors from there.
How to make Hamburger Buns
Because I personally find bread intimidating, I included step by step instructions and photos to help you master these homemade burger buns. It is SO easy and the perfect beginner bread making recipe.
- Pour warm water into a mixing bowl. You want the water a little warmer than lukewarm, but not too hot. Sprinkle your yeast into the water. Allow the mixture to sit for 5 to 10 minutes, or until combined and a froth has formed on the top.
- Stir the oil, sugar, egg, and salt into the bowl until combined.
- Add the flour, one cup at a time, and continue to mix until your dough has formed. I find that I need to use a full 4 cups for my dough.
4. Switch to a dough hook if using an electric mixer, or turn out onto a floured surface, and knead for roughly 5 minutes or until your dough is smooth.
5. Divide the dough into 8 to 12 equal sized pieces. I have made this recipe many times and we find that 8 pieces gives us a good sized bun. Form each dough into a round ball and place on a parchment, or silicone baking mat, lined tray.
6. Preheat your oven to 425 degrees and cover with a clean towel and allow to rest for 10 minutes, while the oven is preheating.
7. Optional, brush the tops of your buns with a whisked egg just before going into the oven.
8. Bake 10 to 12 minutes, or until the tops are golden.
Hamburger Buns Recipe tips
Here is a little quick fact section. There have been MANY questions about this recipe so I have broken down the most common to help troubleshoot. Browse below before you make this recipe and check the comments for more great tips and tricks.
- Can you let these rise longer than 10 minutes? Short answer is yes. We have left these to rise for up to two hours and still had successful buns. The more they rise the less dense your finished product will be. However, this does not always make for a good hamburger bun as they do not hold together well.
- Measure your dry ingredients properly. What I mean by this is that you should spoon your flour into the measuring cup, never scoop. Too much flour in your dough leads to a crumbly and dry finished product.
- Always use room temperature ingredients. This helps the dough form together and keeps the yeast at the right temperature.
- Consider adding a topping like I did on my Onion Buns.
How to serve Homemade Hamburger Buns
How to toast Hamburger Buns in oven
Start by heating the broiler to high heat. Slice the buns in half and spread a small amount of butter onto the inside of both pieces. Place butter side up on a baking tray and place under the broiler. Buns will be lightly toasted after 20 to 30 seconds.
How to steam Hamburger Buns
Steaming hamburger buns is quick and simple! Add a few inches of water to a large pot and bring to a boil. Remove from the burner and place a colander inside, making sure it does not touch the water. Add the buns to the colander, cover, and allow them to steam for one minute.
What to make with Hamburger Buns
This bun recipe is so versatile! While the obvious choice is a burger, you can also use this recipe to make sandwiches, sliders, garlic bread, breakfast sandwiches, and even bread pudding!
How to store Hamburger Buns
How long do Hamburger Buns last?
Hamburger buns will typically last between 2 and 3 days once baked. Keep them stored in an airtight container or zip top bag at room temperature to help keep them from drying out. Extend the life of the buns by freezing! Cool completely and place into a freezer safe container. Keep stored in the freezer for up to 3 months. If you find that your buns are starting to lose their freshness, you can refresh them by lightly toasting for a few minutes in the oven.
Hamburger Bun Recipe FAQs
The best hamburger bun will be tender but sturdy enough to hold up to a burger and sauce. This recipe checks all of the boxes and gives you a functional base for all of your favorite toppings.
Adding butter to your bun is a personal preference, but we find a little butter helps to enhance the flavor.
Make sure you measure the flour by spooning into your measuring cup and leveling off to an even layer. This makes sure you don’t add too much flour which can cause your buns to be more dense. You can also let these buns rise for an extra half hour for a lighter finish.
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40 Minute Hamburger Buns Recipe
- 2 tablespoons active dry yeast
- 1 cup warm water hot, but not too hot that you can’t hold your finger in it for a few seconds
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3-1/2 to 4 cups of flour
- Pour warm water into a mixing bowl. You want the water a little warmer than lukewarm, but not too hot. Sprinkle the yeast into the water. Allow the mixture to sit for 5 to 10 minutes, or until combined and a froth has formed on the top.
- Stir the oil, sugar, egg, and salt into the bowl until combined.
- Add the flour, one cup at a time, and continue to mix until your dough has formed. I find that I need to use a full 4 cups for my dough.
- Switch to a dough hook if using an electric mixer, or turn out onto a floured surface, and knead for roughly 5 minutes or until the dough is smooth.
- Divide the dough into 8 to 12 equal sized pieces. I have made this recipe many times and we find that 8 pieces gives us a large sized bun. Form each dough into a round ball and place on a parchment, or silicone baking mat, lined tray.
- Cover with a clean towel and allow to rest for 10 to 40 minutes. Dor a more sturdy bun let it rest the 10 minutes. For a more light finish let it sit for 40.
- Preheat the oven to 425 degrees.
- Optional, brush the tops of your buns with a whisked egg just before going into the oven.
- Bake 10 to 12 minutes, or until the tops are golden.
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Comments & Reviews
This is my go to recipe. I use it for both hamburger and hotdog buns minus the sugar. I use a tablespoon of honey in the warm water to prove the yeast. Delicious every time. Thank you!
Thanks for the tip, Julie! I can’t wait to give it a try.
Fantastic I always use this recipe
Want to make this recipe, but need to know whether or not the raw dough can be frozen to be cooked at a later time. Thanks
Hi Margaret, I’ve never attempted to freeze this dough so I can’t give you a confident answer on if it will work or not.
AMAZING! Perfect! Thank you.
I’m so glad you loved them, Ariane!
Sandy Bird says
I couldn’t find buns in the store then came across this recipe. I don’t think that I will ever buy buns again! The recipe is easy to follow and I was able to sit and work on it. My first batch was a little misshapened but we’re usable and DELICIOUS. I am already starting on my second attempt because they are so easy to make and don’t take a lot of time. Thanks for posting this recipe.
Hi Sandy, thank you so much for taking the time to comment and review this recipe! It makes me SO happy when people share their experiences with my recipes.
Made them tonight. When I put them into a ball the bottom always seems to have the cracks in them. So how do you make them into a ball and separate them from the ball of dough, out of curiosity?
Hi Kim, I found this quick video showing the way to shape hamburger buns. I did try to type it out, but this seems to be a little easier and visual. https://youtu.be/OUE64PuQHBE
I’m an experienced baker and was skeptical when I read to only let them rise 10 minutes? I used fresh King Arthur flour along with other quality ingredients so I know that wasn’t the problem. Should have went with my gut because these would bounce off the counter. Very heavy with a rubbery texture.
Sorry these turned out poorly for you, Beth. We just made them last weekend and they were perfect. The comments section has many suggestions and reviews that offer variations.
I let mind rise for 40 minutes. And they come out lfluffier then when I let them rise for just 10 minutes
Thanks for taking the time to review the recipe, Vivki! Appreciate the tip.
Brent Harris says
Almost gave up hope. As a child, if given the choice of my favorite candy or one of my Grandmothers blue ribbon award.winning hamburger buns…I would always pick a bun. Fond…fond memories!!!
She went to her grave with the recipe. I am 70. Have spent 50 years unsuccessfully trying to replicate them. Still trying to perfect their form.
You made this old man complete!!!
Thank You…Thank You…Thank You!!!
Shawna Evans says
I love that!!
Shawna Evans says
I’m no experienced baker, but these buns turned out awesome! soft, tasty. mu husband liked them better than store-bought for sure. I put Everything Bagel seasoning on ours with the egg wash. Made for the perfect burger!
great versatile recipe definitely a keeper
Linda Weller says
Just made these tonight they are awesome my kids will be wanting them now that I made from scratch. Thanks so much. Linda
I’m so glad you enjoyed them, Linda!
I have made these twice. It’s a good recipe Thanks!
Thank you, Amy. I always love to get feedback on a recipe.
Would these work using a cup for cup gf flour?
Hi Becky, I haven’t tried them with gluten free flour so I cannot be sure. However, I don’t know that there would be any issue. I’d stick with Bob’s Red Mill 1-to-1 gluten free blend or King Arthur Measure for Measure gluten free blend.
I can’t remember how many times I have used this awesome recipe, always succesfully
Hi Nigel, I’m so glad you love it! Thank you for taking the time to comment.
Can you substitute olive oil for the vegetable oil?
Yes. You can swap the oils, however olive oil will add a more robust flavor.
They turn out perfect every time. I added sesame seeds to burger buns have also shaped for sub rolls. I let them rise longer (30min)
Thank you so much for this recipe!!! This is now my go-to bun recipe!!!
I’m so glad you love the recipe as much as we do!
Beth F. says
Woohoo! I was the 100th reviewer for these buns! My family loves these every single time I make them. I love how quick they are to make, so it is a win-win for us all.
Yay! Thank you for being #100! Also, I am so glad you love this recipe as much as I do!
I’ve made these probably 10 times already and each time they are fantastic. Have you ever tried making it into a loaf? Wondering what the bake time would be. I usually rise the buns about 15-20 mins bc we like a more brioche-like consistency: so good.
You know, I haven’t. But I don’t see why it wouldn’t work.
@Jesseca, I’ll try and report back! 🤷🏻♀️
@Jesseca, It worked!!! Recipe as-is. Rolled out the dough, gently. Then “jelly rolled” and placed into a greased loaf pan. We let it rise for about 30 mins. Baked @375F for 25 mins, then removed from the pan, placed on parchment lined baking sheet, egg washed and finished for another 10 minutes. Cooled completely before slicing. It was ridiculously easy and so, so, good. I meant to take a picture, but 🤷🏻♀️… and then all of the sudden there was none left! Thanks, again, for a great recipe!
Yay! I am so glad this worked! I cannot wait to try a loaf version. Thank you, Kate!
I Made the Buns today and they turned out delicious
Would these freeze well? My daughter can’t have soy and EVERY company uses soy! So I would like to make extra and freeze them for future use.
Yes. I haven’t done it in some time. Individually wrap each bun dough ball (before baking) in plastic wrap and place in a freezer gallon bag. Let the dough come to room temp and rise about 1 hour. Bake as directed. Use within a few months.
Audrey O says
Made with honey instead of sugar,fennel seed,garlic and a bit of smoked paprika. Oh my. Delish. Simple and easy recipe
This sounds absolutely delicious!
Yeah, these were definitely a MISS! WAY too dense, doughy and sweet. Not wasting my time making these again. Really wish I had read the comments before making them, as lots of people had issues. We make a lot of bread, and this is the only recipe that hasn’t worked out. Oh well, we’ll try another one next time.
I’ve made these twice and my family loves them! They taste great and I let them rise longer. But the only thing is the bottoms come out too dark and many bottoms are burnt. And I can’t take them out sooner because the rest aren’t quite done. I have them on parchment paper like it says. Any idea why this is happening?
Hm… What type of pan are you using? It sounds like it could be a little too thin?
Michael Alexander says
A silver pan will give lighter color. With a dark pan you can easy burn bottoms when pulled for top color.
Thank you for that awesome tip, Michael!
Mica Harris says
Perhaps your rack is too close to the bottom of the stove? 🙂❤️❤️❤️
Another great tip. Thank you, Mica.
These turned out amazing! I was hesitant about all the sugar, but they are delicious and not overly sweet. I sprinkled black same seeds in top and they were delicious!
I just made these today and they are DELICIOUS! I made 8 rolls/buns and let them rise for 45 minutes before throwing in the oven. They came out perfect and they are so, so, so yummy!
Julie King says
Has anyone tried making these with melted butter instead of vegetable oil?
Janeal Kelemen says
These are so moist and fluffy. I started doing something else and let it rise too long (30 minutes) but they were so delicious that my family wants these from now on. They were way to large for our burgers so I will cut them smaller next time. Awesome buns!
I am so glad you loved them, Janeal!
Sharon S says
These are absolutely fantastic! My family loves them!!! I will never buy hamburger buns again!
Yay! I am so glad you love this recipe as much as I do.
Made these buns today they were awesome. Husband really liked them. I let them rise for 35-40 min. Will make again for sure.
Ashley F says
I made these tonight hoping to use them as burger buns….but they’re very dense! I even let the dough rise for 20 mins in my instant pot.
They’d make REALLY good dinner rolls!!!
Do you think if I’d let it rise longer, I
They’d be a little less dense?
I’ve never made any kind of bread before, so this is all new to me.
Great recipe though! Thank you!!!
I’m excited to try again!
Hi Ashley, this appears to be a common issue some people have. I have made this recipe over and over with no issues. If you browse the comments section there are a lot of really great suggestions. A few suggestions; Be sure your yeast is not expired, test the water to make sure it isn’t too hot and kills the yeast, let the rolls rise for 40 minutes (a lot of people like to do this). I hope this works out for you!
These came out amazing. I let them rise a little longer but they came out beautiful. Thank you so much for the recipe.
Thanks for leaving your comment! I always like feedback like this!
Hi there, can’t wait to try out your bun recipe tonight! Just was wondering if I can do half bread flour (2cups) and half all-purpose (2cups)? Would that work or affect the recipe?
I have never tried it with that combination, but I did recently make it with all bread flour (didn’t realize it until it was too late) and they came out great.
These worked beautifully! Thank you for the recipe. I usually do not have much luck with yeast/rising, but these worked just fine 🙂 After reading all of the comments, I did leave them rise 20-25 mins which was perfect. Thank you!
Thank you for making the recipe, Sue! I’m so glad you liked it.
Great recipe tried it last night. Although they did taste a little bit yeasty. I checked other recipes and they only seem to use max 1 tablespoon of yeast, have ever made your recipe with less yeast?
I have not. If you give it a try, please let us know how they turn out!
I just made these and they are AMAZING!! I let them rise for 45min, and they turned out perfect!! Thank you SO much for the recipe!! Never going to buy hamburger buns again!
Thanks for taking the time to comment, Chrissy! I am so thrilled you love this recipe as much as we do.
I just made these for the first time. I let them raise for 45 minutes & baked for 11 minutes. They are so good, & probably won’t last until we make hamburgers, should be great w/left over ham though. My husband wants me to put sesame seeds on them the next time. Has anyone tried them with sesame seeds? Mary
Hi Mary, We have made them with sesame seeds! Brush the tops of the buns with an egg wash and sprinkle the sesame seeds just before baking.
I made these and they were good but they cracked terribly. What do you think I did wrong? This was my first attempt at any bread product. Thanks in advance for your reply.
Hm… Great question. When you say cracked, do you mean all over? Did you let the rolls rise more than the recommended amount on the recipe? Did you open the oven at all during the baking process?
Just trying to narrow things down a bit.
Marta Jensen says
Just made these today. They are perfect. Great recipe. Thanks.
My pleasure! Thank you for taking the time to comment. I always love hearing from people that try my recipes.
This recipe is awesome!! I’ve had such a hard time getting any type of homemade bread right. I just made these buns and they are perfect! I will use what I learned with this recipe, from ingredients to technique, for any future bread-making efforts. Thanks so much for keeping it simple!!
Hi Julie! I am so glad you loved this recipe as much as we did. Good luck in your future bread making adventures!
I’m confused. The recipe says that it yields 12-24, yet it then says to divide into 6 pieces. How many actual hamburger sized rolls does this recipe make? I want to make them tomorrow. Thanks.
I remade and updated the recipe. I apologize for the inconsistency.
I swear this was the recipe I used to make awesome burger buns many times. But I had used warm milk. Did you happen to change the recipe? I’m losing my mind, I know the recipe I used included warm milk but I also know this is the “pin” I used.
I haven’t changed the recipe, but I am going to be testing it today since it has been getting a lot of mixed reviews. I’ll try a batch with warm milk and see how it works.
I read 2 tsp (one pkg) of yeast instead of the 2 Tbsp as actually stated in the recipe. I decided to proceed anyway and just let them rise after forming for an hour. I also made 12 instead of 8. They came out great! Very light and the perfect size for our veggie burgers.
Hm, maybe I should try that out! I’m doing a few test batches today. I’ll add this to the list!
Not sure what I’m going to do with these. Probably make bread crumbs out of them. I’m not a beginner bread maker. These turned out like hockey pucks. Instead of 6, I think they make more like a dozen and should rise for longer than what you say. I flattened them out a bit, but they need to be flattened more. I’ll try one more time and see what happens. They were tasty, but way too much bun for a hamburger, or anything else.
Thank you for your honest feedback. Please let us know if there are any additional changes or troubleshooting you can suggest.
These were delicious! Thank you so much. This was the perfect recipe to make with my kids during Coved-19 quarantine.
Thank you for commenting! I’m glad you love this recipe as much as we do.
Jill Boyer says
How long are you actually supposed to knead the dough for?
Kneading time can vary. It typically takes me 10 minutes if kneading by hand.
Mart pelly says
First batch just out of the oven. They look absolutely delightful .
Thanks for the great recipe. Quick and easy and I made all in one bowl . No mess. Thanks again.
Thank you for taking the time to comment! I’m happy you love the recipe as much as we do!
Nice, intuitive flexible recipe!
Buns are delicious, I will never buy hamburger buns again !
Thanks for taking the time to review, Tanya!
First time making hamb buns they were DENSE @ 10 min rise. Before making today I read all your comments and let rise 45 min. I have 6 HUGE Kaiser rolls but they are sooooo tasty. Next time I’ll divide into 10 buns. Thank you for all your hints because this is a keeper. So easy and NO dairy ☺ (I am allergic to the caseins in dairy.) PS I used EVOO cold pressed.
I’m not sure why some people thought this was a bad recipe. I made as directed except divided the dough into 12 instead of 6. I forgot to set a timer and think mine sat out for a little over an hour. Turned out great. Maybe people who had trouble had a colder climate or higher elevation? Thanks for the recipe.
Thank you for taking the time to comment. I’m glad you liked the recipe!
I made these last night and my family loved them! Thank you!
I made these last night and let them rise for 1 hour. I divided the dough to make 12 buns and with the rising time at one hour they were more than large enough! I couldn’t imagine how huge they would be if you only made 6. I also brushed the tops with melted butter to make them golden on top. Everyone loved them and I will definitely make them again.
Thanks for taking the time to comment, Brianna! It’s been a while since I’ve made this recipe. I’ll give it a try and divide the dough into 12 next time! Thanks for the tip.
I don’t find these terrible at all. In fact, I have made these multiple times since finding the recipe. Today I tripled the recipe for a dinner I’m going to with friends. My kids all enjoy them, as do my husband and I and we can’t wait to hear our friends reaction to a homemade bun. Im glad this recipe was shared.
These are terrible. The fact that these comments are full of people who haven’t even tried the recipe is incredibly frustrating. The buns turned out incredibly dense, and even tho I heated the oven to slightly above 400 and decreased the amount of time, the outsides started to burn but the insides were still raw. This is a terrible recipe.
I’m not sure why yours did not turn out. I have made this recipe twice with success, and have my third batch going today. My daughters have all tried it, too. No problem. I would suggest trying it again. Maybe your yeast wasn’t as active as it should be?
These were delicious! I got 6 buns (we like our burger patty larger, but thinner). They rose upward but stayed roughly the same diameter, so you can easily make them whatever size you like. I did let them rise longer than 10 minutes, maybe more like 20-30, I didn’t really time it… They didn’t seem sense to us at all, but I guess that’s a matter of taste. I also lowered the oven temp a little because my oven runs hot and I wanted to give the dough time to rise a little more before the tops browned. Anyway, super easy and delicious — we may never but hamburger buns again!
Glad you loved the recipe!
Jeanette Schutz says
I found the same thing. Rose plenty high, but not quite wide enough. Great taste, however. Mine were a little dense also, so next time I will let them rise a bit longer also.
These turned out good! We liked the taste. I brushed egg white on top and sprinkled on sesame seeds.
I suggest trying to make 10 buns instead of 6. They were HUGE lol.
Is that regular yeast or rapid yeast?
I have a love hate relationship with these buns. I hate these buns because my mom is constantly begging me to make them but we love these buns because they are amazing and so fluffy! We had them with sloppy joes one night but the other time I just made them smaller for a dinner bun. One thing I do differently is let the dough rise longer for each step but that’s only because I’m not needing these in a rush. Thank you for this recipe!!
This is one of my favorite comments! I’m glad you liked them!
Chris Warren says
I made these and they were wonderful ! I will try and making in my bread machine on the dough cycle and see if the outcome changes. Looking forward to buttering these and grilling these buns as well as the burgers tonight for dinner ! So easy ! Thanks !
So glad you enjoyed these!
WOW! These are awesome. I have VERY hit and miss results with bread, too, and these came out flawlessly. I let mine rise for 20 minutes, just to add a bit of lightness. Can’t wait for chicken burgers tonight!
Is it really 2 tablespoons or 2 teaspoons of active yeast?
two tablespoons. I’ll update to post to make it more clear.
Meckinzie Campbell says
I’m news to baking. How would I substitute and use quick yeast?
I have to agree. I made them and they were REALLY dense. I am going to try them again but I’m going to proof them and let the raise twice. They tasted really, really good, so I really want this recipe to work for me.
Raising twice does lighten the buns. We prefer a thicker hamburger bun and liked the dense flavor, but my parents enjoy this recipe raised twice.
Thanks so much for the recipe! I made these tonight for dinner. I let them rise for about 35-40 minutes and they were perfect. You don’t want them too fluffy and light because it needs to hold up with the meat. BUT, these were perfect. In fact, I could make 12 next time if I let them rise the same amount of time. Thanks again for the recipe. These will be eaten in our house for a while!!!
So glad they worked out for you!
We made this recipe last night and loved how simple it was! It does have a thick roll consistency but we found that we like it a little better then the store bought hamburger buns!
Heather @ French Press says
they look perfect! I love making bread, but don’t do buns much at all
Tested this recipe out today. We doubled it and it came out great! Will be saving for sure!
Love a simple recipe for rolls, a bit of caution when proofing the yeast make sure your water is warm and not hot, around 105-110 F, any hotter and you can kill the yeast. These rolls would also be great sprinkled with seeds or how about caraway & coarse salt like Buffalo’s Weck rolls!
Staci Coushman says
Can this recipe be doubled or tripled?
I haven’t tried it, but I’m sure you can!
WOW. My mouth is watering. YUM! Thanks for sharing – can’t wait to try!
Wow, 40 minutes and you end up with these delicious hamburger buns! Sounds like a plan to me!
Jill @ BeingSpiffy says
Love it!!! You’ve inspired me to make my own next time.
Mallie Lanham says
Do you think wheat flour would work the same way? I don’t wanna mess them up, either!!
I’m a huge fan of King Arthur white whole wheat flour. I substitute all of the time and plan on doing that next time with these.
Our little family is super picky about our buns! haha. store bought ones are no bueno sometimes. Thanks for sharing. can’t wait to try!
aimee @ like mother like daughter says
Wow, these look yummy! I’ve tried making hamburger buns once but they were super dense, so I’ll have to give these a try! And my favorite bread recipes ….. I love my cinnamon swirl bread, and if you don’t want the cinnamon it makes a great loaf of white bread. Good luck!
These look delicious! And your new look on your site is awesome! Love it!
thanks! It’s still a work in progress. Need to make the logo bigger and add some splashes of color. Ashlee has been helping me with the coding. She’s amazing!
Amber @ Dessert Now, Dinner Later! says
They look great! Nice & proofed, not flat & dense looking at all.
I’ve always wanted to try this. Pinned!