Hamburger Buns

(Please note I am not a chef just culinary kid in culinary classes) Not bad at all. Make sure you read the instructions first and go back over and over and over it again until you almost memorize it, then read it again. Their is a lot going on here for this recipe but it is well worth it. The buns have a nice sweet taste to it but not overly sweet. Done right the buns have a nice little "crunch" at the top. Only issue I and was forming the buns but that comes in time and practice.

• chef_dodd75

• 12/20/2014

i enjoy the way in which this recipe looks i eaten it before with my children all of us enjoyed this we could have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you all you could will require to this its very tasty

• sarah12jones212212312

• classifieds wales

• 2/3/2014

I made the dough exact to the recipe, it WAS sticky, but still workable, I did not have to add any additional flour. I cut half my dough into little 1 1/2" mini buns, and the rest into 4" normal buns, and added some sesame seeds to the top after the egg wash. They came out soft and delicious, with beautiful golden tops. The 4" buns came out just the right size for me. As another review mentioned, next time I will probably just hand roll them into flattened balls instead of using a biscuit cutter. It would be easier, and they would look better in the end.

• JynnJynn

• 3/24/2010

使用一个更大的饼干刀!我一半的配方nd still came out with 16 buns which were better for sliders than burgers. They rose fine and have great flavor, I think they just need to be about 4" around.

• afkohler

• Sacramento, CA

• 12/6/2009

These buns turned out to be very delicious. I would recommend that everyone uses something like this for any burger they make. Take further advantage of these, though, with some good burger recipes, like stuff here, or the hamburger recipes I usually use. (http://www.behindtheburner.com/recipes/categories/hamburger-recipes.html)

• greggypetty

• Provo, UT

• 9/17/2009

I followed the recipe exactly, and the result were buns that were more like dinner rolls. They were very dense, not spongy like hamburger buns should be. That said, they were delicious just as they were, and I will make them again as dinner rolls.

• carchibald23

• Sacramento, Ca

• 7/8/2009

These are so good! They are the best ones I've tried so far. I did have to add 2 cups more flour to get a dough that was still very slack, but just starting to pull away from the bowl. Then it has to be scraped out with a rubber spatula. This dough is very, very wet and sticky, but that's what makes it tender. I also cut my dough up into 24 pieces and rolled into balls instead of hassling with rolling out and cutting. The buns looked better that the ones in the picture. Also, the second rising only took 45 minutes, but it is very hot out today. Additionally, I used 4 teaspoons of yeast.

• Magilicutty

• Washington

• 7/4/2009

Update: the baked buns had a nice, light texture and the flavor was good. I ended up getting 30 buns, despite rolling the dough out to 1/2 in. and letting it have a second rise of about an hour. I was content with one bun but some of my family members used 2 due to the size. I tend to prefer a more substantial dough, and to hand-shape the buns. My 2 fork rating is really for ease (or lack!) of preparation. I'm not sure I would make these again. I noticed a version of this recipe appears in the June 2009 issue, with little modification in the liquid:flour ratio. Gourmet: would it be possible to give the weight of flour in a recipe, in addition to the cup quantity? Weight is more accurate and allows for more consistent results; cup measurement technique varies from baker to baker. Thanks!

• pf1cooking

• 6/4/2009

Although this dough tastes wonderful, the proportions for the recipe are off; there is nearly 3 c. liquid (milk, water, butter, and eggs) to 6. c flour. My dough was like a batter and I ended up adding another cup of whole wheat flour (what I had handy) to the white flour dough and it was still soft but at least kneadable. With the large amount of yeast it should easily double in an hour. There is really no reason to proof the yeast (the first step of mixing it with water) as modern yeast is very reliable, and maybe that is the reason the second rise is low for some bakers...the yeast is exhausted. This recipe may benefit from omitting the proof and from letting the flour and liquids sit for 20 minutes before kneading, which allows the flour to absorb the liquid more evenly. We're rising now and I will have to see how it bakes up.

• pf1cooking

• Philadelphia PA

• 5/30/2009

i like to learn how to make hamburger buns, but i wondering how would make them for one 15 lb burger

• wolveshadow

• douglasville ga

• 4/7/2009

I've made this recipe twice now. I decreased the sugar quite a bit as the first time around they were too sweet for us. This time it also required quite a bit more flour to come together enough to knead by hand. I substituted 1 1/2 c. of whole wheat flour (perhaps the reason it took so long to absorb the liquid?)without any loss to the lightness. Even with less sugar both the rise and proofing were very fast- -about half the time listed in the recipe. I had no problems with lack of rise. These were perfect with red lentil and rice burgers with tzatiki.

• squish7

• St. Kitts, West Indies

• 1/14/2009

PS I created this in the bread machine. Because of the large amount of yeast, they rise quickly. DEFINITELY keep on eye on them during the rise cycle if you use a bread machine. Also, 2nd rise and baking took shorter amount of time than listed.

• nwlaura

• portland, OR

• 12/9/2008

A charming recipe that yielded a perfect cocktail-size bun to serve with pulled pork. The dough is quite soft but don't worry about adding flour as you roll. True for me as others, the thickness is critical to success, that is, make sure you keep the buns at least 1/2" when you roll. At first I thought the recipe needed more salt but my topping (pork) was salty enough. If you try to make these as stand-alone bread I would add 1/4t more salt. Very pretty bun, too, with the egg wash with a golden yellow center. A keeper.

• nwlaura

• Portland, OR

• 12/9/2008

Waw perfect! It's like true love! I believe I found the one (in hamburger bun world that is!). I wrote about this recipe on my blog: www.hiddenglasshouse .blogspot.com. Thank you again for sharing this family secret with us!

• Anonymous

• belgium

• 10/26/2008

These are so simple and delicious. They are golden on the outside with a delicate crust and a slightly buttery flavor. I followed the recipe exactly and they baked up perfectly. If you like larger hamburger buns, you may want to use a 3.5" cutter rather than the 3" cutter but the cook time was the same. Used these with the north caroline pulled pork recipe and they were able to stand up the thin bbq sauce and maintain their crust. Delicious!

• beth21478

• 8/24/2008