Homemade Hamburger Buns
1/2 cup warm water(105 F)
2 packages(4 1/2 teaspoons) active dry yeast
3/4 cup milk
1/4 cup sugar
2 tablespoons butter or margarine
2 teaspoons salt
4 1/2-5 1/2 cups flour
2 eggs
Combine yeast and water in large mixer bowl. Let stand for a few minutes.
While the yeast and water are standing, combine milk, butter, sugar, and salt, and heat in the microwave until lukewarm(105 degrees F).
Add the lukewarm milk mixture to the yeast. Add 2 cups of flour and mix well. Add 2 eggs, and mix until combined.
The dough will be sort of like a batter at this point, so before you try to knead it, add enough flour to make a relatively stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic. I use a bench knife to make this process easier when the dough is first being kneaded and is still rather soft.
Put it into a bowl, cover with a wet tea towel, and let rise for 1 hour.
Punch the dough down and turn out onto a floured surface. Divide into 16 equal pieces. Form each piece into a ball, and then flatten each into a disk. Place the disks onto a greased baking sheet(I have to use two sheets), cover with a wet tea towel, and let rise in a warm place for 45 minutes.
Preheat the oven to 350 degrees. Once the oven is heated, bake the buns for 12-14 minutes, or until they sound hollow when tapped on the bottom. Cool on a wire rack.
Kristin says
Thank you for posting this! I appreciate it.
Melissa says
Wow! I love making my own hamburger buns too! These look like mine. There’s just nothing like a homemade hamburger bun!! Sometimes if I’m making a one-loaf batch of bread (which I only do if I’m throwing the ingredients in the bread machine to make the dough), I’ll make 4 hamburger buns out of the “extra” dough.
Sharon says
Thanks — I’m going to try these tonight. Yum!
Cate says
Oh, these look delicious! How did I miss these when you first posted them? Anyway, I’ll be making them this weekend!
TANYA says
are these freezable?
Lynda Swink says
Kristen, this looks so wonderful! I am going to try to make a Gluten Free version of this today. I will post the results on my blog, but only if you don’t mind me changing it up a bit and referencing back to you as the source. I have to tell you I don’t have children, I am retired, and still you are an inspiration for me. Thanks for making learning to be more frugal fun!
Auntie Donna says
Thanks for having a recipe archive. My mom in law loves your rolls sooo much that she asked for them while we were visiting, and thanks to your archive, I was able to pull the recipe and do some up for tonight’s dinner.
Paula Stump says
What is the difference between this recipe and your fluffy bun recipe? Do they come out the same?
Paula Stump says
Actually, I think I got my answer. The fluffy recipe is newer and you stated on that page that you had revised your older recipe. So, I’m guessing this recipe is the older version. I have tried 3 different bun recipes, and while they’re good, they’re still just too heavy for my taste. My grown sons love them! But, they’ll eat anything! So, I’m hoping the fluffy recipe will be the one I’m looking for. Thanks.
Kristen says
Yes, my newer one is fluffier, I think! I prefer it, so yeah, do try the newer version.