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Hamburger Buns

Ever realized that the pack of hamburger buns you bought months ago is still 'fresh'? I couldn't bear to think about what they were putting in there so decided to make my own...

Homemade buns elevate your simple burger to a delicious gourmet meal! We don't eat meat but it doesn’t matter what you put on it - beef patty, crab cake, roasted portobello and vegetables, salmon, pulled pork, tuna burger, whatever you fancy - be creative! It is all good and certainly justifies drinking a beautiful glass of red or white wine with it. This is my favorite burger bun recipe. I usually make the whole quantity and freeze the ones I don’t use, so that I have an easy quick meal to fall back on.

1 cup cold water

1 cup cold milk

2 1/2 teaspoons yeast (see this post for my recommendations)

2 Tbsp. melted butter

2 Tbsp. sugar

5 to 5 1/2 cups unbleached flour

2 tsp. salt

1 egg yolk mixed with 1 Tbsp. water

Sesame seeds or poppy seeds (optional)

  • Mix cold water, milk, melted butter, sugar and yeast. You can use your food processor (if it holds at least 8 cups), your bread maker’s dough function or your hands.

  • Add flour and salt and mix well. Make sure dough is not too wet, nor too dry. If it is too wet, add flour; if it is too dry, add cold water.

  • Once the dough is well kneaded, lightly oil a large bowl and place dough in it. Lightly oil a sheet of plastic wrap and place over dough. Cover bowl with a clean towel.

  • Let dough rise in fridge overnight. The cold fermentation process will bring out the flavors. If you don’t have time, try to let it rise for at least 2 hours in the fridge.

  • Take dough out of fridge and let it sit at room temperature for 1 to 2 hours.

  • Dust flour onto your counter. Cut dough into 12 even pieces.

  • To shape buns, pull the sides of the dough towards the bottom of the roll to make the top taut, pinching the bottom of the roll to seal the ends.

  • Place the buns seam-side down on a baking sheet, allowing at least 3 inches between buns; you might need to use two baking sheets.

  • Let the buns rest for 10 minutes, then gently slightly flatten each bun (to obtain a 'bun' and not a 'roll') with your hand to measure 4 inches wide.

  • Cover loosely with greased plastic wrap and let rise for 1 hour (until approximately doubled in size).

  • Turn oven on to 400°F and let it heat up.

  • Just before placing the buns in the preheated oven, lightly brush the tops with the egg yolk mixture and sprinkle with sesame seeds.

  • Bake for 15 to 20 minutes or until golden brown.

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