Burger Buns


  • Burger Buns
  • A soft, tender, bun, perfect for burgers, sloppy joes, or you can shape the dough for hoagie and hot dog buns. Once you taste, you will never want to have another store bought, preservative filled bun again.
Servings Prep Time Passive Time
8 reg. 20 minutes 120 minutes


Servings: reg.


  1. Mix all of the ingredients together and knead. Knead until you make a nice smooth soft dough. I use my mixer sometimes with the dough hook, but often times I am multi-tasking in my house so I put the ingredients in my bread machine on the Dough Only cycle.
  2. If you are using your mixer for step one---Cover your dough, and let rise for 1-2 hours, until it doubles in size. If you are using your "Dough Only" cycle on your bread machine then you are skipping this and doing something else all together.
  3. Gently deflate the dough, and divide it into 8 pieces if you are making regular sized buns---if you are making sliders, divide once more for a total count of 16.
  4. Once again, parchment paper is your best friend. Flour your hands, so the dough doesn't stick. The dough should be soft and want to spread on you slightly when you lay it down. Shape in balls and place on parchment paper lined cookie sheet. Be sure to leave plenty of room between the buns.
  5. Lightly pat down, place in a protected place and let rise until you see a noticeable puff.
  6. You can either brush with melted butter or you can brush with egg . The egg wash give the buns a shiny surface and allows sesame seeds to adhere. If you are using sesame seeds sprinkle those on as soon as you finish the egg wash.
  7. Bake in a Pre heated 375* oven for 10-13 min.
  8. Cool before cutting.

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