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Homemade Hamburger Buns Recipe

I wanted to prepare gourmet hamburgers and knew that, first of all, I needed to bypass the grocery store buns and come up with something really special.

Thanks to, I found the perfect recipe.

Prep: 30 minutes | Rising: 4 1/2 hours | Cook: 20 minutes | Yield: 16 buns

Homemade Hamburger Buns


From couldn’t pass up the chance to resurrect this recipe, first published in 2002. It’s from reader Joyce McClelland, of Terre Haute, Indiana, and it’s been handed down in her family for generations. We like to think that we’re handing it down in our family, too.”


  • 2 cups whole milk
  • 1/4 cup very warm water
  • 2 (1/4-oz) packages active dry yeast
  • 1/4 cup plus 1/2 teaspoon sugar, divided
  • 1/2 stick unsalted butter, cut into tablespoon pieces and softened
  • 2 large eggs, lightly beaten
  • 1 tablespoon salt
  • 6 cups all-purpose flour, divided
  • 1 large egg mixed with 1 tablespoon water for egg wash



  1. Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.  (VERY IMPORTANT TO GET TEMPERATURE OF MILK RIGHT, OTHERWISE BUNS WILL NOT RISE!)
  2. Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes.  If mixture doesn’t foam, start over with new yeast.
  3. Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour.  Mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
  4. Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes;  add more flour, 1 tablespoon at a time until soft dough forms. Beat 5 minutes more.  Dough will be sticky.
  5. Transfer dough to a lightly oiled large bowl and turn to coat. Cover bowl tightly with plastic wrap (I double wrap) and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
  6. Butter 2 large baking sheets.  Punch down dough, then with a floured rolling pin roll out on a lightly floured surface into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheet . Gather and reroll scraps, then cut out more rounds.
  7. Loosely cover buns with oiled plastic wrap.  (IF COVERED TOO TIGHTLY BUNS WILL SPREAD OUT TOO MUCH AND NOT RISE UPWARD.)   Let rise in a warm, draft-free place until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
  8. Preheat oven to 375°F with racks in upper and lower thirds.
  9. Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.
Cooks’ notes:
  • If you don’t have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
  • Buns can be frozen, wrapped well, up to 1 month.

Our Recommendations:

Ateco Pastry and Cookie Cutter Set

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