Hamburger Buns

Hamburger Buns

These delicious buns are easy to make and are a wonderful sidekick to homemade burgers, helping to elevate their taste to even higher levels of awesomeness. If you're trying to avoid all-purpose flour, try my whole wheat hamburger buns.
  • Prep: 15 min
  • Rise: 1 1/2 - 2 hours
  • Cook: 15 min
  • Total: 2 - 2 hours 30 min
  • Yields 16 rolls
Hamburger Buns

Carbohydrate Counts

Carbs-per-gram ratio: 0.5216

Serving Size 116g (about 60g carbs)

Carb calculations Weight Carbs
All purpose flour 1164g (864g)
Sugar 96g (96g)
Instant yeast (4g)
Net Weight 1848g (964g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Dough
  • 2 cups warm water
  • 4 tablespoons butter, softened
  • 2 large eggs
  • Mix water, butter, and eggs together in large mixing bowl with a dough whisk or a wooden spoon.
  • 1164g / 2 pounds 5 ounces all-purpose flour (about 6 ½ cups)
  • 96g / ½ cup sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • Add flour, sugar, yeast, and salt and mix with a dough whisk or a wooden spoon until a rough dough starts to form.
  • Knead By Hand
  • Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
  • or Knead with Stand Mixer
  • If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is soft and smooth, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
  • Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half of dough.
  • On a clean work surface hand knead two halves of dough back together, about 1 minute.
  • Rising
  • Place the dough in a lightly greased bowl and cover tightly with plastic wrap or dish towels. Let rise until doubled in size, about 1 hour.
  • Divide the dough into 16 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise until they've almost doubled in size, about 30 to 40 minutes.
  • Baking
  • Preheat the oven to 375°F.
  • Bake until buns are golden brown, about 12 to 15 minutes.
  • Remove from the oven and let cool on a wire rack. Cut in half and use to server burger or chicken salad.
  • Freezing Leftover Buns
  • Cut buns in half and place in a freezer-safe zip lock bag. Put in freezer. Buns will keep for up to 6 weeks.
  • To reheat, remove desired buns and reheat in microwave on medium until thawed, about 1 minute per bun.
From . ( Adapted from The King Arthur Flour Baker's Companion. (The Countryman Press, Woodstock, VT. 2003.) p. 232-233.
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