A Tradition in Family Baking

Beer and Bacon Hamburger Buns

Beer and Bacon Hamburger Buns
The perfect “manly” burger bun. Filled with stout, and lots of bacon flavor.

This recipe makes 12 buns
  • 1 cup Milk
  • 1 cup - Your favorite Stout beer
  • 3 Tbsp Bacon grease (or butter if you prefer)
  • ¼ cup Sugar
  • 1+1/2 tsp Salt
  • 5 to 6 cups Unbleached bread flour
  • 2+1/4 tsp (one packet) - Red Star Active Dry Yeast
  • 1 Egg, beaten (for egg wash)
  • ½ pound Fried bacon, crumbled
  1. Recipe created by Bakeaholic Mama.

  2. In a medium sauce pan over low heat, add bacon fat (or butter) with milk, beer, sugar and salt. Bring to a low boil. Remove from heat and allow to cool to 120-130°F.

  3. In the bowl of your electric mixer add half of your flour with the yeast, and your wet ingredients from step 1. With your dough hook mix on low speed until it starts to come together. Slowly add in enough of the remaining flour, ¼ cup at a time, until dough has come together without being too sticky. Turn mixer to medium/low for 6 minutes. Or knead by hand for 8. Dough should be smooth and elastic when finished.

  4. Turn dough into an oiled bowl. Cover with a dish towel and set it somewhere warm to rise until it has doubled in size, about one hour.

  5. Divide dough into 12 equal balls. Shape into rolls. Set on parchment paper lined cookie sheets. Allow to rise for a second time until doubled in size, about 30-45 minutes.

  6. Brush each bun with egg wash, sprinkle with bacon bits. Bake at 400°F for 15 minutes, or until golden brown.

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