Burger Buns are easy to make and delicious with grilled hamburger and other meats. Makes great hot dog buns, too!
Yield: 6 to 8 buns
- ¼ cup water
- ¾ cup milk
- 1 egg
- 2 TBSP oil
- 3½ cup bread flour
- 1 tsp salt
- 1 Tbsp sugar
- 2¼ tsp RED STAR Active Dry Yeast
- 1 egg
- 1 Tbsp water
- 2 tsp sesame seeds (optional)
Bread Machine Method
- Have water and milk at 80°F and all others at room temperature. Place ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. At end of cycle, remove dough; follow Shaping, Rising and Baking instructions below. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour, salt and sugar. In a microwave-safe bowl/cup, heat water and milk to 120° to 130°F.
- Hand-Held Mixer Method
- Combine flour mixture, milk, water and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 60-90 minutes.
- Stand Mixer Method
- Combine dry mixture, milk, water and oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 60-90 minutes.
- Food Processor Method
- Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add egg, milk, water and oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 60-90 minutes.
Shaping, Rising and Baking
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into two equal pieces. Divide each half into 3 or 4 pieces.* Shape each piece into a smooth ball. Place on large greased baking pan. Flatten each ball to a 4-inch diameter, allowing one inch between buns. Cover; let rise until indentation remains after touching, about 20 minutes.
- For glaze: whisk together egg and water; brush on rolls. Sprinkle with sesame seeds (optional).
- Bake in preheated 400°F oven for 10 to 12 minutes. Remove from baking pan and let cool on wire rack.
- *Hot Dog Variation: Shape each piece into a 6x4-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased baking pan. Let rise and bake as directed above.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
To keep buns tender and fresh, do not pull apart until ready to use.