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Burger Buns

Burger Buns are easy to make and delicious with grilled hamburgers and other meats. Makes great hot dog buns, too!
Burger Buns
Yield 6 to 8 buns


  • 3 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 1 tablespoon granulated sugar
  • 1/4 cup water
  • 3/4 cup milk
  • 2 tablespoon vegetable oil
  • 1 large egg
  • Egg wash: 1 egg plus 1 Tbsp water (whisk together)
  • 2 teaspoons sesame seeds (optional, for topping)


  • Add 1 cup flour, yeast, salt and sugar to a stand mixer bowl; whisk to combine and set aside.
  • In a saucepan or microwave-safe dish, heat water, milk and oil to 120-130°F.
  • Add warm liquids to flour mixture; mix with paddle attachment for 4 minutes on medium speed. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 60-90 minutes.
  • 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. (See Note for hotdog buns option.) 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.
  • Brush egg wash over buns. Sprinkle tops with sesame seeds (optional).
  • Preheat oven to 400°F.
  • Bake for 10 to 12 minutes. Remove from baking pan and let cool on wire rack.


Get Bread Machine Method here.
To keep buns tender and fresh, do not pull apart until ready to use.
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.