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Beer and Bacon Hamburger Buns

Beer and Bacon Hamburger Buns
The perfect “manly” burger bun. Filled with stout, and lots of bacon flavor.
Yield 12 buns



  • 1 cup milk
  • 1 cup of your favorite Stout beer
  • 3 tablespoons bacon grease (or butter if you prefer)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon table salt
  • 5 to 6 cups unbleached bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg (beaten (for egg wash))
  • 1/2 pound fried bacon (crumbled)


  • 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.
  • In the bowl of your electric mixer add half of your flour with the yeast, and your warm wet ingredients from previous step. With dough hook, mix on low speed until it starts to come together. Slowly add in enough of the remaining flour, 1/4 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 minutes.) Dough should be smooth and elastic when finished.
  • Turn dough into an oiled bowl. Cover with a dish towel and set in a warm place to rise until it has doubled in size, about one hour.
  • Punch down dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces. Shape into rolls. Set on parchment paper-lined cookie sheets. Allow to rise until doubled in size, about 30-45 minutes.
  • Preheat oven to at 400°F.
  • Brush each bun with egg wash, sprinkle with bacon bits. Bake for 15 minutes, or until golden brown.


Recipe created by Carrie Burrill.

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Review & Comments

Richard Freadling | Reply

What can you use to substitute for beer

Red Star Yeast | Reply

Hi Richard,

Seltzer water would work well! The flavor will be a little different though without the beer.

Happy Baking!

Libby Dodd | Reply

I’m interested that you say to cover the dough with a dish towel for the rise. Everything I’ve been reading about baking says it’s better to cover with somethng that does not allow the dough to dry out, i.e. shower cap, plastic wrap, inverted cooking sheet, etc.

Red Star Yeast | Reply

Hi Libby,
If your dough typically dries out when using a dish towel to cover it, then using any of the other methods you listed are a good alternative method.
Happy baking!

Jeannine Frattali-Koskey | Reply

How would this translate to a bread machine? I don’t have time to do the old fashioned way. 🙂

Red Star Yeast | Reply

Hi Jeannine – Yes, you can use the dough cycle to mix the dough in the bread machine. Use the manufacturer’s recommendations for the ingredient order in pan; typically you will add liquids first, then flour and other dry ingredients and finally the yeast. Use a bit cooler liquid temperature, around 80 degrees F works well in a bread machine.
Happy baking!

Maureen | Reply

Can I put some bacon bits into the dough before baking

Red Star Yeast | Reply

Hi Maureen – Yes, that would really add a nice extra bacon flavor!
Happy baking!

Donna K | Reply

5 stars
Made these twice – awesome! Great with grilled burgers (especially if they are stuffed with bleu cheese). Anything with barbecue sauce tends to overshadow the taste of the bun. Freeze well.

barbara atwood | Reply

On to the onion mustard buns. Going to try. Will let you know if they are as good as B&B buns.

barbara atwood | Reply

5 stars
Thank you for Beer Bacon bun recipe, I love it!

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