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Homemade Hamburger Buns


  • 1 1/4 cups water
  • 1 large egg
  • 6 Tbs butter at room temperature cut into chunks
  • 3 Tbs sugar
  • 4 cups bread flour
  • 1/3 cup nonfat dry milk
  • 3 Tbs instant potato flakes
  • 1 Tbs plus 1 tsp gluten
  • 2 tsp salt
  • 2 tsp SAF yeast
  • 1 egg yolk beaten with 1 Tbs water for glaze
  • 1 1/2 Tbs sesame seeds for topping


  • Add all the ingredients (except the egg yolk and sesame seeds) to your bread machine in the order your machine prefers.
  • When the dough is done, turn onto a lightly floured surface and cut into 12 equal pieces. I find it easy to roll it into a log and cut it in half, then roll each into a longer log again and cut in half, etc.
  • Put parchment paper onto two large baking sheets.
  • Roll each piece into a ball and then flatten with your hand. Or I took each piece up into my hands and tucked the bottoms in under as I turned the dough around to create a nice smooth bun, then flattened with my hand. However you shape them, lay them on the parchment paper about 1″ from each other.
  • If you want hot dog buns, roll each piece into a 6″ long oval, then roll up tightly. Use the palms of your hand to slightly flatten each roll.
  • Cover the rolls with a towel or plastic wrap and let sit for 30 minutes.
  • Preheat the oven to 375F. Brush the rolls with the egg yolk and water mix, then sprinkle on sesame seeds if you’d like.
  • Bake 15-22 minutes, until lightly browned. Remove and let cool on a wire rack.