THE Hamburger Bun

Honey and Butter Hamburger Bun

I have a grudge against supermarket hamburger buns. For some reason they smell like chemicals to me. Yuck. This recipe yields enough buns to cover your dinner and then some. Just freeze the rest and rewarm them at a later date.

The Hamburger Bun
courtesy Bernard Clayton

5 cups bread flour
2 packages yeast
1 TB salt
2 TB butter or margarine, softened
2 cups hot water
1 egg, beaten with 2 TB water, for egg wash
1/4 cup sesame seeds

In the bowl of an electric mixer, pour 2 cups of the flour and the yeast and mix together. Cut the softened butter into pieces and drop into the flour. Add hot water. Beat together with the dough hook until smooth. Add the rest of the flour, 1 cup at a time, until the dough has formed a shaggy mass. Continue kneading for 6 minutes more.

Place the dough into a lightly greased and warmed bowl, cover gtightly and put in a warm place to rise for 30-40 minutes.

Turn the dough onto a floured work surface and divide into 12 pieces. Shape into balls. Cover with a towel and let them relax for 5 minutes. Shape the balls- flatten a ball under your palm so that it is about 1″ thick and 4″ in diameter.

Let the buns rise 30 minutes.

Preheat oven to 400F about 20 minutes before baking.
Brush each bun with the egg wash and sprinkle with sesame seeds. Bake for 16-20 minutes, until the buns are nicely browned. Place buns on a rack to cool before serving.

You Might Also Like


  • Reply
    October 27, 2015 at 5:10 pm

    Oh my goodness, you’re rellay on a bread roll! (wink, wink) Horribly pun aside, these look absolutely fabulous! Makes me rellay miss the real thing gluten free is fine but, oh just for a day, how I would love to indulge in all things wheat!

  • Reply
    November 17, 2014 at 11:43 am

    Hi: Just found your site the other day. Amish potato rolls caught my eye because I have leftover mashed potatoes. And i always save the water, for stew or whatever. Anyway, couldn’t help perusing the site! Lovely, including the potato roll pictures. These buns look terrific. I think I’ll give them a whirl when I’m done with my potato rolls. But it gives me the idea to shape some of the potato rolls into burger bun shapes. We like slider size burgers, so I think just about 2 1/2″ diameter should be fine. One mentioned the number the recipe made. i guess it depends on the size of he bun you desire. Happy baking. And thanks for a lovely site. There are so many and you ll do a great job. I can’t seem to figure out my computer well enough to even save a good recipe! LOL!!

  • Reply
    Naminiai mėsainiai | Saulėta virtuvė
    May 16, 2012 at 10:55 am

    […] Kur radau? Honney and Butter […]

  • Reply
    June 20, 2011 at 10:25 am

    I’m just wondering if you used instant yeast or traditional yeast. I don’t really care for store bought hamburger buns either and would love to give these a try! 🙂

    • Reply
      June 22, 2011 at 8:55 am

      Hi Sonya, I used active dry yeast for these. 🙂

  • Reply
    March 19, 2011 at 9:54 am

    This made me laugh… I am married to a Turk as well and he too insists that all things originated from Turkey! Quite the national pride they have goin on over there. 🙂

  • Reply
    Homemade Hamburger Buns
    February 25, 2011 at 5:40 am

    […] deserved the best-homemade-bun-ever. After stalking Foodgawker for a while, I found a recipe for THE hamburger bun. It looked delicious, and best of all, not at all difficult to make. I’ve never had a lot of […]

  • Reply
    January 26, 2011 at 12:19 am

    these look gorgeous! this recipe makes only 12 buns?

    • Reply
      January 26, 2011 at 12:44 am

      Yes, 12 very tasty buns. 🙂

  • Reply
    January 25, 2011 at 11:21 pm

    I love the smell of bread baking in the kitchen. There’s nothing better than home-baked bread.

  • Leave a Reply