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Homemade Hamburger & Hot Dog Buns

buns

Warm cast iron skillets beneath steadily rising dough must make top five on the list of welcoming sights a kitchen can offer.  So, in an effort to make my kitchen chic and globally appealing — I’ve come up with every excuse in the book to keep baking bread all year long.  Scandalous, I know.

homemade hot dog buns

In our post-Atkins (diet) society, bread is a bit of a taboo.  There’s also an unwritten rule: no homemade bread before Labor Day or after Fat Tuesday.  We hang up our wooden bread bowls and then traipse to the store to buy hot dog and hamburger buns for spring/summer dining.  Why?  Why not keep the bread bowl out and make your own summer breads for a homemade cookout?

So here’s the recipe (Guess what?  It’s for both hamburger and hot dog buns!):

  • 4-6 cups of flour (all-purpose or bread flour)
  • 3 Tablespoons or 2 packages of instant yeast
  • 2 cups warm water (110 degrees Fahrenheit)
  • 3/4 cup olive oil or vegetable oil
  • 1/2 cup sugar
  • 1 1/2 Tablespoons Kosher salt*
  • 3 eggs or 3/4 cup yogurt

Combine roughly four cups of the flour with yeast, sugar, oil, and water in a mixer or wooden bowl.  Beat in three eggs or yogurt.  Gradually incorporate the rest of the flour.  Let rest for ten minutes.  Knead in salt.  Continue kneading until the dough is smooth and elastic.  Shape the dough into hamburger buns or hot dog buns.  Let rise until nearly doubled.  Top with diced onion, poppy seeds, sesame seeds, sliced almonds, Parmesan cheese, wheat germ, or whatever you’ve got handy.  Perhaps you prefer your hamburger or hot dog buns in the buff.  That’s okay, too.  Who am I to judge?

homemade hamburger buns

Bake at 375 degrees Fahrenheit on a greased thick-bottomed baking sheet/pan or a warm cast iron skillet for 10-12 minutes.

These sweet babies are best served just-out-of-the-oven.  No need to throw them on the grill or any of that fancy stuff.  We’re not making any apologies today, y’all.  Just in case you’ve made too many buns for your salmon burgers, tuna steaks, or whatever culinary delights you’ve got going — no worries!  Freeze them!  To use once the buns have been frozen: place the defrosted buns in a paper bag.  Sprinkle the bag with water and fold the opening closed.  Heat the rolls at 325 degrees Fahrenheit for about ten minutes and voila!

Happy homemade cookouts!

*If you do not have Kosher salt or sea salt, you may use 1 tablespoon table salt.

  • kerry - great idea! i’ve been thinking i’d like to try making my own hot dog/hamburger buns for a while. now i have no excuse. 🙂ReplyCancel

  • Leah - Way to make me hungry, Lacy! LOL I’d been wondering lately if I could find a recipe for some homemade hamburger/hotdog buns so you just saved me some research. Not to mention your recipe looks like a far easier recipe than anything I might have found with google – and I love the healthier substitutions you offer with yours too. And finally unlike with something I might google, I know I can trust your recipe to actually be yummy!ReplyCancel

  • Dianne - WOW! Those look absolutely fantastic! I will definitely be trying these and thanks for the recipe, Lacy!ReplyCancel

  • Dee - You make hotdog buns too… ~faints dead away~
    You truly are the most amazing homemaker I’ve ever met. I am so in awe of you wonderful talents & skills. ~applause~
    I may give these scrumptious babies a try. If I do, I’ll post some pictures & give you a holler.
    Thanks so much for sharing this wonderful recipe & delicious pictures.

    Thank you so much for complimenting my picture of Lily in the roll of fencing. You made me so happy! 😀
    Lily is such a little character and we are so pleased that she chose us as her family. 🙂 (well for now, you know how cats are… ~sigh~ she may move on… but we hope she stays.)
    I would have replied to your comment, but I’ve yet to figure out how to reply on a comment through flickr. :/

    Wishing you a beautiful week!
    🙂ReplyCancel

  • Paulette - I used to do this all the time when my kids were little, yum!

    Funny that I had more time then than I do now that they are grown and gone!

    You’ve inspired me to do it again, they look wonderful.ReplyCancel

  • Julie at Elisharose - I haven’t done this in ages. Maybe it’s time. The pictures look so yummy. They are drawing me in. And just so you know, I have never given up bread. I live for bread. It completes me.ReplyCancel

  • Loretta - Bread is a year round thing in our house. I love breads of all kinds and find breadmaking quite relaxing.ReplyCancel

  • Laura-Jane - Looks delish! I love baking but I’m not doing any baking these days. I get to live vicariously through you!ReplyCancel

  • Michele - Would you come to my house? I’ll make everything else for the cook out.ReplyCancel

  • Laura - Great Post! The hamburger buns were so awesome! I can’t wait to try your hot dog buns!ReplyCancel

  • Rosa - Mmmhh, two of my favorite bread items! They look perfect!

    Cheers,

    RosaReplyCancel

  • Sophie - MMMMM…Lacy!
    They look georgous! Yummie, I love them!ReplyCancel

  • mrs darling - Buns in the buff? You slay me! LOL

    Okay wheres the pic of the finished bun? I have made my own for years and im never quite happy with the height of the finished product. They seem to rise too high. I flatten them after rolling them and then they are too flat. Id love to see a pic of this recipe after it comes out of the oven. Care to oblige? 🙂ReplyCancel

  • Celesta - Oh how perfect. We are having burgers tomorrow. Can’t wait to try this recipe TODAY. Hope you are well and happy.
    CelestaReplyCancel

  • Simple Livin' gal - I’m going to have to make these again because I have no finished product picture — welcome to my world — because they were consumed straight from the oven by my husband and the girls.

    Hand swatting makes no difference in this house. 🙂 Once the food has been spotted: it is go time.

    How do these “big time” bloggers do such complete food posts with children in the house???

    In my opinion, the buns were perfect — not too poofy and not too flat. But then, we may have different ideas about the “perfect” bun. I baked mine soon after the first picture. The best buns were the ones baked independent of each other because they looked beautiful.

    I’ll see if my friend Laura, who was at the house when these were made, can comment to tell you more.

    Blessings!
    LacyReplyCancel

  • Meadowlark - I tried this one before http://www.choosingvoluntarysimplicity.com/how-i-make-hamburger-hot-dog-buns/ It was good…they looked kinda pathetic before I put them in the oven, then they puffed up pretty good.

    I’m going to give yours a shot this weekend (crossing fingers for organizational ability) and look forward to it.

    Today is sunshine jam day… I’m drooling just thinking about it!ReplyCancel

  • Kim - Looks good, never thought to make them. You are simply amazingReplyCancel

  • mrs darling - Thanks Lacy. Im going to try your ecipe. I really like the idea of yogurt in it. Ive noticed too that the ones seperated on the pans are the prettiest; no torn sides or flat sides.ReplyCancel

  • briana - I remember i eating the home made hamburger the other night. I love you very much. blessing brianaReplyCancel

  • Simple Livin' gal - Bri — We tried emailing you but it kept getting returned. We miss you and love you! We’re so glad that you commented on the site.

    Please, please keep in touch.

    Love,
    Lacy and JoshReplyCancel

  • Laura - Ok just to make it perfectly clear…these were the best buns I have ever tasted in my life!! They were warm, not too high, not too flat, perfectly round, and the bottoms had that yummy crispy crunch to them. They had the same flavor of the store bought ones, so it’s not like white bread shaped into buns. And the best part is they took very little time to make.ReplyCancel

  • Dawn - Oh yum. I found something out about the yeast in bread when visiting a bread place in BC. They had a write up for people who have problems with yeast. They said that the yeast is active for 3 days after baking and then it is inactive. They have the date on the bread for 7 days so if you count back 4 days, the yeast is inactive. I also know that rye flour deactivates the yeast which is why it has trouble rising. I can eat more rye bread with less trouble. Anyway, I am still cheating every once in awhile and if I made these buns I wouldn’t resist eating them.ReplyCancel

  • Lori - Hey….as I bought hamburger and hotdog buns the other day, I thought to myself “this is ridiculous, you make all the other breads why can’t you make these too” ….and then, here you are with my recipe all ready for me to try out! Thanks bunches…..my family will be very grateful…..ReplyCancel

  • Sarah - Want to make these but so many questions… you said 4-6 c flour… that seems like a big difference, what determines how much to use? And “let rise until doubled” about how long does that take? And, final question… how many did this make?
    Thanks for your help!ReplyCancel

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