I’ve been making hamburger buns for about a year, but up until recently relied only on my homemade bread recipe for the dough. Tasty, but the texture wasn’t quite what I was looking for. FishMama changed all that when I found her fabulous buns a few months ago. 
Adapting from her recipe, here’s the version we find delicious.
Homemade Hamburger Buns
- 1 1/4 c. warm milk
- 1 large egg
- 6 T. melted butter
- 3 T. honey
- 2 c. whole wheat flour
- 2 c. unbleached flour
- 1 1/2 T. vital wheat gluten (1/2 T. is the same as 1 t. + 1/2 t.)
- 2 t. salt
- 1 package yeast (a little less than a full tablespoon)
Method 1: Add all ingredients to bread machine in order. Select dough cycle. When finished (my dough cycle takes 1 1/2 hours) divide and shape buns. Let rise until double. Bake at 375° for 15-20 minutes.
Method 2: Combine warm milk and yeast. Beat in egg. Add butter, honey, gluten, and salt. Mix well. Add flour, one cup at a time. Mix well. Turn onto a floured surface and knead for a couple minutes. Return dough to a lightly greased bowl and allow to rise till double. Divide dough and shape buns. Let rise until double again. Bake at 375° for 15-20 minutes.
Yield: 12 jumbo hamburger buns, or 16 regular buns.
** These can be made into hot dog buns, also, but I need to work on my shaping before I show you a picture of that!
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How do you make your buns look so good?? Mine come out all wonky, but they taste delicious!
“Shaping buns” may have to be the title of my first vlog.
Adaptions are always so VERY fun aren’t they ?
I’m with Phoebe… can you elaborate on “shape buns?” And also tips on dividing the dough into equal portions would be so helpful.
Hmmm, I’ll have to do a vlog or tutorial sometime. Would be so much easier to show the method to my madness.
I would love to hear about shaping the buns too. I make hamburger buns on a regular basis and I haven’t been able to get them to look as nice as yours.
I’ll try to work up a tutorial sometime. I tuck the ends under as I work the dough to make them more of a circle shape. I also flatten them a little after they rise so they aren’t so puffy.
I love making homemade bread and the thought of homemade buns sounds AWESOME!!!
Geri
I’m totally with these gals Amy, how do you get such good looking buns?? I made these last weekend for a burger BBQ. They were great! I let the kids shape a few so I could blame the lopsided nature on the kiddos. LoL
My Hubby wants them to have sesame seeds or onion pieces on top next time. How do I do that? Brush with egg white and sprinkle the goodie on before baking or??
Allie
I think you’re exactly right with the sesame seeds method. As for pretty buns
I kind of tuck the edges down as I flatten and work the dough. Maybe I need to do a vlog or tutorial about that sometime…
Those look delicious. I have definitely found that adding white with the wheat makes it a whole lot lighter in texture.
Blessings,
Kim
Your buns look fantastic. I think it’s great that you take the extra effort and time to bake for your family. It’s one of those things that makes a huge difference in their health (no preservatives!) and their memories of how much you cared for them. My grandmaade the best homemade wheat bread – she is the inspiration behind much of what I do today.
I’m sure these take hamburgars up a notch!
Those must taste incredible! Lucky family.
Shirley
Ohhh…I’ll have to try these for our next bbq event. I’ve never enjoyed the taste of store bought buns.
My apologies for the lateness of this comment- I forgot to ask when I first read it!
Where did you happen to find your vital wheat gluten? Store? Aisle? Do you mind sharing? I’m good to go on the rest of the ingredients! I’m ready to attempt to have buns as good-looking as yours.
I’m not going to be much help. I found it at a “local” bulk foods store, in the refrigerated section. I’ve never seen it in a “regular” grocery store, but it’s gotta be there…
@JessieLeigh,
Were you able to find it ?
I’ve bought mine in the baking aisle at walmart
is the vital wheat gluten necessary, or could I skip it?
I’ve never made them without, so I don’t really know. I do know that vital wheat gluten affects the texture of bread, if that helps.
You’ve done it again..I’ve never tried a recipe of yours that we haven’t loved! Thank you!! Mine looked pretty good but I wish I knew what size of “ball” to make, I was trying to have some jumbo and some regular size; some came out pretty well but now I don’t know what size they were and I only got 9 rolls. But this is definately a keeper!
I’ve just kind of had to experiment with sizes. If you know you want 12, you might split the dough in 1/2, then each 1/2 in 1/2 and so on. That might help you get more even buns.
Soooo….about that tutorial….
Ha! It’s still on my “blogging to do” list.