Homemade Hamburger Buns

Homemade Hamburger Buns are not hard to make, especially if you have an automatic bread machine.  All you have to do is dump in the ingredients and turn it on; the machine will beep when the dough is done.  Shaping is fast because you just cut the dough into strips and tie each one into a knot. 

If you don't have an automatic bread machine, my Grandma says that they are available at thrift stores for between $5.00 and $10.00.  If you like homemade buns, bagels, rolls, and bread, then you can save some of your babysitting money to get one of your own. 

Ingredients and Equipment Needed:

 

1 1/2 cups warm water
1/4 cup powdered milk
1 egg
3 tablespoons sugar
3 tablespoons butter
4 cups flour
1 1/2 teaspoons salt
1 tablespoon yeast (or 1 package)

Glaze:
1 egg
2 tablespoons milk


2 tablespoons sesame seeds

Automatic Bread Machine
Measuring Cups
Measuring Spoons
Rubber Scraper
Pastry Cloth (if you have one)
Rolling Pin
Pizza Cutter
Pastry Brush
Large Baking Sheets
Parchment Paper or Non-Stick Spray
Serrated Knife

How to Make Homemade Hamburger Buns:

 

1.  Pour 1 1/2 cups water in the pan of the automatic bread machine. 2.  Sprinkle in the 1/4 cup powdered milk. 3.  Crack the egg into the mixture.  If you don't feel confident about cracking eggs without getting shell in the mixture, crack it in a bowl first, then pour it into the pan. 4.  Sprinkle in  3 tablespoons of sugar

 

 

 

5.  Add 3 tablespoons of soft butter. 6.  Add 3 1/2 cups of the flour.  You might need the other 1/2 cup later. 7.  Sprinkle in 1 1/2 teaspoons salt.  You can use a measuring spoon that says 1/2 tablespoon if you have one, because 1/2 tablespoon is the same as 1 1/2 teaspoons.

 

8.  Sprinkle 1 tablespoon yeast on top.

 

 

9.  Turn the bread machine to the dough cycle.  After it has been running for 5 minutes, open the lid and make sure the dough has formed into a ball.  If the dough is so soft that it sticks to the side and doesn't form a ball, add the extra 1/2 cup flour; if it is very stiff, add a few tablespoons of water and start the cycle over again.  10.  Just before the dough is ready, put a pastry cloth on the counter and rub a little flour into it.  If you don't have a pastry cloth, you can rub a little flour onto the countertop. 11.  When the dough is done, dump it onto the floured surface. 

 

12.  This is how the dough will look.  It will be kind of soft and spongy.

 

 

1.  Now it's time to shape the dough.  With your (very clean) hands, press the dough down. 2.  Use the rolling pin to roll it into a large rectangle. 3.  The rectangle should be about 15-18" square and about 1/2" thick.

 

4.  Use a pizza cutter to cut the dough in half.

 

 

5.  Use the pizza cutter to cut each of the halves in half again, making four pieces. 6.  Cut each of the pieces into strips.  We wanted our buns to be really big, so we cut each piece into 3 strips.  If you want your buns to be a little smaller, cut each piece into 4 strips. 7.  Now for the fun part:  Tie each strip in a knot like Chelle is doing in the picture.  8.  Tuck each of the ends under the bun.

9.  Once the ends are tucked under, put the buns on a parchment-lined baking sheet.  If you don't have parchment, you can spray the baking sheet with non-stick spray.  Bria and Paige are putting the buns quite far apart; that's so they have room to rise. 10.  Cover the rolls with a dishtowel and let them sit for 30-45 minutes or until they have risen.  You can tell if they have risen enough by sticking your finger into the side of one of the buns; if the indentation from your finger fills in immediately, then the buns need to rise a little bit more.  If the indentation stays, then the buns are ready to be glazed and baked.   Turn the oven to 350.  Make sure an adult helps you with the oven. 11.  While the oven is heating, mix up the glaze ingredients - beat the egg with 2 tablespoons milk.  You can use a fork or a small wire whisk.  Brush the glaze on the rolls.  Make sure you are very careful not to smash the rolls - brush lightly.  Sprinkle the sesame seeds over the glazed rolls.  The glaze helps the sesame seeds to stick.

 

12.  When the oven has heated, it will make a sound like a bell or chime.  Put the buns in.  Make sure you do it quickly so you don't let the heat out.  If you don't feel comfortable putting the buns in a hot oven, have an adult help you.  Set the timer for 15 minutes.

 

 

 

13.  When the timer rings, check to make sure the buns are golden brown, then take them out of the oven.  Put them on the stovetop or on cooling racks so you don't burn the countertop.  6.  Once the buns have cooled, use a serrated knife (that's one with a scalloped rather than straight edge) to cut them in half.  The buns will smell so good, you won't want to wait for them to cool, so you can carefully cut one while it's  hot, put butter on it, and eat it while the rest are cooling.  It will be hard to eat only one hot bun because they taste so good, but you'll need to save some for the burgers.

Back to Isabella Cooks Main Page