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Nutrition Facts

Serving Size 1 buns 99g

Recipe makes 8 buns)

Calories 248
Calories from Fat 36 (14%)
Amount Per Serving %DV
Total Fat 4.1g 6%
Saturated Fat 2.1g 10%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 34mg 11%
Sodium 322mg 13%
Potassium 94mg 2%
Total Carbohydrate 45.7g 15%
Dietary Fiber 1.7g 6%
Sugars 6.5g
Protein 6.6g 13%

how is this calculated?

Beautiful Burger Buns

Recipe #80613 | 2¼ hours | 2 hours prep | add private note
Hey Jude

By: Hey Jude
Jan 9, 2004

hamburgers are so unbelievably good in these homemade buns. When you have some time on your hands, kick back and make these, you won't be sorry. This great recipe has a pedigree...I found it in the King Arthur Flour Baker's Companion and they attributite to bakingcircle.com where it was posted by Ellen Dill. Thanks Ellen Dill!

8 buns (change servings and units)

Ingredients

Directions

  1. 1
    Combine all the ingredients and mix and knead them together, by hand or by mixer, until you have a soft, smooth dough.
  2. 2
    Place the dough in a lightly greased bowl, cover and let rise for 1 hour.
  3. 3
    Divide the dough into 8 pieces and shape each piece into a flattened ball; place the buns on greased baking sheets, cover and let rise 30-40 minutes, until they're puffy.
  4. 4
    Preheat oven to 375°.
  5. 5
    Bake the buns for 12-15 minutes, until they're golden brown; remove from oven and baking sheet and cool them on a rack.
  6. 6
    Split and use for burgers or sandwiches.
  7. 7
    For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

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Featured Reviews for This Recipe

From: SaderBee

On Jan 16, 2009

These were fantastic! The texture was perfect and the onion and onion powder made for a tasty bun. I didn't change a thing. I will be using this recipe over and over. Thanks so much for posting. Saderbee

1 person found this review helpful

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  • From: ~Chef Lori~

    On Jun 27, 2008

    I too used the whole wheat flour, and they came out so good! We used them in a variety of ways including burgers, tuna sandwiches and grilled cheese and tomatoe sandwiches, flipped inside out and buttered, then toasted in my favorite frying pan till the cheese was dripping down the side of the roll and melted! Awesome rolls and a recipe I will be making again very soon. So much better than store bought, and using the whole wheat flour so much healthier too! Thank you!

    2 people found this review helpful

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  • From: WaterMelon

    On Feb 12, 2004

    i just bought the book, and i had to try these, because of all the great reviews. i used active dry yeast, which i proofed with the 1 cup of water, slightly warmed. then i just proceed on from there. i did have to use more flour than specified (humid singapore weather); i weighed it -about 14 1/2 ounce. try not to omit the onion powder (1 tsp), it gives a wonderful taste to these. i made them into 10 mini pig-in-blankets, and 6 cheddar rolls (rolled small pcs of dough around cubed cheese & topped with bits of cheese) and 1 mini cinnamon raisin loaf. totally yummy. the dough is quite sticky to work with.

    6 people found this review helpful

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    From: Missy Wombat

    On Jan 27, 2004

    Well worth the effort! I used my breadmaker to prepare the dough which ended up being a little messy as the dough rose too well - so be warned! 8 decent sized buns is the yield and they baked very well and tasted very good. Definitely worth trying if you are doing the homemade burger thing.

    4 people found this review helpful

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  • Read all 27 reviews

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