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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: Culinary Creationist

On Oct 10, 2009

Yummy! I just pulled mine out of the oven, and they tast wonderful. I will deffenatly keep this and make it again. The onion flavor is great. I brushed mine with a little butter before sticking them in the oven, and sprinkled some sesame seeds on them. I might try to make this in a regular loaf, so that I can eat it all the time!

0 people found this review helpful

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  • From: Lora in Bury

    On Oct 8, 2009

    Excellent recipe, I didn't follow it to the letter, but took in the egg, slightly more sugar than normal and left out the onion but I got a soft roll rather than the crusty ones I've been getting when baking. These have the perfect texture. To get good rounds I rolled the dough out gently in one direction and cut rounds out.

    0 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 29 reviews

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