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Nutrition Facts
Serving Size 1 (59g) Recipe makes 18 servings
Calories 174
Calories from Fat 59		(34%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 141mg		5%
Potassium 47mg		1%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 0.8g	3%
	Sugars 2.9g
Protein 4.0g		8%
detailed view... how is this calculated?

Bread Maker Hamburger Buns

Recipe #89932 | 50 min | 50 min prep | add private note

⁽⁶⁷⁾ RATE IT NOW Print Recipe

By: DotM
Apr 24, 2004

This is a recipe that I put together myself and ever since I have never bought any.

SERVES 18 (change servings and units)

Ingredients

1 cup water
2 eggs
1/3 cup oil
2 tablespoons oil
1/4 cup sugar
1 teaspoon salt
4 cups flour
1 1/2 teaspoons bread machine yeast
1 egg
1 tablespoon water
sesame seed

Directions

1
Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
2
Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
3
Divide dough into 3 equal portions, divide each portion into 6 balls.
4
Turn balls in hands folding edge under to make a circle.
5
Press ball flat between hands.
6
Place on greased cookie sheet pressing to a 31/2 inch circle.
7
Let rise 30 minutes or until double in volume.
8
Combine 1 slightly beaten egg with 1 tblsp.
9
water and brush on buns.
10
Sprinkle with sesame seeds.
11
Perfect buns every time.
12
Bake at 350 for about 10 minutes or until lightly brown.

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Featured Reviews for This Recipe

From: Muddee_Chef

On Nov 11, 2009

I've made both hamburger and hotdog buns with this recipe many times they were so good I made it into a loaf of bread. Split dough in half and place in loaf tins, let rise for 45 minutes then bake at 350 F for 30 minutes.

0 people found this review helpful

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From: SamanthaRDH

On Sep 5, 2009

So Easy!! These are delicious and perfect. I didn't change anything in the recipe, and they turned out perfect. You can seperate into less to make bigger buns for a real restaurant burger-feel. I may never buy buns at the store again.

0 people found this review helpful

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From: hamlette

On Jun 25, 2004

Instead of just making buns with this delicious dough, I made stuffed sandwiches. I divided the dough into thirds, then cut each third in quarters. I stuffed two quarters with about 1/3 cup of shredded leftover roast beef, pinched them together, covered and let rise for 30 minutes. Then I baked them at 350F for 20 minutes. Thoroughly delicious, and I'll be using this dough recipe over and over again!

7 people found this review helpful

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From: Jenny Frenny

On Jul 18, 2008

Very good recipe! I have had great results. I have made the recipe as written and this time used 3 cups white and 1 cup wheat flour with the same outcome. Thanks as well for a dairy free recipe.

4 people found this review helpful

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