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Ranch Hamburger Buns

 Ranch Hamburger Buns
"The dough setting on my bread machine makes it easy to prepare fresh rolls in a variety of shapes," relates Nancy Whitney of Seattle, Washington. "We especially like these hamburger buns that are golden, tender and flavorful."
12 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

  • 1/2 cup water (70° to 80°)
  • 1/2 cup plain yogurt
  • 1 egg
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons nonfat dry milk powder
  • 4-1/2 teaspoons sugar
  • 1 tablespoon ranch salad dressing mix
  • 1-1/2 teaspoons salt
  • 3 cups King Arthur Unbleached Bread Flour
  • 2-1/4 teaspoons active dry yeast
  • EGG WASH:
  • 1 egg
  • 2 tablespoons water
  • Poppy seeds or sesame seeds, optional

Directions

  • In bread machine pan, place the first 10 ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When the cycle is completed, turn dough onto a lightly greased
  • surface. Cut into 12 pieces; shape each into a round ball. Place in
  • greased jumbo muffin cups or 4-1/2-in. disposable aluminum foil
  • pans. (If using foil pans, place on two baking sheets.)

2 of 2

Ranch Hamburger Buns (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Meanwhile, whisk together egg and water. Brush over buns; sprinkle
  • with poppy or sesame seeds if desired.
  • Bake at 400° for 8-12 minutes or until lightly browned. Remove
  • from pans to wire racks to cool. Yield: 1 dozen.
Nutritional Facts: One bun (prepared with reduced-fat cheddar cheese) equals 137 calories, 1 g fat (1 g saturated fat), 20 mg cholesterol, 397 mg sodium, 25 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 2 starch.