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Hamburger Bun Tips
What does it mean to proof yeast?
Before you can get to mixing and kneading, it’s important to
proof the yeast, which means ensuring the yeast is still alive. To do this, let the yeast, oil and sugar mixture stand for a minimum of 5 minutes. This allows the yeast to feed from the sugar and become foamy. If this chemical reaction doesn’t happen, the yeast is no longer good. For more bread baking tips, check out our
ultimate guide to baking bread.
How do you store leftover yeast?
When measuring for this recipe, you won’t use an even number of packets. Store any unused yeast in an airtight container in the refrigerator for up to 4 months. Wondering which type of yeast to use? We've broken it down in our
yeast bread baking guide.
Want a heartier sandwich?
For a heartier sandwich, divide the dough into 8 portions instead of 12, then shape anyway you like. Don't forget to pile on the
burger toppings once you're ready to dig in!
How can I customize this hamburger bun recipe?
These hamburger buns are ultra customizable. In the Taste of Home Test Kitchen, we like to add sesame or poppy seeds. To add seeds, brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. To make rolls, divide dough into 24 pieces, and bake until golden brown.
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Reviews
I make these all the time. Quick, easy and much tastier than store bought.
I don't know why the recipe says don't let them rise when they are significantly better if you do. I let mine rise same time as Rick in Thailand. Also, saw immediately that cutting them into 12 pieces would produce dinner rolls, not hamburger buns. I made 6 hamburger sized and they turned out great except they were a little sweet so next time I will decrease the sugar and just for fun cut down on the amount of yeast, 2tbs, is a lot!
Made these today but did a two hour rise, shaped and about another hour rise. So fluffy and pulls apart like store bought. Made my husband smile and my cat even liked it! I made hamburger and hotdog buns out of one batch.
Fantastic! It is really fast and super delicious!!! Thank youuuu
Made these several times now. They are great. If you have a little extra time and can let the dough rise before separating into bun balls and baking, they will turn out fluffier. But they are great as is for those of us who don’t plan ahead and need our buns quick :) also 8 was the magic number if you like a big burger. Thank you for this recipe!
I used your recipe here in Northeastern Thailand yesterday for a cheeseburger feed I was having. I find that the recipe would produce small buns trying to make more than 10. I also let the dough rise covered for about half hour and then punched it down to form 10 rolls. I let the rolls rise for another 20 minutes while the oven preheated, and then baked them as advised. I got medium large fluffy buns with good texture. I cut the rolls and spread mayo on them, and then browned them on the BBQ as the hamburgers cooked. Yummy!
I made these the other night and they were wonderful. My kids liked them so much I won't be buying buns anymore. The next night I made hot dog buns out of it just took the balls of dough and shaped into hot dog buns instead of hamburger. They came out great.
Hmm, underwhelmed. Taste was good, but they were very dense to use with burgers. Will look for a larger, fluffier recipe (maybe longer traditional rise)
Makes amazing buns... My 14 year tried it first a few weeks again and now we do it weekly... So much better when they're homemade! You can use any dried yeast.. But not fresh! Thanks for the receipe
Ok haven’t tried yet. Want to make them for this evening. Can anyone help? I only have fast acting yeast on hand rather than dried active. Can anyone tell me if that can be used and if so what adjustment to the recipe is needed?