Bread Machine Hamburger Buns

Bread machine hamburger buns

The Spruce / Diana Rattray

  • Total: 43 mins
  • Prep: 25 mins
  • Cook: 18 mins
  • Rest: 60 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
214 Calories
6g Fat
28g Carbs
12g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 214
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 2mg 1%
Sodium 1414mg 61%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Protein 12g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread machine hamburger buns are a great choice if you're looking for a quick homemade bun for burgers or hot dogs. The machine makes mixing and kneading a breeze—almost as easy as running to the store and picking up store-bought buns.

The recipe makes about eight large hamburger buns, or you can make smaller buns for sliders. Brush the buns with a simple egg wash just before they go into the oven and sprinkle with sesame seeds or poppy seeds. The egg wash will help produce a nicely browned top, give the seeds something to stick to, and makes the crust a bit firmer and adds shine. For a soft crust, shine, and a bit of extra golden color, make the egg wash with an egg yolk plus 1 tablespoon of milk or cream or use a whole egg with 1 tablespoon of water.

Ingredients

  • 1 1/3 cups water
  • 2 tablespoons nonfat milk powder
  • 4 cups all-purpose flour (plus more for kneading)
  • 2 tablespoons shortening
  • 2 1/2 to 3 tablespoons sugar
  • 2 teaspoons salt
  • 1 packet active dry yeast (about 2 1/2 teaspoons)
  • Cornmeal
  • 1 egg white (whisked with 1 tablespoon of water)
  • Optional: 2 tablespoons sesame seeds (or poppy seeds)

Steps to Make It

  1. Gather the ingredients.

  2. Add the water and nonfat milk powder to the bread machine followed by the flour. Add the shortening followed by the sugar, salt, and yeast. Set to the "dough" cycle.

  3. When the dough cycle finishes, turn the dough out onto a floured board and punch it down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep the dough from sticking to your hands or the board.

  4. Cover the dough with a clean dishcloth and let rest for about 30 minutes in a draft-free place.

  5. Lightly grease a large baking sheet; sprinkle with cornmeal. Alternatively, line the baking sheet with parchment paper and sprinkle with cornmeal. 

  6. Pat the dough into a circle and cut into 8 even wedges. Form each wedge into a ball, then flatten each one into a smooth and fairly even circle, slightly bigger than a burger. Alternatively, shape each wedge into long, narrow shapes for hot dog or sausage buns, or cut each one in half and shape into smaller buns for sliders or party sandwiches.

  7. Arrange the dough pieces on the baking sheet about 2 inches apart and let rest for about 20 minutes. 

  8. Preheat the oven to 375 F (190 C/Gas Mark 5).

  9. Brush the buns lightly with the egg wash (egg and water mixture). If desired, sprinkle with sesame seeds or poppy seeds.

  10. Bake the buns for about 18 minutes or until the buns are nicely browned.

  11. Let cool before serving.

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