Bread Machine Hamburger Buns

Bread machine hamburger buns

The Spruce / Diana Rattray

Prep: 25 mins
Cook: 18 mins
Rest Time: 60 mins
Total: 103 mins
Servings: 8 servings
Yield: 8 buns
Nutrition Facts (per serving)
293 Calories
5g Fat
54g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 293
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 25mg 8%
Sodium 547mg 24%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 8g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 3mg 17%
Potassium 104mg 2%
*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, and the results are more delicious than 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 for a finishing touch. The egg wash will help produce a nicely browned top, make the crust a bit firmer, add shine, and give the seeds something to stick to.


  • 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, for sprinkling baking sheet

  • 1 egg white, whisked with 1 tablespoon of water

  • 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 it 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.

  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.

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

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

  11. Let cool before serving.


  • 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.
  • For hot dog buns, form each wedge into long, narrow shapes; to make smaller buns for sliders or party sandwiches, cut each wedge in half and shape into small balls.

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