Hamburger BBQ Buns: Over the Top Goodness

Homemade Hamburger Buns Sandwich Buns
Homemade Hamburger Buns make any sandwich or burger taste a hundred percent better. Credit: ola_p
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Rising Time:: 2 hrs
  • Yield: 10 buns (10 servings)
Nutritional Guidelines (per serving)
141 Calories
6g Fat
18g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 buns (10 servings)
Amount per serving
Calories 141
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 11%
Cholesterol 30mg 10%
Sodium 343mg 15%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 5g
Calcium 108mg 8%
*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.)

I developed these hamburger buns specifically for my recipe for pulled pork BBQ sandwiches. Here in East Tennessee, for barbecue sandwiches we usually use hamburger buns for the bread. I wanted to kick up the flavor and make a bun more substantial than the things sold in the supermarket. These buns are versatile; use them for sandwiches, burgers and just about anything grilled on your barbecue.


  • 3 1/2 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoon yeast (instant)
  • 2 tablespoon sugar
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup bacon fat
  • 1 egg (beaten)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the milk, bacon fat and water in a small saucepan until about 120 Farenheight, a slight simmer with small bubbles rising to the surface.

  3. Mix the whole wheat flour, 3 cups all-purpose flour, yeast, and sugar in the bowl of a stand mixer using the paddle attachment at low speed. Mix in milk mixture, followed by the egg.

  4. Switch to the dough hooks and knead at medium speed for 8 minutes. If the dough is too sticky, add more flour a tablespoon at a time.

  5. At this point, I turn the bread out onto a floured board and knead 1 to 3 minutes longer by hand. The hand kneading enables me to make sure the texture is right, which should have the feel of a baby's bottom. [Note from Joy: Not sure how many of you have been recently feeling a baby's bottom, so take a look at this good description explaining much to knead your buns.)

  6. Shape dough into a roll and allow to rest for about 10 minutes.

  7. Divide dough into 10 equal pieces. Form each piece into a round about 4"-inches in diameter and place on a parchment lined baking sheet (you'll need two sheets).

  8. Spritz buns with a light coating of oil. If you have canned spray oil, watch out for scary ingredients. Instead use your own oil mister spray bottle (or brush with light olive oil or melted butter) and cover with plastic wrap and allow to rise until slightly more than doubled in bulk.

  9. While the buns are rising, heat the oven to 400 F and position a rack in the middle of the oven.

  10. Bake for 8 minutes, then rotate baking sheet 180 F. Bake another 2 to 4 minutes until golden brown, timing will differ depending on individual ovens.

Note: These buns will keep wrapped in tin foil for up to 4-5 days. Do not store in the refrigerator as they will dry out quickly. However, you can roll in a freezer bag getting rid of as much air as possible and keep in your freezer for up to three months.