Perfect Homemade Hamburger, Sandwich, and Hot Dog Buns
Description:
This homemade bun recipe is for those who want a more substantial and flavorful alternative to store-bought buns. These buns are robust enough to handle a large, juicy burger stacked with toppings, while also having a rich flavor that stands on its own. Think of them as the kind of gourmet buns you’d find at a high-end restaurant, with a texture that’s slightly denser and chewier than typical supermarket buns. If you’re searching for light, airy buns, this recipe is not for you. But if you’re craving a hearty, flavor-packed bun to complement your burgers or hot dogs, you’re in the right place. And yes, this recipe does indeed call for 1 cup of oil – trust us, it’s what gives the buns their perfect texture and flavor.
Recipe Category: Yeast Breads
Keywords: Breads, For Large Groups, Oven, Less than 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 6 cups |
| Salt | 1 tsp |
| Sugar | 1/4 cup |
| Warm water | 2 cups |
| Eggs | 1 large |
| Vegetable oil | 1 cup |
| Active dry yeast | 2 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 314.6 |
| Fat | 14.7g |
| Saturated Fat | 2g |
| Cholesterol | 26.4mg |
| Sodium | 446.7mg |
| Carbohydrates | 39.2g |
| Fiber | 1.4g |
| Sugars | 3.3g |
| Protein | 5.9g |
Instructions
-
Activate the Yeast:
Begin by dissolving the active dry yeast in warm water (about 110°F), adding a pinch of sugar to help activate the yeast. Stir gently to combine, then set the mixture aside for about 5 minutes, until it becomes frothy and bubbly. This is a crucial step, as it ensures the yeast is active and ready to help your dough rise. -
Mix Dry Ingredients:
In a large mixing bowl, combine the 6 cups of flour, 1 tsp salt, and 1/4 cup sugar. Stir them together until evenly distributed. -
Combine Wet Ingredients:
In a separate bowl, crack the egg and beat it lightly with a fork. To the beaten egg, add the 1 cup of vegetable oil, and then pour in the yeast mixture. Mix thoroughly until combined. -
Form the Dough:
Gradually add the wet ingredients to the dry ingredients, stirring as you go to form a rough dough. Once everything is incorporated, transfer the dough to a floured surface and begin kneading. -
Knead the Dough:
Knead the dough for about 10 minutes, working the flour into the dough until it becomes smooth and elastic. If the dough feels sticky, sprinkle a bit more flour onto the surface. If it’s too dry, add a splash of water. The dough should be soft and slightly tacky, but not sticky. -
First Rise:
Once the dough is kneaded, place it in a large, lightly greased bowl. Cover it with a clean kitchen towel and set it aside in a warm place for about 45 minutes, or until it has doubled in size. -
Punch Down the Dough:
After the dough has risen, punch it down gently to release the air. This step helps create the soft texture of the buns. Let it rise again for another 20-30 minutes, or until it doubles in size once more. -
Shape the Buns:
Once the dough has risen a second time, turn it out onto a floured surface and divide it into equal portions. Shape the portions into small rounds for hamburger buns or slightly elongated shapes for hot dog buns. These will expand a little during baking, so make them a bit smaller than your desired size. -
Second Rise:
Place the shaped dough pieces onto a greased baking sheet, leaving space between each one. Cover the buns with a clean towel and let them rise for another 30-45 minutes until they are puffy and double in size. -
Preheat the Oven:
Preheat your oven to 375°F (190°C) while the buns are rising. This ensures the buns go into a hot oven and bake evenly. -
Bake the Buns:
Once the buns have risen sufficiently, place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom. If you’re making smaller buns, check them around 15 minutes to ensure they don’t over-bake. -
Cool and Store:
After baking, remove the buns from the oven and let them cool on a wire rack. Allow them to cool until they are just warm to the touch. If you prefer a softer crust, place the buns in a sealed bag once they’ve cooled slightly. -
Serve:
These buns are perfect for gourmet burgers, hot dogs, or sandwiches. Slice them in half, add your favorite fillings, and enjoy the rich, hearty flavor that will elevate your meal. -
Storage:
If you have leftover buns, double wrap them in plastic wrap and freeze for up to a month. When you’re ready to eat, simply thaw them out and warm them in the oven for a few minutes.
Additional Tips & Notes:
-
Making Smaller or Larger Buns:
If you need larger buns to accommodate more substantial burgers, simply shape the dough portions to your desired size. Alternatively, you can make smaller slider buns by reducing the size of each dough ball. -
Flavor Variations:
Experiment with different flavors by adding herbs like rosemary or garlic powder to the dough. You could even add seeds (sesame or poppy) on top of the buns before baking for a little extra flair. -
Freezing:
If you make a large batch, you can freeze the unbaked, shaped buns before the second rise. Just freeze them on a baking sheet and then transfer them to a plastic bag once frozen. When you’re ready to bake, let them rise for about an hour and then bake as usual.
Recipe Yield:
This recipe makes about 16-20 buns, depending on the size you shape them. Perfect for large gatherings or family meals!
Enjoy your homemade, hearty, and flavorful hamburger or sandwich buns! Whether you’re hosting a barbecue, making a delicious meal for your family, or preparing for a picnic, these buns will surely make your dishes stand out. The rich, slightly chewy texture and irresistible flavor will have everyone asking for more.
