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My review
Soft-N-Fluffy Hamburger Buns
11k
What's for dinner, mom?
"Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!"
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Ingredients
3 h 45 m servings 151Original recipe yields 12 servings (12 buns)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
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Footnotes
- Cook's Note
- I do not brush with milk or egg whites as the tops brown nicely on their own - just like store bought buns look. If you want to add seeds, then brush with egg white prior to baking. If making with whole grains, be SURE to add more vital wheat gluten to your dough.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 106131 Ratings
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Most helpful positive review
5/26/2010
Editor's Note: The sugar ingredient in this recipe was edited and now correctly reads 1 tablespoon.
Most helpful critical review
6/20/2010
I have made these twice - the first time following the recipe exactly as written and directed and the second time making a few changes. If you're looking for a very soft hamburger bun, closer t...
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6/20/2010
I have made these twice - the first time following the recipe exactly as written and directed and the second time making a few changes. If you're looking for a very soft hamburger bun, closer t...
5/26/2010
Editor's Note: The sugar ingredient in this recipe was edited and now correctly reads 1 tablespoon.
5/15/2010
Wonderful!!! I made these yesterday to serve hamburgers on. I did not need twelve of them so I made a half recipe. I only got 4 out of it. While making the half recipe in the bread machine the d...
6/7/2010
Sorry, the crumb on these buns was not substantial and they fell apart under a juicy burger with toppings. Might be ok for a slider or a hot dog, but not if you want a burger with all the fixing...
5/21/2010
I have never used wheat gluten with white flour before, this made for a very light texture. I used 2 1/2 cups of flour and made 8 hamburger size buns. But they were too sweet to eat with burgers...
5/19/2010
I made these using my stand mixer by proofing the yeast in the warm water with just 1 tbs. of sugar then adding the oil. I added the flour (1/2 AP, 1/2 WW) mixed with the vital wheat gluten and...
1/26/2011
These Buns are the best. I make them year round, but LOTS in the summer. I make them into hotdog buns and for burgers. Why buy at the store what you can make so much better Thanks to What's for ...
5/20/2010
Great recipe the only change I would make is to cut down the amount of sugar. Rolls had a sweet taste which I don't really want on my hamburger.
11/8/2010
I have now made these buns 3 or 4 times and have to say that they are the best buns ever. I don't understand the comments that these will not stand up to a hamburger. Every time that I have ma...