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Jan 20, 2012

Burger and Hot-dog Buns

WARNING: You will no longer buy buns from the store after you try this recipe.

These buns are simply melt-in-your-mouth delicious! Unlike the usual sugar loaded, fat condensed buns, these are fluffy with a hint of buttery sweet taste that will bring any burger or hot dog alive!

I make these once a week and they're great to keep in a Ziplock in the fridge. I usually use them when I have to pack my or my husband's lunch. They're also life savers for quick and easy burgers made with left over steak or chicken. Needless to say that younger kids will LOVE them. My toddler learned how to open a Ziplock just by trying to sneak one out of the fridge. He will happily munch on a bun and sometimes will take a bite from each bun in the bag just to try all of them out.

The burger buns are also great for
breakfast sandwiches. I sometimes scramble a few eggs and put them on top of my preheated bun (tastes as good as straight from the oven) top them with some cheese and I'm set for a royal breakfast.

I guarantee that once you try this recipe you will have to keep making it over and over again.
This recipe makes a dozen buns. However, these are fairly big buns, so sometimes I make 16 of them and they are still average sized.

  • 1/4 cup (4 Tbsp) unsalted butter
  • 1 cup (whole) milk
  • 2/3 cup water
  • 4 cups flour (you might need a little more while kneading the dough)
  • 2 Tbsp white sugar
  • 1 1/2 tsp salt
  • 4 tsp dry yeast
  • 1 egg yolk
  • 1 Tbsp water
  • Sesame seeds


  1. In a small sauce pan mix butter, milk and water together. On a medium heat, allow butter to melt and remove from heat before reaching boiling point.
  2. In a large bowl, mix together flour, sugar, salt and yeast.
  3. Pour wet ingredients in a mixing bowl. Add 2 cups of the dry ingredients and mix with a spatula and well combined.
  4. Add dry ingredients 1/2 cup at a time and mix well after each time.
  5. When the dough starts forming a time ball, transfer to a working surface. Add the remaining dry ingredients. Knead dough until smooth (6 to 8 minutes).
  6. Let the dough double in size (1 to 1 1/2 hours).
  7. Cut the dough into 12 equal pieces.
  8. Shape the burger buns by rolling the dough into a ball and press with your fingers around it to form a disk. Gently press against the counter before putting into baking sheet.
  9. Shape the hot dog buns by rolling the dough into a rectangle. Then roll it on itself starting from the longer edge. Pinch the edge into the dough and round the ends. Gently roll the hot dog bun to make sure it is uniform before placing into baking sheet.
  10. Allow buns to rise for about 1 hour.
  11. Preheat oven at 400F. Mix the egg yolk and tablespoon of water to make the egg wash. Brush over the buns with it. Sprinkle burger buns with sesame seeds.
  12. Bake for 8 to 10 minutes.

1 comment:

  1. Before boiling point? Dry active yeast water temp is 100-110, your instructions would put it above 140, too hot no?


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