Hamburger Bun Recipe

This hamburger bun recipe will make 30 large yeast buns to hold that great bbq hamburger fresh off the grill.

I freeze a big batch of these homemade hamburger buns, and then only take out what is going to be used. They are excellent for freezing and do not become soggy.

A great burger bun for convection baking, on racks 1 and 3 at the same time if you are using a convection oven.

Here is how to make a bun that is light and crispy either with all purpose white flour or (like I make them) with part whole wheat and part white flour.


  • 3 cups warm water
  • 1/4 cup sugar
  • 6 tbsp. cooking oil
  • 1 1/2 tsp. salt
  • 2 tbsp. instant dry yeast
  • 2 eggs, slightly beaten
  • 7 cups white flour or 4 cups whole wheat plus 3 cups white


  • To a large mixing bowl add flour, yeast and salt. Stir well.
  • In another bowl combine the warm water, sugar and oil, stir well for the sugar to dissolve.
  • Add the slightly beaten eggs.
  • Add all liquid ingredients to flour mixture and knead until well combined. (I use an electric mixer with dough hook for this process.)
  • If dough is very sticky add another 3/4 cup flour, no more.
  • Knead well, then oil top of dough, turning to oil the whole ball.
  • Cover bowl with a clean cloth and keep away from draft to rise.
  • Punch dough down every 15 minutes for 1 hour.
  • Empty dough onto a slightly oiled surface, divide in half.
  • Form each half into a roll and cut into 15 pieces.
  • Shape into buns and set on a well oiled pan for baking.
  • Cover again with cloth and let rise for about 3/4 to 1 hour until doubled in bulk.
  • Bake in preheated 350F oven for 15-20 minutes, (Convection @325F) or until browned to your liking.
  • Remove to cooling rack.

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