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.

Ingredients:

• 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

Method:

• 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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