Hamburger Buns and Hot Dog Buns

Hamburger Buns And Hot Dog Buns

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Karla Harkins


I love these rolls! They make very large buns. If you want to you can make a couple of more buns than the recipe says. They rise well and have a good texture.


★★★★★ 1 vote

Makes 12 buns ( can be about 14 easily)


  • 1 1/4 c
    warm water
  • 1 large
  • 6 Tbsp
    butter, cut in pieces
  • 3 Tbsp
  • 4 c
    bread flour
  • 1/3 c
    milk, nonfat, dry
  • 3 Tbsp
    instant potato flakes, dry
  • 1 Tbsp
    plus 1 teaspoons gluten
  • 2 tsp
  • 2 1/2 tsp
    bread machine yeast

How to Make Hamburger Buns and Hot Dog Buns


  1. place all ingredients in the pan according to the manufacturers recommendation. Program for dough cycle. Start.
  2. Line a large baking sheet with parchment paper. When machine beeps turn dough out onto a lightly floured surface. With a dough knife cut dough into 12 equal portions.
  3. Forming hamburger buns: Form each piece into a tight round.

    For hotdog buns: Pat each portion into an oval about 6 inches wide. Roll up from the long side into a cylinder.

    For all shaped bun: Place buns on lined baking sheet, about 1 inch apart. Press each roll with the palm of your hand, flattening slightly. Cover loosely with plastic wrap and let dough rest for 30 minutes while oven preheats to 375. (If desired brush tops of rolls with beaten egg white and sprinkle with sesame seeds). Bake for 15-22 minutes depending on size of rolls.
  4. Remove buns onto a wire cooling rack and cool completely. Using an electric knife for best results, cut the hamburger buns completely in half and cut hot dog buns about 3/4 of the way. Enjoy!
  5. Can make these and put in gallon storage bag, then wrap in foil and keep in freezer until ready to use. Thaw overnight or reheat in oven.

Printable Recipe Card

About Hamburger Buns and Hot Dog Buns

Course/Dish: Other Breads

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