Hamburger Buns

Time to Cook: 
18-22 minutes
Time to Prepare: 
3 hours
Number of Servings: 
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Hamburgers on the grill are a wonderful, easy dinner that everyone can pitch in to make and sure to be a hit on Father's Day. Whether you love veggie burgers, turkey burgers, beef burgers or even egg sandwiches, these buns are the tastiest you'll ever eat. Soft and topped with sesame seeds, they are quite easy to make and this recipe makes enough for a group of people to enjoy. You don't even have to use them for burgers-make them small and serve with frittata, salad, scrambled eggs, fill them with egg salad, or eat them as a snack on their own.

Making bread is something you can get the kids to help with and yields delicious results. They love to shape dough and watch it rise, and there's nothing better than biting into a soft, warm, bun slathered with butter fresh out of the oven.

To keep things easy and stress free, make a build-your-own burger bar for dinner. Set out a variety of toppings for everyone to choose from. Don't feel that you have to stick to the traditional toppings of tomatoes and lettuce; try arugula, fresh spinach, slices of sweet pepper, bacon, and a variety of cheeses. Why not go totally over the top and put a fried egg on your burger?  There are all sorts of sauces you can pick from as well, besides the usual mayonnaise and mustards. We especially love different kinds of flavoured mustards and barbecue sauces. This way everyone can customize their own burgers. Serve them with some potato or spinach salad, and for dessert, this fresh apricot cobbler is sure to garner some rave reviews.

hamburger buns recipe

These buns beg for a burger, or eat them on their own!


2 tbsp sugar

1 cup warm water

1 pkg active dry yeast (or 2 1/4 tsp)

1 cup milk

2 tbsp butter, melted

1 1/2 tsp salt

5 cups flour

1 egg yolk

sesame seeds, optional


1. In a small bowl, dissolve 1 tsp of the sugar with the warm water. Sprinkle the yeast on top and let sit while it bubbles, about 10 minutes.

2. Meanwhile, heat the milk, remaining sugar, salt, and butter over low heat until the butter melts. You don't want the heat so high that the milk bubbles or burns. Make sure to stir it occasionally. When the butter is melted, take off the heat and allow to cool to lukewarm. Add it to the yeast mixture, stirring.

3. In the bowl of an electric mixer, measure 3 cups of flour and then beat in the yeast and milk mixture. It will be very sticky at first-continue to add the flour, 1/2 a cup at a time, until the mixture comes together as a stiff dough. Place the dough on a lightly floured counter and knead for about 10 minutes, continuing to add a bit more flour if you need to.

bread dough

4. Place the dough into a greased bowl, turning to grease it all over. Cover with a clean tea towel and place in a warm, draft free place to rise for about 1 1/2 hours, until it has doubled in size.

5. Turn the dough out onto a lightly floured counter and punch down to get rid of air pockets. Divide into 16 pieces and shape each into a bun. Place onto a greased rimmed baking sheet, cover with a clean tea towel, and set aside in a warm, draft free place to rise for 1 hour, or until doubled in size.

6. Separate an egg and let the yolk sit on the counter for about 10 minutes to come to room temperature. Preheat the oven to 400 F.

7. Whisk the egg yolk with 1 tbsp of water and when the buns are ready to bake, gently brush over them to glaze. Sprinkle with sesame seeds if you wish. Bake the buns for about 18-22 minutes, until they are golden brown and sound hollow when you tap them on the bottom. Remove the buns to a wire rack to cool completely. If you aren't going to eat the buns the same day, they keep well in a sealed plastic bag for a few days, or freeze them for up to a month.

Adapted from Canadian Living